After the success of my Czech pilsner, I decided to keep the Urkel party rolling with this take on a Czech dark lager—aka tmavé pivo.
Pale lager is one of homebrewing’s toughest challenges, but with a few tweaks to my process I’ve gotten closer than ever before to replicating Europe’s best.
The first beer at my wedding had to be light and crushable, and it had to go with the Vietnamese-inspired dinner menu. Yep, it could only be a rice lager.
My lager education continues with the easy-to-describe, hard-to-perfect schwarzbier. It’s just a “black beer!” How hard could it really be?
When the leaves start to turn and there’s a nip in the air, there’s only one beer that’s seasonally appropriate: German festbier. Here’s my take on a classic.
When you’re a homebrewer and a brand-new Traeger falls in your lap, obviously you’re going to make a smoked beer.
Italian pilsner: It’s not your father’s Peroni.
I’ve said that I don’t like to brew straight-ahead beers, but this delicious lager is a great example of why it’s worth playing the standards from time to time.
What makes a lager a lager? Is it the yeast? The process? Or is it that familiar lager taste?
What if you took a classic Czech or German pilsner and dry-hopped the crap out of it? Some of my favorite breweries are doing it, so I thought I would, too.