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.