Semi-Pro Brewing Co. Sells To Black Hops Brewing

Although ultimately, it is difficult to achieve a consistent standard of excellence in all beers. Brewing any style of beer contains many variables that can go awry, no matter how good your quality control process is. Brewing a complex beer, such as an IPA, 

that tastes good all the time can also be a challenge, as you need to integrate sells and harmonize stronger hop flavors. No amount of “hopping out” can cover up a beer that is full of diacetyl or microbial infection.

Pilsner beers are a very special kind of beer. To understand their relationship, think of it this way: a Pilsner beer is as different from a Lager beer as an IPA beer is from a pale ale – it’s a stronger, more intense style.

 It all comes down to the flavor components sells of the beer world known as hops, especially the noble hop varieties typically used with Pilsner beers.
The Pilsners take their name from the Czech city of Pilsen, where Bavarian brewer Josef Groll was asked to lend his German beer brewing expertise in response to the mass dumping of 36 barrels of contaminated beer in the 19th century. 

Groll took advantage of the region’s unique supply of “soft” water (to enhance the subtle flavors of the grains) and took advantage of the generosity of local specialty beers with the help of “Saaz” hops, the iconic noble variety of hops.
Thus, in 1842, the world’s first pale ale, the iconic Pilsner Urquell, was born, defined by its pale gold color, crisp flavor and more “bite” (i.e., bitterness) than standard beer. The recipe proved to be timeless, and the beer style eventually adopted the name of this original idea.

Over time, some breweries have adapted these basic ingredients and brewing methods to reduce costs and thus produce beers with less flavor and aroma, and these beers have been renamed “American Light”
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