German Brewing

Kai Troester has chimed in about low oxygen brewing. We certainly welcome his input!

http://braukaiser.com/blog/blog/2016/04 ... n-brewing/

Wow, we brought Kai out of hiding. That speaks volumes

Nice! hope this brings him back into the fold

We've all said we'd love to work with Kai and greatly respect the work he's done. He's a lot of the inspiration behind our pursuits.

Interesting that he says not all styles need it...

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Nearly all other styles are defined by examples brewed with high oxygen processes, because that's just what people have traditionally done.

That doesn't mean that every other style wouldn't be dramatically improved by a low oxygen process. Look at breweries like The Alchemist - the big thing that sets them apart from everybody else is their obsessiveness with oxygen control post-fermentation to preserve the hop flavor.

Good point about the likelihood that most other beers are produced with typical oxygen contact and staling. That would be part of their typical flavor. It would be an interesting experiment to bring LoDO to their production to see what if the results were favorable.

Well, I can say All american styles I have made.. Pale ales, IPA, wheat beers.. Taste amazing lodo.

I posted this kind of rhetorically. Bryan has said this before, and I believe it (basically just from a single sample of post boil wort that i tasted...so maybe I'm a sucker), but it basically just seems like some recipe adjustment may be necessary with beers that are typically brewed "HiDO".. Particularly if this work/brewing process changes the game on caramel malts, which as AA says, have always generally tasted like stale candy to me. If we don't rebrew a helles with our next lodo (a possibility), we may try a wit.

I personally think this may be what is setting some Vermont beers apart (but others disagree!). Simple straightforward, but flavorful malts, with bright bready flavors, a lot of juicy hop flavor (and esters, dont forget the esters!) and mild clean bitterness.

A lodo APA , with all Thomas fawcett pearl, and maybe 5-10% wheat, 3-5% carapils, may also be my smaller system pilot batch.

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