WCIPAs in Boston?

There's a fairly new brewery in Malden - Faces Brewing - that's been getting some really good reviews. Haven't gotten there yet myself, though. (though I am a couple degrees of Kevin Bacon from the owners.)

 

I guess it just depends on how much lager you drink... None of those fore mentioned breweries are doing quite what Notch does when it comes to lager... It’s as close as you can get to Czech lager outside of the Czech Republic. Double and Triple Decoction, open fermentation, natural carbonation, horizontal lagering, etc. I’m not sure of anyone that’s taking all those steps in the US? Dovetail? Russian River can, I think.

Jack’s Abbey House Lager is as close to traditional German Helles/light lager as I’ve had in the US and it’s available in 15 packs everywhere. I’d say it’s better than just about every German Import by the time they land in the US.

But yes all those other breweries also make phenomenal lager. The more you drink the more you’ll notice the subtle differences. All great beers. Never had Port City but their reputation precedes itself.

 

Beautiful space inside, and nice beer garden out back as well.

I tried to go in the fall but they were at capacity outside.

I believe Schilling does most of that, at least decoction mashing and I think open fermentation.

Decoction mashing is at least something many lager-specific breweries are doing these days.

But it's no secret I love Notch, and I'm with you on very few breweries paying attention to all the details like they are.

My benchmark for lager is imports though, and more specifically what I've had in Europe. Notch is the only brewery I've had that comes close to my experiences there.

I've had lagers from Fox Farm, Schilling, Hill Farmstead, Live Oak, Russian River, Jack's Abby, and many others.

The caveat is that I've had more Notch lager than any brewery other than maybe Schilling and Jack's Abby.

I know people LOVE House Lager on these boards, I think it's just ok. There's very very few beers in the US (maybe none I can think off the top of my head) that can stand up to a fresh German Helles. And you can easily find some on tap locally from Weihenstephan, Andech's, Paulaner, Ayinger...etc. One that is a stand out that comes to mind is the Helles from Bissell Brothers...kind of random huh? For what it's worth they modeled it after Notch's Voll Projekt Helles Spezial (an export strength Helles).

What have you had from Notch and Jack's Abby?

First chance you get have The Standard from Notch's side pull taps (grab some cans too if they're available), I'd be curious what you think.


As an aside, only in the New England forums (or maybe the Germany forum too) can an IPA thread turn into a lager thread.

 

I will vouch for Port City's Lager Series. It is excellent.

 

I am probably in the minority on BA but I dont even pay attention to all that stuff, dont even notice it. I just go on what tastes good & then I note the style. And I do love lagers. I dont get enough Notch as I am on the western side of Boston (c'mon Brighton location!), so just what is distro'd. But I do get a ton of JA and Schilling and they are hands down my faves.

Mentioned it earlier, that Coolship Lager from OEC is on par with anything Ive had from JA or Schilling. Do I know what the Coolship does to it? Reader, I do not. But I love it. Thanks for reading!

 

It's not as if I read that those are being done and think, "Wow, this must be good." I've had beers that used decoction mashing that I just thought were ok.

But decoction mashing in my opinion brings out the best in malts, that amazing bready/melanoidin characters that I had only tasted in Germany prior to US breweries becoming more skilled in the last decade.

I've noticed a direct correlation between that process and the better lagers. Not to say it HAS to be done to make a good lager, but more often than not it's one important part of the process.

More importantly, when I read a brewer goes to those lengths, I know they're really paying attention to detail and taking the time to get a style right. As opposed to just saying, "Hmm, Pilsners are selling better these days, we should brew one."

For example Chris from Notch traveled extensively in the Czech Republic to learn how to brew those styles, takes the time to get every part of the process right, and has decades of professional brewing experience. I'm going to drink their Pils over a Pils from an IPA factory that just opened two years ago.

Ah cool, all enjoyable beers for sure. To get an idea of what I prefer personally, The Standard is by far my favorite out of those beers. I've had all of them multiple times with the exception of Salem Lager.

The Standard is in the top tier for Notch's beers along with the Altbier I hope you get to try. Session Pils is contract brewed, and while good, it's not in the same league as some of their beers in my opinion.