We’ve been geeking out on malt and yeast. For Scratch #323, we wanted to see not only how a German malt would taste in a pilsner, but also how that German malt would change the flavors that the lager yeast lends to the beer. We started with Tolar and Bojo malt, then put this beer through primary fermentation in our small open fermenters, encouraging the formation of fruity esters, and just for fun we dry-hopped it with Saaz. We’re digging what we found: a delicate pilsner with hints of barley and honeysuckle and a flash of lemon zest. Draft and growler fills now available at the brewery.
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