So I took a trip to Boston this past week and, of course, had to go to the SA brewery. The thing that stuck out most in my mind is the difference in taste of the Boston Lager they had on tap. It was WAY maltier and much less hoppy. I think was absolutely delicious to be honest, better than the bottled version I am used to drinking. Is it the pasteurisation that causes the change in flavour profile? What would cause the maltiness to go away and the hoppiness to come out in that process though?