Podcast Episode 344: Marble’s Josh Trujillo Finds Success at the Intersection of Hops and Lager

Since 2008, Albuquerque’s Marble Brewery has been exploring ways to make great lagers on a system built for ales, and their numerous medals are proof that the work has paid off. In this episode, master brewer Josh Trujillo details their approach—from corn and rice lagers to hop-forward pilsners and even cold IPA.

Jamie Bogner Feb 10, 2024 - 6 min read

Podcast Episode 344: Marble’s Josh Trujillo Finds Success at the Intersection of Hops and Lager Primary Image

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Josh Trujillo didn’t set out to become a brewer, but after 16 years at Marble—the last eight of which he’s served in the top brewing role—he’s found it to be an ideal outlet for his mix of technical and tasting aptitude. Over the years, he and his team have pursued ways of integrating hops into both traditional and modern lagers, and the Marble Pilsner—dry-hopped at a quarter pound per barrel—won World Beer Cup gold in 2014.

Now, Marble is stretching out in the hop-forward-lager space with West Coast–style pils even while adjusting that process for their cold IPA. Meanwhile, their MavLab R&D brewery continues to rack up medals for traditional ales and lagers as well as more progressive styles.

In this episode, Trujillo focuses mainly on their developed approach to lager brewing, including:

  • brewing rice and corn lagers with two-row pale malt and a single-infusion mash
  • managing runoff to avoid astringency
  • extending boils to manage DMS production
  • designing subtle yet characterful hop blends for their dry-hopped Pilsner
  • moving hot-side hops to the whirpool for more hop expression
  • marrying the classic with the contemporary in West Coast–style pils
  • brewing hop-forward beers with new twists on classic hops

And more.

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Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at [email protected].