The rise of lagers in Charleston breweries

Charleston had three craft breweries in 2007. Availability of types have been restricted. The solely to-go choice was glass growlers. The yearly output of brewpubs was capped at 2,000 barrels. And the Stone Bill, which finally handed to loosen state beer legal guidelines for on-site consumption, had not but been created or handed. This time basically was the Dark Ages of Charleston craft beer.

Robert Donovan

Fast ahead 10 years and the solar shone brightly on the bounty of beers within the Holy City. Now there have been 24 breweries and brewpubs in operation. Hazy India Pale Ales have been king and packaged beer in 12-ounce and 16-ounce bottles was available at most places. Local bottle outlets started to pepper the panorama to supply a wide array of nearly any fashion. 

Now, slushies sours with fruit and cereal are a factor. Pastry stouts at 13% ABV (alcohol by quantity) might be discovered year-round. And it’s not unusual to see obscure substances in beers not simply from the world however from all over the world. Heck, Charles Towne Fermentory even made a beer with dandelions. 

Yet, one brew has remained standard all through the a long time. LAGERS. 

Before we bounce into mash (brewery slang), right here’s a short, bulleted lesson on lagers. They are produced and fermented at a decrease temperature than standard, which slows the metabolic tempo of yeast. This permits the beer to supply much less of a taste profile versus an ale. And this yields a clear, crisp palate. Some types of lagers that you simply is perhaps aware of embrace Helles, Dunkel, Marzen and Pilsner to call just a few. 

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