1. The most imitative style of beer in the entire world
Pilsner
The most imitative style of beer in the entire world

2. Czech Republic History of Pilsner Plzen - 1842 Joseph Groll
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3. 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
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4. Famous brewing towns in Czech Rep.
Plzen
Praha ( Prague )
Ceske Budejovice
Zatec
Olomouc - Hana
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5. Czech Pilsners 10 degree balling Gambrinus Staropramen
Budvar
Pilsner Urquell
Zatec
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6. Czech Pilsners 13 degree balling U Flecku Svijany 14 degree balling
Starobrno
Kozel
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7. 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
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8. KOLSCH history and style

9. Historic Lore of Kolsch bier
Local specialty beer brewed in Cologne (Koln)
Warm fermented ( 60-70°) then cold Lagered
Strictly defined by the Kolsch Konvention of Koln

10. Kolsch : History of a unique style
1396 Gaffel brewery the first Kolsch haus
Guilds form with 21 other breweries
Prior to WWII the city has over 40 breweries
Post WWII only 2 would remain
Today 13 “true” Kolsch haus’ operate in Koln

12. Characteristics of Kolsch
Aroma: Slight fruity esters of apple, apricot, and pear. Mellow floury Pilsner malt, just a very small amt. of yeast and/or sulfur. No diacetyl
Color: Very pale to light gold, lagered to a brilliant clarity. Sticky pillow, pure white head.
Flavor: Soft pils malt, very well rounded with a slight fruity sweetness. Low noble hop in the finish which leads to a dry clean finish. Delicate being paramount here.
Mouthfeel: Smooth, crisp, and very refreshing
Overall: The Porsche of Lawnmower beers

13. Kolsch Culture
Two competing cities making two distinctive styles of beer.
Dusseldorf making Altbier and Kolsch ( only 22 miles apart)
Altbier being darker, higher ferment temp, more hops, and harder water.
Serving & Drinking:
Stange : glassware 0.2cl
Kranz: special serving trays
Kobes: fast moving waiters

14. Ferment high Lager cold
Kolsch Fermentation
Ingredients : Pilsner malt and up to 10% wheat malt, Hallertau hops, German ale/Kosch yeast.
Mash at ° raise to 155°
Pitch Kolsch yeast ( Large amts)
° ( Could take 3 weeks)
Cold crash to 34°
Lager for 4-6 weeks min.
Vitals: IBU – SRM –
OG – FG
Kolsch
Ferment high Lager cold
Noble hops
Pilsner malt
Ale Yeast

15. FARM TO HOUSE TO FARMHOUSE A BEER FOR THE SEASON

16. Cycles of the Season Brewed in the cooler months
Stored in the Winter months
Drunk during the Summer working months

17. Father of the Modern Saison
DUPONT
Vieille Provision
Located on Working farm dating back to the 1750’s
Original strength %
Current Saison 6.5%
Future Saison ??

18. The Style of Saison HIGHLY CARBONATED EARTHY, FRUITY, SPICY COMPLEX
FINISHES DRY

19. Saison in the Americas Ommegang Logsdon Cascade Crooked Stave
Hill Farmstead
Jolly Pumpkin
The Bruery
Boulevard
Southampton Public House

20. FARMHOUSE SAISON
All grain 5 gallons OG FG IBU 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 Dupont dregs or strain Mash at 148 degrees, raise to 170 mashout Boil: min. Ferment: Primary- 76° X 24hrs, 80° X 24hrs, 84° X 2days, 88° X 4days Secondary till FG or less ( add Brett. if not finished or stuck) Possible additions: White peppercorns, Coriander, Lemongrass. Lavender, Elderflower

21. FULL STEAM AHEAD !
COMMON GROUND IN CALIFORNIA

22. California Common Unique to San Francisco Started out of Necessity
Common to the Working class

23. Steam Beer ? History of one style of Beer
Over 20 Breweries in SF by 1875!
Popularized by Jack London & Mark Twain

24. Drop an Anchor Anchor brewery founded in 1896
Four different locations until 1977
Anchor brewery saved from bankruptcy in 1965

25. 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

26. Fritz Maytag sells !
Fritz sells Anchor to Griffin Group ( Tony Foglio & Keith Greggor ) in 2010

27. Steam beer recipe
All Grain 5 gallons O.G 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