The role of oxygen in brewing
Posted: Thu Mar 31, 2016 7:41 pm
Not sure if we've captured this somewhere...I didn't see it on a quick search of the forum or 'Advanced'
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Foleybräu wrote:I've noticed that many very very good breweries in Germany use a lauter grant, in their traditional brewhouses (at least on the surface - robots out back filing kegs).
Foleybräu wrote:In saying all this, there seems to be a preference on this website for the beers of Munich, which are highly industrialised, compared to small family artisinal breweries, say in Franconia.
Foleybräu wrote:I will say this. I had beers the other day from a brewery with a brand new custom design Kaspar Schulz brewhouse. They are very bright in all departments. Would Schulz be using low O2 technologies in their designs?