淡く爽やかでしっかりとした苦味のある北ドイツ風のピルスナー。軽く炒った麦の香ばしさと、ノーブルホップのフラワリーな香りに加えて、ほのかに白コショウのスパイシーさや蜂蜜のニュアンスが感じられる。ネーミングは、きちんと泡を作って注ぐのに5~7分を要することから。
The Slow Pour Pils
Not everything in your life has to be in a damn hurry.
Try our Northern German-inspired Pils. It is strikingly pale, crisp and bitter. It is softly malty, aromatic and crushable. Really, this beer is the reason we brew anything. We take 30 hours to make this on the brew day, and then we lager it until anyone with any normal sense of perspective would say "enough already." If you're at the bar and it takes a little longer than normal, go with it. It's called Slow Pour for a reason.
If it gets to you without the head above the rim of the glass, then we have failed you.
The Anatomy of The Slow Pour Pils
The Glass: Slow Pour Pils is crushable out of any vessel, but our preference is a tall, cylindrical glass. Give it a rinse before you pour to ensure it's beer-clean, or free of any soap residue.
The Technique: Allow 5-7 minutes for the optimal pour. Start with about 2/3 bier and 1/3 foam on your first pour. Wait a minute or two until you notice the original foam has shrank down from the rim of the glass and has a slightly dimpled appearance. Slowly pour more bier into the glass and watch the foam rise. Repeat until you've got a crown of foam on top of the glass by about an inch.
The Result: Patience + Science = Deliciousness! Foam settling condenses aromas, dissipates carbonation to soften mouthfeel and slightly raises the temperature to open up delicate flavors. Enjoy!