I just got the latest BYO and on what’s on the front cover…yes, you guessed it, Lagers.
This got me thinking that it’s time to start thinking about what to brew (lagerwise) to be ready for some lawn cutting and just kickin’ back in the shade kind of activity.
I brewed an Ofest a few weeks ago and I am also planning to brew a Helles for sure.
What’s on the horizon for your summertime brew in 2011?
I’ll probably be drinking lots of CAP and a BoPils or two this summer.
Well, the wife and I like out lagers in the summer.
Lagering now are German Pils, Bo-Pils and CAP. Brewed a smoked rye Doppelbock today, which will go well with smoked meat. Looking forward to summer!
If I can sneak in a Helles it would be good.
I understand it is not Lager but do not shy away from Kolsh or Alt.
I’d like to try a Kolsch sometime. But I doubt it’s going to fit into my brew schedule this summer. Maybe next year.
What’s a “CAP” beer? Cheap American Pilsner? (I honestly don’t know)
For me, I’m sticking with the classic summertime stuff that got me through college: Goose Island Summertime, Goose Island 312, and an Old Style clone. Gotta get that Old Style clone done TOOT SWEET, pitchers and catchers reported yesterday.
CAP = Classic American Pilsner.
Think Pre-Pro, old fashioned American lagers with distinction.
I don’t know if Jeff Renner merely popularized the term or was the originator of it, but Jeff’s the man with the answers about the style
Wow, that sounds great! Maybe I’ll do this one instead of the Old Style clone. Recipe looks easy enough.
Great article by JR. I hadn’t seen this one. Thanks for posting it.
A CAP is in order over the ensuing months. 
:)
Phil, try brewing a CAP someday. It is the beer your grandfather, or maybe great-grandfather, would drink.
The easy way is to use flaked corn. The authentic way is a cereal mash using grits, polenta, or corn meal.
For more information and detail on the cereal mash, here is another article.
Got a SAL, Pils & and ligher version of an Alt in the lager fridge. Gonna need some Tripel too! Nice and dry.
I just finished placing my order for the yeast and flaked maize. Gonna make it this weekend if things can get here in time. The article won me over like nothing else. I think I’d be the first person in France to brew it, and I always like to be the first 
I brewed a light ale and it had some Rice syrup extract powder in it. It works really well for a nice clean beer. It’s about 26 IBU and is almost reminiscent of an american lager. I may tweak this a bit more.
I have a german pilsner and light american lager lagering now and will probably brew a dortmunder and helles for late summer.
just finished fermenting and am throwing into coldness a lager made with (per gallon) 2.5 pounds dark munich and 1.25 pounds vienna, 9 grams of hallertau at 60 minutes. and munich lager yeast.1052 (og)- 1013 (fg) was supposed to be more of a dopplebock but tried the boil in a bag and efficiency sucked. tasted yesterday when i checked and still fantastic.
up next is a strawberry and rhubarb pilsner and then probably a dortmunder and CAP
I plan on having a steady supply of Helles/N. German pils on tap this summer (all year round, really). But I also brew what I call Verano Companero, which is a Negra Modelo-inspired Mexican amber lager. Goes great with Q and Mexican food (obviously!).
i actually love modelo negro. I go to pepe’s and get a chile relleno and chorizio quesadilla. wash it down with modelo negro.
Yes…Vienna Lagers are great with BBQ.
I recently brewed an Ofest that was mostly Vienna malt with some Munich as the smaller percentage. It tasted great out of the hydrometer tube. I’m still on the quest for that perfect Ofest recipe as you can tell. Maybe this will be the one. 8)
I had a negra modela recently, it was off. On tap at a mexican restaurant, smelled a bit like nail polish remover.
Not Good!..when I think of a Vienna lager, the one thing I don’t think about is nail polish remover. Probably old and contaminated.