Post on 16-Aug-2020
Pilsner
The most imitative style
of beer in the entire
world
Czech Republic• History of
Pilsner
•Plzen - 1842
•Joseph Groll
Bohemian Pilsner
• What makes this beer so
special?
• Hops – Zatec, Saaz
• Malt – Moravian barley
• Water – Very soft water
• Yeast – Clean single strain
Czech lager yeast
Famous brewing towns in Czech Rep.
• Plzen
• Praha ( Prague )
• Ceske Budejovice
• Zatec
• Olomouc - Hana
Czech Pilsners
10 degree balling
Gambrinus
Staropramen
12 degree balling
Budvar
Pilsner Urquell
Zatec
Czech Pilsners
13 degree balling
U Flecku
Svijany
14 degree balling
Starobrno
Kozel
Pilsner brewing timeline
First Beer
brewed in
Bohemia
First beer
from Budweis
First “Pilsner”
beer brewed
Anheuser
Busch in U.S.
Current
Budweis
brewery
First
Trademark
dispute
SAB
purchased
Pilsner
Urquell
brewery
InBev
purchased
Anheuser
Busch
1295 1795 1842 1876 1895 1907 1999 2008
King Wenceslas
gave citizens
the right to
brew beer. Top
fermented beer
in Plzen
“Budweiser
Burgerbrau”
(German)
formed
Joseph Groll
founded Pilsner
Urquell brewery
First marked
Budweiser in
America
“Pivovar
Budejovicky
Budvar”
(Czech)
Start of many
trademark
disputes by
Anheuser
Busch
Largest
brewery
conglomeration
in the world at
that time
Sale price is 52
Billion dollars
FARM TO HOUSE TO FARMHOUSE
A BEER FOR THE SEASON
Cycles of the Season
•Brewed in the cooler months
•Stored in the Winter months
•Drunk during the Summer
working months
Father of the Modern
Saison
DUPONT
Vieille Provision
Located on Working farm
dating back to the 1750’s
Original strength 3 -3.5%
Current Saison 6.5%
Future Saison ??
The Style of Saison
HIGHLY CARBONATED
EARTHY, FRUITY, SPICY
COMPLEX
FINISHES DRY
Saison in the Americas
Ommegang
Logsdon
Cascade
Crooked Stave
Hill Farmstead
Jolly Pumpkin
The Bruery
Boulevard
Southampton Public House
FARMHOUSE SAISON
All grain 5 gallons
OG 1.060 FG 1.002 IBU 35
8.5 lbs Pilsner Malt
1.0 lbs Wheat Malt
0.5 lbs Cara Munich
1.5 oz. East Kent Goldings ( 60 min.)
0.5 oz. Styrian Goldings ( 15 min.)
0.5 oz. Saaz ( 15 min.)
Yeast: Wyeast 3711 ( French Saison) + WPL 585 + Dupont dregs or strain
Mash at 148 degrees, raise to 170 mashout
Boil: 60-75 min.
Ferment: Primary- 76° X 24hrs, 80° X 24hrs, 84° X 2days, 88° X 4days
Secondary till FG 1.002 or less ( add Brett. if not finished or stuck)
Possible additions: White peppercorns, Coriander, Lemongrass. Lavender, Elderflower
London Porter Calling
• Working class beer
• Three threads
• Partigyle
Porter to Stout
Plain Porter Brown Porter
Stout Porter Stout
Extra Stout
Everybody Drinks Porter
By the early 1800’s - Largest style in the World
Popular in the Colonies
COMMON GROUND IN CALIFORNIA
FULL STEAM AHEAD !
California Common
Unique to San Francisco
Started out of Necessity
Common to the Working class
Steam Beer ?
History of one style of Beer
Over 20 Breweries in SF by 1875!
Popularized by Jack London & Mark Twain
Drop an Anchor
Anchor brewery founded in 1896
Four different locations until 1977
Anchor brewery saved from bankruptcy in 1965
Fritz to the Rescue
Story of Fritz Maytag
Moved Brewery to Potrero Hill in 1977
Revived the “Steam” beer of the 1800’s
First “craft” Porter 1975
First Annual Christmas “special” ale 1975
First modern Barley wine in America 1975
Fritz Maytag sells !
Fritz sells Anchor to Griffin Group ( Tony Foglio & Keith
Greggor ) in 2010
Steam beer recipe
All Grain 5 gallons
O.G. 1.049 IBU 41
8 lbs Pale Ale Malt ( 2 Row)
2 lbs Caramel Malt 90L
1.5 oz. Northern Brewer hops ( 60 min.)
1 oz. Northern Brewer hops ( 15 min.)
0.5 oz. Northern Brewer hops ( 1 min. )
Yeast: WLP 810 ( SF Lager) or Wyeast 2206
Mash at 155 degrees for 75 min.
Boil 75 Min.
Primary for 12 days at 62 degrees
Secondary for 12 days at 60 degrees