44: Bierstadt Lagerhaus Founders: A Methodical Approach to Traditional Techniques
Aug 10, 2018
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Ashleigh Carter and Bill Eye, co-founders of Bierstadt Lagerhaus, are passionate brewers known for their meticulous dedication to traditional lager techniques. They discuss the significance of using Weyermann base malt and the art of decoction mashing. The duo emphasizes quality over recipe, shares insights on navigating market cycles, and explores the challenge of balancing craft with commerce. They reflect on the importance of authenticity in marketing and the cultural roots of lager brewing, all while advocating for beer-focused conversations that celebrate the craft.
Bierstadt Lagerhaus focuses exclusively on lager brewing, employing traditional techniques like decoction mashing to enhance flavor quality and product integrity.
Their community-oriented strategy involves building relationships with local bars and restaurants, providing immersive experiences to foster loyalty and effective promotion of their lagers.
Deep dives
Focus on Lager Brewing
The brewery specializes solely in brewing lager, particularly Pilsner and Hellas, which reflects the owner's passion for these styles. They have cultivated skills over years, visiting Germany to learn traditional techniques that contribute to their focus on creating world-class lager. The commitment to a single style of beer allows them to perfect their craft rather than dilute their efforts by chasing trends in the ever-evolving craft beer market. This determination to stick with lager is informed by a belief in its enduring popularity and historical success in the beer industry.
Balancing Artistry and Business
The brewery emphasizes the importance of having a strong foundational 'why' for their business, guiding decisions away from fleeting trends and toward the integrity of the product. Owners recognize the fiscal pressure that many brewers face especially during initial startup phases but choose to practice patience, focusing on quality over immediate profits. By prioritizing long-term goals, they aim to achieve consistency and depth in their brewing process, allowing time for their lager to mature properly. This deliberate approach also supports their retirement plan, viewing the business as a labor of love rather than a quick monetary return.
Building Lasting Relationships
To gain traction in a crowded market, the brewery puts significant effort into establishing meaningful relationships with local bars and restaurants. They provide immersive experiences to the staff, including brewery tours and tastings to educate them about their lager and inspire them to promote it effectively. This community-oriented approach helps foster loyalty among their accounts, making it easier for those establishments to sell the beer confidently to their patrons. By creating an environment where both the brewery and their partners benefit, they emphasize the importance of quality and story behind each pour.
Commitment to Quality in Brewing
Attention to detail is a cornerstone of the brewing process, influencing aspects like ingredient selection, brewing techniques, and presentation of the beer. They employ traditional methods, such as decoction mashing, to achieve desired flavor profiles and quality. Additionally, the brewery is dedicated to ensuring that every beer maintains freshness by limiting shelf life to 30 days, setting it apart from mass-produced beers. The creators believe that making every pour as perfect as possible—aided by proper glassware and pouring techniques—amplifies the drinker's experience and allows the beer to shine.
Ashleigh Carter and Bill Eye of Denver’s Bierstadt Lagerhaus are quintessential brewers’ brewers, and their singular focus on lagers along with their exacting and methodical approach to traditional techniques has earned them deep respect from their peers. In this episode of the podcast, they discuss everything from the Weyermann base malt they use in their pale lagers, to the importance of decoction mashing, the value of technique over recipe, their novel glassware and pricing strategies, broader trends in the brewing industry, the boom and bust cycle, and why beer should not be the focus of the conversation.