Brewing Journals: "WiesseUp"

Written by Efrén Osnaya Arzate

Introduction

My name is Efrén Osnaya Arzate and I am a student test brewer for Topp's Hops. I am originally from Nicolás Romero, State of Mexico, a municipality on the outskirts of Mexico City with a relatively big territorial extension and with the vibe somewhere between a small city and a small town. I vividly remember trying a Tap 5 from Schneider Weisse, (Hopfenweisse), a traditional, yet highly hopped German Weizendopelbock wheat beer with Hallertau Saphir and Tradition. I remember marveling impressively at how a complex, hoppy, phenolic wheat beer could be deliciously balancing the body of a Doppel Bock, and the esters and phenols of a wheat beer! With hop notes closer to those of an IPA, all framed by wonderful haze and enviable head retention, I thought to myself, “I want to be able to make a beer like that one day”.

 I am a graduate of the National Autonomous University of Mexico with a degree in Dental Surgery and I am crazy about beer, that is why, after the pandemic put my life in perspective, I decided to move to British Columbia to start the Brewing and Beer Operations program at KPU Langley. This Thursday, November 21, 2024, We present our Pioneer Series beer at Camp Beer Co, “WeisseUp”, inspired by Schneider Weisse's Hopfenweisse, co-designed with my friend and classmate Will Stewart.

The Beer

I would lack space to describe how arduous and difficult this task has been as an international student. I have faced situations and emotions for which I was not prepared, and as difficult as it's been, this experience has been incredibly rewarding. When we had to decide what style to brew, on impulse, I suggested this recipe and with the help of Will's excellent leadership and organization skills as well as his great ability to find details and errors, we were able to deliver a version we are happy with. We managed to deliver the typical ester-y and phenolic notes of a Hefeweizen with herbal, floral and spicy notes of hops with noble characteristics, particularly for aroma, featuring Mt. Hood—a variety renowned for its pronounced noble qualities—locally grown in Abbotsford, B.C., by Topp’s Hops.

The Hops

Since I began my employment with Topp's Hops, I have realized how fortunate we are to have local access to all the ingredients for beer in this region. Especially hops -  coming from a country where hops cannot be grown, I was (and still am) shocked at how here, a brewer can have direct contact with the farmer and be involved in the crop. It makes me imagine a more interconnected industry, where the majority of goods and services are exchanged locally, fostering collaboration. I can see this happening as well—Topp's Hops works closely with KPU's genomics program and Brewing program. Through this collaboration, Topp's Hops products are analyzed in state-of-the-art laboratories, driving quality improvements with each generation and deepening our understanding of hops.

Breweries have Topp's Hops hops as an important part of their recipes... I wish we could do that in Mexico, as brewers, having control over our ingredients is a priority to be able to achieve balanced and consistent recipes, and having access to locally grown ingredients 45 minutes from the city of Vancouver, just blows my mind.

The Brewing Process

I didn't reflect on the meaning of this beer until just recently. When I proposed it, I remember only thinking: "I really like that beer and it's an interesting style".  I feel lucky that my teammate thought it was a good idea for our final project. We had a couple of minor derails during a very active fermentation, which delayed our schedule and we had to use unconventional dry-hopping techniques. Without a doubt it can be improved, but it makes me feel that I have learned a lot during the entire process and I’m excited to imagine the recipes I’ll create after graduating, and that thought alone reminds me that I’m achieving my goal of becoming a brewer.

The Partnership

Since coming to KPU, I’ve truly seen the value this program brings to the industry. Observing colleagues who are self-taught or who have built their expertise over years of experience, I am amazed by their capabilities. It initially made me question whether enrolling in the diploma was necessary—perhaps I could have learned all of this gradually on my own. However, I’ve come to appreciate how KPU condenses such extensive scientific content and industry connections into just two years, helping us engage with the field more effectively. While experience is something we all must earn over time—no two-year program can replace years of hands-on learning—it undeniably shortens the learning curve and provides a well-structured introduction to the industry.

I’m incredibly grateful for this opportunity, and for the support of my instructors and classmates. This November 21st, our beer will be featured at Camp Beer Co. in Langley—a testament to the strong industry collaboration that KPU fosters. I’m especially thankful to Camp Beer Co. for welcoming us and giving us the chance to serve the beers we designed at KPU.

It’s thrilling to know that the beer Will and I created will be poured at a local brewery. It makes all the hard work feel worthwhile and reassures me that I’m steadily becoming a brewer. While I know I’m still far from achieving something like a Tap 5, and our final product has room for improvement, I’ve learned so much throughout the process. Each step brings me closer to my goals, and I couldn’t be more excited for what’s ahead.

If you can't join us this Thursday, November 21 at Camp Beer Co., keep an eye on @kpubrew on Instagram to find out when WeisseUP will be available for growler fills.

Thanks to Topp’s Hops, KPU and Camp Beer Co. for all the support and teaching.