From the HBD Archive
Subject: Residual malt sweetness in Continental lager
Date: 1992-03-13 20:17:00 GMT

I finally had my first taste of Pilsner Urquell last night, and I very
nearly saw God. I think our beer community should start a letter
writing campaign to Vaclav Havel, President of Czechoslovakia, urging
him to protect that national and global treasure from a takeover
by a major brewing giant.

On to the main point. Continental lagers like Pilsner Urquell have
a wonderful malt sweetness that slowly fades on the tongue, yielding
at last to the residual bitterness of the hops. It's a great sensory
delight. I brew in warm Southern California, so I have done only
ales (and Common Beers) in the 3 years I've been brewing. The only
thing I've made that comes close to having this aftertaste profile
is my porter recipe, which involves 2 pounds of 60L Crystal malt for
a 5-gallon batch.

What is the characteristic malt that gives Continetal Lager this
wonderful feature?

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.