Lagers are simple to make, but notoriously difficult to perfect. The recipe for a light pilsner-style beer is simple: high-quality pilsner malt, fresh noble hops, low-mineral water, and lager yeast. An experienced lager brewer is already familiar with step-mashing, diacetyl rests, and cold maturation (lagering).

In this webinar, we will discuss the products and processes you can use to fine-tune your lager brewing process. Sarah Young, AB Vickers Global Product Manager for Process Aids and Enzymes, will discuss the use of nutrients, enzymes, and process aids in lager brewing, and Nate Armbrust, Filtration Specialist at Scott Labs, will provide an overview of filtration considerations for lager styles.

The tools and strategies presented will help you to bring your lagers to the next level by enhancing flavor, boosting yields, reducing production times and improving product stability

Lager brewing tips: Improve your process with enzymes and process aids