In a previous brewing life, we made a corn lager that was an exercise in value-engineering ingredients without skimping on brewing process. One of the cornerstones of that beer was the use of a cereal cooking step to allow us to use corn grits instead of pre-gelatinized flakes. There were two reasons to do this: adjuncts should be cheaper than whatever barley malt you’re using (why use them otherwise?), and pre-gelatinized flakes don’t taste particularly good. It worked out pretty well, people liked it.

The only thing that got me about it was that it wasn’t hoppy enough to really hit home. Usually when people make corn lagers, they aim for the middle. Why not aim for the highest of heights – PILS! So, ladies and gentlemen, I present to you the spiritual successor to that corn lager of old, Cuttin’ Grass. Take everything you know and love about the svelte, lightly sweet, “there and now it’s gone”-ness of that first iteration, and pair it with the moderately more aggressive hop profile of a Pils, and you’ve got yourself a ding-dang foamer to write home about. I hope.