There’s nothing new about collaboration beers; international brewers have been working together for centuries. Pilsner, for instance, was born when British and Bavarian brewing technology intersected with Bohemian raw materials.
Why aren’t brewers playing with lagers like they do ales? For one thing, lagers are more difficult to homebrew due to the extra refrigeration requirements. Lager yeasts also leave a crisper, more delicate edge that makes it tricky to lay another flavor down without overwhelming the beer.
In the second half of the 19th century the types of beer brewed in Sweden changed radically. The original, purely indigenous styles were gradually swept away by imports from elsewhere, and Sweden was very early to jump on the lager train.
Considering the substantial resources and opportunities provided by the sales juggernaut that is IPA, it’s time to redirect some of those resources to a noble and long-ignored end: the resurrection of American lager beer.
Every hue of IPA and dozens of Stout sub-types are recognized in style guidelines, but Czech beer is reduced to “Bohemian Pilsner,” a name that would leave a Czech drinker scratching his head. Meanwhile, the country is awash with an array of lager styles, more than anywhere else in the world.