Kurt Widmer's Advice for Homebrewers

-- Michael Rasmussen Kurt Widmer, one of the founding brothers of Widmer Brothers Brewing, was interviewed in April '96. Part of the conversation touched on advice Kurt has for homebrewers. These comments focus on brewing wheat beers (Weizens), but you'll see that they apply to any brew.

Sanatation

It started with the obvious: pay attention to sanitation. Infections are very noticeable in a wheat beer, so it's more important here than in (say) a barley wine or stout. Specifically though, Kurt commented that he doesn't like bleach and advises homebrewers to stay away from it. It's too hard to rinse out, and when it dries on your equipment it will re-dissolve in water - adding an off flavor to your beer and harming the yeast. Iodophor is just as effective and much more beer compatible. For removing scale use TSP, and rinse well. Another choice is to use heat. Kurt used to heat his equipment in the oven. This is essentially the same as pasteurizing your equipment.

Yeast

Once everything is clean treat yourself to liquid yeast - the yeast cultures that have become available are at the top of Kurt's list of improvements in supplies available to the homebrewer. Build up as much starter as you can "It's next to impossible to over pitch homebrew." - (and yes, the bottled Hefeweizen will have live yeast for the culturally inclined.)

Hops

Finally watch the hop rate. A heavy hop hand will obliterate the weizen flavors. Keep in mind that Widmer hops at twice the rate of German Hefeweizen producers. Since Kurt is a hop fan, that might be the top of the scale. (That's about 25IBU, style guidelines state 11-18 IBU.)

Back to OBC Home Page or the styles guide.