Written by Franz Hofer for A Tempest in a Tankard
Coke or Pepsi. Bud, Miller, or Coors. Many a craft beer aficionado has railed against brand loyalty, criticizing the consumption of advertising over what’s in the bottle. And rightly so.
But a specter haunts the craft beer world –– the specter of style loyalty. A chicken in every pot and an IPA in every fridge is one thing. Entire lineups of IPAs?
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Chris Swersey and Chuck Skypeck currently serve as technical staffers at the Brewers Association (BA). Both had long careers as craft brewers before joining the BA staff. As brewers at Mickey Finn’s (Libertyville, Illinois), Leinenkugel’s Ballyard Brewery (Phoenix, Arizona), and Boscos (Tennessee and Arkansas), Swersey and Skypeck racked up 14 Great American Beer Festival and World Beer Cup medals in various German-style wheat beer categories ranging from the light Leichtes style through Bavarian Hefeweizen and on to Dunkelweiss.
Consider these tips from the (former) pros next time you fire up your burners to brew a traditional tasting German-style wheat beer.’
1) Pick the Right Yeast for the Job
Select your yeast strain carefully to develop the flavor profile you desire. Different stains produce varying amounts of the esters and flavor compounds associated with German-style wheat beers. Choose a strain that emphasizes the characteristics you desire.
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