I find that many people on message boards such as these, and in general conversation, often describe lager yeasts as neutral - like an ale yeast with fewer esters, phenols, etc. Many have attempted to recreate lagers by fermenting ale yeasts in the high 50s (F), something I'll admit I've never done.
But to me, a lager has a unique character that is no less flavorful than an ale. It is a sulfury, smooth yeast character that is absolutely great (and goes great with apricots, I might add).
So I want to know whether it's just me, or does lager yeast impart a unique, flavorful character in much the same way that an ale yeast would?
But to me, a lager has a unique character that is no less flavorful than an ale. It is a sulfury, smooth yeast character that is absolutely great (and goes great with apricots, I might add).
So I want to know whether it's just me, or does lager yeast impart a unique, flavorful character in much the same way that an ale yeast would?