A Saaz-focused approach to Pilsner

Goldcrest is a new Pilsner from Inkhorn Brewing, based in Mejiro, Toshima, Tokyo. It uses a simple ingredient list of Czech Saaz hops and the brewery’s regular base malt. The beer has an alcohol content of 5.0%.

According to the brewery, Goldcrest presents herbal and floral aromas with citrus character reminiscent of lemon balm and lemongrass. Its palate is dry and clean, with moderate bitterness rather than an aggressively bitter profile.

The brewing process was more experimental than the ingredient list suggests. Inkhorn split a single batch into two brew days, using half the malt and collecting half the wort in each session. The amount of hops used for each half-batch, however, was equivalent to the amount normally used for a full single batch. This effectively increased the quantity of hops used on brew days while preserving the light, crisp character expected from a lager.

Inkhorn generally avoids dry-hopping its lagers, except in styles such as Italian Pilsner and West Coast Pilsner. For Goldcrest, the brewery wanted to explore what would happen when the amount of Saaz was simply increased, particularly because recent lots appeared relatively gentle in bitterness and aroma. The additional work was intentional: the brewery believed the resulting flavor would justify the less efficient brewing method.

The beer was fermented with Wyeast 2124 yeast. Goldcrest combines a classic lager foundation with Inkhorn Brewing’s experimental approach, offering a focused look at how process changes can reshape the expression of a familiar hop.