High-Quality, Low-Strength Beers with Templin Family

In this hourlong course, he lays out the Templin Family approach to ensuring high quality and character in what he calls “beers to be consumed in great volume.” Among the highlights:

• why your brewhouse should be pristine
• the three T’s: time, temperature, and titration
• making micro-adjustments to fine-tune the smallest details
• sensory analysis and why you should be writing it all down
• measuring and minimizing dissolved oxygen
• ensuring the gentle transfer of beer
• buying only the best ingredients available
• mashing for body and flavor in low-strength beers
• starting low on IBUs and building up from there
• adding whole-leaf hops in game bags big enough to hold a moose
• knocking out colder for cleaner lagers
• what to consider when choosing a house lager strain
• deciding when to spund based on sensory of hydrogen sulfide
• thorough purging of tanks before transfer
• aiming for creamy natural carbonation
• considering maturation and foam when brewing for competitions

And much more.