In Whitestown, Indiana, simply exterior Indianapolis, this small-town lager brewery has made huge waves with a number of World Beer Cup golds for its märzen, Observe the Lederhosen—to not point out a WBC silver for its pale Skool Home Bock, knockout scores from Craft Beer & Brewing Journal® judges, and 5 GABF medals for varied lagers.
Nevertheless, Moontown’s success is a narrative of working inside the confines of their two-vessel system to seek out processes that produce the flavors they need. Step-mashing is a should, and their mashout decoction—whereas not a conventional one, by any means—offers them an additional nudge of taste and attenuation.
On this episode, director of brewing operations Cody Peczkowski talks in regards to the deep affect of his expertise brewing for the Gordon Biersch chain, and the how his method to recipe design has developed within the ensuing years. Alongside the best way, he touches on:
- specializing in premium components for higher beer
- step-mashing a hazy IPA
- adjusting the step-mash routine for physique or higher attenuation
- utilizing a mashout decoction course of on their two-vessel brewhouse
- brewing two completely different märzens with completely different origin malts, together with each German and American craft malts
- bunging fairly than spunding tanks
- managing competitors beers which might be “too hoppy”
- bringing alcohol ranges down in malt-forward lager
- taking a hop-forward method to West Coast–model pils
- asking the query, “What would Gordon Biersch do?”
And extra.
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