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How To Brew Pre-Prohibition Lager: Historical Bootleg Brews Revived

Pre-Prohibition Lager is a clean, refreshing, bitter pale lager. Often it showcases a grainy sweetness that comes from corn.

The high bitterness level is what differentiates this style from the modern mass-produced pale lagers.

John Wagner

John Wagner, a Bavarian brewer, arrived in America in 1840. He did not come to America empty handed either. With a supply of lager yeast in hand from the motherland of Bavaria, Wagner was was ready to continue brewing beer.

Prior to Wagner’s arrival, the city of Philadelphia had been brewing beer for some 160 years.

However, the beer drunk in Philadelphia and the rest of America was nothin close to what was being offered in Germany. 

Six-Row Malt

Much of America’s barley was a variety called six-row, as opposed to the German two-row that was being used. Six-row tends to contain more protein and is gummier than two-row.

This makes it extremely difficult to brew as the beer results in liquid that is much too thick. 

As a way to combat these new-found brewing difficulties, these German now American brewers started using lower-protein grain such as rice and corn. This closely emulated the German lagers that were brewed across the pond. 

Prohibition

Word was out about this beer and soon the beer was spread up and down the East Coast and eventually across the country.

By 1920 the start of Prohibition killed Wagner’s dream. This left a handful of domestic brewers that ruled the brewing in America. This was usually the larger breweries that began pumping out consistent beers on a mass-produced scale.

Overtime, more and more rice and corn was being used in the grist. This was a way to save money, but it did hinder the taste of the beer. 

Style Profile for Pre-Prohibition Lager

Appearance

Pre-Prohibition Lager is yellow to deep gold color. Long lasting, substantial head. Bright clarity to the beer. 

Aroma

The aroma is low to medium grainy, corn-like sweetness. Medium to moderarrely high hop aroma that ranges from floral to herbal/spicy.

A citrusy or fruity modern hop character is inappropriate for the style. Clean lager character is evident. Low DMS is acceptable. Some yeast character may show through in this style.

Flavor

Medium to medium-high maltiness with a prodominate grainy flavor. A corn-like impression of sweetness may also show. A substantial hop bitterness stands up to the malt.

The hop bitterness also lingers through a dry finish. The all malt and rice based versions of this style will be crisper, drier, voided of the corn-like flavors. Medium to high hop flavor with a rustic, floral, or herbal/spicy character being noticed.

Medium to high hop bitterness, which should not be overly course or have a harshness in the aftertaste. Some lager yeast character, but should be fairly neutral. 

Mouthfeel

Medium body with a rich, creamy mouthfeel. Smooth and well-lagered. Medium to high carbonation level is appropriate for the style. 

Tips for Brewing your own Pre-Prohibition Lager

Grain

The grist for this style is pretty straightforward. Starting out with a 50/50 split of Czech floor malted Pilsner and Maris Otter.

If you wish to use corn in this recipe, a pound of flaked corn should do it. Also, to add roundness to the malt, a hald pound of Carapils can be added. 

Hops

Hops are fairly important for this style, as the IBU range is 25-40. Cluster hops are a good choice. This will give the spicy and floral aromas with some fruity notes that will do well in this beer.

Crystal will do much of the same in terms of flavor. It will also give the woodsy flavor that this style is known for. No matter which hop is chosen, a ounce to an ounce in a half at 60 minutes, an ounce at 10 minutes, and then a hald ounce to an ounce at flame out should be just right. 

Yeast

There is a wide selection of yeast to choose from for this style.

They include the following: 

  • White Labs: Pilsner Lager Yeast (WLP800), American Lager Yeast (WLP840)
  • Wyeast: Pilsen Lager (2007), American Lager (2035), Bavarian Lager (2206)

Pre-Prohibition Lager By the Numbers

  • Color Range: 3 – 6 SRM
  • Original Gravity: 1.044 – 1.060 OG
  • Final Gravity: 1.010 – 1.015 FG
  • IBU Range: 25 – 40
  • ABV Range: 4.5 – 6.0% 

Pre-Prohibition Lager Recipe

Grain

  • 85%              8lbs 8oz       Six-Row Pale Malt
  • 10%              1lb                Flaked Corn
  •   5%              8oz               Carapils

Hops

  • 1 oz         Cluster – Boil – 60 min
  • 1 oz         Cluster – Boil – 15 min
  • 1 oz         Cluster – Boil –   0 min

Yeast

  • 1.0 pkg   Pilsen Lager Ale  Wyeast #2007

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Frequently Asked Questions

What is a Pre-Prohibition Lager?

A pre-prohibition lager refers to a style of beer that was brewed in the United States before the onset of Prohibition in 1920. This lager style is known for its simplistic and traditional brewing techniques, often comprising a blend of six-row barley and flaked maize.

It delivers a crisp and clean flavor profile with a modest alcohol content, embodying the brewing ethos of the time, which was less focused on bold flavors and more on drinkability.

How Does the Pre-Prohibition Lager Recipe Differ from Modern American Lager Recipes?

The pre-prohibition lager recipe, as depicted in the referenced article, harkens back to a time of fewer adjuncts and a more straightforward brewing process.

Modern American lager recipes often include rice along with corn as adjuncts, and might employ a variety of modern brewing techniques to enhance clarity, stability, or flavor.

In contrast, the pre-prohibition lager recipe sticks to a simpler adjunct palette of corn and a straightforward lagering process that pays homage to the historical brewing practices.

What Ingredients Are Essential for Brewing a Pre-Prohibition Lager?

The core ingredients for brewing a pre-prohibition lager as per the given recipe include six-row barley malt, flaked maize (corn), and a suitable lager yeast.

Six-row barley provides the enzymatic power to convert the starches in the flaked maize into fermentable sugars, while the flaked maize lightens the body of the beer and contributes to a drier finish.

The lager yeast is crucial for achieving the clean, crisp characteristics that are hallmark of this style.

How Does the Corn Influence the Flavor and Texture of the Pre-Prohibition Lager?

Corn, as used in the pre-prohibition lager recipe, serves multiple purposes. It lightens the body of the lager, making it more refreshing and drinkable, which is typical of the pre-prohibition style.

Additionally, corn imparts a unique sweetness and a smooth texture to the lager, subtly enhancing its flavor while maintaining a clean and crisp profile. It’s a key ingredient that brings authenticity to the pre-prohibition lager style.

What Are Some Tips for Successfully Brewing a Pre-Prohibition Lager at Home?

For successful home brewing of a pre-prohibition lager, adhering to the traditional brewing methods as laid out in the recipe is vital.

Employ a proper lagering process, maintaining a consistent, cool temperature during fermentation to allow the lager yeast to work its magic.

Moreover, sourcing fresh and quality ingredients, particularly the six-row barley and flaked maize, can significantly impact the outcome. Lastly, patience during the lagering and conditioning phases will reward with a beer that encapsulates the essence of the pre-prohibition era.

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