Jonathan Moxey

There’s more than one way to get lactic acidity in beer. Let’s get brighter about Lactobacillus.

In this light and refreshing lager, delicate floral aromatics come from jasmine rice, and a thoughtful hopping regime adds hints of tangerine, fresh herb, and black pepper. All of that nuance is begging for superior foam to carry it all to the finish.

A good head on a beer’s shoulders isn’t just pretty. Foam (and the carbonation that kicks it off) serves up the bouquet. It affects appearance and mouthfeel, too. Most beers are force carbonated, but capturing CO₂ through spunding can lead to a finer foam.