Craft Beer & Brewing Magazine Podcast · Craft Beer & Brewing Magazine

Building Character in Lagers with 34/70 and Beyond, Presented by Fermentis

·1 hr 4 min·5 clips

Andrew reveals how fermenting at 7°C versus 12°C creates distinct sulfur profiles in Czech and German lagers.

This episode focuses on using Fermentis lager yeasts, particularly the popular 34/70 strain, to create distinctive character in lager beers. Host Jamie Bogner is joined by brewers Matt Manthe of Dillon Dam Brewery, Andrew Foss of Human Robot, and Mo Asadi, a regional sales manager for Fermentis. The conversation explores how brewers can achieve unique expression with widely available ingredients. Matt Manthe details his approach to a Helles, using a two-to-one ratio of Weyermann Pils to Barke Pils malt and fermenting at 52°F to create an approachable, "crushable" beer. Andrew Foss explains Human Robot's method for differentiating a Czech-style lager from a German-style lager using the same 34/70 yeast but different fermentation temperatures. Foss describes seeking a "struck match" sulfur character, which presents differently when fermenting at 7°C versus stepping up to 12°C. Manthe chooses Fermentis S-189 yeast for his German Pilsner, finding it accentuates a dry, crisp character and highlights noble hop flavors. Mo Asadi shares sensory panel data indicating the S-23 strain consistently accentuates sweet, malty character and can impart a fruity ester note to hops. Asadi notes that 34/70 is renowned for its neutrality and tolerance to process variations, making it a reliable choice across many lager styles. Andrew Foss reveals his brewery uses different decoction mashing schedules to tailor the sugar profile for beers like a West Coast Pilsner versus a malt-forward German Pils. Matt Manthe mentions experimenting with blending S-23 with other strains to add interesting character. A surprising insight is that several brewers actively seek a specific sulfur profile, viewing it as a desirable thumbprint rather than an off-flavor in their lagers. The discussion challenges the early craft beer ideal of "squeaky clean" lagers, advocating for intentional character that provides warmth and accessibility. Mo Asadi emphasizes that great lager brewing is not a simple plug-and-play formula but relies on deep knowledge and experimentation with process. The brewers agree that natural carbonation is a critical, often overlooked, component for authentic lager character. The tone is highly educational and conversational, with experienced professionals sharing specific technical details and personal anecdotes. The style is collaborative, with each speaker building on the others' points to explore the nuances of lager fermentation. This episode is ideal for professional brewers and advanced homebrewers seeking to refine their lager techniques and understand yeast strain selection. Listeners with no interest in the technical aspects of brewing or yeast microbiology might find the detailed discussion too specialized.

As heard by us

A practical lager discussion that treats yeast as a design choice.

This episode stays close to the nuts and bolts of lager brewing. Matt Manthy and Andrew Foss talk through 3470, S-23, S-189, temperature choices, spunding, sulfur, and the small moves that push a beer toward crisp, expressive, or more German-leaning results.

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Why you'd press play

You want lager yeast choices to feel less generic and more intentional.

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