As lager lovers, we’re always keen to try British brewers’ attempts, especially when we’ve heard good things about them from fellow beer geeks.
Trusting our peers, rather than dabbling with one or two, we included half a dozen (@ £1.95 each, plus P&P) in our last order from Beer Merchants, placed at the height of the recent heat wave when we were craving things cold and refreshing.
At first, we were a little disappointed: compared to the cans of St Austell Korev we had picked up from the local CO-OP (@ about £1.10 each) Fourpure Pils seemed rather rough-edged. Last night, however, having emptied the last two cans and crushed them against our foreheads with a roar (obviously not) we concluded that it was good stuff after all.
It is, for one thing, far from bland: by the standards of most beers calling themselves Pils, it has a pronounced wild-flower, blackcurrant, stinging nettle hop aroma, back up by a robust, parching bitterness.
The hint of roughness remained in evidence, however — somewhere in the brewing and packaging process, we’d guess there is oxygen where there shouldn’t be, leading to a persistent stale, papery note in the background. It’s much, much cleaner than our home-brewed lager (plastic bucket, no temperature control) but there are similarities.
Depending on your tastes, though, this might read as that much-desired quality — ‘character’.
We couldn’t resist one final experiment — would it taste different necked straight from the can? Side-by-side with a serving in a fancy stemmed tasting glass, we noted to our surprise that despite this practical issue…
Want the great taste of can but only have bottles? Simply hold a piece of filthy aluminium under your nose while drinking.
— Jonnie K (@jrk_malarkey) August 6, 2014
…the aroma was actually far better, concentrated through the tiny aperture into a needle of bright hoppiness right up the nostrils. From a glass, though still punchy, aroma, flavour and bitterness all seemed generally gentler.
In conclusion, we’d buy Fourpure Pils again, and look forward to trying it on tap when we get the chance.