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About this Episode
Carrying the burden of historical past and expectation poses a specific problem for some European brewers, however nowhere is that extra obvious than on this planet of Belgian brewing. How, within the face of adjusting know-how and constantly variable substances, does a brewer keep true to the concepts behind the basic recipes that underpin the core beers that their brewery produces? Over the previous 20 years, these are precisely the questions that St. Bernardus brewmaster Wouter Dely and gross sales and advertising and marketing supervisor Marco Passarella have needed to face.
On this episode, they focus on:
- Adjusting basic recipes to right now’s trendy brewhouse actuality
- Working with barley that varies year-to-year by adjusting step mash instances and temperatures
- Utilizing Belgian candi sugar in brewing abbey-style beers
- Sustaining wholesome fermentations utilizing strategies like drauflassen
- Fostering ester manufacturing by limiting head strain in cylindroconical tanks
- Utilizing completely different temperature glycol in fermenter jackets by the course of the fermentation
- Time as an ingredient in brewing
- The mechanics of bottle conditioning
And extra.
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