Josh Trujillo didn’t got down to turn into a brewer, however after 16 years at Marble—the final eight of which he’s served within the high brewing position—he’s discovered it to be an ideal vocation given his mixture of technical and tasting aptitude. Through the years, Marble has pursued methods different integrating hops into each conventional and trendy lagers, and their judiciously dry-hopped Pilsner even received 2014 World Beer Cup gold using a quarter-pound-per-barrel dry hop on the time. Now, Marble is stretching out within the hoppy lager house with West Coast pils, and mirroring that smaller beer with their strategy to chilly IPA, whereas their MavLab R&D brewery continues to rack up medals for each conventional ales and lagers in addition to extra progressive types.
On this episode, Trujillo shares their strategy to brewing lager, together with:
- Brewing rice and corn lagers with two row pale malt and a single infusion mash
- Managing runoff to keep away from astringency
- Extending boils to handle DMS manufacturing
- Designing delicate but characterful hop blends for dry-hopped Pilsner
- Transferring scorching facet hops to the whirpool for extra hop expression
- Marrying the basic with the modern in West Coast pils
- Brewing hoppy beers with new twists on basic hops
And extra.
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