Recommended BRUT IPA procedure

Geterbrewed launched the key to making BRUT IPA’s recently and it has been hugely popular, you need an enzyme called abv glucoamylase, I have written about this beer style recently in the Geterbrewed Blog but in effect the glucoamylase converts the complex sugars into fermentable sugars and the yeast ferments it all out leaving a super dry finish which just happens to pair perfectly with nicely hopped beers

This is a product from our pals at Lallemand who we exclusively distribute for in Ireland, I highly recommend this product, see the attached procedure for assistance and you can buy the product by following the links below

https://www.geterbrewed.com/abv-glucoamylase-400/

https://www.geterbrewed.ie/abv-glucoamylase-400/

LAL-bestpractices-Brut_IPA_proc-digital

Brut IPA

The latest IPA craze sweeping across from the US sees a new type of IPA, this time its a bone dry champagne like aromatic hoppy beer, but why is it called “brut”, simple it’s the terminalogy to rank sweetness in champagne.

The creator and Californian brewer Kim Sturdavent (Social Brewing) has made it pale, super dry and highly effervescent. The weapon of choice to create this unique beer is an enzyme & Geterbrewed has sourced this so you can create your own homebrew Brut IPA’s. The enzyme Glucoamylase 400 to put it simply takes the complex sugars and breaks them down into fermentable sugars.

Hop bittering levels are low in this style as hop bitterness is usually balanced with the sweetness of the malt bill, on this style the sweetness from the malt is fermented out so you need to keep the IBU’s down. New world fruity and tropical hops seem to be the hop flavours of choice

I love experimenting at a home brew level and when brewers innovate and create something special it makes other push the boundaries too and then we in turn get to enjoy awesome beers.

The enzyme isn’t a new creation it has been available in the brewing supplies catalogue for sometime, previously being used by brewers to reduce sweetness in big imperial stouts.

I’ve been following some American brewer blogs on the style and they are using new ingredients for an IPA, for example adjuncts, now this doesn’t appear to be to try and save money, its to keep the beer pale in colour, some brewers are using flaked rice and corn.

When yeast is working this hard it may also be important to look at yeast nutrients. Also be aware that if you are reharvesting the yeast it will carryover the enzyme.

You can add the enzyme to the mash directly but what temperatures or to the fermenter during fermentation, as the style is still very much in its infancy there is scope for experimentation.

What i personally want to see is brewers releasing well made batches of Brut IPA taking their time to experiment and be creative now just getting one released to be seen to be setting the trend in the local beer scene

Designing a Brut IPA recipe, your standard IPA base malt bill may be the first place you start but be aware that the crystal etc that you add for body will be totally fermented out. The complex carbohydrates and dextrines will be converted to simple sugars and fermented out. Also watch the abv this is going to almost completely ferment out so you don’t want to create something that is going to blow your head off.

Adding this enzyme goes beyond dryness and you don’t need to do anything special during the mash to try and create a dry beer.

My understanding would be that all hop bitterness is going to be best acheived after the boil with a good hop stand, I would feel that the aroma acheived would be a perfect addition to this dry style of beer

Yeast used predominantly in the style to date is a neutral ale yeast but it’s open to experimentation.

Time to get experimenting with this enzyme, we have adding some buying options to the Geterbrewed website for home brewers and if you are a pro brewer we also have stock in our warehouse for larger scale brewing too

We would love you to share your recipes and experiences in brewing this style with us, the team at Geterbrewed will be trying a few recipes out in the coming weeks we’ll let you know how we get on..

 

 

 

Kettle Sour Brewing

Geterbrewed did some experimenting over the weekend with new beer recipes and we wanted to try and use the new lallemand wildbrew sourpitch.

sourpitch & belle saison

Our friend Rob Percival from Lallemand kindly gave us some samples of the wildbrew sourpitch freeze dried bacteria. Now I’ve always been very dubious about introducing bacteria to my homebrew system but with a kettle sour you don’t need to worry as after the souring has taken place you bring it to a boil and it kills off the bacteria

We decided to run this test batch on the grainfather, so the brewday was split over two days, day one being the mashing to create the wort then cooling that wort to souring temperature of 36 degrees and holding it at that temperature for 24 hours to drop the ph. Day two is the boiling process and hop additions etc before cooling and pitching the yeast.

thumbs up for kettle sours

In recent times i’ve become a huge fan of sour beers, i’ve gave them to friends and family to sample and they would have never tried them unless encouraged now i have created a whole new group of sour beer fans, people that normally don’t like beer are becoming sour  fans, its definitely growing in popularity.

crisp malt in grainfather

In this recipe I wanted to achieve something super fruity and delicately tart. With most sours the best base is a traditional malt bill for a berliner weisse, so i went for a 50% Pilsen & 50% wheat base, I use Crisp Malt exclusively now as i think they are the best malt producer.  For hops they don’t normally feature heavily in sour beers, I plan on adding a fruit addition so I went for Citra hops to compliment this. I bought 2.5 kg of blueberries and as I like to push the boundaries a little when brewing at home I plan to ferment this all with lallemand’s Belle Saison yeast and add a ‘dry hop’ with a difference, this time i’m going to add gin soaked juniper berries on day 4 to create a really impressive sour beer.

lallemand yeast starter

I mashed the malt at 67 degrees for 60 minutes and then cooled the wort through the grainfather chiller to acheive a temperature of 36 degrees. I rehydrated the freeze dried bacteria ( Wildbrew Sourpitch from lallemand) and added it to the wort and then sealed up the grainfather and set it to hold the temperature for 24 hours.

wildbrew sourpitch

24 hours later the ph had dropped so I brought the wort to a rolling boil, just prior to the boil I added the blueberries and boiled for about 15 minutes at the end of the boil I added citra hops and then chilled the wort via the grainfather chiller to 26 degrees. I had prepared a Belle Saison Yeast starter the day before when doing the initial mash so I pitched the yeast and it got off to a healthy fermentation immediately.

Blueberry fruit sour

I had a starting gravity of 1032 so I’m aiming for a super sessionable 2.9% abv packed with flavour

There is so many options with the new wildbrew sourpitch to create amazing sour beers, we are really impressed with it and hope you try it.

 

 

The Irish Brewing Industry

We love what we do and we want to help grow the Independent Craft Beer Movement in Ireland, our thought on how we can help is to put the beer first.

To put the beer first we need to help brewers make the best possible beer they can, Geterbrewed try our best to source and supply the best possible ingredients possible. We have started to distribute brewing ingredients to the majority of the breweries throughout Ireland, we now want to use the connections we have to provide technical support and further education.

Our first brewing seminar saw the following talks, I’ve attached all the slide shows for reference ;

Wild & Sour Beer Science or Art? by Robert Percival

https://www.geterbrewed.com/pdfs/WildSourBeer.pdf

Base & Speciality malts and the flavour impact by Colin Johnston

https://www.geterbrewed.com/pdfs/GeterbrewedIrelandSeminar.pdf

Process tips & tricks in Mashing & Boiling by Carl Heron

https://www.geterbrewed.com/pdfs/MashingBoiling.pdf

Yeast Flavour & the Evolution of beer Styles by Robert Percival

https://www.geterbrewed.com/pdfs/SeminarYeast.pdf

The Old & The New Getting your best from your finings by Sarah Young

If you have recommendations for what you would like us to cover in our next seminar please drop us an email at info@geterbrewed.com

Thanks for the support, we genuinely appreciate it

Jonathan

US Craft Beer Trends

Lotte Peplow presented a talk recently at the Brewers Lectures about the Brewers Association, they are a trade body with about 4000 Brewery members and 46000 Home brewers. I found the facts surrounding the Craft Beer Movement in America fascinating, currently in Northern Ireland we don’t have an assembly to lobby a legislative change to allow our Craft breweries to sell direct and the impact this is having on growth of the industry is frightening

Lotte started with the definition of what a Craft Brewery is…

  • Small
  • Independent 
  • Traditional

An interesting insight provided by Lotte was that in 1978 America had 42 Brewing companies, in comparison to 2018 where the figure is now north of 6000

The American Craft Beer Scene is now regarded by some as becoming crowded and competitive, the primary issue being seen by the bigger small independents is that they are struggling with beer distribution as the channels are being tied up by the big Macro Giants.

The issue local breweries in Northern Ireland are having is somewhat similar as the large Macro brands have tap tied all the bars to prohibit growth of the local breweries.

Two breweries in America open everyday and there is 2000 in planning and its now thought 1 in 5 beers are a craftbeer, but is it too crowded? Well if you look at the number of wineries then the answer is clearly no as there is significantly more wineries which would indicate we still have room fro growth.

US Craft Beer Trends

  • Beer Styles
  • Food
  • Tourism
  • Packaging

Beer Styles, shows the IPA at 28.2% and its popularity is growing at 17% per year. IPA’s range from anything from 4% to 12%. Sessionable Beers are up 9% and good innovation is going on with Sour Beers

Beer and Food, 63% select beer based on what meal they are having and 88% enjoy beer with food

Tourism & Beer, 7% of craft sales (by volume) are at the brewery and Craft Breweries are now seen as a main attraction for travellers

Packaging, America loves cans it seems, cans have rose to 16.7% of total craft. 41.4% of sales of craft are Draft and 58.6% are packaged, now the point I was making earlier about the macros dominating the tap market in Northern Ireland shows the effect as American Craft Breweries have a high rate of draught when our local breweries simply don’t get a look at the draught market.

 

 

Barrel Ageing Beer Tips

I’ve recently taken a  keen interest in the Barrel ageing of beers, I’ve started to appreciate the complexity of some barrel aged beers, we even dabbled at it ourselves with our very own Christmas Special beer at our sister brewery Hillstown brewery. We took 29 year old whiskey barrels and aged a hoppy red ale with festive spices for 9 months and bottled it as a special release, no coincidence that its been one of our highest rated beers to date

Dabbling is one thing but understanding the science and having an impressive selection of barrel aged beers is quite another. I enjoy a beer subscription from Mikkeller and they have an amazing range of barrel aged beers , their spontaneous series is amazing!

Mikkeller Spontan Blueberry

I’ve been inspired to create some beautiful barrel aged beers so when I seen the opportunity to learn a little more I attended….

The Brewers Journal who organised the Brewers Lectures in the Convention Centre In Dublin and had a really enjoyable experience and noted a fantastic talk by Dr Gearoid Cahill (Director of Brewing Science at Alltech) on the barrel aging of beer, his experience in this field is indepth and he easily simplified the key points so that even I could follow.

He’s 23 years in the industry and joked ‘ I bought a barrel at the car boot sale , I’m going to make a great beer’  and then was subsequently responsible for aging of 70000 barrels of beer a year

The Elements of Barrel Ageing of Beer

  • Barrel Selection & Conditions
  • BIG Rules
  • What happens in the barrels?
  • Storage
  • Filling & Emptying ‘Disgorging’

Barrel Aged Beer

What Barrel Ageing Is & Why People Enjoy?

There is generally three types of barrels used, Spirit, Wine and Beer…. as for why people enjoy it, it has to be the complexity in my humble opinion

Bourbon Barrels – The bourbon is aged at a 65% volume so nothing grows at all in it and Bourbon is aged for 4 years so it is excellent for aging beer as long as the barrel is freshly emptied. The negative factor with it drying out is that it shrinks and you have the possibility of leakage and as Dr Cahill said ‘ Spilling Beer Is A Sin’

Wine Barrels – Will sour quickly within as little as a week

Beer Barrels – are vulnerable as soon as they are emptied

The key to success is Fresh Barrels

So how do you rejuvenate the barrels if freshness is key?

  1. Sterlise the barrels
  2. Steam Clean them for 10 minutes
  3. Recondition them – say by adding bourbon back into them

The make up of a barrel?

  • Mainly around the 200 litre volume
  • Inner Surface area in 2m2
  • The Stave Saturation depth is 0.4cm
  • Spirit Hold Up Volume is 6 litres
  • The Char penetrates 2mm into the wood, Spirit goes in 4mm

Filling & Emptying

It’s a manual operation that can’t be automated. To store the barrels he recommended they are kept cold. To fill they use a filling lance that has two tubes, one for beer and one for c02

  1. Purge Barrel with c02
  2. Fill Beer from the bottom
  3. Hammer bung
  4. Cold Condition for 6 weeks at 4 degrees
  5. Take Out Beer, Flood headspace as emptying

What does the barrel give us?

  • Spirit
  • Wood, vanillons
  • Colour , Haze and Alcohol
  • Oxygen reactions

Barrel aging can be carried out in as little as 2 weeks to 2 years. Add an airlock if you think its going to ferment in the barrel. Store Cold although ambient temperature works well for sour beers. Needs to go through a filter to remove charing lumps

Points to Consider before Barrel Aging Beer

  • Premium/ Super premium
  • Generally Higher Alcohol
  • Complex Flavours
  • Not Easy to Scale Up

Kegging – Start Kegging Your Own Beer

Kegging Your Own Beer
“Kegging is King” especially if you bring a keg to a party, we like to have friends around for beer and pizza nights and a keg is great means to excite people with your brews, plus you can have beer ready a lot quicker in comparison to bottle conditioning and……………………… its a lot less hassle than bottling!

Kegs genuinely require minimal maintenance, they do however require you to clean them , if everything is sterile as with a lot of things in brewing it helps to gain success and avoid infections

What makes up the Geterbrewed keg starter kit;
  • 1 x Cornelius Keg Brand New 19 litre capacity
  • 2 x Ball Lock Fittings
  • 2 x Thread FFL John Guest fittings to attach to Ball Lock for quick release
  • 1 x CO2 Regulator with quick release John Guest Fitting
  • 1 x Beer Line
  • 1 x Dispensing Tap Assembly
What are the Fittings on the Corny Keg?

Basically there is two ports on a Corny Keg, Beer Out and Gas In.

1. Beer Out, you attach a ball lock disconnect to this and it has a beer dispensing assembly connected to it, whether that be a tap directly added to the ball lock or if its run out into a length of beer line and then into a picnic tap or tower dispenser. The key point here is to avoid foam (fobbing), a lot of turbulance is created as beer exits the keg under pressure via the ball lock valve so you want sufficient beer line length to prevent this coming out of the tap, it needs to settle in a length of beer line . Also the beer needs to be cold, the warmer the beer gets the more the co2 wants to come out of suspension and foam up.

2. Gas In, you attach a ball lock disconnect to this (which has a gas line running to the regulator) and it connects the co2 tank to the Corny Keg via this assembly, the pressure is adjusted with the regulator and this allows you to set the psi

Points to keep in mind

  • Keep everything sterile
  • Try not to introduce oxygen when transferring the beer from the fermenter into the keg
  • The colder the beer the more easily it dissolves the co2
  • There is different carbonation levels depending on the style of beer
  • Carbonation can be set with the psi and achieved slowly over a few days or you can force carbonate (rolling the keg back and forth to force carbonate the beer quickly with co2)
What is the regulator?

It controls the flow of the CO2 into the Corny Keg, you may want to carbonate a beer over a few days at 12psi, this reading is on the dial to the right of the control when connected to the co2 tank, the dial above the turn controller reads how much co2 is in the container. Remember you dial up to carbonate but need to reduce that down to a dispensing pressure after carbonation is complete

What is the Dispensing Tap Assembly?

Its where the beer comes out , we have selected a picnic tap and have suffcient beer line to prevent fobbing or foam during dispensing

 

Hop Farming – What’s it Like?

Hop Farmer Get Er Brewed
Hop Farming – What it’s like to be a hop farmer

Geterbrewed receive many emails from local guys interested in starting a hop farm but lets face it we don’t have the climate in Northern Ireland, we source our hops from a wide range of sources, some from hop merchants and some direct from the hop farmers. We buy hops from American , Europe and Australia, we focus on quality, traceability, consistency of supply and then cold storage and the correct handling and packaging. But what about the hop farmer, does anyone think about their imput to the Craftbeer Industry

I want to highlight one hop farmer in particular, my friend Mihael from Slovenia, we have became great friends as a result of the hop business and we have really pushed Slovenian hops in the UK & Ireland collectively. In my opinion the current issue with the use of hops is that many home brewers aren’t experimenting with different varieties, they tend to use a lot of recipe books and as many of the homebrew books are written in America they specifiy the use of American hops, so lets step out of that safe textbook recipe and try something that will produce a truly unique beer, we brewed a collaboration brew with a Slovenian Brewery using only Slovenian Hops and it was really excellent. Look out for it ‘Three Bad Bears’ Hillstown Brewery & Lobik Brewery Collaboration

I have got to know Slovenian Hops well in the past few years and Mihael and his family are driven to acheive perfection, they work ethic is clear when you visit and I have to say they always impress me, the very farm yards and kilns are spotless clean, they are genuinely passionate about their business. I’ve asked Mihael a few questions and noted his answers to help highlight to you what it’s like to be a hop farmer, read on…

1. What is it like being a hop farmer and what made you get into hop farming?

We are a third generation hop growing family, my Grandfather and my Dad got into growing hops primarily for economic reasons. The region that we live in has been growing hops since the 18th century but due to the impact of the hop market and worldwide hop trade the volumes can come and go. After Yugoslavia fell apart we lost a large market percentage but with the current European Union we have been able to export hops, we are passionate about the quality we want to grow the finest hops we possibly can , we are not driven by price we want to focus on quality

2. Does the region that you live in produce a different quality hop to other regions within Slovenia?

Due to Climate change the growing region has started to become more and more important, we are blessed with our location and we can grow some beautifully impressive hop varieities as do our friends and colleagues. We work very closely with a collective of farmers in our area, we are constantly striving to bring better results.There isn’t any set scientific stats to suggest that the hops in this region are better than other parts of Slovenia but when you look at the hop analysis and you see alpha acids and oil contents at a 20% higher rate comparing to other regions then we are thankful for our location. There is alot of factors that impact each individual region, for example daily maximum temperatures during maturation of the crop, pest and disease management and harvesting at the correct time and following a low temperature drying base.

3. Many Irish and UK brewers regard Slovenian Hops as being used purely for bittering, what have been the recent developments been in flavouring and aroma hops?

I wouldn’t say that we have been regarded as good in bittering hops ever? It is perhaps a misconception and I would like to see that opinion change. We don’t have high alpha acid varieties in our portfolio of hops. Historically some German Magnum hop plants were used to breed Slovenian Dana which has roughly the same alpha acid range. Slovenian Hops have a strong reputation for Aroma and Noble aroma hops. Varieties like Aurora, Styrian Golding, Bobek and Savinjski Golding are dominated in our fields. Since the worldwide explosive interest in Craft Beer the Slovenian Hop Institute has tried to breed varieties that are more attractive for the Craftbeer sector. You will see an example of this research already in the marketplace with the variety “Wolf”, it is also perfectly rounded bitterness with high alpha acids for bittering. Checkout the new varieties Styrian Cardinal, Styrian Dragon and Styrian Fox.

4. What way does the year get broken down in terms of hop farming?

Our hop farming schedule is from middle of March til November. The ground works required during Spring come with high labour costs. We need to clean the fields from wooden parts of the zhizomes, stringing of new wires. The Twining of the hops takes place during May/June. During the peak growing season we try to keep the fields clear of weeds, in doing this we are not using any chemicals or the popular choice elsewhere to use Glyphosate preparators. We focus on proper mechanical processes instead of chemicals.

During the July/August period we are checking constantly to manage diseases, we are fighting against all kinds of mites and moulds, to provide a healthy crop on occasion we do have to use some agricultural products to keep the plants healthy to produce cones full of aroma. Infected hop cones have many disadvantages or bad smells in your beers if this isn’t cared for.

At the end of August we commence the harvest, this is when we work the longest hours. There is a wealth of information and scientific papers of when to commence the hop harvest but in reality we rely on our pinch of instinct and lifetime experiences. The most crucial part in the harvesting window is hop drying…Never more than 58 degrees celcius and it has to be carried out as quickly as possible. We ensure that a huge amount of hot air is blowing through a few layers of hops. There is an old proverb “The more you can smell around the barn the more you lose at the end”

After the drying process in the kiln we re moisten the hops which keeps the product stable while we pack them.

5. Hop Farming is one of the most difficult choices to make in farming, do you focus solely on hops or do you farm anything else?

We are 100% focused on hop farming. Since we don’t strive to own anymore property or land we try to maximise the output from our current fields, this isn’t an easy task but it is enough, at the end of the day we reach the point where all the work is still a joy and a pleasure.

6. What size is your hop farm?

We are around average for Slovenia, working slightly below 15 hectares

7. How long does it take to grow hops?

After we put the rhizomes into the soil it takes up to three years until they reach full maturity, this changes depending on the variety you grow but usually its a 3 year average.

8. Is it difficult to grow hops? What are the challenges?

It depends, if you have a goal and see yourself in a ten year timeframe, taking into consideration what you want to be and what you want to bring to the market, then its a really rewarding and nice job. We feel the proudest when our customers give us proper feedback. Sometimes it isn’t always positive, buy hey, that gives us a new goal, to improve ourselves.

The single biggest challenge…. the weather! In the past this didn’t have the same impact there used to be a good solid average yield. But in the last ten years things have really changed, we are constantly breaking temperature records, participations variations during the growing season are problematic. We can cope with a few months of dry hot weather as we can irigate but hail stones….we can cope with the damage they cause

9. How long can you keep hops?

In proper conditions, up to four years

10. How do you recommend hops are stored?

On the lowest temperature possible, perfect scale is from 0-5 degrees and nitrogen flushed foil bags to avoid any oxidation

11. What is you preference for brewers to use, pellets or leaf?

Brewers often explain to me that with the cones they get much more aroma but they lose more with the green matter, we are happy to supply either hop cones or pellets. European brewers mainly uses pellets for a heap of positive reasons

12. Have you ever smoked a hop?

Licking your fingers during the harvest is brave enough, so smoking is really not needed

13. What is your favourite hop variety?

From a hop farming perspective , its Aurora. Its resistant to many diseases and its always consistent plus brewers love it

14. What predictions do you have for the future of hop farming?

Like I already mentioned before the weather is becoming a huge factor but there is lots of other issues we are facing. Labour costs are going up and we want to have happy people working for us in our fields, at the end of the day they bring in the crop, their impact is huge on the finished hop product.

In the other hand, the civilised society look down on hop farming as an ugly industry but overall we are one of the most precise and advanced branches in agriculture. We don’t do anything from our own instincts, every little thing is planned, forecast and trackable, we want to protect our environment like it is for the future generations.

“The main players in shaping the hop industry are the you the brewers. I’m asking you to take a look at what you are doing with the craft brewing industry, all of you are talking about the famous C varieties, I challenge you to try something old, something traditional, expand your portfolio and don’t be afraid to look for something new. We are here for you, striving to grow only the finest quality hops and predict your needs accurately be realistic. Regardless of the crop the brewing business should be solid and stable through the whole chain.”

Choosing the Right Yeast

Choose the right yeast

Right from the off, please when you have the opportunity to create some amazing beers at home, commercially or in your brewpub, don’t just brew with the same strain of yeast all the time, we have a huge amount of brewers that are just using the same house strain for all their beers and presently too many commercial brewers are using Fermentis US 05 and I’m starting to feel that alot of beers taste the same as a result of this pattern.

Yeast selection can now be as exciting as trying a new experimental hop, so what do you want to think about when selecting a yeast? I’m not going to look at the Liquid Vs Dried Yeast debate on this blog post just selecting a new strain for fermentation.

Look at what your trying to acheive, Dry/Hoppy , Sweet/Malty , Dry/Estery, High ABV or Low ABV , you may want to combine some of these attributes and that is achievable, you many even want to experiment with mixing a few yeast varieties.

If you are wanting to mix yeast keep in mind that the critical stage in yeast is during the first three days so I’d recommended adding the different varieties at the start of the fermentation. Not to say that you can’t add yeast at a different stage but to achieve maximum impact earlier is key but to increase attenuation you could add a second strain after you have achieved you flavour profile from the first yeast. You can blend two strains of yeast with different but complimentary flavours and create something unique, launching this commercially could genuinely excite craft beer drinkers

What to be considering when selecting a yeast strain?

  • Attenuation (The measure of how completely the yeast fermented the wort, the most sugar the yeast broke down the greater the attenuation)
  • Flavour Profile (Al ot of beer flavour comes from yeast mainly Esters & phenols combined with other compounds, optimise flavour by controlling the yeast growth)
  • Flocculation (The aggregation of yeast into clumps or Yeast Drop out rate – Lower beer temperatures result in a higher flocculation rate)
  • Reliability of supply (Mainly applicable to Commercial brewers)
  • Working Temperature Range (Refer to Spec sheets or experiment with split batches)

Yeast strains are usually broken into two main categories Ale & Lager, now there is a huge range of yeast available nowadys and this is fairly wide sweeping to break it into two.

Ale can be broken down further (mainly know as top fermenting)

  • Clean (allows the malt and hops to shine through)
  • Fruity (historically popular in the UK and super quick at fermenting)
  • Hybrid ( like a California Common yeast that ferments lager at ale temperature, checkout the Mangrove Jacks m54)
  • Phenolic (Think Belgian and German Weiss, high attenuation and low focculation)
  • Eccentric (Unusal flavour compounds and mainly Belgian styles)

Lager is best broken as two (Most strains are bottom fermenters and generally work slower at lower temperatures)

  • Dry
  • Full (Think malty, Munich Helles style)

Yet some breweries use the same strain for all their beers, we would encourage you not to fall into that safe trap and to get inspired and creative with the wide varieties of yeast strains available. Achieve a balance with complexity

So what to try?

Lallemand & Mangrove Jacks

Geterbrewed recommend you checkout the Lallemand yeast range & the Mangrove Jacks range. Lallemand have launched a NEIPA Yeast in dried format and we launched that recently to pro brewers, we also opened up some commercial packs and broke them down into 25g packs so you can try this yeast out, it adds a beautiful flavour profile that is like pure stone fruits, think Mango, Peach etc. We have got to work closely with the Lallemand Team and we are inspired by their ethics and drive to create a truly exciting range of products.

Mangrove Jacks have also opened up a huge variety of strains that was until recently available in Liquid Format, they now only focus on the homebrew yeast market but they are highly recommended also