Boulder’s Upslope has been brewing Craft Lager since lengthy earlier than lager brewing was “cool,” and as we speak the small brewery has constructed a manufacturing methodology for the longtime core providing that optimizes each high quality and manufacturing effectivity. On this episode, head brewer Alex Meyer discusses the best way the brewery makes their signature lager with a litany of unconventional components and processes, and shares how they make use of comparable iconoclastic approaches with their Japanese-style rice lager, and 4-year-barrel-aged Grand Reserve. Alongside the best way, Meyer discusses:
- brewing lager with commonplace two row malt and white wheat
- lager fermentation underneath stress
- managing sulfur manufacturing in stress fermentation
- cropping and repitching yeast
- utilizing exogenous enzymes to facilitate rice lager fermentation with 55% flaked rice
- American lager hop varieties like Sterling and Contessa
- feeding wholesome excessive gravity fermentations
- managing long-term oxidation in prolonged barrel getting older
And extra.
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