“Once you’re doing a triple decoction and also you don’t have [a direct-fire kettle], you’re simply burning gasoline.” —Adam Huml
It’s straightforward to lump Czech brewers into the “historic” class, and whereas a lot of distinguished brewers within the nation do focus intently on the lagers all of us love, a rising contingent can be tackling evolving types like hazy IPA, fruited bitter, pastry stout, and extra. Zichovec, in Louny, is a kind of breweries—lager continues to be their largest class, however they’re not locked solely into conventional types, they usually’ve been seeing simply how far they will go in making trendier types, like hazy IPA, however with Czech components and processes.
On this episode, they talk about:
- brewing with experimental Czech hops
- testing decoction impacts by means of triangle testing
- including barley flakes to scale back modification in lager grain payments
- favourite newer Saaz varieties for lager brewing
- brewing recent hop Czech pale lager
- the need of a direct-fire kettle for true decoction
- hazy IPA with trendy Czech hop varieties like Ceres and Saturna
- utilizing enzymes to unlock thiols
- brewing with assist
And extra.
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