Utah’s beer legal guidelines are among the most anomalous within the nation—the state does all the pieces it could to make life exhausting on brewers—however one byproduct of the legal guidelines limiting the sale of beers based mostly on ABV is that Utah brewers have had the industrial incentive to hone their low gravity brewing strategies. At this time, at Templin Household Brewing within the granary district of Salt Lake Metropolis, you’ll discover a dozen or so beers at 5% ABV (or much less) on faucet at any given time—as a result of something they make over 5% have to be poured from a can. However ask Kevin Templin about it, and he gained’t complain—he loves making and ingesting low ABV beers, and the beers on their board are excellent for the social focus of their taproom. Include pals, drink a couple of, and nonetheless get house safely.
That self-discipline with low gravity beers is paying off—Templin’s Granary Pils, a kellerbier, has gained GABF bronze and silver medals yearly for the previous three years, and just lately nabbed a prime rating of 99 from Craft Beer & Brewing’s blind judging panel. On this episode, Templin discusses his method to lager brewing, how they lager IPAs, mashing skinny and funky for max attenuation, shaving the beers every time they’re brewed by means of a cooperative sensory-driven course of, lowering hop matter and get in touch with time for larger hop affect, the significance of a clear brewery, and extra.
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