In Wellington, New Zealand, the Fork & Brewer has to reside as much as a popularity, and head brewer Brayden Rawlinson is up for the problem. Underneath the management of earlier head brewer Kelly Ryan (now with Freestyle Hops), the downtown brewpub garnered quite a few awards, and the expectations positioned on his successor have been enormous. But Rawlinson brings his personal fashion and swagger to the position, alongside a deep love of fermentation in all its kinds, and he’s persevering with the legacy with totally different takes on beer which are equally medal-worthy.
On this episode, Rawlinson discusses:
- stress fermentation at hotter temps for sooner, pub-centric lagers that win medals
- brewing pils with 100% Riwaka hops added in all places, from mash and first wort via a dip-hop addition and dry hop
- attaining a extra natural, Noble-like character with Riwaka
- sculpting a barely drier NZ pils
- making use of Italian-style methodology to beers made with New Zealand Sauvignon Blanc grapes and Nelson Sauvin hops
- balancing the acidity in wine-grape beers with low pH however not overt sourness
And extra.
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