5 articles in this category
From design to decoction to coolship to cellar, Dovetail owners and master brewers Hagen Dost and Bill Wesselink dig into the details of how they produce their acclaimed lager, Kölsch, and weissbier.
From tank geometry to hydrostatic pressure, Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the advantages of traditional open-top fermentation—and why their yeast love it too.
At Bluejacket, head brewer Ro Guenzel and his team follow the example of the Bavarians and use shallow, open fermentors to get the aromatic expression they want from their weissbier. Here, Guenzel explains the dynamics of how it works and why it matters.
In the foothills of the Alps, Schönramer Brewmaster Eric Toft is a tinkerer and fine-tuner of highly addictive lagers.
Open fermentation is not a method used by many breweries, especially for IPAs—though Russian River is a notable exception, as is Anchor Brewing. Here, Anchor head brewer Scott Ungermann talks pros and cons.