The good old lager is gaining in popularity around the world among craft brewers, but with nowhere to hide this is not the easiest style to master.
Krishna Rajiv & Simon Jeanpierre (Fermentis) take a look at three popular yeast strains used for lager production SafLager W-34/70, S-23 & S-189 and share a trouble shooting guide along with remedies for some of the issues they have seen which puts many breweries off brewing a lager; notably fermentation temperature, neutrality, diacetyl and acetaldehyde.
By the end of the session you will be able to brew a good lager with confidence thanks to the experts tips and tricks – even in the most adverse of conditions found around the region.
In this session’s key take-away’s learn to:
- Select the correct yeast for your preferred lager flavour/aroma profile
- Avoid off flavours
- Produce a crisp, clean lager beer
- Enhance the raw material characteristics in your lager
Recording duration: 30 mins.
View this presentation in the link below or on our Asia Brewers Network YouTube Channel.