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410: NZ Grape Ale? All-Riwaka Pils? Fork & Brewer’s Brayden Rawlinson Applies European Influence to Local Ingredients

Craft Beer & Brewing Magazine Podcast

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Innovative Techniques for Czech-Style Pilsner

This chapter explores advanced brewing methods for crafting a Czech-style Pilsner without decoction, focusing on pressure fermentation with 3470 yeast and the use of New Zealand Riwaka hops. It emphasizes the importance of temperature control, hop techniques like dip hopping, and a 90-minute boil to achieve clarity and flavor. Through the lens of modern interpretations of traditional styles, the chapter addresses microbrewery challenges in sourcing diverse hop varieties while maintaining a crisp, drinkable beer.

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