From the HBD Archive
From: Fred Condo <CONDOF@CGSVAX.CLAREMONT.EDU>
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?

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