Shorelunch Extra Premium (right) with Shorelunch Campfire Red
on-set for episode shoot somewhere in Northern Wisconsin
This extract homebrew drinks crisp with classic Pils malt notes and a hint of peach and pear. The fruit flavor from the kveik is not overbearing at all, just a nice summertime vibe addition. It was brewed in collaboration with Nate P. and Errrk from the epic fishing and cooking webshow, Shorelunch with Nate P. for a fun mash-up episode that you need to watch right now! See us drink the beer and give some tasting notes alongside a two-course meal of dope grilled cheese sandwiches and gazpacho that Nate prepared for the episode.
The original name for this homebrew was Poser Premium because we were sorta/not really cheating at a Pils disguised as a quick-turning beer fermented with kveik. After tasting it we decided the beer was like a badass American-style Pilsner but with a little something extra from the fruity notes. As huge fans of Hamm’s, Nate and I wanted a homebrew for our day of fishing and eating that was inspired by Hamm’s, needed it to ferment and be ready to drink on a deadline — definitely not on a true lager timeline. The base recipe is from Jamil Zainasheff’s Brewing Classic Styles. We took the extract version of his “Jamil’s Extra Fizzy” recipe for a Premium American Lager. We took that and fermented with Imperial Loki (Voss kveik strain) at the lower temperature range for that strain — about 70-72F — hoping to get some of those pseudo-lager results that other kveiks like Oslo and Lutra have become known for. The end result is an enjoyable Pils-ish beer with some slight peach/pear notes. It fermented to the wonderful final gravity of 1.011 so after being carbonated it is quite crisp and refreshing. Perfect beer for a day spent fishing on the shoreline or enjoying with amazing grilled cheese sammies and roasty gazpacho.
Also see our recipe for Shorelunch Campfire Red for a delicious smoke-forward malty beer.
Shorelunch Extra Premium
For 4 gallon Extract Batch
OG: 1.052
FG: 1.011
IBU: 17
ABV: 5.3%
Malt
- 6 lbs Pils DME (split in two additions of 3 lbs – one at start of boil, one at five minutes left in boil)
- 1 lb Rice Syrup Solids
Hops
- 1.5 oz U.S. Hallertau (4.5%aa) @ 60 min
Yeast
- Imperial Yeast Loki
Method
Heat 3.5 gallons of water to near boiling in brew kettle.
Kill flame and stir in 3 lbs of Pils DME and 1 lb Rice Syrup Solids. Stir until completely dissolved.
Heat flame and bring kettle to full boil.
Add 1.5 ounces of U.S. Hallertau hops and boil for 60 minutes.
Five minutes before the end of boil, kill the flame and carefully stir in the other 3 lbs of Pils DME. Add flame back and boil for five more minutes.
Kill flame and cool wort to 70F.
Pitch pouch of Imperial Yeast Loki.
Ferment in the low 70s.