From the HBD Archive
From: polstra!norm@uunet.UU.NET (Norm Hardy)
Subject: Lager vs Ale
Date: 1992-04-08 02:47:23 GMT

Darryl Richman said some very good things about the comment 4/7 and I would
like to add a couple more:
[1] In Germany the ales (alts/kolsch's and I think weizens) are conditioned
(lagered) near freezing for up to a month to make for a smoother taste.
I remember an alt in Duesseldorf with a label that said "top fermented
lagered beer" (in German of course).
[2] There is no such thing as an isipid bland lager beer in Germany (unless
you happen upon an American Bud in who knows I don't know where place).

Most homebrewers that return from Europe have a better idea of how good a
lager beer can really be. That is the challenge; to do it at home.

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