Since Austin’s Live Oak Brewing launched with its Czech-style Pilz, Texas has become America’s craft brewing breeding ground for world-class pale lagers. But how did bottom fermentation end up on top here?
Restaurateur plans to open Rwanda’s first local brewery; first US brewery medals in German-style Pilsner at European awards; changes in Oklahoma and Pennsylvania benefit beer drinkers; and Night Shift Brewery launches own wholesaler.
In this cocktail, tart blood orange pairs well with the German-style Pilsner from Crux Fermentation Project. Meanwhile, sumac, a lemony and earthy spice, provides a great flavor bridge between the smoke of the mezcal and the tartness of the blood orange.
Beer has long been associated as a gout trigger due to its relatively high levels of purine, an organic compound that, among other functions, helps form the base of human DNA. Beer gets the bulk of its purine content from brewer’s yeast, which has about three times the purines as baker’s yeast.
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.
Brevnovský Pivovar has an annual production of about 2,500 barrels. Most of that is its Pale Lager, but it also makes an Imperial Stout, a Baltic Porter and an IPA, all rarities in lager-loving central Europe. For the moment, however, none of the brewery’s beers are regularly exported out of the Czech Republic.
Walk into Istanbul’s Bosphorus Brewing Company on any given night, and you’ll see a healthy crowd of people drinking founder Philip Hall’s craft brews. But the British expat is still facing an increasingly hostile Turkish government.
Done in acrylic, the series of paintings employs the classical glaze technique, using multiple layers of both paint and shellac. The result is a sharp, photo-like painting of a brightly illuminated glass of beer that almost seems to be glowing.
The vast majority of craft brewers make forgiving, warm-fermenting ales. But new lager-focused breweries are taking a two-tracked approach to changing that, making fresh versions of the German classics and pushing American lagers into new territory with pumpkins, coffee, rye malt and candi sugar.