Scott Janish from Sapwood Cellars and Simon Carlsen from CHR Hansen be part of me this week to debate utilizing modern yeasts to create low alcohol and non-alcoholic beers.
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Subjects in This Week’s Episode (50:40)
- This week I welcome again Scott Janish. Scott is writer of the current e book “The New IPA: A Scientific Information to Hop Aroma and Taste” (Amazon affiliate hyperlink) and in addition co-founder of the Sapwood Cellars brewery in Columbia, Maryland.
- Becoming a member of us is also Dr Simon Carlsen from CHR Hansen in Denmark. Simon makes a speciality of utilizing specialised yeast strains for low alcohol beers in addition to different meals and beverage merchandise.
- We begin with a brief dialogue of Scott’s low alcohol beer program at Sapwood Cellars.
- Simon talks about CHR Hansen which began within the dairy business however has branched out to different meals and drinks together with wine and beers.
- Scott introduces the strategy he’s utilizing to make very low alcoholic (< 0.5%) beers which includes particular yeast strains that don’t ferment maltose.
- Simon talks in additional element in regards to the yeast strains and the way they work.
- Scott talks about working with Frozen Liquid Yeast (FLY) which is a brand new yeast format that extends the lifetime of liquid yeast by storing it at very chilly temperatures. He shares his experiences working with it.
- Simon tells us a bit in regards to the fruity flavors they’re getting from the yeast and potential to experiment with thiol liberating and fruity IPAs utilizing some strains.
- Scott and Simon discuss oxygen dosing and the way it can probably drive the alcohol content material even decrease with sure yeast strains.
- Simon discusses packaging and ending concerns for these NA beers.
- Every visitor shares their closing ideas.
Due to Scott Janish and for showing on the present and in addition to you for listening!
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