77 min listen
187: Mari and Will Kemper of Chuckanut Brewery Approach Lagers with Scientific Precision and Creative Spark
187: Mari and Will Kemper of Chuckanut Brewery Approach Lagers with Scientific Precision and Creative Spark
ratings:
Length:
67 minutes
Released:
May 17, 2021
Format:
Podcast episode
Description
Mari and Will Kemper love lagers, but the locals haven’t always loved their lagers back. When they returned to the Pacific Northwest and opened the doors to Chuckanut Brewery (https://chuckanutbreweryandkitchen.com) in 2009, craft fans at the time wondered why they didn’t just make IPAs like everyone else. But they had a focus and determination to brew the finest quality craft lagers they could (despite their small size), and 24 GABF medals later, their approach has been validated many times over.
In this episode, they discuss:
Building a brewhouse and developing the ideal process for lager brewing
Optimizing the mashing routine for full attenuation
Treating lager with sensitivity and reducing stresses throughout the brewing process by reducing transfers
Taking a size-specific approach to brewing and fermentation
Asymetric boil heating and better whirlpooling
Producing great lagers in cylindroconical usnitanks
Middle cropping yeast
Extremely slow crashing with automated tank temperature control
Lager filtration
Spunding and finishing lagers
A former chemical engineer in his days before brewing, Will Kemper tackles brewing problems with an analytical gaze, dissecting and understanding the purpose before building a process. Here, he offers a glimpse into that clever problem solving approach. The locals today love and embrace their lagers, and a new generation of lager brewers has trained under the Kempers' tutelage. But the Kempers aren't resting on their laurels—there's more lager to brew, and more minds to change.
*This episode is brought to you by: *
G&D Chillers (https://gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, reliability and dedication to their customer’s craft. New this year, Redundancy meets Efficiency! G&D’s Micro-Channel Condensers are built with all aluminum construction which eliminates galvanic corrosion. Using half the refrigerant of conventional condensers with fewer brazed connections, translates to a lower GWP and less opportunity for leaks. Call G&D Chillers today to discuss your project or reach out directly at GDChillers.com (https://gdchillers.com).
BSG (https://bsgcraftbrewing.com/) This episode is brought to you by BSG Hop Solutions. Meet the latest in the BSG Hop solutions portfolio, Citiva. Strong expressions of stone fruit, floral, and resinous/pine flavors and aromas define this blend, crafted specifically for use in hazy IPAs, and other hop-forward beers. Citiva is ideal for aroma, whirlpool, and dry hop additions to Hazy and Juicy IPAs, or for any other hoppy styles where a combination of citrus, tropical fruit, and pine aromatics are desired. Go to bsgcraftbrewing.com (https://bsgcraftbrewing.com/) to learn more, or call 1-800-374-2739.
Old Orchard (https://www.oldorchard.com/brewer): The most common complaint about hard seltzers? They need more flavor. Extract alone is a weak flavoring agent and can leave a chemical aftertaste. But there's a better way. The craft concentrate blends from Old Orchard are packed with REAL FRUIT FIRST, no added sugars, and just enough natural flavor. Breweries are turning to Old Orchard concentrates for seltzer with more body, color, and aroma. Turn seltzer skeptics into supporters with seltzer that drinks like a beer. Get started at www.oldorchard.com/brewer (https://www.oldorchard.com/brewer).
Brewery DB® (https://www.marketmybrewery.com): For years, BreweryDB® (https://www.brewerydb.com) has been the industry’s only professionally curated source of brewery and beer information. In 2019, over one million brewery visits were made by craft fans searching for breweries on BreweryDB.com! In just a few weeks, BreweryDB® will unveil an all-new experience to help craft lovers get back on the brewery trail! To take full advantage of the enhanced marketing power of BreweryDB® – and increase your tap room traffic, setup your account on MarketMyBrewery.com (https://www.marketmybrewery.
In this episode, they discuss:
Building a brewhouse and developing the ideal process for lager brewing
Optimizing the mashing routine for full attenuation
Treating lager with sensitivity and reducing stresses throughout the brewing process by reducing transfers
Taking a size-specific approach to brewing and fermentation
Asymetric boil heating and better whirlpooling
Producing great lagers in cylindroconical usnitanks
Middle cropping yeast
Extremely slow crashing with automated tank temperature control
Lager filtration
Spunding and finishing lagers
A former chemical engineer in his days before brewing, Will Kemper tackles brewing problems with an analytical gaze, dissecting and understanding the purpose before building a process. Here, he offers a glimpse into that clever problem solving approach. The locals today love and embrace their lagers, and a new generation of lager brewers has trained under the Kempers' tutelage. But the Kempers aren't resting on their laurels—there's more lager to brew, and more minds to change.
*This episode is brought to you by: *
G&D Chillers (https://gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, reliability and dedication to their customer’s craft. New this year, Redundancy meets Efficiency! G&D’s Micro-Channel Condensers are built with all aluminum construction which eliminates galvanic corrosion. Using half the refrigerant of conventional condensers with fewer brazed connections, translates to a lower GWP and less opportunity for leaks. Call G&D Chillers today to discuss your project or reach out directly at GDChillers.com (https://gdchillers.com).
BSG (https://bsgcraftbrewing.com/) This episode is brought to you by BSG Hop Solutions. Meet the latest in the BSG Hop solutions portfolio, Citiva. Strong expressions of stone fruit, floral, and resinous/pine flavors and aromas define this blend, crafted specifically for use in hazy IPAs, and other hop-forward beers. Citiva is ideal for aroma, whirlpool, and dry hop additions to Hazy and Juicy IPAs, or for any other hoppy styles where a combination of citrus, tropical fruit, and pine aromatics are desired. Go to bsgcraftbrewing.com (https://bsgcraftbrewing.com/) to learn more, or call 1-800-374-2739.
Old Orchard (https://www.oldorchard.com/brewer): The most common complaint about hard seltzers? They need more flavor. Extract alone is a weak flavoring agent and can leave a chemical aftertaste. But there's a better way. The craft concentrate blends from Old Orchard are packed with REAL FRUIT FIRST, no added sugars, and just enough natural flavor. Breweries are turning to Old Orchard concentrates for seltzer with more body, color, and aroma. Turn seltzer skeptics into supporters with seltzer that drinks like a beer. Get started at www.oldorchard.com/brewer (https://www.oldorchard.com/brewer).
Brewery DB® (https://www.marketmybrewery.com): For years, BreweryDB® (https://www.brewerydb.com) has been the industry’s only professionally curated source of brewery and beer information. In 2019, over one million brewery visits were made by craft fans searching for breweries on BreweryDB.com! In just a few weeks, BreweryDB® will unveil an all-new experience to help craft lovers get back on the brewery trail! To take full advantage of the enhanced marketing power of BreweryDB® – and increase your tap room traffic, setup your account on MarketMyBrewery.com (https://www.marketmybrewery.
Released:
May 17, 2021
Format:
Podcast episode
Titles in the series (100)
19: WeldWerks Co-Owner/Head Brewer Neil Fisher Joins Jamie Bogner: Editorial Director Jamie Bogner sits down with Weldwerks Brewing Cofounder and Head Brewer Neil Fisher for a candid conversation about their approach to brewing New England IPAs, their deep dive into the world of “pastry” and “dessert” beers, their challenges and successes with barrel-aged beers, and their foray into brewing lagers. “We run a much higher risk than your average barrel program, because we’re just brewing massive, massive beer—not just in alcohol, but also in gravity,” said Fisher. “Our starting gravity on Medianoche is close to 33, 34 Plato now. Which means it finishes anywhere from 10 to as high as 15 Plato. That’s a lot of extra sugar sitting around in these barrels for 18, 19 months that any critter—whether it’s lactic acid bacteria or yeast—[would thrive on]. That’s a lot of sugar, and a lot of risk. For us, we’re always going to be running on the higher end of risk. This episode is brought to you b by Craft Beer & Brewing Magazine Podcast