I spent two hours today with Dennis Fring. A real master brewer-his mother was born in the house opposite the old heineken brewery in Holland. 
He's the owner of Frings Brauhaus in Whangarei. Has worked for Becks in Germany amongst other places.
He told me loads of stuff about yeast-i've forgotten most of it as i was 'sampling' rather a lot of his beers too. He showed me how his brewery works, how he ferments, his yeast. We drank beer direct from the fermenter-one was 22hr's old and although murky as it was bloody lovely. He only uses one type of hop(Nelson Sauvin) for all his beers but uses a whole bunch of malts. He's invited me to do a brew with him in his micro brewery. I can't wait. He over pitches his yeast and he's told me to bring in a jar and he'll give me some direct from his conicals. I was like a kid in a chocolate factory. First time i've ever stuck my head in a sack of hops and breathed in-lurverly. He also told me to open ferment-he did explain why but i've forgotten 
He also explained how to get zero lag when pitching-forgot that too. He did explain stuff about yeast and something about plato 10-can't remember quite what. He doesn't use tools to tell how the ferment is going he smells it? All in all it was bloody ace. Wish i hadn't drunk so much really. I do remember that he say's home brewers make the mistake of not pitching yeast that is actually fermenting rather than finished fermenting. He explained why this is but i've forgotten. He showed me a sample of yeast from the conical and it was like thick whipped cream and smelt fabulous.
When i go to brew with him i'll take notes so i don't have to rely on my beer addled brain to remember stuff. But it was the most exciting time i've had in years. We sat and chatted about different beers in general afterwards too. He wasn't that impressed with NZ beers at all really-neither am i. I do remember that he said he uses winter grown NZ barley? Can't remember if it was for all of his beers but he definately uses it for some.
I'm still quite pumped up about the experience. It's the first time i've got to chat with someone who really knows their craft and it was a pleasure doing so.
He's the owner of Frings Brauhaus in Whangarei. Has worked for Becks in Germany amongst other places.He told me loads of stuff about yeast-i've forgotten most of it as i was 'sampling' rather a lot of his beers too. He showed me how his brewery works, how he ferments, his yeast. We drank beer direct from the fermenter-one was 22hr's old and although murky as it was bloody lovely. He only uses one type of hop(Nelson Sauvin) for all his beers but uses a whole bunch of malts. He's invited me to do a brew with him in his micro brewery. I can't wait. He over pitches his yeast and he's told me to bring in a jar and he'll give me some direct from his conicals.
I was like a kid in a chocolate factory. First time i've ever stuck my head in a sack of hops and breathed in-lurverly. He also told me to open ferment-he did explain why but i've forgotten He also explained how to get zero lag when pitching-forgot that too. He did explain stuff about yeast and something about plato 10-can't remember quite what. He doesn't use tools to tell how the ferment is going he smells it? All in all it was bloody ace. Wish i hadn't drunk so much really. I do remember that he say's home brewers make the mistake of not pitching yeast that is actually fermenting rather than finished fermenting. He explained why this is but i've forgotten. He showed me a sample of yeast from the conical and it was like thick whipped cream and smelt fabulous.When i go to brew with him i'll take notes so i don't have to rely on my beer addled brain to remember stuff. But it was the most exciting time i've had in years. We sat and chatted about different beers in general afterwards too. He wasn't that impressed with NZ beers at all really-neither am i. I do remember that he said he uses winter grown NZ barley? Can't remember if it was for all of his beers but he definately uses it for some.
I'm still quite pumped up about the experience. It's the first time i've got to chat with someone who really knows their craft and it was a pleasure doing so.
