Kevin Templin of Templin Household Brewing is Shaving the Edges of Award-Successful Lagers and IPAs






Utah’s beer legal guidelines are a few of the most anomalous within the nation—the state does every little thing it could to make life exhausting on brewers—however one byproduct of the legal guidelines limiting the sale of beers primarily based on ABV is that Utah brewers have had the industrial incentive to hone their low gravity brewing strategies. Immediately, at Templin Household Brewing within the granary district of Salt Lake Metropolis, you’ll discover a dozen or so beers at 5% ABV (or much less) on faucet at any given time—as a result of something they make over 5% have to be poured from a can. However ask Kevin Templin about it, and he gained’t complain—he loves making and consuming low ABV beers, and the beers on their board are good for the social focus of their taproom. Include mates, drink a couple of, and nonetheless get residence safely.

That self-discipline with low gravity beers is paying off—Templin’s Granary Pils, a kellerbier, has gained GABF bronze and silver medals yearly for the previous three years, and lately nabbed a prime rating of 99 from Craft Beer & Brewing’s blind judging panel. On this episode, Templin discusses his strategy to lager brewing, how they lager IPAs, mashing skinny and funky for max attenuation, shaving the beers every time they’re brewed via a cooperative sensory-driven course of, lowering hop matter and call time for larger hop impression, the significance of a clear brewery, and extra.

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