Victor Novak has been racking up medals at main competitions for many years now. By means of stints at vital Philadelphia and southern California breweries, he’s made his mark on the event of latest beer types whereas additionally working with a variety of youthful brewers who’ve performed vital work themselves. Now, as director of innovation for Figueroa Mountain in Westlake Village, California, he’s mixing the numerous beer avenues he loves—lager, fruit, and extra—to construct a sturdy program with beers that even non-beer-lovers can take pleasure in.
On this episode, Novak covers:
- adjusting chloride-to-sulfate ratios in darkish lagers
- constructing easy-drinking darkish beers with pilsner malt, rice, and small quantities of roasted malts
- limiting Munich malt to keep away from astringency
- single-infusion mashing with trendy malts
- managing sulfur manufacturing with Augustiner lager yeast
- the differentiating elements in award-winning lagers
- dialing in pH in both pale and darkish lagers to optimize hop or malt expression
- biotransformation with lager yeast in West Coast pils
- making a notion of sweetness (with out precise sweetness) in tart fruit beers
- Selecting Lactobacillus strains for the supposed degree of acidity
- including top-notes to fruit flavors for fragrant punch
- working terpenes into hop-forward and nonalcoholic beers
And extra.
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