27F - Pre-Prohibition Lager

ABV: 4.5-6%
OG/FG: 1.044-1.06/1.01-1.015
SRM: 3-6
IBU: 25-40

Overall Impression

A bitter and hoppy pale American adjunct lager, often with a robust, corny flavor profile, although more neutral varieties are also common.

Appearance

Yellow to deep gold color. Substantial, long-lasting white head. Bright clarity.

Aroma

Low to medium grainy maltiness. Low to moderate corn-like sweetness optional. Medium to moderately-high rustic, floral, or herbal hop aroma, not modern fruity or citrusy varieties. Clean fermentation profile. May show some yeast character, as with modern American Lager. Low DMS acceptable.

Flavor

Medium to medium-high maltiness with a grainy flavor. Optional corn-like roundness and impression of sweetness. Substantial hop bitterness stands up to the malt and lingers through the dry to somewhat dry finish. Medium to high rustic, floral, or herbal hop flavor. Medium to high hop bitterness, which should neither be overly coarse nor have a harsh aftertaste. Allow for a range of lager yeast character, as with modern American Lager. Medium-low to medium DMS acceptable. Balance is slightly towards bitterness, with malt flavors and bitterness both noticeable and lasting into the aftertaste. Clean fermentation profile.

Mouthfeel

Medium to medium-full body with a moderately rich and creamy mouthfeel. Smooth and well-lagered. Medium to high carbonation levels.

Style Comparison

Similar balance and bitterness as modern Czech Premium Pale Lagers, but exhibiting native American grains and hops from the era before US Prohibition. More robust, bitter, and flavorful than modern American Lager. More hop flavor and bitterness than modern American Cream Ale.

Ingredients

Six-row barley with 20-30% flaked maize (corn) or rice to dilute the excessive protein levels. Native American hops such as Cluster, or traditional continental hops. Modern American hops are inappropriate. Lager yeast. Water with a wide range of mineral content is acceptable, but the style was known for having clean, soft character despite having sometimes high sulfate levels in the water.

History

A version of Pilsner brewed in the US by immigrant German brewers who brought the process and yeast with them, but who had to adapt their recipes to work with native hops and malt. This style died out after Prohibition but was resurrected by homebrewers in the 1990s. Few commercial versions are made, so the style still remains mostly a homebrew phenomenon.

Comments

Sometimes called Classic American Pilsner. Rice-based versions have a crisper, more neutral character, and lack corn-like flavors. Malt and hops dominate the flavor profile. Most commercial versions are in the 5-6% ABV range.

Commercial Examples

Capital Supper Club, Coors Batch 19, Little Harpeth Chicken Scratch, Schell Deer Brand, Urban Chestnut Forest Park Pilsner