Originally Posted by tesilential
A beer fermented with lager yeast at 50* for 3 weeks and then served without "lagering" (extended cold conditioning close to freezing) is still a lager.
Not according to How to Brew:
"Lager comes from the German word "lagern" which means to store. A lager beer is in cold storage while it ages in the conditioning phase
. Temperature influences lagers in two ways. During primary fermentation, the cooler temperature (45-55 °F) prevents the formation of fruity esters by the yeast. In addition to producing fewer byproducts during the primary phase, the yeast uses the long conditioning phase to finish off residual sugars and metabolize other compounds that may give rise to off-flavors and aromas."
From New Brewing Lager Beer:
"Lagers are defined by the process used to brew them. They are essentially distinguished from ales, the other beer family, by relatively slower fermentation at cool (40 to 55 degrees F [4 to 13 degrees C]) temperatures, followed by a relatively longer period of cold conditioning."
You probably know more than Palmer and Noonan about beer, though.