Broadcast Date: November 16, 2021
Join us for a webinar that will explore brewery yeast handling. Yeast has large influence on beer flavor but is often overlooked in the brewing process. Some very simple techniques and procedures can help to improve yeast handling in the brewery and, ultimately, beer quality. This webinar will explore the following:
- Sourcing Brewing Yeast
- Culture Collection Storage
- Yeast Propagation
- Brewery Yeast Handling and Fermentation
The session will conclude with a question and answers.
About the Presenter
Chestnut Brewing Co.
Brewmaster Florian Kuplent brings over three decades of artisan brewing experience to Urban Chestnut Brewing Co. From serving as a brewer’s apprentice in a small German brewery to developing award-winning beer recipes for one of the world’s largest brewers, Florian is sharing his distinctive brewing creations with the craft beer enthusiasts of St. Louis and beyond.
At Urban Chestnut Brewing Co. (UCBC), Florian is employing a unique brewing philosophy UCBC refers to as Beer Divergency- a ‘new world meets old world’ brewing approach wherein UCBC contributes to the “Revolution” of craft beer through creations of artisanal, modern American beers, and pays “Reverence” to the heritage and tradition of beer with offerings of classically-crafted, timeless European beer styles.
Passion, skill and the utmost appreciation for good beer were the key ingredients in Florian Kuplent’s journey to becoming co-founder and Brewmaster of Urban Chestnut Brewing Co. (UCBC). Florian’s story began near one of the world’s most revered beer cities – Munich, Germany. Surrounded by artisan brewers and great beer throughout his young life in Bavaria, it was no surprise Florian developed a passion for beer. And in 1994, Florian’s dream to become a brewer started to take shape when he was able to convince the brewmaster at Brauerei Erharting to take him on as its first ‘brewer’s apprentice’ in decades.
This early, small brewery experience provided Florian with his first hands-on involvement with the very complex aspects of malting, brewing and fermentation. Hence, it was during this time that the brewery’s highly skilled Bavarian brewers, who had little in the way of modern brewing luxuries, instilled a fundamental, artisan-based passion of brewing tradition in Florian – something he carries with him to this day.
While learning the craftsmanship of beer and meticulously brewing time-honored recipes at Brauerei Erharting, Florian also bolstered his technical skill as a brewer by enrolling as a student at the Bavarian College of Food and Beverage Science, and later at the prestigious brewing University of MunichWeihenstephan, where he earned a Master’s degree in malting and brewing science.
Florian was also able to experience the world of American craft beer for the first time when he spent a year working as head brewer for the small New England Brewing Co. in Norwalk, CT.