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As a skilled meals scientist with 20 years of expertise within the discipline, Eric Tennant entered the brewing world with a bit extra background than most. And that background has served him properly, as he considers each substances and processes required to realize the beer flavors he envisions. Over the previous few years, he’s targeted Benchtop round foeder-aged lagers, however the constraints of the small brewery have led to quite a few progressive course of options. The strategies that he applies are making award-winning beer, too—Benchtop only recently took house a silver medal in Zwickelbier or Kellerbier at GABF, and their barrel-aged barleywine, Previous Wood Ship, was considered one of Craft Beer & Brewing’s 20 finest beers of 2023.
On this episode, Tennant discusses:
- crafting a hybrid method to lager that’s half Czech, and half German
- decocting in a brewhouse not designed for it
- sprucing beer via lagering with out head stress in oak foeders
- rising IBUs in lager recipes to offset the mellowing impact of foeder getting older
- double batching with completely different recipes optimized for 2 completely different mash processes
- checking COAs and manipulating mashes to suit the malt
- defending foam potential when wooden getting older
- brewing barrel-aged English barleywine
And extra.
This episode is dropped at you by:
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