We officially brewed our first Lagers! With a bit of tricky brewhouse scheduling and some serendipitous downtime, we were able to squeeze in 4 batches of lagers into the schedule for release towards the end of summer and heading into fall. These beers are produced using a different strain of brewers yeast that prefers to ferment in colder temperatures around 48-56 degrees Fahrenheit. Because of the cold, they tend to ferment much slower and the following “lagering” (a phase when the yeast re-consumes aromatic compounds put off during fermentation, proteins settle out, and the beer mellows) period takes around 30-45 days, with some lagers resting as long as 3 months. The beers come out crisp and clean with little to no yeast profile.
We started with a double batch of Oktoberfest, following that up with a Dortmunder Export, and finishing the lager run off with Doppelbock. Stay tuned for release information.