Schell's Pils Retired?

I’ve dreamed about the day Schell’s Hefe will be available in cans to drink boating during the summer. Cant wait!

 

I'm curious, in your experience, is it possible to brew a beer only with six row and make it clear, and stay clear, for a reasonable amount of time? I.e chill proof? Since filtration equipment seems to emerge around the 1880s from what I can tell the lager beer brewers in the US operating in the 1840s-1870s(?) had to rely on clarifying agents (isinglass or Irish moss), cold storage and chip casks with kräusen and chips to influence the clarity of the finished product. I imagine that a modern brewery has alot more ways to chill proof a beer but I have long wondered about the time period prior to the adoption of the American double mash, if the brewers could turn out an acceptably clear product on draft (and local draft at that), if the expected shelf life after racking was a matter of weeks, if they were using only six-row malt.

Of course some brewers were already using corn and rice using various other mashing processes, but malt based brewing seems to have been more common at least before the invention and adoption of the cooker and the double mash process.

 

I seem to recall (perhaps from Schell's history from their web site) that they began adding corn in the 1800's to lighten the 6-row malt beer to be more like a 2-row lager bier. IDK if that would also help clarify it. (That was the crux of the "traditional" objection they had with the Brewers Association, as I recall.)

 

Right, adjuncts with lower protein contents helped reduce the overall protein content in worts and beers which used the protein richer six-row malt. But American lager beer brewing didn't start or end with the adoption of adjuncts in brewing, so the question that emerges is what did those brewers do who didn't use adjuncts, were they able to put out a clear beer under the conditions prevailing in the earliest time period (1840s-1860s, with Schell's itself being established in 1860), when trade was local, keg beer ruled the day and Bohemian lager wasn't yet the style in vogue.

Some people would then reason that the haze perhaps wasn't as noticable in a darker Bavarian style beer with a brownish color, or that they must have used two-row malt instead, or at least a protein poor malt. That's the reason why Schell's using 100% six-row malt is interesting imo, even if I realize that they have a filter apparatus and probably other aids in clarifying their beer that a brewer back then wouldn't have had.

 

IIRC, 6-row barely was all that was available to Schell's in Minnesota in the 1800's.

 

I'm actually kinda glad its going away cuz frankly it was way too bitter for its own good. Deer Brand is actually better IMHO. Also since we are on the topic, Surly Hell is also way too bitter. Grab a Veltins and you will see how a typical German Pils tastes. 612 has just released the Mill City Pils and surprisingly that is very drinkable.

 

I think “Pils”, traditionally was quite bitter, compared to pale Bavarian lager anyway. Something like, Northern German brewers wanted to emulate the beers from Prague, but their water wasn’t as soft, so they wound up with a more pronounced hop imprint. That could be more legend than reality though. Or I’m woefully misinformed.

 

Yeah that could be something. It's funny because all over Germany Pilsners taste similar but different at the same time.

 

Draught-only?

 

Would totally love a year round Rye IPA in Schells portfolio, was really sad when Bad Weather And Summit both retired their Rye IPA’s . Hope this makes it down to Retail at some point .

 

I’m trying to remember what Bad Weathers Rye IPA was. Firefly?

 

Correct - it was Firefly Rye IPA , terrific late summer/ early fall beer - it got dropped in favor of Anomoly Passion Fruit Sour .

Summit dropped the excellent Frostline Rye IPA when they shook up their line-up. Horizon , True Brit - RIP.

 

I wanted to like that Frostline IPA but thought it tasted like dirt. Glad its gone.

 

I didn't care too much for the regular Pils. Not bad, but not as good as Summit and some other offerings.. They had that Keller Pils 1 year I thought and that was excellent. If they bring that back this March, I'll buy that shit up.

 

Just posted by Schell's Facebook Page:



This was from a day or two ago:

 

Someone needs to grab some Summit Keller Pils, do a side by side & report back. I'd be very interested in hearing the results, cheers!

 

I did a side by side of the their 'old' Keller Pils from a few years back. I didn't take any notes, but remember liking the Summit a bit more.



Also, I don't think the new Schell's Keller Pils is out yet. From the description, I would guess the Schell's hop profile will make for a big contrast compared to Summit's.

 

I assume Fort Road Helles will be going away as well. Looking forward to trying this!

 

Why do you assume that?