Crisp mouthfeel combined with robust piney, citrus, and grapefruit aromas make for a sessionable spring lager you’ll surely enjoy.

Omaha 5.56

The usual ale brewed at OBC takes roughly a week to ferment and condition completely. Our newest release, a dry-hopped lager, takes about three weeks, but the wait is always worth it. After fermenting and conditioning is finished, the lager is dry-hopped with Mosaic, Citra and Cascade hops to give the already-crisp lager piney, citrusy and grapefruit notes.

From the Brewmaster: OBC’s new spring release, the 5.56 India Pale Lager, pours with a brilliantly transparent clarity and is dry-hopped with all-American hops; Cascade, Mosaic, and Citra. The crisp mouthfeel combined with robust piney, citrus, and grapefruit aromas make for a sessionable spring lager you’ll surely enjoy. Producing a lager takes more time and conditioning, but how do you put a time table on refreshing craft beer?