Will you please stop going on about lagers already

Yes, I also prefer the "more is better" philosophy.

There was previous discussion about Yards Brewing's beer called Long Jawns that was simply labeled as a "Winter Lager" with no further description on the label. Very unhelpful and unclear whether it was light, dark, included spices or not, etc. I passed on it until I saw someone talk about it in more detail on the BA forums and then ended up really enjoying it.

 

I will happily accept more good <whatever> rather that more <whatever is trending> of 'whatever' quality

 

Ale was a style in the mid-20th century UK. It was a very watery Mild of 2.7%-3% ABV sold for 4d per pint.

 

I for one refuse to drink any lager not conditioned in pitch lined barrels. I’ll leave the rest of it for the philistines.

https://www.instagram.com/p/CpfWobhOsxl/?igshid=MDJmNzVkMjY=

I simply can’t get enough of that peculiar taste!

 

But Lager is a beer style in Germany.

 

I think it's we Americans who insist on precise style delineations so that we know what we're about to pour down our gullet. And we've graduated to needing to have sub-styles, i.e. west coast IPAs, hazy IPAs, NEIPAs, etc. Why is that?

 

Has there been any discussion from the Godspeed folks on their pitch maintenance (i.e., how often they will re-pitch their barrels)? Pilsner Urquell re-pitches their barrels after every use.

Cheers!

 

I haven’t had a chance to chat with anyone there yet. I do know there was mention that they brought some pitch over when the barrels were delivered. Bim Lafontaine, the owner/brewmaster, spent a good deal of time working with them in Czechia. If me memory serves he helped the coolers build the barrels. Over the past several years he has spent a lot of time visiting/working over there (from what is shared by the brewery).

 

What defines the German style "lagerbier"?

 

That marketing technique definitely works on me. “There’s a style of beer I haven’t tried yet? I’ve gotta try that!”

That said, I’d try pretty much any lager on offer from this particular brewery.

 

Alsace is very Germanic in architecture, cuisine, beer and wine and genetically. Kronenbourg is the predominant beer and I think it's pretty darned good. Historical wars and conflicts have determined which country Alsace belongs to. It seemed to be an easy area to move armies to and fro. The food and wine is stellar and the region is as neat and orderly as New Zealand. Alsace is a fun region to explore.

 

Well, that is good news.

Maybe they will use the barrels as is and at some point determine there is a need for a re-fresh of pitch? Maybe they will schedule an event so folks can come to watch and see the 'rolling of the barrel? Sorta like a Czech folk dance?



Na Zdravi

P.S. Just click on the Watch on YouTube.

 

Strength, mostly, The hierarchy goes: Lagerbier, Export, Märzen, Bock, Doppelbock.

 

Are those based on tax brackets originally?

And while I'll keep that in mind if I see a German user talking about lager as a style, that's not at all how we define beer styles in the US in the present day

 

A good time-machine snapshot of lager / ale comparison as it might have been just a few years after lager was introduced into the US. No mention of yeast differences now considered critical by BA types. Coating of pitch, strength, and foam retention are highlighted as differences that might not be relevant now.

 

Yeah, this was the nascent phase of US brewed lager beers.

Many (most?) beer historians credit John Wagner for brewing the first lager in the US. In the early 1840's in Philadelphia. There is even a historical marker for this (with mention of 1840):



I had a photo of me standing under this sign but I lost track of it.

FWIW in the book Beer: It's History and its Economic Value as National Beverage published in 1880 it lists 1842 as the year John Wagner brewed the first US lager.

1840 vs. 1842? My buddy John would say "same difference".

Cheers!

 

Letter of the law I am with you but I can actually get on board with the "Lager" and "Pilsner" stuff and see the logic. Craft beer has been mostly an Ale game, particularly IPAs, so Lagers have had to morph into their own thing; and while it is changing Lager craft breweries are uncommon so "Lager" has become a bit of a subset and if you just refer to things as this my head is already in the right place.. Pilsners can be the hoppy beers of Lagers and a different drinking experience so I get the tendency for the natural separation on paper. I can drink any Lager and be happy, I cannot drink any Ale (IPA) and be happy.

And as others have touched on here in PA "Lager" did become its own thing due to Yuengling.

 

Where does Pils fall in the "hierarchy?"

 

I gave up looking for this, but I did another search and once again Pivo Pils cannot be found in Santa Clara County. I see it up in San Mateo and south in Santa Cruz. It's like the county somehow pissed off the FW CEO or something. Luckily there's always fresh, well-priced Trumer Pils available. I would like to compare the two if I get lucky and stumble upon FW Pivo.

 

That would be an interesting side-by-side tasting. If you lucked out and found fresh Pivo Pils you would notice is has more hop aroma.

Many years ago (10+) I used to be able to buy Trumer Pils in my neighboring state of Delaware. When I was in Delaware shopping at my 'local' Total Wine I would often purchase a six-pack of Trummer Pils. A very tasty Pilsner. Oh, the good old days.

Cheers!