The Lager Family

The Cold-Fermented World

Lagers account for over 90% of global beer production. Cold fermentation with Saccharomyces pastorianus produces a clean, crisp flavor profile that showcases malt and hops without yeast-derived complexity.

Czech Pilsner

The original Pilsner was brewed in Pilsen, Bohemia in 1842 — the world's first clear, golden beer. Czech Pilsner features Bohemian Pilsner malt, noble Saaz hops, extremely soft water, and a Bohemian lager yeast. The result is a beer of remarkable balance: rich malt sweetness, spicy hop bitterness (35-45 IBU), and a long, dry finish.

German Pilsner

Drier and more bitter than the Czech original. German Pils emphasizes hop crispness over malt richness, with IBU ranging from 25-45 and a bone-dry finish. It is the most popular beer style in Germany.

Munich Helles

The everyday drinking beer of Bavaria. Helles is malt-forward with a gentle, bready sweetness, low hop bitterness (16-25 IBU), and a clean, balanced finish. It showcases the quality of Munich malt and German lager yeast.

Munich Dunkel

The dark lager of Bavaria — rich, toasty, and smooth. Munich and dark specialty malts produce bread crust, toffee, and chocolate notes without the roasty harshness of a stout. A masterclass in malt complexity at moderate strength (4.5-5.6% ABV).

Marzen / Oktoberfest

Originally brewed in March (Marz) and lagered through the summer for autumn festivals. Amber to deep copper, with a rich malt character (Vienna and Munich malts), moderate bitterness, and a clean, dry finish. The traditional Oktoberfest beer.

Bock and Doppelbock

Bock — a strong lager (6.3-7.2% ABV) with intense malt sweetness, bread, caramel, and a warming finish. Doppelbock doubles down: 7-10% ABV with flavors of dark fruit, toffee, and chocolate. Originally brewed by monks as liquid bread during fasting.

Schwarzbier

The German black lager — dark in color but light in body and flavor. Roasted malt contributes subtle coffee and chocolate notes without the heaviness of a stout. Crisp, clean, and surprisingly sessionable at 4.4-5.4% ABV.

Brewing Tips for Lagers

• Precise temperature control is non-negotiable (48-55 F fermentation)
• Double the yeast pitch rate compared to ales
• Use a 90-minute boil with Pilsner malt to drive off DMS
• Lager (cold condition) for at least 4 weeks
• Mash at 148-152 F for a dry finish, 154-156 F for more body