• Lager (Other)
  • Lager Yeast Experiment

    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? […]

  • Lager (American)
  • Training the Palate (A Yeast Experiment)

    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? […]

  • American Pale Lager
  • American Pale Lager (Brewed the Hard Way)

    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. […]