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Last week, we covered what fall beer styles and flavors will keep your customers coming back. Although the heatwave has not subsided, we spoke with Novozymes researcher and Tar Banks Brewing Brewmaster Mark Stevens to learn more about how enzymes can facilitate the fall beer brewing process. We have included the summary of each beer style so that you don’t have to jump back and forth between posts, so let’s dive in!
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If you haven’t had a craft beer in the last four years or so, you may not be aware that the Hazy IPA is all the rage. Walk into any craft beer bar today and you will find at least one, but more likely, an entire flight of hazy beer options. In an abrupt face from years of clarity, turbidity is being embraced as never before.
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When looking to maximize the efficiency of ingredients it is paramount to understand structure of the starch source. If you are relying on naturally occurring enzymes, it is best advised to use a grist composition of 80% or better malt to provide sufficient enzymes. Key temperature rests must be met, pH range buffered, and proper hydration achieved for enzymatic activity to “digest” and solubilize saccharides into the mash liquor.
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Temperature is by far the most impactful to enzyme activity. Too low and reaction activity will take extended periods. Too high, and you risk denaturing (reshaping the structure) of the enzyme and rendering it useless. The purpose of a single infusion mash is to balance all required enzymatic activity at one temperature, providing for a simple processing experience. More complex mash techniques make use of temperature rests targeting specific enzymatic activity.
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Though it may feel like fall is months away, especially in this stifling summer heat wave, it is never too early to start planning for seasonal flavors. We have compiled a list of some of the most popular fall beer styles and flavors, from Oktoberfest beers to crisp hard ciders. With so many styles available, there is bound to be something for any customer!
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