munich helles [style] lager in a can?

Fwiw, are you getting DMS in the House Lager? I looked over the reviews, and it seems like nobody else mentions it.

 

It has already been mentioned: Sly Fox Helles Golden Lager. Just make sure you get a fresh batch since Helles is a delicate style.

In PA we can get it in the 360 can: WOO-HOO!

Cheers!

 

Add another recommendation for Sly Fox Helles.

But, if you find a good fresh Helles, I wouldn't limit yourself to only cans unless there are other reasons you can't have glass (beach, pool side, camping, etc.). For example, I wouldn't turn up my nose at a fresh Von Trapp Brewing Golden Helles or a Victory Helles just because it's in a bottle.

 

Moat Mountain in NH cans Hell Yes! (brewery exclamation, not mine). Not sure if they distribute in MA. Had it once a few years ago in ME and thought it was decent attempt.

 

There are pics of them on Paulaner's instagram - 16 oz cans.

 

I've honestly never been great at picking up DMS in beer (if I ever have). This is cooked vegetable character correct? It did seem a bit "off" overall, but I'd be hard pressed to remember what it was from the single can I had.

For what it's worth, my roommate is a Helles fan as well, and he just thought it was ok.

Unfortunately Sly Fox doesn't distribute to MA. Otherwise, I'd be all over this one based on recommendations.

 

Tom (@drtth) made a good suggestion in his post: "While Sly Fox doesn't distribute up into MA, they do have a footprint in NY and so if you happen to be making a trip south you might be able to find some."

Cheers!

 

I would love to simply see the 500mL Augustiner Helles bottles available in the US. Once that happens, I can dream of numerous Helles in cans.

By the way though, there's Cigar City Hotter than Helles in cans.

 

Yeah, but in this case it's a creamed corn quality. It's acceptable in continental lagers at low levels; and seems to stay that way in the House Lager. I was just curious if it's a batch variation or not.

 

Florida Lager replaced Hotter than Helles.

 

@AlcahueteJ and @TongoRad and @JackHorzempa y'all are much wiser than me with regard to beer so I'm wondering if y'all can school me on a few things. First, the reference to honey as an off-flavor, is that restricted to the helles style? I find that in many lagers/German styles and enjoy it actually. If I recall correctly, I found it in the Weihenstephaner 1516 and fawned over that beer.

Additionally, I sometimes get an apple flavor in lagers and again find it enjoyable. I recall reading that apple (green apple specifically) is an off-flavor. I'm wondering if maybe I'm simply using the wrong descriptor for a true-to-style flavor, tasting an off-flavor and not being bothered by it, or simply imagining tastes. Any words of wisdom/advice?

Sorry to threadjack, OP, but I think some of this might apply to this thread and how I seek out helles beers mentioned here.

 

Interesting. I didn't know that. Is it no longer a helles style brew? It's kind of sad to see lagers disappear, presumably from lack of consumer interest in our IPA-obsessed world.

 

Schlafly Summer Lager is a decent choice

 

I wouldn't lump me in with those guys, they're more knowledgeable than I am. But I think I know what you're describing.

Pils malt is quite sweet to me, and I used to often describe it as a candy-like sweetness and also used honey as a descriptor.

This is different than an overly sweet honey comb-like sweetness you may get with a Helles with some age on it in my opinion. As the years went on, I latched on to more specific descriptors such as graham-cracker (which has honey flavor in it) and white bread. Regardless, it's Pils malt, and when I taste it I know it. My best description is simply, "Yep, that's Pils malt." I think it's a flavor that's more difficult to pin down than say, "Oh wow, Grapefruit Sculpin tastes likes grapefruit!" Or, "Kentucky Bourbon Stout tastes like bourbon!"

As for the apple flavor, perhaps some of the sweetness can be attributed to giving you apple notes. But yes, if it's distinctly green apple (I've tasted this in home brew, it's quite distinct when it's there), then that's acetaldehyde and it is due to a beer that is too young, and needs more time to ferment.

 

Yeah, I don't get young, underripe apple. It's more caramel apple, so maybe I'm just associating caramel or the sweetness with apple.

Thanks for the response.

 

Those are good points worth addressing.

There is actually a light honey accent from the malt that is sometimes associated with the graham cracker quality; that's an asset, as far as I'm concerned. The quality that you'll get when the beer is old is a more concentrated heavy one, sort of like pure honey but distorted. If you've ever had the liqueur Baranjager it's like that.

As to apples, a mellow baked apple quality is nice. But acetaldehyde is like a sharp green apple, and not desirable.

 

Shouldn't be any caramel character in a Helles either. This is probably just you learning flavors and trying to pin a descriptor on them.

A Helles' malt character should be similar to lightly toasted bread with mild sweetness up front that fades in the end. There should be no lingering sweetness in the aftertaste.

 

I agree, that light honey is an absolute asset and I'm glad to hear your and @AlcahueteJ 's distinction as to when it is undesirable. Puts me at ease, haha.

Thanks fellas.

 

In this instance, I was talking about lagers in general as I do occasionally get a flavor that resembles caramel, and the aforementioned apple, and particularly with the apple notes I was wondering if that was an off-flavor.

I will concede, however, that I'm not always dead-on in my descriptors and I often utilized the same ones.

 

I know we have a fairly new canned one in Colorado. I can see the can in my head

I think it may be the Tivoli Helles Lager, and if it is, it's pretty damn good.