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Topic: American lager

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In the News (Fri 19 Apr 19)

  American beer - Wikipedia, the free encyclopedia
This American pilsner was a significantly stronger beer, both in flavour and alcohol, that was designed to meet the appetites of both native-born Americans and central European immigrants.
In much of eastern Pennsylvania including Philadelphia, the word "lager" is synonymous with Yuengling Traditional Lager, a flavorful beer from a regional brewery in Pottsville, Pennsylvania founded in 1829, making it the oldest American family owned operating brewery, surviving prohibition.
The Cascade hop is native to the American Pacific Northwest and is distinguished by a floral or citrus-like aroma and an intense bitter taste.
en.wikipedia.org /wiki/Hophead   (854 words)

 Pale lager - Wikipedia, the free encyclopedia
American-style Lager - The first American Lager was brewed in the Old City section of Philadelphia by John Wagner in 1840 using yeast from his native Bavaria.
Modern American-style lagers are mass-produced, thirst-quenching beverages, meant to be drunk very cold, which came to dominate U.S. tastes after the end of Prohibition.
Indeed, light versions of American lagers are very popular in the United States, lower in food energy and even lighter in body and taste.
en.wikipedia.org /wiki/American_lager   (367 words)

 RateBeer.com -- Beer Style Guide
Lagers also are less hoppy, maltier and have a lighter body than ales.
Lagers were invented by Bavarian Monks about 500 years ago when they found they could produce a clearer brew by storing it during the summer in wooden casks in cold subterranean caves.
American Pale Ales are light in color, ranging from golden to a light copper color.
www.ratebeer.com /StyleGuide.asp   (1367 words)

 Welcome to HomebrewAdventures.com - News
Lager brewing was the standard over in Germany, while the majority of beer produced in the States were still ales.
Besides, American Lager yeasts are generally thought to be the descendents of German strains.
The creation of Classic American Pilsner is the result of an influx of German immigrants to this country at the turn of the 19th century who longed for the pale lagers of their homeland.
www.homebrewadventures.com /articles/article02220201.shtml   (1249 words)

Lagers are fermented with a yeast strain that works best at low temperatures, usually 45 - 60° F. This cold fermentation takes about three to four weeks, and produces beers that have a smooth, clean malt character.
In Germany, this sub style of the bock family is brewed late in the year and lagered all winter; then in May, the beer is ceremonially tapped and consumed at huge outdoor parties that have big unpronounceable German names.
It is the classic American beer, a marriage of highly enzymatic American 6-row malt with enzyme-poor corn that cuts the high malt proteins.
www.northernbrewer.com /lagerkits.html   (1111 words)

 "The Waterbury Connecticut Republican American Newspaper"   (Site not responding. Last check: 2007-11-01)
Lagers are relatively new kids on the block in terms of beer history compared to ales.
Lager, which comes from the German word langerung ("to store"), is a type of beer introduced in the mid-1800s by Bavarian brewers.
Lager yeast ferments at colder temperatures than ale yeast -- between 45 and 56 degrees Fahrenheit -- and take longer to ferment, weeks or months compared to a week or so for ales.
www.rep-am.com /story.php?id=8314   (622 words)

 Epinions.com - What Anheuser-Busch doesn't want you to know
In England, lager beer may be considered something of an oxymoron, as lager is traditionally not considered to be beer.
In the context of a lager beer, this refers to a maturation or storage period in the brewing procedure.
Lagers are usually stored for between 1 and 2 months although some breweries would argue that 2 weeks is acceptable, and possible through the use of adjuncts such as rice and corn.
www.epinions.com /content_1612030084   (1283 words)

 The Evolution of the Pale American Lager
American pale lager, the world's most ubiquitous beer style, is produced at a rate of 180 million barrels per year and commands a market share in the United States in excess of 97 percent!
Lagers, and beers in general, were relatively dark in color because of the alkaline nature of the waters in the brewing centers of the world - Dublin, London, Burton-on-Trent, and Munich - and also because it was not possible to produce a malt of both pale color and full flavor.
Most brewers were German immigrants, and the pale lagers of the Germany and Czechoslovakia were brewed using 100-percent barley malt, mainly because of the Continent's plentiful supply of low-protein barley well suited to that style.
www.alabev.com /amerpale.htm   (1477 words)

 lager. The American Heritage® Dictionary of the English Language: Fourth Edition. 2000.
The American Heritage® Dictionary of the English Language: Fourth Edition.
A type of beer of German origin that contains a relatively small amount of hops and is aged from six weeks to six months to allow sedimentation.
German, short for Lagerbier : Lager, storehouse, cellar (from Middle High German leger, from Old High German legar, bed, lair; see legh- in Appendix I) + Bier, beer.
www.bartleby.com /61/75/L0017500.html   (119 words)

 BT - Explorations in Pre-Prohibition American Lagers
The major thrust of this article is that the Golden Age of lagers occurred near the turn of the 20th century.
Spiced lagers were widely brewed in the pre-Prohibition era, possibly to compete with the ales that were available then.
Anecdotal evidence suggests that pre-Prohibition American lagers had high sulfur profiles and that this was a valued flavor constituent.
www.brewingtechniques.com /library/backissues/issue2.3/fix.html   (2073 words)

 The Girl Next Door: Cream Ales
It may be argued, as it long has been in some American brewing circles, that the primary determining factor in classifying beers is fermentation temperature, not yeast strain.
Some are kraeusened, often with lager wort and yeast, to induce natural carbonation, as opposed to artificial carbonation.
A combination of American and German hops may be used, as well as North American grains.
www.allaboutbeer.com /style/cream_ales.html   (1724 words)

 Chapter VII. The Rise of Lager Beer   (Site not responding. Last check: 2007-11-01)
Lager beer, as a product of American industry, although introduced, as has been intimated, about the year 1842, did not gain popular favor until the decade following its introduction; nevertheless, all authorities agree that it tended even at that time to impart a strong impetus to brewing.
Did we not live in an enlightened age, the mystery in which the origin of American lager beer is shrouded might add another legend to the many mythical tales which, variously colored by different nations, are current concerning the father of real beer.
Frederick Lauer, who himself brewed lager beer in 1844, the honor of having first brewed the famous drink of today belongs to one Wagner, of whom it is said, that, shortly after his arrival in America, in 1842, he set up a lager beer brewery in a small building situated in the suburbs of Philadelphia.
brewery.org /library/ambeer/AB_08.html   (2630 words)

Lagers are brewed with bottom-fermenting yeast (Saccharomyces uvarum) at cooler temperatures for a longer duration.
American red lagers and ales are not recognized beer styles but rather are styles created by slick beer marketers trying to appeal to novice beer drinkers.
Leinenkugel's Red Lager, brewed by Jacob Leinenkugel Brewing Co., Chippewa Falls, Wisconsin, makes legitimate claim as a family-operated business, but is owned by Miller Brewing Co. One of the better beers from under the umbrella of a megabrewery, it is brewed with five specialty roast barley malts and two varieties of hops.
www.sallys-place.com /beverages/beer/red_beer.htm   (1802 words)

 Liquid Lager Yeast   (Site not responding. Last check: 2007-11-01)
Our choice when brewing lagers in which the malt character should be full and smooth, as in Marzen\Oktoberfests.
Use this classic strain for medium bodied lagers and bocks, as well as Vienna and Marzen styles, rich in flavor with a clean, malty sweetness.
Wissenschaftliche strain for medium bodied lagers and bocks, subtle and complex flavors, smooth and soft, a hint of sulfur when fresh.
www.pacificnet.net /~garyrich/beer/liqlag.html   (443 words)

 "American Style"
The story of how American mainstream lagers became less hoppy and lighter in body than their European counterparts is easily explained.
The first use of Cascades in an American ale was probably Anchor's Liberty Ale in 1975, and it was all alone for six years or so.
Sierra Nevada Pale Ale is the benchmark American pale ale, and it's much lighter in color and lighter on the palate than British beers of similar nature.
www.beveragebusiness.com /bbcontent/art-arch/mmbryson0101.html   (2412 words)

 AmericanHeritage.com / BEER AND AMERICA
Lager, if kept cold, was more stable than ale, and advances in bottling, refrigeration, and railroad transportation, along with the introduction of pasteurization (invented by the French chemist while studying the fermentation of beer), meant longer shelf life and the ability to ship beer long distances without spoilage.
Samuel Gompers of the American Federation of Labor fumed that Prohibition was a class law directed against the beer of the workingman, since wealthy people had laid in supplies of wine before the ban and were the only ones who could afford to drink in speakeasies.
A new crop of American micro- and specialty “craft” brews were aiming to redraw the beer map, traditionally divided between “domestics” and “imports,” as a choice between “mainstream” (bland) and “sophisticated” (not bland).
www.americanheritage.com /articles/magazine/ah/2002/3/2002_3_28.shtml   (6209 words)

 Barley Mow Pubs - About Lagers   (Site not responding. Last check: 2007-11-01)
North American Lager: North American Lagers tend to be very clean and crisp and are carbonated slightly higher than their European counterparts.
North American Premium Lager: Similar to the North American Lager, these beers are a more flavorful, full-bodied beer, which may or may not contain adjuncts.
North American Dry Lager: This beer is a hybrid between North American Lager and North American Light Lager.
www.barleymow.com /aboutlager.html   (805 words)

 1. Light Lager - BJCP Style Guidelines
Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers.
A broad category of international mass-market lagers ranging from up-scale American lagers to the typical "import" or "green bottle" international beers found in America.
The term "Export" is a beer strength category under German beer tax law, and is not strictly synonymous with the "Dortmunder" style.
www.bjcp.org /styles04/Category1.html   (982 words)

 CNN Food Central - Resources: Homebrewing Beer Styles
Very light in body and color, American lagers are very clean and crisp and aggressively carbonated.
Similar to the American lager, this style is a more flavorful, medium-bodied beer and may contain few or no adjuncts.
Color may be deeper than the American lager, and alcohol content and bitterness may be greater.
www.cnn.com /FOOD/resources/food.for.thought/beverages/alcohol/homebrew/guide/Styles/16.html   (275 words)

Comments: A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted.
Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.
Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness.
www.bjcp.org /finalstyles/Category04.html   (964 words)

Our American Lager Extract is mashed with brewers corn flake adjunct, to allow the easy production of lighter corn adjunct beers.
American Lager is formulated with 70% two-row pale malt and 30% brewers corn flake adjunct, to give a noticeably lighter, crisper character without losing the barley flavor (many commercial beers are brewed with 40% adjunct).
Golden in color, this extract is ideal for the brewer who wants a beer with a more refreshing and crisp character than attainable with pure barley malt, without the cidery effects of adding corn sugar or corn syrup.
www.williamsbrewing.com /AMERICAN_LAGER_EXTRACT_8_LBS_P1342.cfm   (363 words)

 American Homebrewers
The American homebrewing community rallied with its usual passion last year when a devastating fire that leveled 400 homes in Los Alamos, NM, forced all 18,000 residents to be evacuated and the Los Alamos National Laboratory to be closed for two weeks.
As news spread that three members of the local homebrew club, the Atom Mashers, lost their homes and another, a storage shed, donations poured in.
Americans have been homebrewing since English settlers reached the New World.
www.allaboutbeer.com /homebrew/22.4-americanhomebrewers.html   (2900 words)

 Core Products
City Lager, Winner of the American Premium Lager Category at the 2000 World Beer Cup Competition, is a full-bodied lager, using artesian water from deep below the earth's surface.
LaCrosse Lager is a full-bodied, full-flavored original lager beer, made with world class brewing techniques, including kraeusening, pure artesian water, and natural carbonation.
This lager is brewed a full 30 days, and chilled in lagering tanks to produce a softer, more enjoyable taste.
www.citybrewery.com /corebeers.html   (451 words)

 [No title]
F) Lager beers are typically lighter and dryer than ales with a crisp finish.
Lager yeast generally produce significant amounts of sulfur during cooler fermentation, which dissipates during aging.
Traditional culture of North American and Canadian lager and light pilsners.
www.lagersclub.com /resources/wyeastchart.htm   (1019 words)

 Boston Cocktails » Good American Lager
Among the charms of the city was Yuengling, a local, ubiquitous beer that’s synonymous with “lager” in many of the city’s establishments.
I hear word that the beer may be branching slowly out of its regional distribution niche.
While Yuengling’s Lager is one of my favorite cheap beers, after a night of too many, my mornings resemble mornings after too many PBRs.
www.bostoncocktails.com /2006-06-01-good-american-lager.html   (371 words)

 Microbrewed Beer of the Month Club
This straw-colored lager lacks sweetness and is reminiscent of an American-style Light Lager.
Some American Malt Liquors are just slightly stronger than American Lagers, while others approach Bock strength.
American Amber Lagers are amber, reddish-brown or copper colored.
www.beermonthclub.com /styleguides/beerstyleguidelagers5.htm   (650 words)

 Lager Beer Styles
Pilsner is the style that American lager is based on.
Vienna lager is similar to the Oktoberfest style, haveing a slightly less malty character.
Bock beer is an all malt dark lager of (usually) considerable alcoholic strength.
home.earthlink.net /~highlanderknight1/homebrew/lager_beer_styles.htm   (541 words)

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