Elevating International Lagers with pFriem

In this 64-minute video course, cofounder and brewmaster Josh Pfriem lays out their intentional approach to crafting adjunct-based lagers that are more flavorful than industrial brands yet are every bit as drinkable. Along the way, he discusses:

• considerations for a quality pilsner-malt base
• nuanced hopping for balance
• dialing in your water profile
• deploying a classic multistep mash
• the hot-side steps to take for better, clearer wort
• ensuring a viable yeast pitch and proper oxygenation for healthy fermentation
• dialing in pH for a crisp lager
• sulfur as a desirable trait, treated as an adjustable ingredient
• polishing and carbonation targets
• considerations when choosing your mash adjuncts
• pairing the adjunct with the pilsner base and dialing in grist percentages
• balancing and accentuating the delicate flavors
• the cereal-mash process at pFriem, step by step
• why foam matters, and how to promote it in adjunct lagers
• advice on making adjustments for foam, shelf stability, and clarity
• how pFriem prioritizes quality control and service

And more.