a pilsner-style lagerbier boiled with hot granite rocks

Brewed with water from our wells along with 84% local ingredients.

Brewed in collaboration with our new friends at Schilling Beer Co of Littleton, New Hapshire along with our main squeezes over at The Whale. Mashed with a simple grist of 95% local pilsner malt and 5% dextrin malt for incredible texture and foam stability. Boiled exclusively in our original open top oak foeder using only local granite rocks that were buried deep in the flames. Moderately hopped with a noble blend of traditional tettnang and perle. Fermented cool with our preferred house lager yeast strain and conditioned cold for maximum crispness and crushability. 

Employing unique brewing methods with a technique known as spunding, we closed off Wonderpilz during fermentation in order to capture all of the CO2 being expelled and trapping it into solution. The result yields an unparalleled crisp lager beer with tiny dancing bubbles which form a frothy rocky head. Total production time of six weeks. 

In order to help them celebrate an upcoming anniversary, The Whale homies asked us if we might be interested in brewing a variation of the house pilz we create specifically for their locations. We said, “duh.” They then said, “what if it’s a collab with the lager legends at Schilling Beer Co.” We said, “word?” Thanks to an intro from our friends at The Whale, we now have some friends up at Schilling in Littleton, New Hampshire. Known for their crispy lagers and historic mill location, this beer blends a bit from both of our lager loving techniques. With the addition of sizzling hot granite rocks, we achieved some caramelization and minerality not commonly found in our indoor kettle-brewed lagers.


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