The mountain lion can claim a territory as large as 100 square miles. In order for the lion to conquer hilltops, valleys, caverns and caves, it needs a lion’s paw to endure whatever crosses its path. In order for us to conquer malt, water, yeast and hops to create a smooth and flavorful lager, we need our Lion’s Paw too.
Unlike ales, which are a bottom fermenting yeast and typically take two to three weeks to ferment, lagers are a top fermenting yeast and must be stored cold for a long period of time. This is due to the fact that lager yeast produces sulfur, and getting rid of it requires time.
Like the mountain lion stalking its perfect prey, however, we take our time in creating this perfect lager. In order to bring out the Lion’s Paw copper color, clean appearance and crisp flavor, we store it for about five to eight weeks. The final result is a German style malty lager that is easy to drink, full of flavor, and goes down smoothly.
Perhaps the greatest parallel this beer has to the mountain lion is its pure nature. Our beer follows Reinheitsgebot, which is also known as the German Purity Law of 1516. This law meant that beer could only be made with natural ingredients, such as hops and barley. The Lion’s Paw is made with only malt, water, yeast, hops, and most importantly, time. This combination creates a beer as pure as the creature it mirrors and is available year round.