Rich, 'hoppy' beverage born in Czechoslovakia

Yuengling found something new in something old

From the Pottsville Republican

A brew's 150-year history is embodied in Traditional Amber Lager, rolling off the conveyor at the Pottsville brewery.

When "America's Oldest Brewery" wanted something new 10 years ago, it looked to the past.

Out of something old and forgotten, a "new" beer was created: Traditional Amber Lager.

Lagers were developed in Czechoslovakia during the mid-1840s and brought to the United States by German immigrants, said David J. Radzanowski, vice president at the Siebel Institute, a brewery school and lab in Chicago.

Originally developed by beefing up Czech and German Pilsners -- named for Pilsen, the Czech city -- lagers quickly became popular, eclipsing ales by the turn of the century.

D.G. Yuengling & Son looked to that legacy in creating Traditional Amber Lager, first produced on Nov. 1, 1987.

Amber Lager grew out of brainstorming between brewery owner Richard L. Yuengling Jr. and Brewmaster N. Ray Norbert, and results have proved them wise.

"Our sales have increased like mad," said Norbert.

Its success was fueled by the microbrewery boom, he said, (although, strictly speaking, Yuengling is too big to be a microbrewery.)

A standard American beer -- Bud, Miller or Yuengling Premium -- is brewed with plain malt, which leaves the beer clearer and lighter in flavor.

"The industry eased off the 'hoppiness' because it was trying to please a lot of people," Norbert said.

Lagers contain higher amounts of hops and darker "caramel" malt, resulting in the stronger task and amber hue.

Caramel malt is also used in Yueng-ling Porter, which is further supplemented with black -- or roasted -- malt. More hops are used in Chesterfield Ale, making it more bitter than Amber Lager, and less in the Yuengling Premium.

Lord Chesterfield Ale -- its color is between Premium and Amber Lager -- is Yuengling's most bitter beer, the taste coming from stronger hops.

"There are European beers that are very similar to our ale," Norbert said. "But it's hard to pin it down to one area because there are so many types of beer in Europe."

The lager is also easily distinguished from the Black & Tan because that beer is half Premium and half Porter.

Though he's seen the return of some traditional brews, Norbert keeps a constant eye on the future.

"I'm getting paid to keep up," he said of his ever-changing industry. "The techniques and materials change quickly, so you have to keep thinking about the future.