Elevating International Lagers with pFriem

Since its 2012 founding in Hood River, Oregon, pFriem Family Brewers has become one of the most consistently decorated breweries in the United States, with numerous medals from the Great American Beer Festival, World Beer Cup, European Beer Star, and more. Best known for its range of consistently excellent lagers—including its flagship pFriem Pilsner—what’s driven the success is a potent combination of meticulous brewing and reverence for traditional European styles. In recent years, however, pFriem has looked beyond Europe for lager-brewing inspiration, including Japanese- and Mexican-style lagers brewed with rice and maize, respectively.

In this 64-minute video course, cofounder and brewmaster Josh Pfriem lays out their intentional approach to crafting adjunct-based lagers that are more flavorful than industrial brands yet are every bit as drinkable. Along the way, he discusses:

considerations for a quality pilsner-malt base
nuanced hopping for balance
dialing in your water profile
deploying a classic multistep mash
the hot-side steps to take for better, clearer wort
ensuring a viable yeast pitch and proper oxygenation for healthy fermentation
dialing in pH for a crisp lager
sulfur as a desirable trait, treated as an adjustable ingredient
polishing and carbonation targets
considerations when choosing your mash adjuncts
pairing the adjunct with the pilsner base and dialing in grist percentages
balancing and accentuating the delicate flavors
the cereal-mash process at pFriem, step by step
why foam matters, and how to promote it in adjunct lagers
advice on making adjustments for foam, shelf stability, and clarity
how pFriem prioritizes quality control and service

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