Ninkasi Pilsner: Fresh as a Drop of Rain
The journey of a Ninkasi Pilsner begins in the glacial mountain peaks of the Pacific Northwest. One drop of rain at the top of the Cascade Mountains takes seven years to filter down to the Mackenzie River and eventually arrive at our brewery in Eugene, Oregon.
From there, it takes another 52 days to brew a batch of Pilsner, a process that demands relentless attention to detail from our brewers. There’s no room for error in the brewing process: with Pilsner, there’s nothing to hide. Pilsners are very much defined by a perfect harmony of the unique flavor of German hops and a crisp malt profile. The result is a refreshing testament to the purity of the ingredients and delicacy of the brewing process.
What does that brewing process look like? Traditional hop varieties capture those trademark German Pilsner characteristics: a smooth malt base with a hint of herbal, floral, and bitterness that just barely grasps your tongue. German Magnum, Saaz, Tettnanger, and Hallertau Mittlefruh hops are all a part of Ninkasi Pilsner’s genetic make-up to achieve those hallmark flavors.
Lager yeasts are also a crucial part of the recipe. As opposed to top-fermenting ale yeasts, lager yeast are bottom-fermenting, and require colder fermentation temperatures to prevent off-flavors from developing. Colder fermentation stretch our lager fermentation to 42 days – a good chunk of the full 52-day brewing timeline.
Combine the complexity of the hops and grain, freshness of our Cascade water, and delicacy of the brewing process, with one sip, you’ll know why it’s worth the worth the wait.
You can now find Ninkasi Pilsner on a shelf or tap near you.