Crosby's Kitchen & CocktailCalifornia Sun

The Steam Beer (also known as California Common) classic beers were associated with the city of San Francisco and the Bay Area at the time of the Gold Rush. These beers are brewed with bottom-fermented yeast but because of breweries were lacking refrigeration equipment to cool the wort during fermentation, the yeast working at much higher temperatures than usual giving rise to unusual fruity scents for a regular lager. Beers like these, with some exceptions, are practically disappeared while the only beers that do not seem to know the IPA crisis, now however become an excessive and monotematica research on hops. I also adore the IPA, but I can't help but notice that in the world of Craft Beers there is excessive and is called monothematic research on hops, skips a little while everything else; as if simple beers but without an arrogant character of exotic hops are definitely forgettable. Hence the desire to produce a beer from very simple recipe: pilsner malt (with a minimum percentage of corn to make the body more smoothly), German hops and lager yeast Select Spalter fermented at high temperatures. A simple, gentle and unabashedly deliberately against trend compared to fads.