Namibian Pale Lager
The Germans never had the kind of colonial empire the other major European states had, but did hold some African territories late in the nineteenth century. It’s interesting to think what they might have done to a pilsner style beer to make it hold up the to the rigors of a sea voyage. To a base of 100 percent pils malt brewed to a gravity of 1068 (16.6°P), I’d add a boatload of fine Hersbruck or Hallertau hops. Let’s say 60 IBU, which comes out to 3 ounces at an hour for a five-gallon batch, plus another three or four ounces right at the end of the boil. Feel free to dry hop this batch as it lagers. You could give the same beer the Czech treatment by using Saaz hops instead of the German varieties.
Porterbock
When England was kicking the world’s butt in terms of industrial development, the rest of Europe saw porter as the Next Big Thing and rushed to brew their own versions of it. Here I’m imagining doppelbock-strength 1075 (18.2 °P) beer brewed from a half-and-half mix of pils and Munich malt, topped off by a pound of Carafa II, the very smooth röstmalz. A pound or two of dark Munich or melanoidin malt can add an extra layer of flavor. You can hop this as you see fit, but since the English were hopping the Dickens out of their porters back then, that might be a good thing here. Northern Brewer will lend its chocolatey charm as a bittering hop (1.5 ounces gets you 47 IBU), topped off with Mt. Hood or Crystal, two German-inflected North American varieties.
