Herbaceous and crisp. This light, fresh and moreish lager is just as good with food as it is without.

Blacklock Lager

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

In a large mash tun, combine the Pilsner and Carapils malt with 3 liters of water. Heat the mixture to 65°C (149°F) and hold for 60 minutes, stirring occasionally.

Mashing

After mashing, sparge the grains with another 3 liters of water to collect the wort in the brew kettle.

Sparging

Bring the wort to a boil, then add the Saaz hops. Boil for 60 minutes, adding the Hallertau hops in the last 10 minutes of the boil.

Boiling

After boiling, cool the wort down to 20°C (68°F) as quickly as possible using a wort chiller.

Cooling

Transfer the cooled wort to a sanitized fermentation vessel and pitch the lager yeast. Seal the vessel and ferment at around 10-12°C (50-54°F) for 2 weeks.

Fermentation

After fermentation is complete, add the priming sugar to the beer before bottling to carbonate. Bottle the beer and let it condition at room temperature for 1-2 weeks.

Conditioning

Once fermentation is complete, gently crush the fresh basil and cilantro, and add them to the beer along with the lemon peel. Allow the beer to sit for an additional 3 days before bottling.

Adding Fresh Herbs

Pilsner Malt

Carapils Malt

Saaz Hops

Hallertau Hops

Water

Yeast (Lager Yeast)

Priming Sugar

Fresh Basil

Fresh Cilantro

Lemon Peel

Pork Rib-eye

Sixth Rib-eye

Chilli Hollandaise

10 Hour Ash Roasted Sweet Potato

Broccoli & Walnut Salad

Pork Rib Eye Chop

Make Blacklock Lager Recipe in just 5h . Herbaceous and crisp. This light, fresh and moreish lager is just as good with food as it is without.

Blacklock Lager Recipe

Descriptors

Tasting Notes

Food Pairings

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