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MCAB Brewer Profile |
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| Mark Tanner | |||
| mbtanner@earthlink.net | |||
| First brew: 1995 | Extract and partial mash brewer. | ||
| Got serious: 1995 | |||
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If I had to pick |
Fermentation Temp – Take care of your yeast, they will take care of your brew. | ||
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Most important piece of equipment |
My palate. Understanding how your ingredients affect the flavors and properties of your beer is essential to fine-tuning your recipes. | ||
| Keys to success: | Taking the time to accurately define what I want in a beer and crafting recipes to meet my expectations. Brew, drink, repeat until you hit the mark. | ||
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History: I am primarily an extract brewer who has dedicated over 15 years to extract and partial grain brewing. In the past 24 months, I have won awards in 16 states for 34 different beer sub-styles. After living in Bavaria for 3-˝ years, I returned to the United States and had difficulty finding fresh German Light Lagers (Helles), Pilsners, Weizens, Marzen and Schwarzbier. I brewed these on my own (12-15 batches per year), without joining an organized club or entering a contest for more than 11 years. In my first full year of competition, I won the 2008 High Plains Brewer of the Year award (based on 7 competitions across 8 states in the Midwest). I repeated this win in 2009. 2007, 2008 and 2009 I averaged about 50 batches per year. Many of my recipes I have dialed in and haven’t changed for the past 10 years.
Opinions:
Philosophy: Favorite quote: "Beer is Food!" Motto:
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