Randy Mosher, the author of Radical Brewing and Mastering Homebrew, joins me this week to discuss lager yeast flavors and tips.
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Topics in This Week’s Episode (55:48)
- This week I welcome back Randy Mosher. Randy is author of the updated second edition of Tasting Beer as well as two of my favorite brewing books: Mastering Homebrew and Radical Brewing (Amazon Affiliate Links for books). Randy is also partner in two breweries in Chicago and runs as web site at RandyMosher.com
- We start by discussing the elusive nature of lager yeast and why Randy finds lager yeasts to be elusive.
- Randy explains some of the history of lager yeasts, where they first emerged and how they have evolved over the years.
- We talk about the characteristics of lager yeast and importance of fermentation temperature.
- Randy discusses the other elements of a good lager like the malt bill, gravity, attenuation and balance also play a critical role in beer balance.
- We discuss some of the flavors that come from lager yeast and role these play.
- Randy shares some of the considerations for picking a good lager yeast.
- We discuss the rise of Lagers in craft breweries.
- Randy talks about flaws in lagers and how to minimize them.
- We close with a discussion on the future of lager yeasts and lagers in craft brewing.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
- And also Anvil Brewing Equipment. Anvil is a new line of kettles, burners and accessories from John Blichmann at Blichmann Engineering. They make top quality brewing equipment built to last a lifetime.
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Thanks to Mitch Steele for appearing on the show and also to you for listening!
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