It’s hard to schedule collabs during harvest. First, harvest is a bit unpredictable, so lining up a specific variety with a tight production schedule is a challenge. And then travel plans of a second brewery, who has their own production & operation demands, ups the difficulty of aligning all the logistics. BUT WHEN TETTNANG (JUST 10 HRS OF PICKING) AND HALLERTAU (A MERE 6 HRS OF PICKING) LINE UP WITH A BIERSTADT LAGERHAUS (DENVER) IT’S LIKE THIS COLLAB IS DIVINE INTERVENTION. Ashleigh and Steve kicked off the season by using fresh kilned whole cone Tettnang and wet Hallertau from Goschie Farms on this delicate German Pilsner recipe on the hot side, and hit it with a little more Tettnang from Gayle’s farm on the dry-hop. It was fermented at 48F the entire way through and fined to help with the clarity (it still has an opalescent sheen of haze from all the hop polyphenols). HERE’S TO HARVEST AND LAGERBIER. PROST!