Lager-Only Craft Breweries

There's new importation of better protected Urquell bottles -- and they're supposed to be kept cold at the retailer end, but also look for the cans -- no being light-struck there and it's usually pretty fresh tasting.

 

Jack's Abby Brewing in MA, they are doing some really great stuff here.

 

Straub Brewery in St. Marys PA

 

Well, I'm not one who thinks everybody get to make up their own definitions for standard brewery industry terms and I even qualified my statement:

I do wonder if, as I read on the BA forums, ownership (AB's Goose Island) and size (ditto + MC's Blue Moon and Leinenkugel, Boston Beer) aren't valid criteria, and now ingredients are not either ("a quibble"), what's left?

That would be a shame. I think it's great that they're expanding into other styles but I hate to see one of only about a dozen pre-craft era breweries left "get out" of brewing the types of beers that make up +90% of the market. Although I don't drink a lot of adjunct light lager or light beer, they do seem popular even among the BA geekery. I like that there are still products like Genesee Beer, Utica Club Beer, Yuengling Premium, Grain Belt and Schell's Deer Brand, Point Special and Straub Beer - independently owned and brewed alternatives to those who want to drink a traditional adjunct US light lager not from AB or MC.

 

Czechvar (while delicious) tasted/looked more like a German pils to me. Is Czechvar what you're referring to when you say "the real Budweiser"?

 

Well, again, I was using the term as it is understood within the industry and, I imagine, how the OP meant it.

Knowing how it is defined by the Brewers Association, and even using it in that way (but notice, too, I almost always try to put the term it in quotes)

... does not mean I agree with it.

Sort of like when I follow the standard industry practice of calling the AB and MC flagship beers "Premiums", it does not mean I think they are "...superior in quality..." to all other beers.

I think your comments are valid and I for the most part agree with your objections, but ultimately you'll have to take them up with Uncle Charlie and his minions in Boulder.

Too bad the B.A./AHA didn't think to trademark the term back in the 80s before it became somewhat generic, then we could discuss craft beer vs Craft Beer®™(not that it wouldn't be just as confusing).

 

I work at a retailer and unfortunetely, we don't keep them cold except what we put in the cooler.

 

Yes

 

Czechvar (Budweiser Budvar) is indeed a Bohemian Pilsner. Let’s consider its ‘features’:

· Color: Pale Gold
· Hops: Flavor/aroma of Saaz Hops
· Diacetyl: a very low level but perceptible diacetyl
· Mouthfeel: a moderate mouthfeel
· A malty backbone which balances the hopping rate

Czechvar is not among my favorite Bohemian Pilsners but it is a beer that fits the Bohemian Pilsner style.

Cheers!

 

However, the time involved in brewing Lagers combined with the overall heightened awareness of craft beer among consumers means that more breweries will likely invest in Lager brewing. While the more limited returns mean that a Lager-only brewery is enormously unlikely, it likely means that the coffee-shop effect will be in place. *Coffee shops welcome competition becaues it's been shown that the more people drink coffee, the more coffee they will drink. It's the "build it, and they will come" idea.

Justin Clark, the brewer at Cigar City, told me people complained when told that Cigar City was brewing Helles. Those guys make amazing IPA, english-style dark ales, and Berliner Weiss, so for some doing a pale Lager seemed contentious. However, they went forward and have enjoyed success. For the guy who drinks Bud Light, drinking a quality Lager might be a leap. But for someone well-versed in craft beer there's likely to be openess to trying Lagers, even if local breweries already produce fine ones.

Haven't you been to Grey Lodge's annual Pilsner showdown?

 

I've heard of these guys, need to give them a try.


One issue I have w/ Lager-only craft breweries, be they American or European, is that if you're gonna invest the time into doing something different, why not also include to occasional (and off-beat) ale?

Just as using lager yeast strays from the generic chico strain, why not also have an English session beer on draught? Lots of great English yeast strains are passed up only because breweries need something that'll also throw great hoppy beers. Sam Smith's, Boddington's, Whitbread, even the occasionally visited Ringwood & Burton strains are enormously popular w/ homebrewers for creating malt-forward beers. Even brewers who use versatile strains like Ringwood or Dry English, or Burton tend to neglect maltier beer styles under a certain O/G.

Since beers brewed with these active yeast strains don't take up much time and space, it's the perfect compliment to Lagers, as well as everything else that everyone else is doing.

 

Gordon Biersch?

 

“But for someone well-versed in craft beer there's likely to be openess to trying Lagers …” Based upon the posts that I have read on BA that does not seem to be the case. There are a few BAs who are passionate about lagers and will post frequently about how good lagers can be but the majority of BAs prefer bolder beers like IPAs, Imperial Stouts, Sours, etc.

I wish Gunpowder Falls well. Based upon information on their website and input from BA BeerIsland it appears that Gunpowder Falls is concentrating their distribution to Maryland (Baltimore area) at the moment. This is likely a good business strategy for them (for many reasons). I don’t doubt that some folks in SEPA would be willing to drink their Pilsners (and maybe their Dunkel) but with breweries like Victory, Sly Fox, Stoudt’s, Troegs, Neshaminy Creek, etc. (and brewpubs like Iron Hill, Manayunk, Dock Street, Triumph, etc.) all producing high quality Pilsners it might be best for Gunpowder Falls to concentrate their efforts elsewhere.

For a smaller brewery to concentrate on lagers, given the high opportunity cost that lagers present, is a BIG decision. I am of the opinion that in PA we can thank the implicit pressure that beers like Yuengling Lager brings to the table. I am confident that you have heard more than once a beer drinker go into a bar in PA and simply say to the bartender: Give me a lager (meaning Yuengling Lager). Given this customer consideration, breweries in this area feel ‘compelled’ to have a number of lagers as part of their portfolio. Sly Fox is a prime example in that they produce a large variety of lagers; in canned form: Pikeland Pils, Golden Helles, Dunkel and Oktoberfest (seasonal). Of the 9 canned beers, over 40% are lagers. I have read posts from many BAs in other parts of the country and it appears that PA is rather unique in having so many craft lagers available to us (both the number of breweries/brewpubs and variety of lager types).

“However, the time involved in brewing Lagers combined with the overall heightened awareness of craft beer among consumers means that more breweries will likely invest in Lager brewing.” We are spoiled in PA in that we have a plethora of high quality lager beers to select from. Hopefully your ‘prediction’ will be realized in other areas of the US.

Cheers to high quality US craft brewed lagers!

 

Then you aren't following the brewery's or importer's instructions -- unfortunately, you aren't the only ones.

 

Was discussed previously -- they also make Weizen.

 

Really? I always find Czechvar/Budvar has a heavier, sweeter, less soft malt character than what a German Pils ought to have. Not to mention its hop character being more woody than the usual noble hops used in German Pilsner.

 

Agreed. I'm sure I'm repeating myself here, but some other good ones Czech Pils are Zatec (leans malty) and Starobrno (leans hoppier). I found my latest experience with Urquell to be more 'generic' or 'international style' rather than having a genuine Czech Pils feel to it- although I do have to give them credit for the freshness and condition of the beer overall.

 

Sorry, didn't read the entire thread. Was on my phone.

 

Admittedly not having a solid grasp (as I've come to find there aren't many to choose from in Boston) on Czech pilsners, I've spent the last few weeks drinking as many as I could. Based on descriptions here, and multiple Pilsner Urquell's during my drinking career, Czechvar seemed MORE German than Czech to me. Not a German pils, but certain characteristics struck me more as German.

It was crystal clear gold, so right off the bat, looked German. I got the spice from the Saaz, but typically I get some dirty, earthiness out of Saaz as well. This was an extremely crisp, clean beer. And it was more hop-forward than I found some other Czech pils to be, as I feel a Czech pils is maltier than a German.

Anyways, just what I picked up on from my personal tastes, I'll defer to everyone else's knowledge though. Like I said, it's a style I'm enjoying, but by no means do I have an extensive list to go by here in Boston.