Nice Lakes in Cleveland is an American craft beer establishment—a brewery that obtained its begin within the late ’80s, when the idea of smaller breweries nonetheless appeared overseas to most drinkers. Now, 36 years later, the dimensions is way bigger than it was in these early days on the seven-barrel pub system—but a few of these early manufacturers persevere. Whereas these beers inevitably evolve amid shifts in scale and tastes, the core concepts that inform them haven’t modified.
On this episode, longtime brewmaster Mark Starvation and co-CEO Steven Pauwels, the previous brewmaster at Kansas Metropolis’s Boulevard, discuss that evolution in addition to new developments in hop-forward beers. Alongside the way in which, they contact on:
- brewing lager with proprietary yeast for a signature brewery taste
- utilizing pressurized fermentation and hotter temperatures for quicker lagers
- utilizing automation whereas double-checking with human testing
- including a contact of dryness and drinkability by sparge pH adjustment
- utilizing sulfur as a software for taste and shelf stability
- Oregon-grown Mt. Hood hops for American lager character
- evaluating Munich malt for his or her annual Oktoberfest beer
- utilizing public selection hops similar to Triumph, however not Centennial, in Midwest-style IPA
- brewing filtered, clear IPA with London Ale III yeast
And extra.
This episode is delivered to you by:
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