“It’s fermented with a lager yeast and so it gives a smoother fermentation profile… it’s a lot softer than probably what you’d expect.” Emma Elmslie on the mysteries of Baltic Porter
Welcome to a live recording of the Third Pint Theory podcast, brought to you straight from the stage at Beervana! In this special session dedicated to all things bottom-fermented, hosts Michael Donaldson and Martin Bridges are joined by three brilliant brewers from across New Zealand: Dani Wild from Brew Moon in North Canterbury, Emma Elmslie from Shining Peak in Taranaki, and Vlad Petrovic from Saint Leonards in Auckland. The panel sets out to shatter the misconception that lagers are just pale, fizzy palate-cleansers by showcasing three wildly different, boundary-pushing interpretations of the style.
The tasting kicks off with St Leonards’ Japanese Rice Lager, a massive taproom hit. Vlad reveals that a hefty 40% of the grain bill is flaked rice, which cuts through the heavy malt character to create an incredibly light, dry, and “crushable” beer. Next, the group dives into Brew Moon’s Czech Pilsner, where Dani explains how they’ve modernized the classic European style. By blending traditional noble hops with punchy New Zealand varieties like Wakatu and Riwaka, they’ve added a beautiful layer of tropical fruitiness to the crisp base while navigating the sometimes-polarizing “diesel” notes of certain local hops.
Shattering all lager stereotypes, the final beer is an absolute showstopper from Shining Peak: a Choc Almond Stout. Emma pulls back the curtain on this decadent 8% ABV dessert beer, explaining that it’s technically brewed as a Baltic Porter. Because it is fermented cold with lager yeast and conditioned on almonds, cacao nibs, and vanilla beans, it boasts a surprisingly smooth and soft profile compared to a traditional ale-fermented imperial stout. Grab a beer (lager or otherwise!) and tune in to discover the true breadth of what the lager family has to offer!