It’s possible to make great lagers with a single-infusion mash and cylindroconical fermenters—just ask former sportswriter turned brewer Randy Booth. At the taproom-focused Twin Barns (https://www.twinbarnsbrewing.com) brewery, on the shores of vacation destination Lake Winnipesaukee, he’s used the quieter winter season for the time and tank space to hone their lager program. The result earlier this year was a blind-review panel score of 99 for the German-style Belknap Pils (https://beerandbrewing.com/review/twin-barn-brewing-company-belknap-pils-1644852559), which earned it a spot on our Best 20 Beers in 2022 (https://beerandbrewing.com/best-20-beers-in-2022/).
In this episode, Booth shares his lager brewing process. It’s nothing fancy or especially complex, but it focuses instead on coaxing the best from high-quality ingredients. Along the way, he discusses:
rebalancing Saaz and Hallertauer in the boil and whirlpool to achieve the right aroma and flavor
mashing low for dryness
producing clear, high-quality wort through a longer vorlauf step
splitting the hop additions between a mid-boil and whirlpool addition
tasting, evaluating, and taking notes through the entire lifespan of the beer on draft, from the first kegs to the last
differentiating pilsner styles
taking beers from good to great
working with craft malt
telling a compelling story through beer
And more.
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