You don’t need to know the story behind pFriem’s award-winning Japanese Lager to inhale floral scents from a frothy, sparkling golden pour. You don’t need to know the history to notice subtle flavors of jasmine rice and green tea, or to experience the refreshing, crisp consistency, with bubbles that don’t fade away. But by the time you finish that glass or can, chances are you’ll want to hear about how your new favorite brew came to be. 

Josh Pfriem, brewmaster and co-founder of pFriem Family Brewers, was already making some of the most respected beers in the craft scene in 2017, when friends started bringing him Japanese beer from snowboarding trips. Suddenly, he was trying beers that weren’t available outside of Japan, the ones that weren’t being imported to the US. He began to dig into the history of Japanese brewing and try all the Japanese beer he could find.

He discovered that Japan’s beermaking journey owed much to German brewmasters and traditional German brewing equipment. He learned about the four largest breweries in Japan, which popularized the crisp, dry style we associate with Japanese Lager today, and researched the role rice played in the brewing process. 

It’s not hard to see how he might want to try making a homage of his own. He and the team got to work, crafting a beer made from an alchemy of German craftsmanship and tradition, Japanese flavors, ingredients, and subtlety, and their own expertise and detail-oriented approach, which they bring to all of their beers. 

In 2018, they revealed their first Japanese Lager, a delicate brew with shishito plum, cherry blossom, and rice flavors and aromas. It was something totally different for American craft beer, light but still flavorful, making good use of hops, but without the strong bitterness of an IPA. They thought it was the perfect complement to sophisticated and subtle Japanese food flavors, as well as a welcome companion on its own. 

It’s been eight years since that first iteration. Though the team is always seeking to improve where they can, tweaking hops or rice varieties here and there, experimenting with teasing out gentle new flavors, the soul of the beer has remained unchanged. As with all of their beers, they go all in on the process. They are slow and measured, taking their time with cellaring and fermentation. They are making sure the rice gives the round, soft, floral, almost fruity taste they are going for. They are layering in hops slowly and carefully, not overwhelming the other flavors. They balance the rice with the malt, coaxing lemongrass and plum flavors out of their hops.

Pfriem has enjoyed watching the response to the beer they have poured so much care into. “In a world of such big flavors, some people are appreciating more delicate flavors.” The Japanese Lager is currently pFriem’s fastest-growing beer and keeps winning awards all over the world. Last fall, they added it to their core offerings, making it available all year long. “This is a beer that a hardcore barrel-aged or IPA drinker still likes,” says Pfriem. “People who are not into strong, powerfully flavored beers, but find light macro beer boring, enjoy this beer. It has something for everyone.”

The Japanese Lager is just one example of the way that pFriem is always pursuing new drinking experiences, diversely inspired, but always filtered through their thoughtful, meticulous approach. You’ll never find a carbon copy of another beer with a pFriem label. This isn’t just another Japanese Lager, but something new, inspired by something with a storied history, crafted until it’s just right. No wonder it’s gained such a following, it’s not quite like anything else you’ve tried. But once you do try it, chances are, you’ll want to add it to your regular rotation. Cheers to that.