This past summer, I asked my wife, Susan, what I should brew next. She suggested a blackberry Pilsner. I had never heard of such a thing, but in the interest of keeping her happy and tolerant of my hobby/occupation, I decided to give it a go.
I put “Pilsner” in quotation marks in the title of this recipe for a couple of reasons. First of all, those who abide by the Reinheitsgebot – the beer purity law – would cringe at the thought of adding fruit to this classic German style. Blackberries definitely fall outside the malt, hops, water and yeast list. Second, Pilsners are traditionally lagered to brew a beer of clean profile with no fruity yeast characteristics. It didn’t make sense to me to go to the trouble of fermenting cold to avoid fruity flavors to then add some fruit afterwards. So, I fermented this beer with lager yeast at ale fermentation temperatures. [Read more…]