Key Takeaways
- A small subset of American brewers are questioning the pursuit of neutral lagers in favor of more expressive yeast strains.
- Some brewers believe that incorporating fermentation-derived compounds can add character and flavor to lagers.
- Managing fermentation techniques can also play a key role in creating distinctive lager profiles.
Embracing Complexity in Lager Brewing
American brewers have long prioritized cleanliness, refreshment, and neutrality in their craft lagers. However, a growing number of brewers are challenging this status quo by advocating for more expressive yeast strains that bring additional layers of complexity to their beers.
Redefining Lager Fermentation
Chris Lohring, founder of Notch Brewery in Boston, believes that traditional clean lager yeast strains are boring and prefers yeast that actively contributes to flavor profiles and aromas. While some brewers swear by the clean 34/70 strain for its ability to highlight raw materials, others like Lohring are pushing for a more participatory role of yeast in fermentation.
Exploring the Art of Fermentation
For brewers like Lohring, the choice of yeast strain is just the beginning of creating a distinctive fermentation profile. They are experimenting with various fermentation techniques, including altering mash schedules and adding different ingredients to enhance flavor complexity in their lagers.
The Future of Lager Brewing
As the craft beer industry continues to evolve, the debate over the best yeast strains for lagers will likely intensify. While some brewers prefer the traditional approach of clean yeast strains, others are embracing the challenge of creating lagers with distinction, nuance, and a touch of fermentation flair.
Ultimately, the diversity of approaches in lager brewing showcases the creativity and innovation within the craft beer community, offering beer enthusiasts a wide range of flavors and styles to explore and enjoy.