About A Pint: Peak Pilsner

Laurie Piatkowski 

Peak organic beer how can they make organic beer? Well now a days they can make anything organic so why not beer. This beer I have never had but I am willing to try it so I picked up a six pack, hmm seemed inviting enough so peak pilsner it is.

Into the stein pale, honey yellow with a tall 2 inch white, foamy head. It shows some sediment and cloudiness. Honeycomb lacing around walls of glass, and head reduces to a little puck in the middle. Smells like fresh pine with a nice mellow grain.

I tasted lemon­drops, grass, and pine needles. Very well­balanced; the hops, grains, or malts overpower. This beer I'd say is aromatically hop­shifted, while the flavor is grain­shifted. Great level of bitterness ­ makes for a crisp finish. All the flavors dissipate together linearly. Pretty bubble and burp ­inducing not a very filling beer, fairly thin ­bodied, but the big flavor makes up for it.

Fresh Cut is a dry ­hopped pilsner. Chinook, Citra and Centennial hops provide aromas of citrus, grass and spice. Though the front palate is loud with IPA qualities, the finish is distinctly pilsner­ crisp, dry and extremely refreshing. Enjoy!

ABV: 4.6% so it is not a heavy beer.

A little something about Peak

Peak is a craft brewing company, dedicated to making delicious beer using local, artisan and organic ingredients. With roots in home brewing back in the 90s, brewer Jon Cadoux set about combining his love for beer with an ethic for sustainability. Whenever possible, he
would go out and find ingredients from local organic farmers for his home brews. It was a defining day when Jon discovered that you don’t need to sacrifice flavor for sustainability, but that better ingredients actually made the beer more delicious.

(From website)

Overall it is a good beer, I have been reading up on different types of beer that would be good for the cellar and I think peaks organic pilsner would be good for cellaring but only for a while due to the amount of oxygen that could get in and potently getting that wet cardboard taste and no one likes that. So you would have to think. If one were to cellar it would it be good to do it in bottle form or in a barrel?

Suggested Food Pairings I would go with Fish Sandwiches, Lobsters, or even bacon raped sea scallops.

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Each week 990WBOB's beer connoisseur Laurie Piatkowski reviews a delicious craft brew for you. 

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