Dark-And-Hoppy Beers With Black Bull Turbo Yeast

As a brewer, selecting hops is one of the most critical decisions you’ll ever have to make. High doses of floral and spicy Noble hops add rustic character that complements malt perfectly, while using higher alpha hops in bittering addition will reduce plant mass and minimize aroma-soaked aromas that might overwhelm dark malt bases.

Conventional wisdom holds that to highlight hop flavor, one should keep malt backgrounds lighter. Unfortunately, this advice overlooks an array of dark-and-hoppy profiles which could be achieved with some minor recipe and process adjustments.

One of the primary challenges of making beer lies in creating enough bitterness to balance out its sweet malt content, but this can be accomplished by altering mash temperature: lower temperatures will produce sweeter beer while higher ones produce bitterer ones.

Another challenge lies in finding an optimal balance between roast and hop flavors without them overpowering each other. One solution to achieve this balance is using more huskless malts such as chocolate rye and crystal rye as well as specialty malts like Briess special and Carafa with higher Lovibond ratings; doing so will also reduce any unpleasant roast notes present in darker beers.

Making low alcohol beer requires special care in terms of fermentable sugars. While many yeast strains can ferment sugar to a higher ABV level, not all can handle maltotriose (another form of sugar). That’s where non-Saccharomyces yeasts come into their own: Lallemand Windsor and Fermentis S33 yeasts from Lallemand Windsor’s Double Snake C Star turbo yeast comes into its own for producing lower alcohol beers; Hambleton Bard’s Double Snake C Star turbo yeast was developed specifically to create dark-and-hoppy beers from dark-and-hoppy beers!