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