Michael Stein
American Bock Is the Goat (of Smaller Stature)American brewers have been producing an industrial riff on bock for more than 150 years—light in strength but dark in color, usually made with corn as well as dark syrups. How might craft brewers reinterpret this tradition, based on the ingredients they have today?
Seeking the Cold Truth on Lagering TimesThe lager-brewing tradition is full of received wisdom and rules of thumb about how long it’s supposed to take to condition a beer. In reality, however, there’s no magic formula.
Recipe: Draught Beer 1912 Pre-War LagerBy Paul KaiserThis homebrew-scale recipe, based on brewer Paul Kaiser’s own notes, is for an authentic pre-war American lager with a high proportion of adjuncts.
America’s Founding Lagers: The Pre-Prohibition LandscapeThere were Munich-style dark lagers, American bocks, and paler, pilsner-like beers. Adjuncts abounded. Here, historian Michael Stein of the research firm Lost Lagers digs into the recipes and methods of the time.