Today, Celebrate the Lagerbier: National Lager Day

Happy #NationalLagerDay!

*This is an updated/modified essay previously posted here on 2021-12-10*

The world knows the word Lager and here in the US, we seem to think of Lager as the straw-colored, mass-market beer. Nothing inherently wrong with those Lagerbier styles, by the way. The difference between Ale and Lager is not as much as one would think, but the only physical difference is the yeast. The history of Lager is complex, and yeast has the most important role in it. While the place where Lagerbier originated may be surprising to some and obvious to others, I’m sure there are some surprising yeasty facts below for either camp. I’ll make this as brief as possible.

Grab a Lagerbier and let’s go back in time.

A good starting point is the enactment of the Reinheitsgebot. On April 23rd, 1516, Duke of Bavaria, Wilheim IV, a member of the royal Wittelsbach family, decreed what will eventually be the longest still-standing brewing standard we now refer to as the German Purity Law. Although beer was not the focus of the decree (more about it here), it can be argued that it did lay the foundation for Lagerbier with the restriction of ingredients. As we all know, the original proclamation specifically calls out for water, hops, and malt to be used in Bavarian beer. No yeast was mentioned, but this was fantastic news for our hungry little fungi friends. More on that later.

Mother Nature assisted in Lageriber’s firm grip in Bavaria before the next proclamation. Climatologists agree that a “Little Ice Age” began no later than 1550 and dropped the average temperatures by a degree or so. It may sound insignificant, but it was enough to be noticed all over Europe until temperatures stabilized around 1850.

In 1553, Wilheim’s successor and son, Duke Albrecht V, outlawed brewing in the summer months due to the inconsistent beers being produced during these warmer months. The dates Albrecht chose were April 23rd, the original date of his father’s proclamation, to September 29th. They didn't understand why, yet they knew fermentation and cold storage (“Lagern,” German verb “to store”) done in the colder months of the year resulted in higher quality beers.

The Munich Dunkel Lagerbier's origin as a beer style can be traced back to these events. Malts were darker in color, the water chemistry high bicarbonates (alkalinity) to aid in dark beer production, and proclamations to keep beers cold for an extended period. Munich Dunkel has been cited many times as not only the first beer style to be designated, but as the first Lageriber to be named as such. Lager yeast helped in many ways here. Cold storage for ideal fermentation temperatures, little to no fermentation characters, and extended lagering to promote clarity and round flavors.

Ale yeast (Saccharomyces Cerevisiae or S. cerevisiae) is usually slated to ferment at higher temperatures (65°F to 70°F, on average with some strains reaching even higher) and thus results and a vigorous, relatively quick fermentation and development of a large cap of kräusen. Usually accompanied by many fruity esters and spicy phenols. Lager yeast (Saccharomyces pastorianus or S. pastorianus) typically ferment at cooler temperatures (48°F to 58°F, on average). Because of this cooler temperature, fermentation is less violent, takes much longer, and there is less kräusen. Mostly a clean (little to no fruit or spice flavors) fermentation.

Note: Kräusen is the fluffy stuff that develops at the top of the fermenter that is made up of yeast and proteins and other materials frothed up because of yeast metabolism.

In 1996, the genome sequence of an S. cerevisiae strain was DNA-sequenced. A bit over a decade later, in 2009, the genome for Weihenstephan 34/70 S. pastorianus strain was sequenced. The data showed the chromosome mapping of S. pastorianus is about half identical to S. cerevisiae. Furthermore, the DNA also showed that the unidentified half of S. pastorianus is what gives it low-temperature fermentation capabilities.

After identifying S. cerevisiae as a hybridization parent of S. pastorianus, it was thought that the likely candidates were S. uvarum or S. bayanus might fit the bill. It turns out S. uvarum is a pure landrace to the region that is not hybridized and S. bayanus is hybridized from S. cerevisiae, S. uvarum, and another strain. We know S. bayanus by its more common name, Champagne yeast. After evaluating over 1,000 other European strains, it was later determined that S. pastorianus’ parent is not from Europe!

In 2011, microbiologists took their search for the origin of S. pastorianus to Patagonia, between Chile and Argentina in the high Andes. It’s cold there and that’s important. Many yeasts were collected and studied from there. One was found to be unidentified and was sent to Colorado for sequencing while the team on-site determined this strain was a pure landrace.

Then, it happened…. When the DNA was sequenced in Colorado, the yeast’s genome was found to be over 99% the same as the non-S. cerevisiae portion of the S. pastorianus segment.

In the words of Murry…. “You ARE the father!” And it was a busy father, indeed. S. eubayanus, as it would be named, was also the missing sequence for S. bayanus. It is still not understood how S. eubayanus got from South America to Europe, although there are many fun ideas such as on a bird. There is ongoing research, including the discovery of S. eubayanus elsewhere in South America, North America, China, Tibet, New Zealand, and a recent find of it in Ireland. There is at least a more solid understanding of the genetics that helped us identify the full origin of the yeast that made Lagerbier!

A toast to the reason for our little single-celled organism that makes our favorite drink. It is because of Lager yeast, along with serendipitous events and lucky molecular hybridization, that we have Lagerbier to enjoy today. I’ll see you all out there for a Lagerbier.

Prost!

-Gilbert "Charlie" Perez, Advanced Cicerone®

References

(Research Publication/Journal Article)
Sean A Bergin, Stephen Allen, Conor Hession, Eoin Ó Cinnéide, Adam Ryan, Kevin P Byrne, Tadhg Ó Cróinín, Kenneth H Wolfe, Geraldine Butler (2022). Identification of European isolates of the lager yeast parent Saccharomyces eubayanus. Oxford University Press on behalf of FEMS. https://academic.oup.com/femsyr/article/22/1/foac053/6874782

Alworth, J. (2015, 2021). The Beer Bible. Workman.

Dornbusch, H. D. (1997). Prost! The Story of German Beer. Brewers Publications (Brewers Association).

Kraus-Weyermann, T., Dornbusch, H. D. (2018). Dark Lagers: History, Mystery, Brewing Techniques, Recipes. Master Brewers Associations of the Americas (MBAA).

Oliver, G. (2012). The Oxford Companion to Beer. Oxford University Press.

The Reinheitsgebot and German Beer Day!

Bitburger Pils
The Phoenix Club, Anaheim, CA

*Originally Published 4/23/2021, Updated 4/23/2022*

Happy #GermanBeerDay!

On this day over 500 years ago, April 23, 1516, Duke of Bavaria, Wilheim IV decreed what will eventually be the longest still-standing brewing standard we now refer to as the German Purity Law: The Reinheitsgebot.

The story goes, this law was enacted so brewers could produce quality beer using only water, hops, and barley malt. Yeast was not mentioned because they did not yet know about what it was, it is said. Although it makes for a wonderful story, this is only partially true. Of the over 300 translated words, a bit less than 30 of them are about beer.

Among other reasons, the Purity Law was legislated to stabilize the price of bread by ensuring barley was used for beer and resulted in only backers could use wheat for bread and the royals could use wheat for their beer. Wilheim IV, as a member of the royal Bavarian family, the Wittelsbach’s, had a historical, unwilling hand in the modern-day Weissbier (Hefeweizen) with this order, too. By the way, the Wittelsbach's are also the royal family that would later celebrate (in 1810) a wedding of a prince that would later become the Oktoberfest.

An undisputed positive result was the ban on the use of some ingredients that were harming beer drinkers before the proclamation was enacted. Additives, such as belladonna or wormwood, would have some psychedelic and/or toxic effects that understandably found their way off the list of approved list of ingredients.

It can be argued the non-mention of yeast is because it did not stay in the beer. However, it is most likely that yeast was indeed known at that time because there were brewery workers called ‘hefener,’ and ‘hefe’ means yeast. They were responsible to put the ‘zeug’ (stuff) leftover from one batch to another to encourage fermentation. Perhaps they did know it was yeast, which could explain why it was left out, but they knew it did the job. In other words, it may be that yeast was simply implied.

This law only applied to Bavarian breweries, too. Lager brewing was very well established by this time and the restrictions in The Purity Law were favorable, luckily. In 1553, Wilheim’s successor and son, Duke Albrecht V, outlawed brewing in the summer months due to the inconsistent beers being produced during these warmer months. The dates Albrecht chose were April 23rd, the original date of his father’s proclamation, to September 29th. They didn't understand why, yet they knew fermentation and cold storage (“Lagern,” German verb “to store”) done in the colder months of the year resulted in higher quality beers.

Northern breweries were predominantly Ale producers and most used either wheat and/or other spices. In fact, Köln (Cologne) enacted a similar decree in 1603 that outlawed bottom-fermenting (Lager) brewing to preserve the brewing tradition and beer quality. Some have speculated this was done in direct response, while the timing may only be a coincidence. The more logical reason is the clement in Northern Germany is warmer on average and is more suitable for top-fermenting (Ale) conditions.

To add more confusion, in 1551, Bavaria began to allow the use of some additional ingredients, such as coriander, and in 1616 more ingredients were added, like salt. German Unification in 1871 resulted in a law that omitted mention of any ingredient restriction for taxation purposes. Ale and Lagers were separated in the law in 1906 and the ingredient restriction only applied to Lagerbier.

The first time the decree was referred to as “The Purity Law” was not until after World War I. Bavaria joined the new German union under the pretense that their version of the Purity Law joined with them, thereby creating two laws once again, for Ales and Lagers. It was referred to as the Reinheitsgebot from 1919 going forward. This means the Lager brewing tradition that was perfected in Bavaria can still adhere to their law while the Ale producers (Kölsch, Alt, Weisse, Gose, etc…) are also legal. Both laws are now under the Biersteuergesetz (Beer Tax Law) after the Berlin Wall came down in 1989, unifying Germany yet again.

In 1987, the European Union declared that imported beer into Germany does not need to meet The Purity Law.

The 1993( most recent) update to the law further clarifies what was done in 1906. The law is still the same, with the addition of being more restrictive in Bavaria and Baden-Württemberg with no additional adjunct sugars permitted, even for Ale, and Bavaria can not use sugar adjuncts even for export.

Clear enough? No!? Well, that's understandable. Given the turbulent past in that region, the constant modification of the law makes it difficult to follow. Add to that the use of the word Reinheitsgebot in marketing and we have the understanding (or misunderstanding?) of the proclamation.

On this German Beer Day, take joy that the pride of German brewing tradition is alive and well. Hoist your pint up and appreciate the part of history that played an integral part in shaping that beer.

Prost!

Gilbert “Charlie” Perez, Advanced Cicerone®

References

Alworth, J. (2015, 2021). The Beer Bible. Workman.

Dornbusch, H. D. (1997). Prost! The Story of German Beer. Brewers Publications (Brewers Association).

Kraus-Weyermann, T., Dornbusch, H. D. (2018). Dark Lagers: History, Mystery, Brewing Techniques, Recipes. Master Brewers Associations of the Americas (MBAA).

“Bad” Beer and “Off-Flavors”: My Subjectively Objective Perspective

What is a "Bad" beer? There’s a strange phenomenon in our industry that most of us are aware of and may even be a part of. That is the concept of “Bad” beer. A beer style or an individual beer may be brewed as intended, objectively clean with no “off-flavors” or acceptable levels of a compound(s) for the style and still called “Bad” in the eyes of many. This rhetoric is echoed constantly in social media groups, at pubs, taprooms, and brewery tasting rooms. I have thoughts.

(Note: These impressions are meant for those with some experience. Perhaps not intended for those who are new to beer and are barely dipping their taste buds into this world. This is not meant for those who are trying beer or a particular style for the first time. That is another discussion altogether and those experiences should be shown encouragement.)

I’ll just come right out and say what is undoubtedly an unpopular sentiment and I’ll say it as objectively as I can with my knowledge and experience as a basis: There is no inherent “Bad” beer and, more controversially, no “off-flavors” … unless we are talking about one’s perspective and subjectivity.

This leads me to the point of this write-up: subjective vs objective. In this context, subjectivity is driven by individual taste preferences, while objectivity is based on predefined parameters. It may be true that we all have our preferred tastes and perceptions of what we find enjoyable, which is based on personal experience and is usually distinct from person to person. By contrast, however, objectivity holds to a notion even if one disagrees solely on preference or even if one disregards it completely.

Coming from a position of logic, experience, and understanding, I am convinced that “Bad” beer, when looked at objectively, is when it is noted to have identifiable and perceivable compounds that should not be detected in any beer. We are talking about compounds such as Isovaleric Acid, Butyric Acid, Trans-2-Nonanal, Chlorophenols, Mercaptans, Metallic, Acetic Acid, and so on. These flavors or sensations are largely unpleasant (some are unpleasant only in large concentrations) and are indicators that something has gone wrong somewhere.

However, even those off-putting compounds can be found enjoyable or nostalgic given the right context for the individual. During an invigorating and intense sensory training course by Dr. Bill Simpson in 2023, an interesting story was told they put things in a new light. Mercaptan, a compound with descriptors like sewer drains, rotting cabbage, and decaying animal flesh (yummy), one would think it would be undesirable across the board. Well, Dr Simpson told a story about this compound while we were exploring the sensory aspects of Mercaptan. He told us about a course he proctored where Mercaptan was given and a course taker shouted “Sammy!” upon taking one sniff of the beer sample. The panelist excused herself and walked out of the classroom. Upon returning, Dr Simpson approached the student to make sure she was ok. The student explained the following with much emotion. “When I was young, I had a pet hamster. We lost him and assumed he got out and was lost. A few days later, I began to smell something for about a week coming from the wall near my room. This was they smell… his name was Sammy. I haven’t thought of him in decades. I finally know what happened to him,” she ended with tears in her eyes and a smile on her face.

In this case, a compound associated with dead animals, has brought out a beautiful memory and closure on what happened to a beloved childhood pet. 

Other flavor compounds are not so severe as rotting animal flesh, however, and are even commonplace. During my sensory panels and lectures, I take the time to point out what compounds are acceptable in certain beer styles where they are otherwise out-of-style. For example, the ester Isoamyl Acetate in Weissbier, Dunkels Weissbier, Weizenbock, and Kristalweizen is not only common but is welcomed, usually prominent, and a defining feature of the styles. While styles like Dubbel, Tripel, or Roggenbier (and others) may or may not have varying degrees of Isoamyl Acetate. If present in an American Wheat Beer or Witbier, it’s not-to-style as defined by guidelines. The same is true with nearly any other style because high ester production is usually an indicator of improper fermentation temperatures. Yet the yeast strains for the styles mentioned (along with their wort composition) above produce Isoamyl Acetate in high perceivable quantities.

Another example is the dreaded D-word; the most common undesirable flavor and arguably the most well-known fermentation-derived unwanted compound, Diacetyl. Even this compound is acceptable in some European Ales (Bitters, most Stouts, Porter, Old Ale, Flanders Red, Oud Bruin, Wee Heavy, Irish Red, and more) so long as it is in a low perceivable quantity. Even the mighty Lagerbier, isn’t left unscathed. The Czech Lager family, including Czech Premium Pale Lager (known as Czech/Bohemian Pilsner) such as Pilsner Urquell, and the German Kellerbiers are allowed to have small amounts of Diacetyl. A perceivable presence of Diacetyl doesn’t make those beers or styles “Bad” even though we have a negative connotation in our minds about the compound.

Lightstruck flavor development is often used as a reason certain beers are referred to as “Bad.” Most of the time, this is a result of packaging in a clear or green bottle and usually, marketing is to blame. For those beers, I’d recommend finding it on draught or canned. Now, if that beer or style is still not to one’s liking while not skunked up, then we are back to the subjectivity of the matter. Some enjoy the nostalgia and/or the taste of having a Heineken out of green bottles and enjoy the moment. I'm one of them.

Sometimes it’s the beer style taking the heat being called inherently “Bad.” Light American Lager is possibly the best example of this. It’s not uncommon for a beer drinker to be taunting and scoffing at a can, bottle, or faucet market (tap handle) of Natural Light, Miller Lite, Coors Light, Bud Light, and the like. I can’t help but ask, “Why the insistence of mockery? Is it towards the style or the beer itself? If it’s the beer, what’s wrong with it? If it’s the style, the question still stands; what’s wrong with it?” Never mind the DMS and Acetaldehyde that are usually present in those beers, which are acceptable in the usual low levels found in styles such as this.

If there’s an inherent and obvious unpleasant flavor in the beer (one that makes you spit it out or push it back from your nose in disgust), then I’m all ears and open for discussion on what that flavor is and why it’s not off-putting to you. However, if it’s the beer style that is simply not appreciated by preference and is still being talked down upon, I’d be hard-pressed to ask even more questions to affirm one’s claim that the style itself is "Bad." The beer is often as the brewer intended and/or it is brewed for the enjoyment of the clientele it is meant for. If, for example, there is some aspect of the beer that places it out of style (for judging purposes) but otherwise no perceivable undesirable characters, would it still be considered a “Bad” beer? Think about Pastry Stouts, Milkshake IPA, Smoothy-Style Sours, or as mentioned above, American Light Lager.

Hypothetically, if one desires to enjoy a Belgian Golden Strong Ale for instance, and proceeds to order a malt-balanced beer with just a touch of bitterness, clean lager fermentation, golden in color, average ABV, and notes of crackers and dried hay from the grainy-sweet malt, and then complains that it’s a “Bad” beer, I’d question to explain your reasoning for ordering that Helles. Suppose someone enjoys Stouts and Porters and can’t stand anything with highly perceived hop bitterness, the Pale Ale they ordered is not going to suit their subjective palate. If it’s to expand one’s horizons, then great! Enjoy the journey.

Perhaps it is how we associate certain flavor compounds and the way we have been thought, or teaching them to sensory panelists that can at least partially explain how some of us act. In her book "How to Taste: A Guide to Discovering Flavor and Savoring Life," Mandy Naglich points out the importance of how we link new flavors and potential pitfalls when we associate them in a negative context. Using words like "Flaw" and "Off-Flavor" about a compound when we first learn about it will ruin our first impression. If we tie it to a bad memory, it will be difficult to shake off. I, unfortunately, was not only a victim of this, but I came to this realization far too late after teaching so many Off-Flavor sessions to first-time tasters. Using terms like Flavor Standards and Flavor Recognition seems more appropriate. I will no longer call them "Off-Flavor Panels."

Not finding a beer or style enjoyable based on subjectivity is understandable and perfectly fine. However, if the two scenarios above are done on purpose to blast it publicly on social media, in person, on BeerAdvocate, or Untappd just for the check-ins, is, to put it bluntly, disrespectful., Not just to the audience, but to the brewers who worked hard to bring those beers to market.

Using one’s subjectivity to state something fact, in this context stating a beer is “Bad” on an anecdotal basis, is logically incorrect. The honest way to go about it is to simply acknowledge the personal perspective of the beer or style is not to one’s liking, preference, or enjoyment and move on. That is, of course, if the beer is objectively sound.

One final word on the subject. Just because a particular beer or style is popular with some and/or is common geographically does not mean it should be adored by all beer drinkers. On the flip side, one should not feel like an outcast for not finding favor in such products, either. If we all realize and recognize this, the beer world would be a much better place and might once again become the friendly, welcoming, sociable environment I remember falling in love with.

Admittedly, I was once a “Bad” beer proponent. I’ve since come to recognize the fallacy of my position and have subsequently shifted my stance. That does not mean every beer and style is to my liking; on the contrary, I have come to realize that some beer styles I once gave god-tier status to are now some of my least favorites. That may be an unlikely outcome and isn’t something that should happen, but I welcome enlightenment. It allows me to be as honest a beer drinker as I can be, and I love that.

Be kind, fellow humans. It’s just beer! Now if you’ll excuse me, I’ll be enjoying the hell out of this Coors Light.

Cheers!

-Gilbert “Charlie” Perez, Advanced Cicerone®

Enbeerment’s Lagerbier of the Week: Brighter Than Sunshine

*Originally posted August 5, 2021*

Radiant Beer Co. opened its doors, kind of, during the height of pandemic in 2020 with to-go only packaged beer and shined bright from day one. Only a few weeks later, their first Lager was packaged and sold. Since then, Radiant’s head of all things brewing Andrew Bell his brewing team has consistently had a Lagerbier flowing and available on-site ever since it was safe to do so. Their latest German-Style Pilsner (Pils), Brighter Than Sunshine is Enbeerment’s Lagerbier of the week!

Any well-produced German Pils benefits with the use of traditional old-world ingredients. Brighter Than Sunshine does just that with the use of only German malt and hops, with a focus on the application of Saphir, Tettnang, and Hallertau Mittlefrüh hops. Tettnang and Hallertau Mittlefrüh are both Noble Hops and are renowned for their pleasant properties and elegant nature. Saphir, a popular German hop, is a fairly recent addition to the available hop roster. Only being bred by the Hop Research Center Hüll (about 45 minutes north of Munich) in 2002, Saphir imparts a nice mix of “noble” qualities along with some added new-world characters. All three shimmer in sophistication in Brighter Than Sunshine.

Pouring a pale golden yellow with a fluffy cap of foam, aided using a LUKR (Czech “slow pour”) Faucet when ordered at the tasting room. Aromas of biscuit let the hops gracefully take the spotlight. Tettnang and Hallertau Mittlefrüh provide the black tea, sage, dried lavender, fresh pine, sweet spices, and new-mown hay while Saphir adds lemon zest and berry stems all in graceful balance. The palate is much the same with the addition of an earl grey tea and lemongrass. Medium-bodied and highly effervescent with a snappy mouthfeel. Pleasantly bitter and clean, semi-dry finish.

Pair with almost any meal one may think of especially Mexican and Thai dishes where the hop flavors resonate with the cilantro and lime while the carbonation washes away any oils left on the tongue. A great partner with carne asada, too. If seafood is more your liking, shellfish or delicate fish will work, especially with citrus marinades or drizzles. Brighter Than Sunshine can stand up to spicy dishes (did someone say Buffalo Wings?) and salty dishes are tamed by the bitterness.

Enjoy a pour while it’s still around and take home a 4-pack.

Radiant Beer Co.
1566 W Lincoln Ave, Anaheim, CA 92801
Website, Insta, Facebook

Prost!

Gilbert “Charlie” Perez, Advanced Cicerone®

Enbeerment’s Lagerbier of the Week: Carlos Danger

*Originally posted July 19th, 2021*

Jon, Jerrod, and Jordan keep turning out amazing lagers to keep us entertained and quench our thirst. They have released a few lagers in the past few weeks, and it is tough not to turn these posts into a Bearded Tang marketing ploy. American Dark Lager Mariana’s Quench, Australian Pale Lager Ella Down Unda, and the return of fan-favorite German Pilsner Ausflippen (previously written about here). But one other Lagerbier stands out and is a testament to the talent at Bearded Tang (and their witty banter). A toasty Vienna Lager, Carlos Danger, is Enbeerment’s Lagerbier of the Week!

Vienna Lagers have origins in Austria by a brewer named Anton Dreher in 1841. Developed alongside what is now referred to as Märzen by a fellow brewer, friend to Dreher, and a legend in Bavarian beer history, Gabriel Sedlmayr II. Upon the development of Munich malt (Sedlmayr) and Vienna malt (Dreher), they became the primary ingredients for their respected associated beer styles. Over the decades and the popularity of adjuncts used in the new-world brewing tradition, this style has taken a turn towards the bland and resembles only in name to their linage. Looking at you, Dark Mexican Lagers.

Carlos Danger, however, holds to what the traditional style was meant to be in all its Austrian glory. Pours out a dazzling amber with orange highlights, crystal clear, with a dense, long-lasting ivory head atop. Aromas of lightly toasted bread with drizzled honey and a touch of flowery hops. The palate is the same as the nose with the addition of a sharp bitterness to balance out the gentle sweet bread and lingers into the dry finish along with some soft, cozy malt. Everything this style was meant to be.

While enjoying a pint at Rodeo 39 in Stanton you have many options for food. If you are looking for an interesting combination, pair it up with Nandomo by Hironori’s Al Pastor Raman (pictured above). The spicy heat and delectable nature of the meat will partner well with the toasty flavors of the beer while the onions and lime echo the slight hop notes making them pop more. The bitterness might make accentuate the heat, but the saltiness of the broth lets those malt flavors through to balance the whole thing. Perhaps a classic Cuppy-Roni pepperoni pizza Steele Pan is more your style. Take a bit of the pie, take a sip, and let the bitterness contrast the saltiness to let the toasty notes envelop the savory meat cups. You can also enjoy with a nice burger or steak by Primal Cuts, a Hawaiian BBQ-inspired sandwich at Shootz, or enjoy it with just about any other terrific food choices available there.

Bearded Tang Brewing
12885 Beach Blvd, #23, Stanton, CA 90680
Insta, Facebook

Prost!

Gilbert “Charlie” Perez, Advanced Cicerone®

Enbeerment’s Lagerbier of the Week: Mouth Peace

Peace & Suds.
(Photo taken at Green Cheek, Orange, by me)

*Originally posted July 7, 2021*

Green Cheek is no stranger to traditional lagers and their team makes some outstanding examples. Their current pale lager in the old-world style is no different. It is easy to have inner peace once one takes a sip of this invigorating Lagerbier. Mouth Peace, a German Pils by Green Cheek is Enbeerment’s Lagerbier of the week!

Taking inspiration from the Czech or Bohemian Pilsner style lager that came before it, the first German Pils is claimed by the Radeberger Brewery in 1872 to combat the growing popularity of the golden pale lager. The German Pils differs from its Czech origins in a few ways such as having sharper edges on bitterness and dryness and having more lively carbonation. (More on all Pilsners here.)

Pale gold in color and brightly clear with a pillowy head. On the nose, aromas of pristine malt characters such as dried hay and cereal with minty, almost tea-like, or cut grass hop aroma. The taste is clean and refreshing with a light cracker with peppery hops to give their delicate herbal tones to take hold. Crisp finish with a clear-cut bitterness that lingers for a while, very pleasantly, aiding to the thirst-quenching nature of the beer.

Pair with… just about anything. It’s summer and it’s hot out so give it a try with some spicy sausages or carne asada, tacos with lots of lime and cilantro, or anything with lots of capsaicin heat at this weekend’s backyard cookout. You’ll be hard-pressed not find peace within you… after a can or two of Mouth Peace, that is.

“Drink While Smiling.”

Green Cheek Beer Co.
2294 N Batavia St, Ste C, Orange, CA 92865
Or
2957 Randolph Ave, Unit B, Costa Mesa, CA 92626
Website, Insta, Facebook

Prost!

Gilbert “Charlie” Perez, Advanced Cicerone®

Enbeerment’s Lagerbier of the Week: Perfect Dark Especial

*Originally posted June 28, 2021*

Award-winning South Orange County brewery and one of the major players that accounts for the strong OC Lager-game, GameCraft keeps improving and impressing with their Lagerbiers. Perfect Dark Especial is a beer that might straddle a few styles but seems to fit perfectly in the Lager family, nonetheless.

Perfect Dark Especial began as a Munich Dunkel style that saw some moderate popularity at the tasting room. This version is Vienna Lager-inspired, but with a dash of adjuncts to light up the body a bit and a Mexican Lager yeast strain to make it more reminiscent of the “model” Dark Lagers we may find in stubby bottles. The result is a malty yet refreshing International Dark (or American Dark) Lager.

Deep garnet in color with some auburn highlights and dense, tan head. On the nose, we have aromas of cocoa powder, cracked bread, and a touch of caramel. Flavors are that of dissolved chocolate, lightly toasted bread, with a medium-light body and a semi-dry finish. No guilt with ordering another at only 4.8%ABV.

A wonderful food partner with friend food or burgers. Try with the Bacon Cream Cheese Wontons to create a Mole Poblano flavor on the palate as the spice of the Thai sauce and chocolate notes link up and the fluffy cream cheese adds texture. The bacon harmonizes with the dark malts lifting the salt and letting the pork’s savory nature show itself then the carbonation washes it all away.

Looking a little "sus" there, Perfect Dark Especial

Don’t feel “rare” and let your inner gamer out while taking a sip of Perfect Dark Especial. The warm weather is a noob for this crisp Lagerbier.

GameCraft Brewing
23301 Avenida De La Carlota, Suite C, Laguna Hills, CA 92653
Website, Insta, Facebook

Cheers!

Gilbert “Charlie” Perez, Advanced Cicerone®

Enbeerment’s Lagerbier of the Week: Stereo Pils

*Originally posted June 8, 2021*

Beginning its life as Sun Medallion, a collaboration with Bearded Tang’s Jon Chiusano, Stereo Pils is a Czech-Style Pilsner that has evolved to be individual and distinct from its first incarnation. This wonderful lager was gained popularity as a draught-only refreshing beer and quickly a crowd and staff favorite at Placentia’s Stereo Brewing. To our delight, Stereo Pils is available in 16oz canned 4-packs to-go for the first time!

The Czech or Bohemian Pilsner style is the lager that influenced (but is not the same as) other pale lagers including German Pils and the American Light Lager. More on the history of Pilsner here. Stereo Pils shows off the marvelous uplifting quality of the style.

Golden in color and brilliantly clear with no chill-haze at all. Zippy, snappy, crisp, purfumy, and rejuvenating. Brewed using 100% floor malted Bohemian Pilsner malt, only Saaz hops, and a clean lager profile to allow the ingredients to shine. A dried cereal malt backbone with lemony, spicy hop aromas laying atop a pillowy cap of foam. Flavors of hay, cut grass, lemon zest, and a round bitter bite on the finish.

Get it while it’s hot… Or cold in this case. Pay them a visit and enjoy your Pils.

Stereo Brewing Company
950 S Vía Rodeo, Placentia, CA 92870

Website, Insta, Facebook

Na Zdraví!

Gilbert “Charlie” Perez, Advanced Cicerone®

To Helles and Bock Again: Mai, oh Maibock

Hofbräu Maibock

“A beer for every season. And an occasion for every beer... In Bavaria they say the year has five seasons; the fifth season has its official start here, at the beginning of May with the appearance of the rich, dark, powerful brew.” -Michael Jackson, The Beer Hunter.

The Bockbier family and some other well-known German lager styles are synonymous with seasons or occasions. Summer arrives and we have the Munich Helles being chugged by the litters in Biergarten's across Bavaria. Fall brings the partygoers out when the Märzen/Festbier is tapped, and it is Oktoberfest celebration time. Winter ushers in the Weihnachtsbock, “Christmas Bock,” which we know here as traditional Bockbier or Dunkles Bock. Around Ash Wednesday and Easter during the first quarter of the year (give or take) when winter still has a firm grip, we have Doppelbock.

The weather is still warming up and might still have days of cool weather in May. When spring is in full bloom, but it is no longer snowing, it’s time for Helles Bock, or Maibock, or sometimes called Frühlingsbock (Spring Bock), to get tapped!

Bockbier is under the German tax law as Starkbier, Strong Beer. These beers are at least 6% ABV. All Bockbier, including some not mentioned in this post, is Starkbier according to the tax law. Starkbierzeit (Strong Beer Season) is when the strongest beers begin to show up, usually around lent, and Maibock serves as the changeover from Starkbierzeit to early summer drinking in Biergarten's.

The story of Maibock begins in the city of Einbeck, located in northern Germany, in the mid-1500s. Einbeck was a thriving trade city, and its specialty trade item was beer. This ale was made with lightly kilned barley & wheat and was generously hopped. Einbeck's beer made its way into many cities and that included Munich. The ruling family of Bavaria was particularly fond of the Einbeck brew. Plenty of money was being spent on this beer and this caught the attention of the royals, the Wittelsbach’s. Some brewmasters from Einbeck were brought to Munich in 1540 to teach the Munich brewers a thing or two.

It is reasonable to believe that this is what prompted Duke Wilhelm V to construct the now-infamous Hofbräuhaus. By about 1610, Einbecker was being produced by the royals and sold to some of the public as well.

In 1612, Duke Maximillian I, Wilhelm V’s successor, convinced (perhaps coerced?) well-regarded Einbeck brewer Elias Pichler to move down to Munich and improve the Einbecker clones which were not measuring up the northern originals. Pichler refined the brew to fit the parameters set forth about 100 years prior (The Reinheitsgebot, see the previous post). This meant the Einbecker no longer contained wheat malt as this was reserved for special beers made for the royal family and employed the lagering tactics that were already well established by Munich brewers. The resulting beer was released at the Hofbräuhaus in 1614 and it was referred to as brewed the “Einbeck way.” It has been claimed that this was not only the first Bockbier, but it was indeed the birth of Maibock.

As with many other lagerbiers and ales, the Helles Bock evolved into its current incarnation as a relatively pale lager sometime after the introduction of the Czech Premium Pale Lager, better known as the Czech or Bohemian Pilsner, in the mid to late 1800s.

A note on how “Bockbier” got its name: It is widely believed and accepted that it is a manipulation of the word “Einbeck” in the Bavarian dialect. This would make the word sound like “Ayn pock” and eventually evolving to “ein bock” (one bock). “Bock” is also the word for “buck” or “goat” in German, explaining why so many versions of Bockbier display goats on their labels.

Continuing the language theme, German grammar incorporates genders on nouns. One may use Heller Bock or Helles Bock, and both are correct. (Applicable to Dunkler Bock and Dunkles Bock, too). Beer itself has a neuter gender, das Bier. Bock, or goat, is a masculine, der Bock. Depending on how one refers to the beer, either as the style or a goat will dictate what gender it is. Masculine: der Heller/Dunkler Bock. Or neuter: das Helles/Dunkles Bock.

Maibocks are flavorful with lots of rising bread aromas but be cautious at that seemingly gentle touch. They span from about 6.3% to 7.4% ABV and colors range from deep gold to amber. Aromas of freshly baked bread, dark caramel, and a slight spicy hop note on the background. On the palate, you will get toast, slight toffee sweetness, finishing off with moderate bitterness, and a clean lager, semi-dry finish. If you feel brave, serve in a traditional 1 liter dimpled mug (Maß) at 40°F, take your time with it. Or embrace the elegance of this lager and serve in a chalice or goblet a bit warmer, about 45°F, and pair with a meal.

Maibocks are wonderful partners with food. They bring malty, toastiness with firm bitterness to the table. They are similar but more restrained to their stronger versions, Doppelbock, yet share many similar flavor notes with the Märzen, while having more strength. The food pairings reflect some overlap because of this. Game meats such venison or wild boar with fruit sauces are great complements to both the meat and the sweet malt character of the beer. Stakes, backyard burgers, ham, sausages, and some barbeque will match the intensity, toasty malts and meat find affinity and hops cut through any sweetness or lingering fats. For dessert, white chocolate cheesecake is a tried-and-true pairing. If you are looking to pair with cheese, reach for Swiss gruyère or smoked gouda.

Close to home, The Phoenix Club in Anaheim, CA will have a Mai Bockfest on May 16th, 2021. Also, do not forget to check out the Biergarten at Old World in Huntington Beach and Jägerhaus German Restaurant in Anaheim. Either may have some authentic Maibock tapped and ready.

Prost!

Gilbert “Charlie” Perez, Advanced Cicerone®

* Portions of this essay have been obtained, added to, and/or modified from previous publications, authored by me, on the subject elsewhere. *

Photo Credit: Me.

Enbeerment’s Oktoberfestbier of the Week (2020): Oktoberfest by Stereo Brewing

1L "Stein" of Stereo's Oktoberfest

O’zapft is! Oktoberfest in Munich may have been cancelled this year for health safety reasons (rightfully so), but that doesn’t mean we still can’t celebrate in our own way here locally as safe as possible. With that spirit of celebration, the malty lagers are beginning to shine at breweries all over OC. Stereo’s Oktoberfest is one of many, but it stands out as a wonderful example that deserves recognition. Oktoberfest by Stereo is the first of the Märzen/Festbier focused Lagerbier of the Week from now until the end of October!

This golden copper colored lager resonates with rich malty aromas resembling toasted biscuits and nuts, and brown sugar. Flavors are toasty with some toffee-like notes that finish dry on the palate. Enough bitterness to keep the sweetness at bay and add to the crisp nature of the dryness. Wunderschöne!

Last year’s version was by no means a standard lagerbier and was a great representation of the Vienna Lager style. There’s just something beautiful about the display of balance and complexity all at once in this more traditional Oktoberfestbier.

If you were part of the Road Crew last year and/or were able to snag up a large 1L Krüge, keep a close eye on their social media’s for deals where you can bring it in and receive a discounted fill of Oktoberfest.

Visit them in Placentia at 950 South Vía Rodeo, or on the Web, Instagram, and Facebook.

Prost!
Gilbert “Charlie” Perez, Advanced Cicerone®