Fresh Pils of Bel Air

If you hang out with enough brewers, you'll learn that the vast majority share a deep love and appreciation of lagers. As wine makers have a tendency of saying, it takes a lot of beer to make great wine, well you could say the same thing for lagers and brewing beer. We started with a foundation of German Pilsner malt and layered in just enough German Munich malt to add some bread-like complexity, From there we loaded the kettle up with Saphir and Mandarina Bavaria from the Hallertau region in Germany and then very lightly dry hopped it with the same ratio. Light and hoppy, but aromatic and flavorful like a west coast, dry hopped lager should be. Show Less