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.