Flavours from high temp use of lager yeast

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Xoxon

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I've been brewing AG Ales and really like the ester flavours that result from fermenting at higher temperatures.

If I brew a Lager with a bottom fermenting yeast, does the 'clean' (non estery) result come from the low temperature fermentation or from the yeast strain?

What flavour result will I get if I run a lager yeast warmer, closer to Ale fermentation temperatures?
 
Lager yeast strains generate low levels of esters at low fermentation temperatures. If you ferment at ale temperatures, you will get esters and some off-flavors.
In that case, the most used lager strain for high fermentation temperature is California Lager strain.
 
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