In Wellington, New Zealand, the Fork & Brewer has to live up to a reputation, and head brewer Brayden Rawlinson is up for the challenge. Under the leadership of previous head brewer Kelly Ryan (now with Freestyle Hops), the downtown brewpub garnered numerous awards, and the expectations placed on his successor were huge. Yet Rawlinson brings his own style and swagger to the role, alongside a deep love of fermentation in all its forms, and he’s continuing the legacy with different takes on beer that are equally medal-worthy.
In this episode, Rawlinson discusses:
- pressure fermentation at warmer temps for faster, pub-centric lagers that win medals
- brewing pils with 100 percent Riwaka hops added everywhere, from mash and first wort through a dip-hop addition and dry hop
- achieving a more herbal, Noble-like character with Riwaka
- sculpting a slightly drier NZ pils
- applying Italian-style method to beers made with New Zealand Sauvignon Blanc grapes and Nelson Sauvin hops
- balancing the acidity in wine-grape beers with low pH but not overt sourness
And more.
This episode is brought to you by:
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