Smith Street Lager [Ingrid] is a dry, pale lager with a firm bitterness and a long cold rest behind her: a 65 °C mash, two weeks of fermentation at 10 °C and 30 days at -0.5 °C before she is filtered bright.

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The grist is organic Balder barley malted at Warbro Kvarn, Pilsner malt with a little Vienna, which gives her a pale gold colour, a light body and a bready, dry malt character.

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Both hops are Swedish-grown, from Korngården. We could have bittered her with an imported hop and used the Swedish crop for the finish alone. We didn't: Magnum does all the kettle work, three charges for 34 IBU of clean bitterness, and Saphir goes in at the whirlpool for a floral aroma with a hint of tangerine and spice. Swedish barley, Swedish hops, Swedish water, which is also why her label is blue and yellow.

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Expect a crisp lager with bready malt, firm bitterness and a floral, lightly citrus hop note, finishing dry and clean.

Serve at 6–8 °C. Pairs with a schnitzel with lemon, grilled sausages with mustard, or an open prawn sandwich.