Czech-Style Pilsner
Cold
Cellar
Floor-malted pils and Saaz, lagered eight weeks in the cold room. Cracker, lemon peel, a bitterness that quits when it should.
4.8%ABV
32IBU
The Brewhouse
Twelve years, one very stubborn well.
Wildpine started in a leaky barn on Route 9 with a 3-barrel system and a well that ran soft enough for pilsner. We never moved. We just built around it.
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Water first
Every recipe here starts with what comes out of the ground. Soft, low-mineral ridge water — the reason our pilsner tastes like it does and our IPA never turns harsh.
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Malt we can drive to
Base malt from a floor maltings ninety minutes north. Hops from three Champlain Valley farms. If we can't visit it in an afternoon, it doesn't go in the mash.
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The long cold
No shortcuts on the lager tank. Eight weeks at 34°F while the beer decides what it wants to be. It costs us tank space. It's the whole point.
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Poured, not shipped
Two-thirds of what we brew never leaves the building. The rest goes to fifty accounts inside a ninety-mile ring. Fresh beer is a logistics problem, and this is our answer.
