Pre-prohibition lagers

[djmd]

I was reading something about brewing recently and had heard the suggestion of brewing pre-pro lagers. I am embarrased to say that I really can't characterize a pre-pro beer. Could someone enlighten me? I definitely understand that there were exponentially more brewers before prohibition - the town I live in, Cincinnati, is probably the best example of this. But I just don't know anything about the beers that were being made back then.

Any commercial examples available that would be good to try?

thanks for you patience with my (probably way too broad) question!

 

[david_42]

Unfortunately, you probably can't get Golden Valley's Red Hills Pils out there. Look for "Classic American Pilsner " There are a lot of kits available, including pilsner-style ales, if you don't have a lagering setup.
Check to see if this place is still around:
(BP)Buckley Brewery & Grill 28 W Fourth St/Suite 221
http://ericsbeerpage.com/Beer/Brewpub/Elsewhere/oh.html has other BP listed, don't know how far you'll drive for good ale.

[URL="http://www.mv.com/ipusers/slack/bjcp/styleguide01.html]http://www.mv.com/ipusers/slack/bjcp/styleguide01.html[/URL]

 

[DeRoux's Broux]

here's one from my local HBS (DeFalco's Houston, TX www.defalcos.com)

GRANDAD'S PRE-PROHIBITION LAGER
Purchase Kit: Liquid or Dry yeast


The way that American lager used to taste before the "Great Experiment," medium-full bodied, with some hop bite & flavor.
6 lbs. light malt extract
1 lb. Brewery Grade Corn Syrup
1 1/2 lbs. Six-Row pale malt
1 lb. Flaked Maize
1 oz. Clusters hops (bittering)
1 oz. Mt. Hood hops (flavoring)
1/2 oz. Czech Saaz hops (finishing)
1 pkg. Burton water salts
1 pkg. Nottingham ale yeast* (White Labs German Ale or Wyeast #1007 or for cold fermentation*, use White Labs American Lager or Wyeast #2007, #2035)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (priming)
O.G.-1.062
F.G -1.012