Märican Biere Bought and Drunk...

A tale about the beer times in which we live: This afternoon I stopped in at the retailer who was carrying the Summit Pils, hoping they may have received more. No such luck, but I noted that they had 6 bottles in their "Build Your Own 6 Pack" section... at $1.50 more than the marked price for Summit beers, so I went looking for the manager.

He tells me that they got the Pilsener "by mistake," when they were really supposed to be getting the Saga (wait for it) IPA. Like you need another IPA on the shelves, I say. He and his assistant both shrug and then he tells me that they're "discontinuing" the Summit beers anyway. Huh? You just got them in. "Yeah, well -- we're 'rebranding' the department and switching up all the beers." So, no chance that the Summit Pils will be back? "Probably not."

Happy "Craft Beer" Week in Chicago.

On the bright side, the manager sold me the 6 bottles of Pils at the usual Summit price, so I made out. Funny thing is, someone else bought the other 2 six-packs from the case, so it's not like there aren't Summit hunters in my area!

 

In the heavily German-influenced Chicago area, I would have bet that German styles would be more popular. As I recall, you also said the Metropolitan's German styles are not that "hot" as far as sales go. Really sad, but I guess the trend is your friend.

 

That's not as true as it used to be. To the point: another one bites the dust.

Milwaukee, on the other hand...

 

I have never been to the Mirabell, but from the outside, it looks fairly "dated". Maybe not renovating in 38 years and keeping the same menu could also be the reason for the demise? Anyway, I have heard about a few modern German places that are killing it in Chicago, including Radler.

As the saying goes, "If you don't go with the times, you will go with time".

 

It was a pretty "traditional" German type of place and the food was really good (IMHO), but it's closing is just another in a long list of other classic spots that aren't around Chicago anymore. Shame, too.

I've seen some stories on Radler here and there, but it's too new to predict any solid success yet.

"Help bring Chicago's German food scene into the 21st century!" Oo'kay. Not sure how many other "modern" German spots there are. The Berghoff has reopened under one of the sibling's management, but I haven't heard any great reviews. Glunz Bavaria Haus took the place of a great German bar a few years ago, but there's no rave reviews (including mine).

But the bottom line is that Chicago doesn't have the German influence it used to have, unfortunately.

 

Have you been to the Chicago Brauhaus? We were there over Thanksgiving for lunch. Food was good, but it probably would have been more fun in the evening. A decent German draft beer selection, but not a good as I was hoping for.

We were thinking about going to Das Radler, but the menu was more traditional at the Brauhaus and appealed to me more.

 

It appears they're dropping with more frequency than even I thought.

Yeah, the Brauhaus isn't awful, but it falls into that "dated" category Einhorn mentions -- not that "vintage" bothers me, I love it.

But yeah, it's a lot more lively at night, especially during Oktoberfest!

Right across the street is a place mentioned in the story I linked to, Huettenbar -- a pretty fun joint, but I think the selection of German beers is just a sign of the times, there just aren't that many imported to this area like there used to be.

As to "dated," er... "vintage," Laschett's and, right across Irving, Resi's are pretty classic and just plain fun. Hold-outs of a bygone age.

 

I saw the Huettenbar when we were there but I didn't realize it was a German-centric place. I'll have to stop by sometime.

 

The Heuttenbar is great in the summer because they can open up the whole front facade of the building and you can enjoy the weather almost like a Biergarten.

On the same side as Heuttenbar, a little further south, is the Hansa Clipper. More of a dive bar, but still German themed (gotta consider that area was the old German Town for a long time).

 

For anyone curious, I was able to make a trip to the brewery to sample this new Pils. Intended to purchase a growler but declined after my 2 samples. Unfortunately, no photo.

Beer was far too hoppy for an authentic Pils (guess I shouldn't expect that based on initial description). There was definitely some spicy Saaz characteristic, which I did like. However, bitterness was overdone. Didn't get the opportunity to ask about IBU or specific malt.

My brewing knowledge is nonexistent - can a Pils be dry-hopped and still have the delicate malt be the focal point?

 

http://www.beeradvocate.com/community/threads/tips-on-brewing-a-german-pils.35498/

Read this short thread, specifically the end of page 1 and all of page 2.

My experience with commercial examples is that no, you cannot. Or those that have done it, cannot. I prefer dry hopping to be left to my IPAs, especially session IPAs which need that extra "oomph" in my opinion.

Even other styles, like English cask ales that are dry hopped in the firkin, do not suit my palate. It simply overwhelms everything else going on in the beer.

The long answer might be yes, again, see the thread I linked to above.

 

Matt,

The bigger issue is which hop is used for dry hopping vs. the process of dry hopping.

As you realized for the beer in question: "dry hopped with Motueka and Saphir." While Motueka has Saaz as a bit of its lineage that beer is not by any means on the 'level' of a noble hop. I have had a number of IPAs brewed Motueka and that particular hop is not noble-like by any means for my palate. Now Saphir is a bit different in this regard. Firestone Walker Pivo Pils is dry hoped with Saphir and that beer has an aroma that is Noble-like.

Another issue is what quantity of hops are utilized for dry hopping (e.g., how many ounces per barrel). There is really now way for us to know the answer to that question unless you have a close relationship with the folks at the brewery; these details are rarely (never?) disclosed on websites or other places.

Cheers!

 

Great read, thank you! And good recall, almost 3 year old discussion!

 

I should not respond and let you think my memory is that stellar, but I honestly just googled, "dry hopping German pilsner" and that thread came up. I detailed my personal experiences above, but was also genuinely curious what more experienced brewer's thought.

Great input from @JackHorzempa as well. I'm sure @herrburgess who is an experienced home brewer, specifically German styles, might have some interesting additions too.

 

Thank you, Jack. Wish I had more information, as I know you would be able to really dissect based on brewing experience.

Any Noble hop characteristics were minimal and not primary. Was disappointed as their Elm City Pilsner is very enjoyable and to style for a German Pils.

 

I, too, thank you for posting the link to that old thread. Let's just say some of the responses therein astound me: 50-60 IBUs for Prima, which is taken as a model for a German pils? Tuppers Hop Pocket as an ideal? Wow...

EDIT: In short, I agree with what Sam says: "So you definitely can dry hop a pils and it can still be a great beer, but it isn't going to taste like a German pils. I agree that you get a fruity, grassy aroma from noble hops that haven't been boiled. Our pils has that. Depends on what you are going for I guess."

 

For those who get Lavery in their region, looks like they're coming out with a smoked lager.

"Here we have Lavery Brewing Rauch Lager Bier. This smoked lager uses German Rauch smoked malt from Bamberg and it comes in at 5.8%-AbV. This looks a lot like a 12oz can even though the label says “brewed and bottled” so stay tuned. "

 

Can't see pic.

 

Stupid Internet. Here, this link has the label pic at the bottom.

https://www.ttbonline.gov/colasonli...action=publicFormDisplay&ttbid=15115001000030

 

Cool! I really enjoy their Belfast Black Ale, which has a mild smoked component, so I'd love to see if I can get a hold of this one.