Brewed with a base of floor malted Pilsner from Island Malt House in PEI and a touch of acidulated malt for mash pH. We used low-oxygen brewing techniques, as have become standard for all our lagers, and we performed a double decoction – basically removing a portion of the malt and boiling it in a separate vessel then re-adding it to the mash in order to hit our desired temperatures. We find these techniques help enhance the rich maltiness and crispness in a beer like this, even though it makes for a long, messy brew day.

Absolutely loaded with gorgeous Saaz hops in mash, first wort, boil, and whirlpool, and fermented lower and slower than normal with Escarpment Lab’s Czech lager yeast. Krausened at the end of fermentation with a smaller batch of the exact same beer, and lagered for 10 weeks. No filtration, no finings, no extraneous CO2, no shortcuts – just good lager.