Partly inspired by Flying Dog’s Numero Uno, this lager has a bready, tortilla-like backbone with some lime-like Motueka hops for a refreshing edge.
This is a beer you’ll like, that can serve a big (and mixed-palate) crowd, with a hops blend that should intrigue the beer geeks, and has enough punch and interest to stand out on the competition table. Not bad for a boring fizzy yellow lager, eh?
This recipe uses wheat, flaked rice, and flaked oats. All hops are added after the boil for awesome aroma without the bitterness. He uses Galaxy, Citra, Hallertau Blanc, and Azacca for white-wine notes, gooseberry, tangerine, and guava.
Drinkability is a religion for Czech brewers, with all methods, ingredients, and service geared toward a beer that always leaves you wanting more. At one of the oldest (revived) breweries in the world, brewmaster Aleš Potěšil is carrying that legacy forward.
Beautiful in the mug, rich on the palate, yet—when properly brewed—so easy to drink in quantity, Czech dark lager is a niche even in its home country. Writing from Prague, Evan Rail talks to the pros to understand the elements and methods that go into a great one.
If you’ve ever taken a whiff of a pale lager and gotten a noseful of corn, then you’re already familiar with this week’s off-flavor.
From their state-of-the-art production brewery in Northglenn, Colorado, this Bavarian-style weissbier remains one of the most popular beers in Prost’s beer gardens.
Want to brew a helles from 50 years ago? For a snapshot in the evolution of pale lager, here is a Bavarian helles recipe from 1967.
This recipe is inspired by one of our favorite pale lagers in Czechia: The Benedict Světlý Ležák 12° from Prague’s Břevnov Monastery Brewery.
In the dog days of summer it's a great time to brew up a large batch of what can conventionally be referred to not by its proper BJCP Style Guidelines name (Czech Pale Lager) but instead by a more descriptively-accurate name: Session Pilsner.
First brewed for Notch’s 10th anniversary in 2020, this is a 10°P pale lager in the Czech tradition—low in strength yet full of flavor. The beer is triple-decocted, open-fermented, naturally carbonated, and “lagered forever.”
Bohemian Pilsner has a restrained fermentation character and a clean but complex biscuity maltiness with an absolute avalanche of hops without harsh bitterness. Brewing one is easier and harder than people think. Here’s how.
This crisp and dry Japanese-inspired lager is brewed with rice and hopped with Perle, Tettnanger, and Saphir. pFriem Family Brewers describes it as having aromas of “Shiso plum, fresh bread, and violet” with “sparkling notes of fresh green tea and wildflowers.”
From Josh Pfriem, cofounder and brewmaster at pFriem Family Brewers in Hood River, Oregon, here’s a homebrew-scale recipe for their clean, crushable, and softly floral Mexican-inspired lager.
Festbier, the beer actually served at Munich’s Oktoberfest, is related to Oktoberfest but a definitely distinct style. It’s a pale lager with a clear Pilsner malt biscuit bent, with some additional toasted malt flavors in support. Here’s how to brew one.
The Dortmunder export is the Cadillac of pale lagers. Longtime homebrewer Josh Weikert shows you how to make your best!
Smart and effective hops pairing is a front-end, preproduction skill that every brewer should work to develop because pairing, blending, and mixing hops increases the odds of getting what you want out of your recipes and beers.
For Josh Weikert, IPL is really about making sure the “L” part (lager) is getting its due, so here, he dives in with the goal of making something that’s clearly a lager but also features hops in a way that doesn’t overwhelm the palate or the grist.
From the production team at Creature Comforts in Athens, Georgia, here’s a recipe for their clean, crisp, easy-drinking American lager that won gold at the 2022 Great American Beer Festival.
“Pintje is an homage to the type of pilsners brewed in Belgium,” says Joran Van Ginderachter, the Belgian-born cofounder of Halfway Crooks Beer in Atlanta.