MagicRat
Well-Known Member
- Joined
- Sep 15, 2013
- Messages
- 120
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I brewed a Munich helles recipe a few months ago using all German ingredients (Weyermann pils and a little light Munich for color), fermented at ale temps with Kolsch yeast. It was delicious.
Today, I bought a couple cans of a local lager (Two Henrys Brewing Gilded Age Lager, Plant City, FL) based on a helles. It tasted very much like my homebrewed version. The best craft version of a lager I've had yet.
I've started to wonder if even the best German beer loses something in trans-Atlantic crossing. I've never had the pleasure of actually visiting Germany, although it's on my bucket list. Is German beer better when consumed at the source?
Today, I bought a couple cans of a local lager (Two Henrys Brewing Gilded Age Lager, Plant City, FL) based on a helles. It tasted very much like my homebrewed version. The best craft version of a lager I've had yet.
I've started to wonder if even the best German beer loses something in trans-Atlantic crossing. I've never had the pleasure of actually visiting Germany, although it's on my bucket list. Is German beer better when consumed at the source?