Whereas hop-forward lager could also be a comparatively new phenomenon within the States, New Zealand brewers have been brewing their very own model of pilsner for many years utilizing homegrown hops. But threading the needle in a exact fashion with hops that may have sturdy notes, akin to mineral and diesel, is not any small feat.
On this episode, Paweł Lewandowski, the award-winning head brewer at Mount in Mount Maunganui, on the North Island, walks us by the artistic and technical course of behind their “beer geek pilsner”—a beer that a number of brewers really useful to us as a standout instance of the fashion. Motueka, Nelson Sauvin, and Riwaka work collectively in a golden ratio with two pilsner malts, wheat malt, actively managed fermentation temperatures, and concise lagering to supply a pilsner with 45 IBUs and a full physique that expresses the extra structured aspect of the nation’s signature hops.
Throughout the episode, Lewandowski discusses:
- the fashion’s origin, starting with Emerson’s within the Nineties
- constructing a heftier physique with pilsner and wheat to help sturdy hopping
- his experiments with step-mashing that led again to single-infusion
- utilizing Motueka, Nelson Sauvin, and Riwaka at numerous factors throughout the boil, whirlpool, and dry hop
- year-over-year taste variation in New Zealand hop varieties
- balancing choice standards to work throughout a variety of kinds
- hotter lager fermentation, with a 24-hour temperature drop early on
- decrease pH and shorter lagering occasions for brilliant, hop-forward pils
- contrasts between New Zealand and West Coast pils
- utilizing the “golden ratio” for hop blends
And extra.
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