Foamy Horizons

Tag: craft beers

  • Crisp, Clean, and Crowned: How Craft Beer Awards Are Fueling the Lager Comeback






    The Lager Revolution: Why Crisp Beers Are Dominating Craft Awards


    The Lager Revolution: Why Crisp Beers Are Dominating Craft Awards

    (Disclosure: This post may contain links to affiliate products or reviews. If you make a purchase through these links, Foamy Horizons may earn a commission at no extra cost to you.)

    In a craft beer world seemingly saturated with milkshake IPAs and triple dry-hopped hazies, something quietly significant is happening: lagers are back—and they’re winning big. While bold flavors once screamed loudest, the spotlight is increasingly turning towards technical perfection, precise fermentation, and the subtle elegance of well-crafted lagers.

    Award stages from the World Beer Cup in the US to the Brewers Guild Awards in New Zealand are celebrating golden pilsners, crisp Helles, and malt-forward bocks. It’s clear: in the demanding arena of international competition, lager is no longer just refreshing, it’s revered.

    Craft Beer Awards: The Proving Ground for Precision

    Competitions are where breweries earn their stripes, and the standards are higher than ever.

    🏆 The World Beer Cup: The Global Gold Standard

    Often called “the Olympics of Beer,” the World Beer Cup (WBC) is arguably the most prestigious brewing competition globally. In 2024, a staggering 10,500+ beers from 57 countries were submitted. Here, beers aren’t just compared to each other; they’re judged against stringent style guidelines demanding near-perfection. It’s on this stage that beers like Wild Ride Brewing’s Cole’s Light Lager and pFriem’s German-style Pilsner recently struck gold – proving that clean, crisp lagers can compete and win at the absolute highest level.

    Gear Spotlight for Lager Precision: Achieving the clean fermentation essential for award-winning lagers often requires meticulous temperature control and minimizing oxygen exposure. Investing in quality fermentation gear, like a well-designed conical fermenter (read our thoughts on options like Spike Brewing’s here), provides greater control over these critical factors.

    🌍 Meininger’s International Craft Beer Award: German Precision Rules

    This European competition utilizes a detailed 100-point evaluation scale and spider-web flavor diagrams, dissecting each beer’s attributes individually. This analytical approach naturally favors lagers, rewarding clarity, balance, subtle malt and hop nuances, and flawless execution.

    🇳🇿 Brewers Guild of New Zealand Awards: Lager Shines Down Under

    Even in regions known for hop-forward styles, lagers are making waves. In 2024, wins for beers like Parrotdog’s Sundog Pilsner and Sprig + Fern’s G.O.A.T Doppelbock highlighted a lager renaissance in the Southern Hemisphere, proving these styles aren’t just niche players but award-worthy contenders.

    The Judge’s Palate: Why Clean Beers Get Their Due

    Lagers are notoriously unforgiving. There are no massive hop additions or adjunct flavors to hide behind. Any flaw – a hint of diacetyl (butterscotch), DMS (cooked corn), acetaldehyde (green apple), or incomplete fermentation – stands out glaringly to a trained judge. This technical challenge is precisely why rigorous judging platforms are perfect for showcasing lager excellence.

    Blind tasting panels, formal sensory training (like BJCP), and adherence to style guidelines ensure that subtle balance, drinkability, and technical perfection are rewarded – all hallmarks of a great lager.

    The Ripple Effect: What Winning Means for Breweries

    Medals translate to credibility and sales. For smaller breweries focusing on traditional styles, an award can provide crucial market visibility and validation. For established breweries like Samuel Adams, winning awards for their lagers reinforces the quality of their core lineup. In a crowded market, a gold medal for a lager signals true brewing mastery.

    Why Lagers, Why Now? The Converging Trends

    Several factors are contributing to the lager resurgence:

    • Palate Shift: After years of intense flavors, many consumers (and brewers!) are seeking clean, crisp, highly drinkable beers without overwhelming bitterness or sweetness.
    • “Better-for-You” Perception: While not always the case, many classic lager styles naturally have lower ABVs and calorie counts compared to heavier ales, aligning with health-conscious trends.
    • The Brewer’s Challenge: In a mature craft market, successfully brewing a flawless lager is seen as a benchmark of technical skill and brewing prowess. It separates the contenders from the pretenders.

    Even experimental breweries known for pushing boundaries, like New Zealand’s Garage Project, are increasingly embracing well-executed classic lager styles alongside their innovative creations.

    Quick Reference: Lager Styles Taking Center Stage

    Keep an eye out for these award-winning styles:

    Style Profile Why It’s Trending
    Pilsner (German/Czech/Italian) Crisp, dry, noticeable hop bitterness/aroma The classic refreshing lager; nuances appreciated
    Helles Soft malt sweetness, subdued hops, clean Ultimate sessionability, subtle complexity
    Vienna Lager Amber, toasty malt, balanced bitterness Approachable malt character without being heavy
    Doppelbock Rich, malty, strong (but smooth), dark fruit notes Showcases malt complexity; impresses judges
    India Pale Lager (IPL) IPA hop levels, clean lager fermentation profile Bridge between hop lovers and lager crispness
    Dark Lagers (Schwarzbier/Dunkel) Roasty yet smooth, light body, clean finish Flavorful alternative to stout/porter; surprisingly drinkable

    Homebrewer’s Notes: Tips for Brewing Award-Worthy Lagers

    Inspired to brew your own clean machine? Focus on these fundamentals:

    • Temperature Control is Paramount: Lagers require cool fermentation (often 48-55°F / 9-13°C) and extended cold conditioning (lagering) near freezing. This isn’t optional for quality results.
    • Patience is a Virtue: Don’t rush fermentation or lagering. Proper cold conditioning (often 4–8 weeks) smooths flavors and improves clarity.
    • Quality Ingredients, Simple Recipe: Use high-quality Pilsner or Vienna malt as your base. Keep recipes focused – let the malt, clean yeast character, and subtle hops (if any) shine.
    • Pitch Plenty of Healthy Yeast: Lager fermentations require significantly larger yeast pitches than ales due to colder temperatures. Make a large starter or pitch multiple packs.
    • Water Chemistry Matters: Soft water is often preferred, especially for Pilsners. Research target water profiles for your chosen style.

    🔧 Essential Budget Gear for Temp Control: If a dedicated fermentation chamber isn’t feasible yet, an external temperature controller like the Inkbird ITC-308 (see how it works here) paired with a fridge or freezer is a cost-effective way to gain crucial control over fermentation temperatures.

    Common Lager Brewing Mistakes to Avoid

    • ❌ Underpitching yeast (leads to stressed yeast, off-flavors).
    • ❌ Fermenting too warm (results in excessive esters, defeating the ‘clean’ profile).
    • ❌ Rushing fermentation or skipping the cold lagering phase (results in harsh flavors, poor clarity).
    • ❌ Overcomplicating the recipe (too many specialty malts or hop additions obscure the lager character).
    • ❌ Ignoring water chemistry (can impact mash efficiency and final flavor).

    Conclusion: The Elegant Return of Restraint

    The craft beer landscape is evolving. As brewers refine their techniques and drinkers seek balance, the elegant simplicity and technical challenge of lagers are being rightfully celebrated. These aren’t just “lawnmower beers” anymore; they are sophisticated, diverse, and demanding styles that represent the pinnacle of brewing control.

    With crisp, clean lagers consistently collecting gold medals worldwide, we’re witnessing a refreshing shift – a **new kind of craft revolution** fueled by clarity, precision, and the pursuit of perfection.

    Let’s Keep the Lager Love Flowing 🍻

    What are your thoughts on the lager comeback? Are you brewing lagers at home, or have you tried an award-winner recently that blew you away?

    Share your favorite lager styles and brewing experiences in the Foamy Horizons Brewing Community!

    And don’t forget to subscribe to our newsletter for more brewing insights, gear reviews, and the latest craft beer trends delivered to your inbox.

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  • Brew It Yourself: Top 10 Easy Craft Beers to Make at Home

    Brew It Yourself: Top 10 Easy Craft Beers to Make at Home

    Introduction to Home Brewing

    Brewing beer at home has become a popular hobby for many enthusiasts looking to create their craft beers. You can embark on this exciting adventure with just a few essential tools and ingredients. In this article, we’ll explore the top 10 easy-to-brew craft beers you can make with minimal equipment.

    Simple Recipes for Delicious Craft Beer

    1. **American Pale Ale**: This balanced beer is perfect for beginners. Using pale malt and cascade hops, it can be made with simple fermentation techniques.

    Recipe 1: American Pale Ale

    Fermentables

    • 6.6 lbs (3 kg) Pale Liquid Malt Extract (LME)
    • 1 lb (0.45 kg) Crystal 20L Malt (steeped)

    Hops

    • 1 oz (28 g) Cascade (60 min boil)
    • 1 oz (28 g) Cascade (15 min boil)

    Yeast

    • Safale US-05 Dry Ale Yeast

    Instructions

    1. Steep Grains: Place Crystal 20L in a muslin bag and steep in 2 gallons (7.6 L) of 155°F (68°C) water for 20 minutes. Remove grains.
    2. Boil: Add LME, stirring to dissolve. Bring to a boil and add 1 oz Cascade. After 45 minutes, add the remaining Cascade. Boil for 15 minutes.
    3. Cool & Ferment: Chill wort to 70°F (21°C), transfer to fermenter, top up to 5 gallons (19 L), and pitch yeast. Ferment for 14 days.
    4. Bottle: Prime with 5 oz (142 g) corn sugar dissolved in 2 cups (473 mL) water. Bottle and condition for 2 weeks.

    This balanced ale showcases Cascade’s citrusy aroma, with Crystal malt providing a subtle caramel backbone

    2. **Brown Ale**: A malt-forward beer that’s forgiving for new brewers. The rich flavors come from dark malts, creating a satisfying brew.

    Recipe 2: Nut Brown Ale

    Fermentables

    • 6.6 lbs (3 kg) Amber LME
    • 0.5 lb (227 g) Chocolate Malt (steeped)
    • 0.5 lb (227 g) Victory Malt (steeped)

    Hops

    • 1 oz (28 g) East Kent Goldings (60 min boil)

    Yeast

    • Wyeast 1098 British Ale

    Instructions

    1. Steep Grains: Steep Chocolate and Victory malts at 155°F (68°C) for 30 minutes.
    2. Boil: Add LME and hops, boiling for 60 minutes.
    3. Ferment: Cool wort to 68°F (20°C), pitch yeast, and ferment for 14 days.
    4. Condition: Bottle with priming sugar; age 3 weeks for optimal flavor integration.

    Roasted malts impart nutty and toasty notes, while East Kent Goldings offer earthy balance

    3. **Wheat Beer**: Light and refreshing, wheat beer is straightforward to brew and perfect for warm days. It usually includes a mix of wheat and barley malt.

    Recipe 3: Hefeweizen (Wheat Beer)

    Fermentables

    • 3.3 lbs (1.5 kg) Wheat LME
    • 3.3 lbs (1.5 kg) Pale LME

    Hops

    • 1 oz (28 g) Hallertau (60 min boil)

    Yeast

    • Wyeast 3068 Weihenstephan Weizen

    Instructions

    1. Boil: Dissolve LME in 2.5 gallons (9.5 L) of water. Add hops and boil for 60 minutes.
    2. Ferment: Cool to 62°F (17°C), pitch yeast, and ferment for 10 days.
    3. Bottle: Prime and condition 2 weeks. Serve cloudy for authentic Hefeweizen character.

    This hazy, effervescent beer features clove and banana esters from Weizen yeast

    4. **Stout**: For those who prefer darker beers, a stout is an excellent choice. The roasted malt provides robust flavors that are enjoyable and easy to make.

    Recipe 4: Dry Irish Stout

    Fermentables

    • 6.6 lbs (3 kg) Dark LME
    • 1 lb (0.45 kg) Roasted Barley (steeped)

    Hops

    • 1.5 oz (43 g) Fuggle (60 min boil)

    Yeast

    • Safale S-04 Dry Ale Yeast

    Instructions

    1. Steep Roasted Barley at 150°F (66°C) for 30 minutes.
    2. Boil: Add LME and Fuggle hops; boil for 60 minutes.
    3. Ferment: Pitch yeast at 68°F (20°C); ferment for 14 days.
    4. Bottle: Carbonate to 1.8–2.0 volumes for creamy head.

    Roasted barley delivers coffee-like bitterness, balanced by Fuggle’s mild spice

    5. **Porter**: Similar to stouts but often with a sweeter finish, porters are approachable and delightful with hints of chocolate and caramel.

    Recipe 5: Robust Porter

    Fermentables

    • 6.6 lbs (3 kg) Dark LME
    • 0.5 lb (227 g) Chocolate Malt
    • 0.5 lb (227 g) Crystal 60L

    Hops

    • 1 oz (28 g) Willamette (60 min boil)

    Yeast

    • White Labs WLP001 California Ale

    Instructions

    1. Steep Grains at 155°F (68°C) for 25 minutes.
    2. Boil: Add LME and Willamette; boil for 60 minutes.
    3. Ferment: 10 days at 68°F (20°C).
    4. Condition: Age bottles 4 weeks to mellow roasted edges.

    Chocolate and Crystal malts create layers of cocoa and caramel

    6. **Pale Lager**: Crisp and clean, lagers require a little extra time but are worth the wait. The fermentation process might seem daunting but is manageable.

    Recipe 6: Pale Lager

    Fermentables

    • 6.6 lbs (3 kg) Pilsen LME
    • 1 lb (0.45 kg) Vienna Malt (steeped)

    Hops

    • 1 oz (28 g) Saaz (60 min boil)

    Yeast

    • Fermentis W-34/70 Lager Yeast

    Instructions

    1. Steep Vienna Malt at 152°F (67°C) for 30 minutes.
    2. Boil: Add LME and Saaz; boil for 90 minutes for a crisp finish.
    3. Ferment: Cool to 50°F (10°C), pitch yeast, and ferment for 3 weeks.
    4. Lager: Store bottled beer at 34°F (1°C) for 4 weeks.

    Saaz hops impart floral notes, while Vienna malt adds subtle sweetness

    7. **Saison**: This farmhouse-style beer offers refreshing fruity notes, making it a fun project for home brewers.

    Recipe 7: Saison

    Fermentables

    • 6.6 lbs (3 kg) Pilsen LME
    • 1 lb (0.45 kg) Wheat DME

    Hops

    • 1 oz (28 g) Styrian Goldings (60 min boil)

    Yeast

    • Wyeast 3711 French Saison

    Instructions

    1. Boil: Dissolve LME/DME, add hops; boil for 60 minutes.
    2. Ferment: Pitch yeast at 75°F (24°C); allow temperature to rise naturally. Ferment 3 weeks.
    3. Bottle: High carbonation (3.0 volumes) enhances spicy yeast character.

    Peppery and citrusy notes define this farmhouse ale, ideal for summer

    8. **Amber Ale**: Rich and flavorful, amber ales combine caramel malt with slightly hoppy bitterness, making them both easy to brew and enjoyable.

    Recipe 8: Amber Ale

    Fermentables

    • 6.6 lbs (3 kg) Amber LME
    • 0.5 lb (227 g) Crystal 40L (steeped)

    Hops

    • 1 oz (28 g) Centennial (60 min boil)
    • 0.5 oz (14 g) Cascade (5 min boil)

    Yeast

    • Safale US-05

    Instructions

    1. Steep Crystal 40L at 155°F (68°C) for 20 minutes.
    2. Boil: Add LME and Centennial; add Cascade at 55 minutes.
    3. Ferment: 14 days at 68°F (20°C).
    4. Bottle: Condition 2 weeks for balanced malt-hop harmony.

    Caramel sweetness meets citrusy hops in this crowd-pleasing ale

    9. **Honey Blonde Ale**: A light beer with a touch of sweetness from honey, adding a unique flavor profile that’s still easy to master.

    Recipe 9: Honey Blonde Ale

    Fermentables

    • 5 lbs (2.3 kg) Pale LME
    • 1 lb (0.45 kg) Honey (added post-boil)

    Hops

    • 1 oz (28 g) Hallertau (60 min boil)

    Yeast

    • Wyeast 1056 American Ale

    Instructions

    1. Boil: Dissolve LME, add Hallertau; boil for 60 minutes.
    2. Add Honey: Stir in honey after flameout; do not boil to preserve aromatics.
    3. Ferment: 10 days at 68°F (20°C).
    4. Bottle: Carbonate moderately (2.4 volumes) to accentuate honey notes.

    Honey lightens the body while contributing floral undertones

    10. **Fruit Beer**: Get creative by introducing your favorite fruits into a simple beer base. The possibilities are endless!

    Recipe 10: Raspberry Fruit Beer

    Base Beer

    • 6.6 lbs (3 kg) Pale LME
    • 1 oz (28 g) Saaz (60 min boil)
    • Safale US-05 Yeast

    Fruit Addition

    • 3 lbs (1.4 kg) Frozen Raspberries (secondary fermentation)

    Instructions

    1. Boil & Ferment: Follow base ale instructions.
    2. Add Fruit: After primary fermentation, add pasteurized raspberries to the secondary fermenter for 7 days.
    3. Bottle: Strain fruit solids; prime and condition for 2 weeks.

    Tart raspberries complement the clean malt backbone, creating a refreshing fruit bee

    Conclusion

    With these easy-to-brew craft beer recipes, anyone can start their brewing journey at home. Remember to enjoy the process, experiment with flavors, and, most importantly, have fun creating your unique brews!