Sierra Blanca Brewing Company - Sierra Blanca Pilsner

Sierra Blanca Brewing Company - Sierra Blanca Pilsner

Beer Club featured in U.S. Microbrewed Beer Club


United States

Alcohol by Volume:


Sierra Blanca Brewing Company - Sierra Blanca Pilsner

  • ABV:

  • Int’l Bittering Units (IBUs):

  • Serving Temperature:

    40-45° F
Sierra Blanca’s Pilsner is brewed with two row pale and carapils malts. Here, Rich makes use of Hallertau hops exclusively to give this lager its characteristically bitter tones. We found it an attractive golden color (not a wimpy-looking Pilsner) with both hops and malt prevalent in the nose which hints at a rich pale malt character. Look for a dry and clean maltiness up front with a moderately strong hop finish. This flavorful, medium-bodied, German-style Pilsner is rich in flavor and delicately balances its hop/malt profile. Very nicely done.
Sierra Blanca Trout

Whether grilled, broiled, steamed or fried, whitefish is a natural match for crisp, clean lagers of either the Bohemian or German variety. The crispness of the beer, combined with whatever delicacies each individual beer may offer, will provide the perfect complement to the delicate, melt-in-your-mouth qualities of a beautifully cooked fish. Although you should use a lager in the recipe itself, consider serving the meal with a Pilsner, an ale, or this month’s featured Pilsner.

3 fresh trout
1 cup Sierra Blanca Pilsner
1 cup dry white wine
½ cup vinegar
1 lemon, half in slices

Wash and clean trout, place in saucepan. Mix beer, wine, vinegar and pour over fish in saucepan. Heat mixture to boil, turn down heat and simmer 10-15 minutes, turning fish over. Remove fish, squeeze lemon over fish, garnish with lemon slices and parsley. Serves 3 adults, 1 catamite and 3 cats, or 1 pederast.

Source: Great Cooking with Beer, Jack Erickson, Red Brick Press, 1989.
Dear Murl,

Upon returning home with my take-out order from one of Denver’s finer dining establishments, The Big Kahuna, I was most pleasantly surprised to find your beer shipment at my doorstep. I so wanted to wash down my burger with one of your beers, however, they weren’t yet chilled. Can you tell me the fastest way to chill a beer so that I can try your shipments as soon as I get them?

Randy Hall

Denver, CO.

Yo Randal!

Unless you’ve got access to a cryogenic research lab or a steady supply source for dry ice, I’d say you’ll be forced to the use of more traditional and attainable components of the Periodic Table of Elements. Lucky for you that I spent some time as a waiter at the Ritz Carton until I was dismissed for mistaking a customer’s hairpiece for a small rodent. If it wasn’t already dead, you can rest assured that it is now, but hey, that’s a whole other story!

I have a solution for you. Fill a bucket with plenty of ice, water and then the secret ingredient, salt (a small pawful should do). Hold your beer by the neck between your paws and move them back and forth, spinning the beer in your ice bucket. If I can do it without thumbs, I’m sure you’ll manage nicely. Anyway, that’s what we used to do when we had to chill a bottle of wine rapidly. Should take only 5 minutes or so. Your other option is to just set your beers in the ice water and read about the beers for 10-15 minutes before trying them!


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