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Beer of the Week: Special Lager

Mar 9

Special Lager from Eppig Brewing in North Park

From the Beer Writer: The Mexican lager is in the midst of a renaissance. As craft-beer drinkers meld an enthusiast’s hunger for artisanal brews with a frat bro’s desire to pound suds in great quantity, this adjunct-fortified style has risen to prominence. These days, it seems like just about every San Diego brewery is making a Mexican lager…and that’s exactly why Eppig Brewing isn’t. It’s not a high-and-mighty stance against adjunct lagers. They just figure if everyone’s going one direction in this arena, why not go another. Enter Special Lager, a dry Japanese-style lager that, rather than utilizing corn like Mexican lagers, introduces rice into the grain bill. The result is a crisp, clean beer that goes down easy as one would expect. But what’s not status quo is the advanced flavor-level of this beer with its tantalizing lemon and mineral notes, and the alcohol-by-volume, which comes in at a respectable 5.8% as opposed to the sub-five session strength of most adjunct lagers. That low ABV and minimal production costs are primary reasons adjunct lagers are suddenly popular again. They are highly profitable…just like the Big Beer products they’re based off of. Though most are truly craft and taste better than their AB InBev and MillerCoors progenitors, this trend smacks too much of macro-beer sensibility for yours truly. But not in the case of Special Lager. I applaud Eppig’s decision to go a more craftsman-minded route to turn out an adjunct lager that dares to have significant flavor and an ABV that inspires slower intake and intelligent contemplation versus tailgate-party over-indulgence and not much else.

From the Brewer: “Eppig Special Lager has been my after-shift beer every day since we put it back on tap last week. This beer fills the void for the devout craft-beer lover who quietly shames themselves for occasionally wanting a cold, crisp (probably) macro lager on a hot day. I, too, can be guilty of this from time to time. Special Lager is a Japanese-style dry lager brewed with rice as a featured ingredient. Rice is traditionally an adjunct used in the brewing process to lighten body, which it does, but we also use it as a flavor component in this beer. The combination of pilsner malt and rice with a dose of citrusy, late-addition hops creates an aroma faintly reminiscent of sweet, starchy sushi rice and lemon blossoms. Special Lager finishes exceptional dry and clean, the perfect beer to drink outside in a beer garden. On the water, perhaps. (Brewer’s Note: We just opened our Waterfront Biergarten in Point Loma!)”Nathan Stephens, Principal Brewer, Eppig Brewing Company

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2 Responses to “Beer of the Week: Special Lager”

  1. Jason Clark

    So big beer is trying to imitate craft beer, and craft beer is now trying to imitate big beer? I guess do what sells, and drink whatever you want, but I’ll take a cold Pale Ale over an adjunct Lager any day.

    • Mike

      Great point, could not of said it better myself!

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