The term logger is likely to conjure up images of a pale beer with a relatively light malt character that's balanced by some degree of noble hop presence.

This makes sense considering Pilsner is the most popular

style of beer in the world, despite the fact a much darker lager holds the title of longest

continuously brood style. This is the brewosophy podcast. I'm your host, Marshall Schott,

and joining me on this episode to discuss the deliciously dark, classic German lager, known as Schwartz beer,

is contributor Will Lovell.

Yeah, I think it's really funny that there's just this kind of general consensus

amongst like the beer drinking world, especially those that aren't into craft beer,

that dark beers are like heavy and they're like, you know, they're not easy to drink

and all of those kind of like generalizations.

And maybe if the only dark beer you ever drink was a barrel-aged stout, yeah, that's kind of true. But Schwartz beer is like the antithesis of that. And so I'm glad we're talking about this delectably crushable dark logger that I have drank quite a bit of. So I'm happy to talk about it. Yeah, man, I agree. You know, when I think about dark beers or people who may not be as accustomed to beers you and me,

uh, of, so I'm happy to talk about it. Yeah, man, I agree. You know, when I think about dark beers or people who may not be as accustomed to beers, you and me, and people listening to this show, I think there's another association, and that has to do with flavor and aroma. And Schwartz beer, yet again, just kind of flips all of that on its head. It doesn't really share much, except for the color, with stout and Porter and those other more familiar dark beers.

So just an all-around great beer.

Now, at this point, I trust most of our listeners, at least those who have been around long enough, are aware of my love of all things logger.

Well, Schwartz beer holds an extra special place in my heart, not only because it's a delicious style that you can drink pine after pint

any time a year, but because it was one of the first loggers I ever made using these less

than traditional methods. So every time I brew one or drink one, it's sort of this nostalgic

experience. It takes me back to those early days of brulosophy. I love the style. And I'm really looking

forward to talking about it with you

today, Will. All right, if you're a fan of this show and would like to receive a reward for your

support, please consider becoming a patron of Brewlossophy over at patreon.com slash brewosophy

where you make a small pledge and receive rewards like access to unpublished contributor recipes,

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