Greens State

Green State is a Vermont lager from Zero Gravity, listed at 4.9% ABV and 35 IBU. That bitterness figure is higher than most mainstream American lagers, which usually fall somewhere in the teens or low twenties, and it points to a beer built around a noticeable hop presence rather than pure neutrality. The reference description calls it a pilsner-style lager, so expect a clean, dry fermentation profile with a light bready malt backbone, and a firm but not harsh bitterness that finishes crisp and lingers briefly. Because this is a pilsner-style lager, the hop character in beers like this tends toward herbal, grassy, floral or lightly spicy notes rather than the tropical fruit of an IPA. Expect the 35 IBU to give the beer a snap on the back end, with enough malt sweetness up front to keep it balanced. At 4.9% it sits in the standard range for the style, light-bodied and easy to drink through a full pour without feeling heavy. The carbonation in lagers like this is typically lively, which helps lift the hop aroma and keeps the finish clean. Serve it cold, around 38 to 45°F (3 to 7°C). Colder than that and the subtle hop aroma and bready malt get muted; a few degrees of warming as the glass sits will show more of the grain and herbal character. A tall pilsner glass or a tulip-style pint shows off the color and holds a white head well, while a standard shaker pint works fine for casual pouring. Pour at an angle, then straighten the glass to build a finger or two of foam that releases the hop aroma. For food, the bitterness and carbonation cut through fried and salty dishes, so fish and chips, fried chicken, pretzels, and sausages are natural fits. It also works with grilled chicken, pizza, tacos, and lightly spiced Thai or Vietnamese dishes, where the crisp finish resets the palate between bites. Washed-rind and mild cheddar cheeses, a Vermont staple, are a reasonable match for the beer's malt and dry finish.