Lager Time

Despite the over-saturation of average Lagers in the beer market, and despite the increase in availability of excellent Ales, there is still a place for the humble commercial brew. Lets face it, on a hot day, pretty much nothing beats a cold, crisp Heineken (even if it is brewed under license). So it warms the cockles of my heard when a craft range brings out a Lager.

Despite being the most widely drunk beer in the world, Pale Lager still has the potential to surprise. Bottom fermented and cold stored, Lager is renowned for begin easy drinking and refreshing.

Boundary Road up the ante considerably with Ein Stein Munich Lager. First appearances are deceiving  it looks and smells like any other lager, but the first sip reveals incredibly well balanced roasted malts, incredibly almost impossibly crisp and just a hint of bitterness.

A Lager this most certainly is, but what a spectacular beer. Between this and a couple of other new releases from Boundary Road, this brewery is taking it's craft to the next level!

Hopping Hare and the fine art of correct serving temperature.

I was first turned onto Badger Ales while living in London - available at most of the supermarkets and many pubs their extensive and reliable range quickly becoming a go to brand for great beer. Brewed in Dorset since the late 1700's Badger championed a back to basics approach that has since become popular with craft brewers worldwide. Combining the traditional Malt, Hops, Yeast and Water into delicious beer seems to come naturally to them and their approach earned the attention of Hugh "River cottage" Fearnley-Whittingstall who joined forces for a special brew.

Badger are probably most well known for Tanglefoot or Fursty Ferret, both good examples of English Ales, but this cool autumn evening it was Hopping Hare that caught my eye. Up at Speakers Corner in Browns Bay there is a good range of beers, including a couple of Fullers range on tap. The pub is decent, and probably only one of a few around New Zealand that capture the English pub feel properly (possibly because it's run by ex-pats!).

Anyway, having warmed up on a London Porter it seemed that the new Badger bottles were getting some attention and ever inquisitive I decided to check out the offering for myself.

The verdict? Pretty good, if slightly misleading. For a beer calling itself highly hopped I thought it was more balanced and malty, but perhaps I've had too many IPA's lately? This isn't to say it's an unpleasant beer, quite the opposite: there are some very nice notes of fruit and bitterness, even if they're more subtle in the mix but there is also a lovely bread aroma in there. The flavour is very nice, rewarding and full with a rather enjoyable effervescent hops fruitiness at the finish. Despite being an English pub, in typical New Zealand fashion the beer was served just a touch above freezing, and it was fellow beer-enjoyer Matt that noted it would be better at room temperature.

As luck would have it I was in a room, so it was only a matter of time before I was able to enjoy even more of those delicious rich malty flavours in the manner which their maker intended.

Yes, I know that Lager needs to be cold. But Ale isn't Lager, it's about letting the subtle flavours come out rather than refining them to a crisp perfection. When too cold Hopping Hare fell slightly short of expectations, but came to life when allowed to warm.

There's a lesson here, for optimum enjoyment (and that's what it's all about, right?) it's best to serve appropriately. You wouldn't have Fish and Chips cold? Yes, we've all heard (or experienced) Ale's poorly cellered: flat, warm, bad. But the right temperature can bring a beer to life!

Hop to it!

I love beer. It's no secret. That I sing the praises of Ales by no means indicates that I have no love for it's bottom fermenting cousin - the Lager. Yes, Ales tend to be more interesting, have more variety and therefore can be more rewarding, but the easy drinking Lager should not be forgotten. When a Lager goes above and beyond, pushes the boundaries and delivers something unique - well that's truly something to be celebrated... so Cheers! Here's to the best Lager I've had in a long while. 

But let's step back and look at what makes a good Lager. The Lager family is the most popular type of beer worldwide, from the crisp sharp flavour of the Pilsner to the deep sweet maltiness of the Bock there is plenty to enjoy and explore. It's all too easy to think of your generic commercial beers. From Fosters to Steinlager to Heineken to Budwiser the easy drinking pleasant crisp style of a commercial lager has it's place. The subtle balance of malts and hops serve their purpose perfectly - everyday drinking or "session" beers. Lager can go far beyond that.

When thinking about what goes into a beer, the craft of the brewer is balancing the Malt, Hops, Yeast and Water to create the desired flavours. When a beer blows me away it's often because they get the mix just right and achieve something unique. Thanks to some awesome friends sending the latest and greatest beers across the world for me to try, I have (well... I had) a bottle of Camden Hells Unfiltered Lager. Camden Town Brewery in London are the latest version of the Brewery and Alehouse combination that's the heart of the Beer tradition. I samples a couple of their brews but the Unfiltered Lager really stands out.

What you've got here is an extraordinary beer and you should beg, steal or borrow to get your hands on. Lovely light straw colour and just a little cloudy in a very pleasant, hazy sunny afternoon kind of way. All fruit and floral hops on the nose and my first thought is "this is a whole lot of aromatic hops for a Lager". The flavour isn't quite as hoppy as the aroma would indicate, but it's impressively crisp in a way that would make a Pilsner jealous and there is a distinct and rewarding bitterness on the finish. Malts are present and know their place without ever becoming dominant. It makes me wish more brewers skipped the filtering if this is what's happens!

There's more to this beer than just the cool label and if you're in that neck of the woods, relish in the knowledge that a really impressive beer is pouring freely at a pub near you!

Another day, another Pils

Pilsner (like most beer) is pretty good, and while I might dwell on Ales at times it's important not to forget our cold-fermented friends, the Lagers and Pilsners.I've talked about a damn fine beer - if not a typical Pilsner before, but today I want to look at a couple of different beers, including one of the best Pilsners.

In my review of Mac's Hop Rocker I talked about the history of Mac's brewery and it's importance on the New Zealand beer scene, but I neglected to delve into what makes a Pilsner. Some time in the 1800's bottom fermenting yeasts were used to make beer that was then kept in caves around modern day Germany and Czech Republic - the process called Lagering (German for "Storage") led to the style's of beer we now call Lager's. Pilsner is technically a type of Lager (much the same as Bitter is a type of Ale) with unique characteristics. The first real Pilsners were made in the Bohemian town of Pilzen around 1840 using the newly popular bottom fermenting yeasts, as well as the recently developed pale malts - with local soft water and Saaz hops from a nearby town. The result was then left in caves to mature and clear.Pilsner Urquell is still made there today.

If your only experience with Pilsner is Heineken then you're in for a treat. While northern European commercial Pilsners (Heineken, Grolsch, Amstel, Stella Atrois) tend to be slightly sweet and malty, traditional Czech and Barvarian Pilsner is more crisp with a notable bitterness of hops. Urquell (meaning "Original Source" in German is officially the first Pilsner and easily one of the best. Very real and present Hops in traditional Saaz dominate the flavour, finished by crisp malt. Everything about this beer is refreshing, from the light golden colour through to the clean finish and the lasting head. Best drunk in Bohemian beer halls full of laughter and song!

For a brilliant modern take on the Pilsner, I look no further than Monteiths Pilsner. Back when DB Export Dry was saving kiwi blokes from the popularity of wine (according to the advertising anyway) Monteiths were upgrading their production to cope with demand for premium quality beer. Along came Monteiths Pilsner. It might not be the most experimental or innovative Pilsner, but unlike a lot of other variations on the theme, this fantastic beer is true to style. Warm gold in colour and a fraction sweeter than Bohemian Pilsners but with more distinction than your average Heineken, this Pils had something special going for it - Nobel Hop varieties grown locally. Compared to many of today's beers the hops remain subtle (though the same could easily be said of Urquell) but their presence adds complexity to a delicious and charming beer.

Pilsners are great session beers, and the perfect refreshing pint on a warm sunny afternoon - kind of like how this one is shaping out!

Do you need glasses?

Beer Glasses are a big thing for me, so I'm going to talk about why people use beer glasses, the types of beer glasses, the best beer glasses for different beer styles and a whole lot of other glassey goodness.

We all know the line when someone hands you a bottle beer of beer and asks if you want a glass: "it already comes in one". And to a large extent, with non-distinct lagers that's a fair statement to make. In fact one of the great joy's of beer is it's portability - going to the beach? Pack a couple of cool brews and you're set.

But there's a counter argument - a glass allows you to enjoy the beer more. You can experience it's colour, it's effervescence (I'm not exactly comfortable with that word in describing a beer), it's head and allows you to get a better handle on it's aroma. If you're taking export gold's to a party it hardly matters, but if you want to get the most out of your limited edition craft ale - or even your better than average lager the right glass can make a good beer even better. If a beer glass can make even a ho-hum lager halfway decent, imagine what it can do for that special IPA you've had tucked away for months!

In the great beer brewing parts of Europe, many beers have their own glass to enhance the flavour and aroma for us humble beer drinkers.

There are a boatload of sizes and regional types of glasses that I wont go into here, but broadly speaking these are the typical beer glasses as recommended by such beer alumni as Michael "Beer Hunter" Jackson.  

Pilsner/Lager Glass

Tall to reveal colour and carbonation, and with a taper to enhance head retention.Like the name on the box says, perfect for Pilsners and Lagers

Snifter/Goblet

For aromatic beers like IPA or "Big" beers for sipping like doppelbock. These are large, stemmed, bowl shaped. I throw beer flutes in this group mainly for simplicity.

Pint Glass/Mug

The classic, versatile beer glass, suits most styles, but atypically English.A clever wee feature is that these can actually enhance the carbonation of a beer.

Most importantly, a beer glass allows you to enjoy another fine aspect of a beer: the pour. 

Getting more out of your beer is an easy sell, and making a run of the mill Ale or Lager taste like something halfway decent can't be bad either. A glass that you can get your nose into, that you can see the beer and experience it's colour and fizz.