Brewing a Bavarian Helles

[bjanat]

What do you guys think about this? I asked about something called a grant, mentioned by brewmaster Adam Brož in a soundclip in the recent Beervana episode about Czech beer.
"Thank you for your interest.
Adam's reply is bellow:
The oxygenation during mashing is allways a problem and Budvar avoids it in this phase by the bottom inlets into mashing-in vessel and mashing kettle. What Budvar really does, it is a small aeration during the phase of lautering when the sweet wort flows in laminar way during open valves mentioned in the podcast. This moderate aeration improves the result of reactions between proteins and polyphenols during boiling with hops, which is important for beer stability and typical sensory profile.

Best regards

Petr Samec
PR manager
Budweiser Budvar, N.C"


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[Owenbräu]

[Owenbräu]

[bjanat]

[Bryan R]

Maybe for THEIR flavor.

[Techbrau]

Budvar is not Bavarian.

[bjanat]

Also it was mentioned they might value tradition over science, for example a 90 day lagering for a 12 Plato beer


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[Techbrau]

I think it's worth clarifying that there is more than one way to brew, and that the particular flavor profile we're mostly interested in achieving around here is that of beer made with modern, high tech processes in low oxygen brewhouses. This flavor profile may or may not have even existed until the 1960s, when low oxygen brewhouses first caught on.

The low oxygen method of brewing is all about preserving the fresh flavors of the raw malt and hops. It is not about creating new flavors in the mash tun or boil kettle. We worry about heat stress nearly as much as oxygen, because too much heat starts to damage these fresh flavors too. While processes like decoction mashes and long boils can create new flavors via caramelization and Maillard reactions, the tradeoff is that the fresh malt flavors are largely destroyed. Therefore, you won't see many of us low oxygen brewers doing decoctions or intense boils. Instead, we're using highly modified base malt and relying on specialty and caramel malts to add more flavors. This allows us to have the caramels and MRPs in addition to the fresh malt flavors.

I have no problem with people who want to brew with more traditional methods. I'm interested in a different style of brewing, that's all.

[Owenbräu]

That's correct, and some people actually prefer the oxidized flavors. Oxidized malt still has flavor, but it's very different from fresh, lingering malt. You will inevitable get people who are looking for a certain oxidized character in particular styles. People know what they are used to drinking. Same thing Jamil lamented regarding English beers. That "English" character everyone was looking for was actually oxidation. What great irony that the "German" character is exactly the opposite - complete lack of oxidation. TBH, some styles probably should't be brewed lodo if you are trying to win BJCP comps.

[bjanat]

I thought the hochkurz in the Lodo paper meant decoction, so I did a short one carefully, never reaching a full boil. I'll do it again after the first one is ready, also got a hold of WLP838, used 830 for the first one.


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