Matt Foley
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- Jun 6, 2007
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Help me out here. I understand that fundimentally ales are top fermented and lagers are bottom fermented. Ales at higher temps and lagers at lower temps. But help me understand the differenct.
I always thought Lagers had to be light crisp bud, coors, miller or, when I was a kid "Lucky Lager" Rainer etc. But then I drink Sam Adams Boston Lager, little darker a little malty. Ok, but then I run into a Sam Adams Black Lager. What the hell. This is good beer but it is anything but light. So what makes a Lager officially a lager? What taste or appearance differences would there be with identical light beer ingredients one with ale yeast fermented a ale temps and the other with Lager yeast and "Lagered?" Thanks.
I always thought Lagers had to be light crisp bud, coors, miller or, when I was a kid "Lucky Lager" Rainer etc. But then I drink Sam Adams Boston Lager, little darker a little malty. Ok, but then I run into a Sam Adams Black Lager. What the hell. This is good beer but it is anything but light. So what makes a Lager officially a lager? What taste or appearance differences would there be with identical light beer ingredients one with ale yeast fermented a ale temps and the other with Lager yeast and "Lagered?" Thanks.