Hagen Dost and Bill Wesselink, owner-brewers at Dovetail in Chicago, go into detail on how they adjust their local water and rebuild it for brewing, with divergent approaches to lager and hefeweizen.
Founded in 2016 in Chicago, Dovetail Brewery has won a national reputation for a stubbornly traditional approach to brewing lager, weissbier, Kölsch, and oak-aged, blended beers of spontaneous fermentation.
In this 50-minute video course, cofounders and master brewers Hagen Dost and Bill Wesselink focus especially on their approach to traditional lager brewing, from their inspirations and recipe design to careful fermentation and an intentional approach to packaging and service. Along the way, they share details on their approach to decoction mashing, using the coolship for all their beers, yeast-pitching temperatures, open fermentation, lagering times, packaging, service, the importance of foam, and much more.
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