The Personal Landbrauerei Schönram is among the most lauded breweries in Germany over the previous 15 years, with a tall stack of European Beer Star and World Beer Cup medals to point out for its excellence throughout kinds, and for the respect it has earned from friends. Maybe its most celebrated beers are its Hell—an area staple that accounts for three-fourths of manufacturing—and its acclaimed, hop-forward Pils.
Its brewmaster since 1998 has been Eric Toft, who has rigorously and steadily fine-tuned every of the brewery’s beers into its present type. On this episode, he focuses particularly on his strategy to perfecting and brewing a fantastic helles. Amongst different matters, he discusses:
- the glacial but intentional tempo of fine-tuning
- mixing hop varieties and harvest years for year-to-year consistency
- the ins and outs of German hop varieties very best for lager brewing
- brewing take a look at batches of single-hopped lager to raised know the hops
- working with smaller, family-run maltsters to get desired specs and hedge threat
- utilizing less-modified malt to have extra management over conversion within the mash
- using a decoction mash for larger effectivity and attenuation
- adjusting mash steps relying on barley specs
- open fermentation, and powering the brewery’s fermentations with kräusen from the helles
- discovering the right lagering time
- water remedy for helles and different lagers
And extra.
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