Boulder’s Upslope has been brewing Craft Lager since lengthy earlier than lager brewing was “cool,” and at the moment the small brewery has constructed a manufacturing methodology for the longtime core providing that optimizes each high quality and manufacturing effectivity. On this episode, head brewer Alex Meyer discusses the way in which the brewery makes their signature lager with a litany of unconventional substances and processes, and shares how they make use of comparable iconoclastic approaches with their Japanese-style rice lager, and 4-year-barrel-aged Grand Reserve. Alongside the way in which, Meyer discusses:
- brewing lager with normal two row malt and white wheat
- lager fermentation beneath stress
- managing sulfur manufacturing in stress fermentation
- cropping and repitching yeast
- utilizing exogenous enzymes to facilitate rice lager fermentation with 55% flaked rice
- American lager hop varieties like Sterling and Contessa
- feeding wholesome excessive gravity fermentations
- managing long-term oxidation in prolonged barrel growing old
And extra.
This episode is dropped at you by:
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