The Beer Nut has posted the topic for Session #25: Lager Love.
So for this Session, let’s get back to basics. I’m sure I’m not the only one whose early drinking career featured pale lager in abundance, so consider this a return to our roots as beer drinkers. Don’t even think about cheating the system: leave your doppelbocks and schwarzbiers out of this one: I want pilsners, light lagers, helleses and those ones that just say “beer” because, well, what else would it be?
A lively discussion has already broken out in comments about the announcement, causing me to seek a bit of clarification. I have no urge to return to my roots if we’re talking the insipid lagers available when I first met “quarter pitcher night.”
Or even, for instance, Warsteiner. (I used a wonderful quote from Josef Schneider of the Josef Schneider brewery in Essing, Germany, about Warsteiner in a story I wrote for All About Beer magazine. I will pass it along once the article is in print.)
So I asked about Czech pale lagers (you might call them pilsners, but the Czechs don’t unless they are from Pilsen) and received approval, for a simple reason, because they are “taken-for-granted, this-is-what-beer-means-here.”
I don’t even know if I’ll be able to post for the March 6 Session (I think we’ll be in Virginia; almost close enough to Philadelphia to consider checking out what looks like an insane Philly Beer Week ) and I certainly don’t know what I’ll be writing about. But when that roundup is posted I’m sure I will be clicking on every single link.
See, I don’t even know what “quarter pitcher night” means. That’s the kind of information I’d like to get out of this Session.
I’m not saying imported beers are banned, but if you live in a country with a thriving and varied samey lager scene, as you do, something manufactured locally is preferred.
Hope you can join in, whatever you choose.
I certainly will try to be there, and to explain quarter pitchers at that time.
“I used a wonderful quote from Josef Schneider of the Josef Schneider brewery in Essing, Germany, about Warsteiner.”
Oh man — I can hardly wait to hear it.
Particularly since in involves decoction . . .
YES! Or the current trend to a lack thereof?
Stan — a bit off subject, but I’ll tie it around to Lager, what connection is the Josef Schneider brewery to G. Schneider & Sohn, if any? I can’t remember ever seeing anything but Weizen available at the Weißesbrauhaus in Munich, but the Essen establishment advertises a few lagers.
Steve – they are not related at all. Even though both families have been running these nearby breweries back into the 19th century.
Josef Schneider brews less than 50 times a year on a 30hl system, all open fermentation, both lagers and weiss beers.
All open fermentation? Wow. Another spot to add to my “to visit” list.
Josef Schneider, what a guy. He brews some great beers. Don’t forget that he also brews the Weizen for Spezial.
Hey, Ron. It’s basically the same recipe he uses for his weizen, substituting Spezial smoked malt (12%) for the same amount of Munich. That’s compared to 50% in Schlenkerla.
It’s a lovely little brewery. I took loads of pictures, including the open fermenters.