Pilsner pursuit

[JCastle1]

Crooked Stave just started distribution here this week. We got 23 (WTF) different beers and Von Pils wasn't one of them.

I would love 23 Crooked Stave beers.

 

[Friend_of_the_Gueuze]

Oh and I don’t care for Prima Pils. Fite me

Agreed on Prima, even straight from the bright tank.

Braumeister, however, is the stuff of dreams.

 

[caaam]

Love prima, will happily fite anyone who disagrees (IRL, ask wuntrikpony my whereabouts to cash in). Wish I could drink more Braumeister.

I crush shadowclock as well, and sadly there aren't really other pilsners worth a damn in NC, especially packaged

 

[phing]

Big fan of Dupont Rédor Pils. Always order it when I see it.

 

[JCastle1]

Big fan of Dupont Rédor Pils. Always order it when I see it.

Wow, I didn't know Dupont made a pilsner but now I need it.

 

[gregkoko]

Big Prima fan as well. Have a 12 pack in the fridge for the weekend.

 

[gregkoko]

Cheers to the haters.

 

[GregorySingh]

Always one of my favorite pilsners...

 

[ccbstl]

Perennial's Pilsner. Pretty good, especially for the first release. Hopped with Tettnang and Saphir.

 

[ASUBeer]

Love prima, will happily fite anyone who disagrees (IRL, ask wuntrikpony my whereabouts to cash in). Wish I could drink more Braumeister.

I crush shadowclock as well, and sadly there aren't really other pilsners worth a damn in NC, especially packaged

I really like Olde Meck’s captain Jack Pilsner but I have no idea why their beer doesn’t make it to Raleigh.

 

[wuntrikpony]

I have no idea why their beer doesn’t make it to Raleigh.

Srs. Jack Pils is fantastic.

 

[leftoverburrito]

#3 on my list of Oregon's best pils.

Crisp. Clean. Light. Bready.

 

[libbey]

#3 on my list of Oregon's best pils.

Crisp. Clean. Light. Bready.

#2 Heater Allen
#1 Upright Engelberg

???

 

[leftoverburrito]

#2 Heater Allen
#1 Upright Engelberg

???

1. Heater Allen
2. Engelberg
3. pFriem

 

[Friend_of_the_Gueuze]

1. Heater Allen
2. Engelberg
3. pFriem

Is Upright bottling Engelberg now? Curiosity piqued.

 

[leftoverburrito]

Is Upright bottling Engelberg now? Curiosity piqued.

Negative.

 

[JCastle1]

https://thetakeout.com/the-patient-art-of-the-slow-pour-pilsner-1822321388

 

[scramin85]

https://thetakeout.com/the-patient-art-of-the-slow-pour-pilsner-1822321388

bierstadt is 2 blocks from my work, it's a problem.

 

[BadJustin]

LBS just got in Industrial Arts Metric, their pils (obv). For those who don't know Industrial Arts is Chiefs new place, of Ithaca fame. Definitely going to be banging that.

 

[JCastle1]

https://thetakeout.com/the-patient-art-of-the-slow-pour-pilsner-1822321388

I see a bunch of people liked this but I was hoping to hear some opinions. I don't think it's true personally. Never heard about this when I was living in Germany and I did take some lessons on beer drinking/manufacturing history. My German colleagues said it's an archaic tradition that's no longer practiced, shouldn't take more than 3 minutes max to serve.

 

[Gonzoillini1]

I see a bunch of people liked this but I was hoping to hear some opinions. I don't think it's true personally. Never heard about this when I was living in Germany and I did take some lessons on beer drinking/manufacturing history. My German colleagues said it's an archaic tradition that's no longer practiced, shouldn't take more than 3 minutes max to serve.

Not exactly the same, but Dovetail in Chicago uses flow control perlick faucets that they have choked down to an extremely slow flow rate. When you order a beer (especially a 20oz pour) you can expect to wait 3+ minutes for the bartender to pour your beer. They don't stop pouring it like the article suggests, but pour it slowly enough that they leave the faucet open and start another pour while the first one is finishing up.

Their beer is phenomenal, and to my taste, it does taste better when it's poured at Dovetail than when it is pouring somewhere else that doesn't take the same time to have the beer poured at a high pressure very slowly.

 

[JCastle1]

Not exactly the same, but Dovetail in Chicago uses flow control perlick faucets that they have choked down to an extremely slow flow rate. When you order a beer (especially a 20oz pour) you can expect to wait 3+ minutes for the bartender to pour your beer. They don't stop pouring it like the article suggests, but pour it slowly enough that they leave the faucet open and start another pour while the first one is finishing up.

Their beer is phenomenal, and to my taste, it does taste better when it's poured at Dovetail than when it is pouring somewhere else that doesn't take the same time to have the beer poured at a high pressure very slowly.

Interesting to hear this, don't think I've experienced anything similar yet. Could it be the carbonation is higher than usual or something else? I don't know but it would be interesting to hear more about Dovetail's setup. I'd love to have some flow control Perlicks in my taproom eventually though, they're really great.

 

[Gonzoillini1]

Interesting to hear this, don't think I've experienced anything similar yet. Could it be the carbonation is higher than usual or something else? I don't know but it would be interesting to hear more about Dovetail's setup. I'd love to have some flow control Perlicks in my taproom eventually though, they're really great.

Not the best pictures, but only ones I could find that gave you a view of Dovetail's draft setup. They have long lines as the beer is stored in a cooler upstairs, and while the carbonation is higher than normal, it isn't excessive by any means. The long pour / flow control setup is done (in my opinion) as a way to form a huge fluffy, long lasting head (which almost every Dovetail beers has going for it) and to increase the aromatic character that occurs when the beer is allowed to be poured down the center of the glass (opposed to a standard cut in / angled pour that most bars and breweries use).

Outside of the draft setup, they import floor malted under modified malt from Germany (from a malting company that has no US presence, and they have to purchase a shipping container at a time), do at least a single decoction on every mash (and triple decoction mashes on a lot of their beers), run every beer through a coolship to bring it down from boiling to 180F or so before running it through a heat exchanger, open ferment everything in primary, and lager longer than anyone else I hear about in the USA.

It's a labor intensive / old school way of brewing (that may be partly impractical / romantic even I'll admit) that produces some truly outstanding beers.

I really enjoy Dovetail

 

[JCastle1]

Not the best pictures, but only ones I could find that gave you a view of Dovetail's draft setup. They have long lines as the beer is stored in a cooler upstairs, and while the carbonation is higher than normal, it isn't excessive by any means. The long pour / flow control setup is done (in my opinion) as a way to form a huge fluffy, long lasting head (which almost every Dovetail beers has going for it) and to increase the aromatic character that occurs when the beer is allowed to be poured down the center of the glass (opposed to a standard cut in / angled pour that most bars and breweries use).

Outside of the draft setup, they import floor malted under modified malt from Germany (from a malting company that has no US presence, and they have to purchase a shipping container at a time), do at least a single decoction on every mash (and triple decoction mashes on a lot of their beers), run every beer through a coolship to bring it down from boiling to 180F or so before running it through a heat exchanger, open ferment everything in primary, and lager longer than anyone else I hear about in the USA.

It's a labor intensive / old school way of brewing (that may be partly impractical / romantic even I'll admit) that produces some truly outstanding beers.

I really enjoy Dovetail

I really enjoy them too. Interesting to hear the coolship thing, don't think I've ever seen that before. Open fermenters make a big difference but it's too much work and money for me, especially since my focus isn't on lagers (or German beer). Also no thanks on decoction, I know it produces great results with that malt (I've used Weyermann and Bamberger, not sure about the one you're talking about) but it's a massive pain in the ass . Do you happen to know the malting company and their lagering time? Longest I've heard are Pilsner Urquell and one smaller brewery doing 90 and 120 days.

Also the taps look really nice but they don't look like Perlicks, looks like Rototap and Micromatic to me (could be wrong).

 

[Gonzoillini1]

I really enjoy them too. Interesting to hear the coolship thing, don't think I've ever seen that before. Open fermenters make a big difference but it's too much work and money for me, especially since my focus isn't on lagers (or German beer). Also no thanks on decoction, I know it produces great results with that malt (I've used Weyermann and Bamberger, not sure about the one you're talking about) but it's a massive pain in the ass . Do you happen to know the malting company and their lagering time? Longest I've heard are Pilsner Urquell and one smaller brewery doing 90 and 120 days.

Also the taps look really nice but they don't look like Perlicks, looks like Rototap and Micromatic to me (could be wrong).

I wish I remembered / wrote down the malster, but when I'm back up there I'll check back in. Can't speak to their lagering time for the Pilsner, but their Festbier was brewed in March for a late September release (6 months).

And nope you are almost certainly correct, I believe they are the Rototap and not Perlicks like I had mentioned previously.

 

[JCastle1]

I wish I remembered / wrote down the malster, but when I'm back up there I'll check back in. Can't speak to their lagering time for the Pilsner, but their Festbier was brewed in March for a late September release (6 months).

And nope you are almost certainly correct, I believe they are the Rototap and not Perlicks like I had mentioned previously.

Oh yeah that's pretty traditional for a festbier, that's why they were called Märzen (brewed in March, drank in October). I don't think many Oktoberfest beers in the US follow that schedule though.

 

[Friend_of_the_Gueuze]

Suarez is also obsessed with the slow pour. I'm a convert myself. Condensed foam definitely changes the mouthfeel and perceived sweetness. Plus it laces the glass better--which is meaningless, but I do dig a well laced glass!

 

[JCastle1]

Suarez is also obsessed with the slow pour. I'm a convert myself. Condensed foam definitely changes the mouthfeel and perceived sweetness. Plus it laces the glass better--which is meaningless, but I do dig a well laced glass!

Man I really need to try some Suarez sometime. Sounds like such a perfect brewery.

 

[falc0n26001]

Suarez is also obsessed with the slow pour. I'm a convert myself. Condensed foam definitely changes the mouthfeel and perceived sweetness. Plus it laces the glass better--which is meaningless, but I do dig a well laced glass!

Lacing isn’t meaningless; it means the glass was clean and the beer was brewed well. Plus, as you said, it looks awesome.

 

[swivelhips1]

Some semi-ignorant questions incoming from a pilsner fan that doesn't actually know much about brewing. I am wondering what is up with really short period lagering? What exactly is being achieved? My understanding is a lot of lagers take a long time to finish given the cold fermentation process. What is allowing for some breweries to finish a beer very quickly? For example, this mumford pilsner that was lagered for three days. Are they just covering up a poorly executed base beer with a bunch of non-traditional hopping?