Until now, craft brewers were more likely to be producing ales than lagers—the kind of light, golden beer that Coors, Miller, Anheuser-Busch, etc. make. But recently they’ve been playing with more flavorful, playful versions of the style.
Spotted: Shmaltz Brewing’s Freaktoberfest beer, which pours red and may or may not contain zombie blood; Moonlight Brewing’s Death & Taxes, a superdark, chocolaty, coffee-tasting beer that’s light-bodied and lower in alcohol than you might think; Oskar Blues Mama’s Little Yella Pils, featured as a top pick in CHOW’s Summer Beers with Brains story. We called it “the type of light, crisp pilsner you’re used to from Budweiser and Tecate, but classed up with a malty backbone and low-key spice from the hops.”
See more food trends, or tell us what trends you’re spotting.
I’m not sure I agree with the premise – no craft beer has ever been ‘out’.
The challenge is the competition with the Big Boys. I’m amused and depressed by everyone I see buying Coors Light or Bud Light, what we used to call in college ‘water’.
Craft lagers are new? Try Victory Brewing Company’s Prima Pils (Downington, PA) and Sly Fox’s Pikeland Pils (Phoenixville, PA). Both have been in production for years.
I could be wrong, but I believe making lager takes longer and because it requires a lower fermenting temperature, requires better equipment and leaves less room for error than does making ale.
So riskier and slower turnover = less likely for craft brewers to try, at least when they’re starting up.
Nonetheless, Brooklyn Lager has been one of my favorites for years and years.