When he and his two brothers based Jack’s Abby Brewing in Framingham, Massachusetts in 2011, Jack Hendler thought their craft brewery making solely lagers would possibly develop to brew 3000 bbl of beer per 12 months within the first decade. Quick ahead to 2018, the place they’ll end the 12 months across the 50,000 bbl mark, and lagers are a bona fide development with Jack’s Abby as one of many leaders of the cost. On this episode, Jack discusses the ins and outs of their lager brewing methods, from yeast administration to spunding, recipe design, ingredient choice, designing lager recipes for barrel-aging, and extra.
“I believe recipe formulation is a bit overrated,” says Hendler. “There’s solely 4 elements, and until you’re attempting to brew a Helles with roasted barley, you’re most likely going to be shut, plus or minus 3% of 1 malt versus one other malt or one hop versus one other hop. You may make nice beer so long as you’re within the ballpark on the recipe. It actually comes all the way down to course of, and for us, our course of is what makes us distinctive. I don’t care about telling individuals what we put in our beer—what our recipe is—as a result of I do know there’s not lots of people who’re going to attempt to replicate what we do, as a result of what we do is absolutely exhausting.”