The following beer recipe is featured in the September/October 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
In the mid-1800s, Baltic porter as a style relieved a formative transformation: lager yeast. Cold shipping of the first strong porter exports had mellowed the English-brewed porters, but beers brewed in the Baltic countries needed yeast adapted to ferment cool, not just condition cold.
Lager yeast therefore became the Baltic brewery standard; ale yeasts were unsuitable, and strong porters lost much of their ale yeast-derived ester and phenols,, gaining signature lager smoothness.
The following beer recipe is featured in the September/October 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
In the mid-1800s, Baltic porter as a style relieved a formative transformation: lager yeast. Cold shipping of the first strong porter exports had mellowed the English-brewed porters, but beers brewed in the Baltic countries needed yeast adapted to ferment cool, not just condition cold.
Lager yeast therefore became the Baltic brewery standard; ale yeasts were unsuitable, and strong porters lost much of their ale yeast-derived ester and phenols,, gaining signature lager smoothness.
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