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This issue we’ve become obsessed by lager. It’s so much more than the bland commercial stuff we’re all used to. And we think it deserves more of a spotlight. The brewing process is fascinating (check out German Kraft’s tips); even the pour is an artform thanks to the skill of the Tapster.
While you expect a lager to be crystal clear, a bright pint can be the goal for other brews too. We’ve got some pointers to help you achieve clarity in your glass.
And we couldn’t talk about lager at this time of year without exploring Oktoberfest. Plus we’ve got an update on the hops over at Dark Farm. So pour yourself a spot of your current homebrew and take five to soak it all in.
Cheers!
Yohanna & Gareth
I’ve never been to the original Oktoberfest in Munich. But word is it’s a HUGE event - the world’s largest folk festival, in fact, according to the organisers, oktoberfest.de. Not surprisingly, Oktoberfest in Munich has been cancelled again this year, but in 2019 it was attended by 6.3 million people over the 2 weeks, drinking in total 7.3 million litres of beer.
Creating my own recipes is one of my favourite parts of brewing. I am still amazed at the importance of the three simple ingredients in beer making. How the varied combinations of these ingredients make the difference between a cool refreshing lager and a creamy thick bodied stout. Before I started brewing,
The Czech Republic tops the list of the highest beer consumers in the world with 143.3 litres consumed per capita annually. So it’s fair to say they know a thing or two about how to brew, serve and enjoy beer. We all know about the importance of the brewer in producing a fantastic brew, but in the Czech Republic the Tapster is as equally revered.
Derived from the German word, lagern - ‘to store’ - lager is made with bottom-fermenting lager yeast (Saccharomyces pastorianus) at cool temperatures (7 - 13°C) and lagered after fermentation at between 0 - 5°C.
It has to be said that there’s a certain satisfaction from producing a nice clear brew. You’ve seen other homebrewers posting pictures of a pint you can see straight through and you might be keen to get the same results. Here’s their secret: it’s all about the haze. Or rather, the lack of it.
So the months seem to have dragged on. But like most of the country the light at the end of the tunnel is getting bigger. With reports of devastation around the world destroying hop crops with floods and storms, I’m feeling very lucky farming away in my indoor hop yard. It reminds me of the scene from Forrest Gump with Lieutenant Dan Taylor and the shrimp boat. Sadly we are still way off feeding the world with hops, but one can dream.
Here is some simple advice on how to force carbonate using the Dark Farm mini keg.
For a lager-loving nation, the UK seems to have overlooked adding more craft to their lagers. One London brewery is looking to change that by going back to the source - Bavaria.
If you’re looking to sample some exceptional Czech lagers then head to North London where Bohem Brewery serve traditional beers - with a proper pour.
