Name: This name - OLB Lager Beer - is a shout out to the brewer’s nerdy IT past life. A popular development platform at the time was GNU, which stood for “GNU, Not UNIX”. Our brewer appreciates circular logic and having names that make you stop for a second to ask yourself it was just a mistake or not…

Style: The American Lager beer style (1B in the 2015 BJCP Style Guide) evolved from the methods and properties of pre-Prohibition American lagers, but drifted into a high adjunct type beer (non-barley cereal grains used). That adjustment was done for a variety of reasons including expediency, availability of resources as well of (of course) cost reduction measures. This drift has robbed modern American beers in this category produced by beer-factories of almost all flavor and impact. The impression is that this beer is unimportant - we disagree.

Story: It has been said other places, but our brewer doesn’t brew lagers. This is a traditional lager. The first lager recipe for OLB, and at least until now, it’s only. Sometimes challenges lay in simple presentations. We didn't want to paint by numbers here, so we took some leaps on this beer. It was our first double batch brew day, it was the first rep itch of yeast from a previous batch and it had to go right - because we made a lot and we hadn’t done it before on a few levels! We were aiming for that backyard, just get me a beer beer, that was YOURS when you came of age. This was OURs. We hope you enjoy it and we hope it brings back some good memories.

History of One Lake Brewing Releases:

• Summer 2020

• Summer 2021

• Summer 2022

Ingredients: Beer-factories tend to use as little barley as possible, while still being able to classify their beverage as a beer. Up to 49-point-something percent of the beer is rice, corn, who knows…. We went the opposite way, ‘cause barley just tastes more like what we think this should taste like (and I am convinced 20 years ago they used much more barley than they do now). This grist is 2-row brewers malt and flaked rice. The hops are only for bitterness and can be any variety. Ideally the yeast should come as a re-pitch from your best friends.

Methods: The key to this beer is be precise. Don’t guess, and execute well. There is NOTHING to hide behind. Malty flavor note(s?) of the 2-row, cut slightly in weight by the rice match the precise IBU delivery of the first wort hop addition. Everyone has their own temperature schedule for lager beers; we are particular to a Narziss approach.

Recipe Box:

American 2-row malt - 94%
Rice Flakes - 6%

12IBU of Hops at First Wort

A slurry of Weihenstephan from a good friend

Brewing Method:

Gravity targets:
* OG 1.052, FG 1.009

Adjust water to achieve mash of:
* 5.38pH and 1:1 ratio of SO4/Cl

Standard mash thickness
148 degree mash temp target (90 minutes rest at least)
Sparge with 175 degree 6.0pH water with same salt profile as mash
60 minute boil