We’ve had a bit of success making lager in the past. As long as you don’t set your sights on recreating the clinical purity of the mass-produced products — if you’re happy with a bit of Czech or Franconian fruitiness — then it’s more than possible to come up with something decent in your kitchen at home, with only the wishy-washy English winter and a cluttered garage for cold-conditioning.
Our most recent effort was supposed to be a clone of Pilsner Urquell (pilsner malt, Urquell yeast, Saaz hops) but turned out to be a cloudier and a little sweeter. Drinking it in the sun, we were taken back instantly to the beer gardens and halls of Nuremberg, Wuerzburg, Bamberg, Augsburg and… well, you get the picture. It was rough around the edges but very alive. We’re chuffed to bits and will be drinking it all summer, if we can make it last.
7 replies on “Eppingwalder Pils”
El diván está a su disposición para la nueva entrega de la ronda: http://manzapivo.blogspot.com/
Saludos!!
Well done! Love the name 😉
You really are committed to recreating a beer garden at home, aren’t you? I wish there was somewhere in Amsterdam that sold Neder Export and had a garden. That would be heaven.
I wish there were some decent real beer gardens in London but, sadly, the nice gardens have bad beer, and the good beer comes without a garden. There’s one in Richmond, apparently, which we will try to get to this year.
I knew I should have tried a lagerbier during the winter. Being a fan of the Franken examples, yours sounds lovely. The weather has been decent here recently, and sitting out for a beer here and in Brussels has been great. Not much room for a Bier Garten at home unfortunately 🙂
We’ve decided that we’re going to let nature take its course and brew lager in winter, ale in spring, nothing in summer, and more ale in the autumn.
hey, that looks really, really good.