Podcast Episode 198: Heater Allen’s Lisa Allen Takes a Patient Approach to Lager and Business
From their small outpost in McMinnville, Oregon wine country, Heater Allen hoisted the lager flag during its 14 years of existence, long before it was “cool”. Rick and Lisa Allen’s father-daughter duo embraced lager with relentless determination, convincing drinkers of its place in the craft canon, all while developing slowly and organically.
In this episode of the podcast, Lisa Allen details her approach to cold fermentation, addressing:
- His journey from wine production to brewing
- Adopt the small influences of lager yeast
- Lager in the cellar in a very small brewing room
- Composition of the yeast process to ensure successful results
- Dropping diacetyl promotes longer conditioning and more time on the yeast
- Achieve the flavors of the decoction without the decoction step
- Defend a sweet but strong bitterness with a first wort hopping
- Their creative process to create new beers inspired by European influences
“You make as much beer as you can with the system you have,” says Allen. But for Heater Allen, that doesn’t mean accepting what you get. This means evaluating and tweaking each choice along the way, to continue to perfect their lagers to exactly the beers they want them to be.
This episode is brought to you by:
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