Now, I'm not against Jim Koch's profitable vision. Boston Beer may be the best publicly traded investment out there. And, what's more, I think the Sam Adams glassware is pretty cool.
But I'm inclined to recreate my favorite pints, and after a couple Boston Lagers I think I can fill a patented Sam Adams glass with some homebrew that connects the devoted dots.
Enter the Kansas City Lager.
Here's my idea: a recipe with a malt bill & hopping similar to Boston Lager, but with California Lager yeast. Boston versus California ... based on my rail-riding experience, that puts us in about Kansas City!
- 9# Rahr 2-Row
- .75# Rahr Caramel 80
- Mashed at 152º F
- 0.75 oz. Hallertau @ 60"
- 1 oz. Hallertau @ 15"
- 1 oz Hallertau @ Flameout
- Ferment with Y2112, Wyeast California Lager yeast; 2 weeks primary, three weeks in cold keg secondary.
The result is a sublime melding of steam beer & continental lager heritage. Crisp finish & earthy yeast undertones partially masked by noble hops in the finish. A true lager fermentation would have brought this brew closer to the inspirational example that I've sipped alongside lobster, steak & the like at the aforementioned restaurants; but t there's nothing holding me back from thawing out some bottom round & microwaving some rehydrated potato flakes to complement my own able brew!
Jim, keep up your great brews & ongoing success story. I hope to have a pint of this hybrid doppelganger in hand when I, someday, purchase Boston Beer stock certificates.