Gordon Strong’s style profile in the newest issue of BYO (Jan/Feb 2022) is on Pre-Prohibition Lager. He has this to say about midwestern German-American brewers in the second half of the 1800s:
“The ingredients available in the US needed adaptation to produce European style beers, though. The local 6-row barley had a higher protein content and needed to be diluted with adjuncts such as corn, rice, or sugar in order to produce clear beer. Beers were bittered with domestic hops like Cluster, but finished with imported German noble hop types.”
“The ingredients available in the US needed adaptation to produce European style beers, though. The local 6-row barley had a higher protein content and needed to be diluted with adjuncts such as corn, rice, or sugar in order to produce clear beer. Beers were bittered with domestic hops like Cluster, but finished with imported German noble hop types.”