Impression: A fully fermented Lager beer with light color, high carbon dioxide content, light body, mild taste and low bitterness.
Drinking at low temperature is very refreshing and quenches thirst.
Aroma: Although it is also produced from malt, sweet ingredients, or grain-like, the malt has a slight or no aroma,
and the spicy or floral aroma of the hops is very light or not. The entire fermentation process is very thorough,
allowing a slight yeasty taste (especially a light green apple flavor) and a dimethyl sulfide flavor.
Appearance: Light wheat straw to medium yellow, foam is white but less, and the liquor is very clear.
Taste: Dry and bitter, with a bit of malt or grain-like sweetness. The hop taste is not obvious enough, with slight floral, spicy and herbal notes (less so difficult to detect).
The hop bitterness is moderately low. The balance between malt and bitterness is slightly different, but relatively close.
Higher carbon dioxide content may bring a good killing taste. Typical Lager fermentation characteristics
Taste: Lighter body. Very high carbon dioxide content gives a slight killing texture.
History: Since the mid-to-late 1800s, although German immigrants in the United States have brewed traditional Pilsen-type Lager beers,
modern American Lager beers have been heavily influenced by the prohibition and World War II.
The surviving breweries continue to consolidate, expand, and vigorously promote this style of beer, making it popular with the public.
Over the decades, it has gradually become the dominant type of beer, and has caused competitors to mass produce similar products.
A large number of advertisements support the market.
Typical raw materials: Two-row or six-row barley, with a higher proportion (up to 40%) of rice or corn as an adjunct.
Edited by Hubert
Email: [email protected]
http://www.brewerybeerequipment.com
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