Let's Give Lagers Some Love (2024)

That’s pretty cool. Definitely worth a side trip when in the area. Thanks.

 

Is the beer unfiltered?

If so, how much does that add to the flavor character?

 

Yes. Here a couple of my recent cans. (Pitch lined and stainless).





I don’t know if it adds or changes the flavour as much as it makes the beer soft in a very unique and pleasant way.

Here is a review/essay from one of the better local beer writers from the original batch release. He also mentions another great Godspeed beer in that piece, Buh, which is a collaboration with the brewmaster at Budvar.

https://saintjohnswort.ca/an-everyday-beer/

They make a lot really good beers, particularly lagers. I really like their Dortmunder and their smoked porter.

Cheers!

 

This essay goes on an awful lot about the brewery history and equipment, and seems to only focus on the Saaz hops (result of the new generation of beer enthusiasm?), but really doesn't describe too much about the malt (or residual yeast) character.

Too bad, I'd really love to read a good review of the beer -- gonna keep looking.

 

Stephen Beaumont is the other well regarded local writer. He has a brief review here.Still not super detailed in the way I think your are looking for

https://www.beaumontdrinks.com/feature-reports/godspeed-brewery

 

Yeah, it's weird that they aren't finding ways to communicate the malt character -- and I've always liked Beaumont's writing.

 

After years of not being able to enjoy a Victory Prima Pils, it popped back up on the liquor store shelf. All praise the beer gods! Cheers to lagers!

 

I'm loving this Hamm's lager, which has its own appreciation thread, so it's a twofer. Cheers to lagers!

 

@steveh – what characteristics are you looking for, as pitch lining is a separate influencing effect, aside the malts, hops, and esters. The paraffin impacts depend on the lining process, and whether or not the barres were

• Newly pitched
• Re-pitched
• Re-pitched repetitively

Other considerations are on process per the Stainless vs. Holzfaß transfer


---


Old posts form Chris Lohring:

 

I enjoy a nice crisp craft lager

 

Aroma and flavor characters -- same as any good reviewer would describe.

 

Isn't that what @Coronaeus provided per the Jordan St. John link, who referenced the Tankovna bars/PU

...there is a difference between brewers who use ‘foeders’ and paraffin-lined barrels, as well as the process & technique that’s carried out: The question should come with some background, or underling understanding of the palate in this realm / a defining pitch-lining characteristic is how well a brewer defines & treats the resin character [subtle or not]

 

Not really. Unless pitch is the only characteristic in the beer -- which would be pretty unappealing.

 

@M-Fox24 and @steveh .

After the first batch of the beer was released, I remember reading an interview with Bim Lafontaine (the brewer) in which he described the beer in some detail. I can’t seem to find it, and don’t remember if it was in French or English. I’ll keep trying to locate it.

 

This isn’t the one. He doesn’t really describe the beer in detail here, but rather the story behind making/getting the barrel.

https://clevelandprost.substack.com...erbrewer?utm_source=substack&utm_medium=email

 

Google translate is our friend.

 

I haven’t had a chance to listen yet, but thought I’d share this interview with Bim too. It was posted three weeks ago.

 

Is this the one:

• Luc "Bim" Lafontaine - Le 2e Étage | Podcast on Spotify

---

Just listened to this: Bim begins to talk about Czechia at the 45-min mark, which led to a shift in perspective: The conversation around ‘Sklepník’ begins around 48:50-min. However, he does not go into the pitch characteristic(s), in relation to the overall build here. That being said, the conversation does touch on Bim’s collaborative efforts with both Pilsner Urquell and Budvar, as well as a potential [triad] partnership


---


He does briefly address the profile in the post below, from v2 -

 

Hmm.

All of this talk about pitch character and hop amplification makes me wonder if barley malt is still being used in Czech (style) beers.