Like American-style Lagers, Japanese rice lagers are brewed with rice in addition to barley in the grain mix. Rice (like corn) provides fermentable sugars for the yeasts that produce alcohol, while keeping the beer light in color and body. The idea here is to help dry the beer out, not necessarily get the rice or corn flavor of it. […]
First question: How come all light lagers taste the same to me?
Deeper follow-up question: What’s wrong with me?
Next question: Could a BJCP judge or a Master Cicerone tell the difference between two beers fermented separately with an ale and a lager strain—both cold conditioned?
Next next question: Could they tell the difference even if they weren’t cold conditioned? […]
I keep hearing how important yeast is. Every article and every recipe talking about recipe design stress the yeast (quality and proper amounts especially). In my opinion there’s only a few styles where yeast plays a massive role in taste and smell, and to me that’s Belgians (spice, clove, phenols), Hefeweizens (banana, clove) and Brettanomyces (barnyard, smoke, phenols). But what really throws me is a beer that doesn’t have a super strong characteristic. What EXACTLY is the difference from a Kolsch yeast vs a Lager yeast, US-05 vs a Common, and could a BJCP judge actually tell blind taste the difference using a basic grain and hop bill? Would it even matter if a beer is called Kolsch (or Kolsch-style) if the yeast can have similar properties to other California Common type strains? […]
What does it mean to be American? This? Or maybe this? Or perhaps taking a well liked beer style from another country and growing it into a “patriotic” empire debacle. I have been known to say that a lager is a lager, and yes I do have the worst palate when it comes to most beer styles, but even I’m sure/hope that I could tell the difference between water and a classic light American style lager that was brewed the hard way. […]