We were somewhere around Coralville, on the edge of the fields, when the pils began to take hold. With it we had plenty of Pilsner Malt, German Lager Yeast, a whole galaxy of Mount Hood hops that gives it a dry, crisp, refreshing hop bite. Not that we needed all of that for the pils, but once you get locked into a serious pils-collection, the tendency is to push it as far as you can.
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