From its outpost an hour outside of downtown Chicago, Art History has quietly built momentum by focusing on a range of Czech- and German-inspired lagers as well as bitters, milds, and other English styles. In this episode, head brewer Greg Browne and cofounder Tom Rau share their approach to making traditional beers cool again.
Whether you want to brew a more convincing Czech-style lager, or you simply want to borrow a few tricks to shape the kind of beer that seems impossible to stop drinking, here are some elements to consider.
This reverently Czech-style lager is triple-decocted and brewed with imported Moravian malt and whole-leaf Bohemian Saaz. Green Bench cofounder and head brewer Khris Johnson says the beer “was inspired by a life-changing week spent in the Czech Republic with an incredible group of people.”
These crispy, moderately spicy quesadillas are delicious and easy to make, while a splash of Mexican-style lager adds subtle sweetness to the adobo dipping sauce.
This dark German-style lager took home gold from the 2023 World Beer Cup in Nashville, Tennessee, and then went on to impress our blind-review panel. Smooth and easy-drinking, it offers subtly complex roasted malt character and a dry finish.
When the team at Incendiary in Winston-Salem, North Carolina, gave brewer and QC manager Adam Goetz the chance to design a recipe, he knew what he wanted to make. Then it won gold at the 2023 World Beer Cup, and it scored a stellar 99/100 with our blind-review panel. So, we asked Adam what makes it tick.
Somewhere between hefty doppelbock and pale heller bock, the traditional dunkles bock is like the family’s middle child—it doesn’t get as much attention, but you’ll want it in your fridge year-round.
Hop-forward lagers are nothing new, but a new thread is emerging that more intentionally marries the great drinkability of a pilsner with the expressive hopping of a West Coast IPA. Could it be the best of both worlds?
From longer decoctions to key considerations when using dark malts in the mash, Bierstadt cofounder Bill Eye explains how their approach to darker lagers differs from that of paler ones—and also why they avoid dextrin malt.
Brewers have warm hearts for cold-fermented beers, and we asked these five brewers to share the objects of their greatest affection.