Watch our second webinar in the Instant Innovation Series - 'Premium Pilsners'
In this webinar we present the current market trends of premium pilsners and lagers, discuss innovation techniques available to brewers, followed by a virtual tasting of samples available to create premium beer styles.
With bottom-fermented beers remaining the most widely drunk globally. Brewer’s are continually looking for ways to differentiate their beers from the mass market.
Here are a few different techniques to consider when brewing your bottom-fermented beers.
Various speciality malts can be added to the grist during mashing to enhance the colour, flavour and mouthfeel of bottom fermented beers.
Many different beer styles can be created using an addition of speciality malt including Marzen, Vienna and Amber lagers.
Various hopping techniques exist to differentiate your beers. Many bottom-fermented beers claim unique hopping as their point of difference.
Popular techniques include:
Technique 1: Bitterness quality and intensity
Technique 2: Dry hopping (IPL)
Technique 3: Aroma oil additions
Various fermentation techniques can be utilised to alter flavour, mouthfeel and perception of bottom-fermented beers:
Technique 1: Strain Differentiation
Technique 2: Fermentation profile and conditions
Technique 3: Filter-ability & conditioning
All beers are brewed from malted cereals (and adjuncts) in the brewhouse. Malt extracts follow the same traditional processing.
Utilising refined malt extracts for late-stage-differentiation can be a highly flexible and effective way to develop new beers styles or add colour and flavour to existing brews.
How can we differentiate and premium-ise exiting bases with PureMalt?
Using a pale lager base we add a variety of products to these to create premium products.
Formulations available at the end of the article.
CB30/65
100% caramel malt concentrate, produced using wet roasting procedure.
Brings a golden hue and sweet toffee and caramel notes.
Addition rate of 1% = 1.5g in 150ml of beer.
VISUAL – Increased colour by 3.5 EBC, noticeable golden hue
TASTE – Detectable sweetness from the caramel profile and toffee notes, increased body and provides a fuller mouthfeel.
CB120/65
Blend of caramel malt and dark crystal malt, sweet caramel flavour in addition to more dry, dark notes.
Enhances a striking red tone.
Addition rate of 0.5% w/v = 0.75g in 150ml of beer.
VISUAL – Adding 8 EBC colour
TASTE – Detecting less sweetness, balance of caramel and crystal gives a complex profile. Increased body and mouthfeel from speciality malt.
RB3/65
Roast malt concentrate (3000 EBC) Light roast malt 0.2% w/v = 0.3g in 150ml beer. Aiming for a lift in body and fuller mouthfeel.
VISUAL – Providing premium appearance to the lager.
TASTE – Not about flavour, should only boost body and mouthfeel. Very subtle nutty notes, improved body and mouthfeel. A good option for no and low alcohol beers.
Webinar Materials:
Watch Next:
Blondes, Bocks & Bitters Webinar
Dark, Schwarz & Stouts Webinar
Brewmasters Virtual Roundtable Webinar
0.0% Alcohol-Free Beer Webinar
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