457: Cory Buenning of Fritz Family Focuses on Highly Attenuated Lagers With Perfect Proteins

Описание: Fritz Family (https://www.fritzfamilybrewers.com) founder Cory Buenning brewed from the mid-90’s through the mid 20-teens for Wyoming craft beer pioneers Snake River, but the itch to do his own thing was strong, and after returning to Colorado after a few years in Kentucky, he leased the old Bootstrap brewery in Niwot, installed a new brewhouse and cellar, and got to work making the beers he wanted to make—a variety of primarily lager beer, brewed thoughtfully and carefully. Years later, the brewery has developed a strong following among locals, but is also a favorite hangout for the area’s brewers, and you’ll often find brewers from neighboring breweries at the Fritz bar for a post-shift beer. It’s brewers beer, after all—easy to drink, impeccably made, and unassuming.




In this episode, Buenning shares his approach to making refined lagers at a taproom scale, and along the way discusses:





• how cold knockouts, cold fermentation, and no diacetyl rest make better lagers


• brewing with an jacketed oil-heated brewhouse rather than steam-heated


• acidifying the mash using sauergut


• building body in clear beer through proteins not carbohydrates


• carbonating naturally via capped tank


• using forced fermentation tests on all lagers


• managing gelatinization issues with European malt through modified step mashing


• ingredient approaches to Pilsner, helles, and Kölsch


• understanding yeast timing and performance to dial in harvesting and rep itching


• managing head pressure with 34/70 to reduce sulfur






And more.




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