No beer, imo, can top a lager from the Bavarian region. Doesn't matter if it's Hofbrau, Weihenstephaner, etc. Basically, all of them are good. I have never really understood why they haven't been more successful in market penetration. The closest two commercially successful beers, at least in the US, that are even similar are Stella and Heineken. I do know that there was some backlash of German beers being brewed in the US. I know Lowenbrau was once quite popular, but they did a brewing partnership with Coors...I think, which changed the taste and it fell out of the US market. Now a lot of German restaurants have the beer shipped straight from Germany. A lot of people drink IPAs now, but American IPAs to me just taste like cheaply made beer that's expensive to purchase.
German researchers figure out how lager first developed in Bavaria
51–57 of 57 posts
Re: German researchers figure out how lager first developed in Bavaria
#52Earlier quoted context omitted.
The article talks about 90% of all consumed beers are "Lager" which definitely isn't what I would expect when I hear "Lagerbier". The "90% mainstream beer" is called Pilsner in Germany (unless you're in Bavaria where the mainstream beer is probably Hefeweizen). PS: I'm actually surprised by the article, I thought this type of beer was first brewed in Pilsen/Plzeň (thus the name "Pilsner")
Not sure about the rest of Bavaria, but "Helles" (Lager) is the mainstream beer in Munich. Weißbier (Hefeweizen) isn't that uncommon but rather cliche...
I don't know about Swabia and Franconia but if you are in Upper Bavaria (or probably any part of Altbayern [0]) and order a beer (without specifying anything else), you will definitely get a Helles.
Re: German researchers figure out how lager first developed in Bavaria
#53Earlier quoted context omitted.
Dissolved CO2 forms carbonic acid which like most acids has a sour taste. It's not as strong as something like citric or lactic acid but it's certainly present. I personally don't really think of it while drinking carbonated beer but I definitely notice it while drinking sparkling water without other flavors to distract me.
The reaction you describe exists but this is not generally referred to as sour in the context of beer tasting. Carbonic and citric acid are usually described as "tart" or "acidic" flavors, with "sour" generally being reserved for lactic or acetic acid.
The guy that initially commented on it being sour was talking about Czech beers and using Euros so I assumed they were European and English might not be their first language. Their language may not have the distinction you described. I believe German uses the same word for sour and acidic for example.
Re: German researchers figure out how lager first developed in Bavaria
#54Earlier quoted context omitted.
The reaction you describe exists but this is not generally referred to as sour in the context of beer tasting. Carbonic and citric acid are usually described as "tart" or "acidic" flavors, with "sour" generally being reserved for lactic or acetic acid.
The guy that initially commented on it being sour was talking about Czech beers and using Euros so I assumed they were European and English might not be their first language. Their language may not have the distinction you described. I believe German uses the same word for sour and acidic for example.
It's the difference between bissig, like a Berlinerweiss, and sauer, like a Lambic.
Re: German researchers figure out how lager first developed in Bavaria
#55Earlier quoted context omitted.
The semantic space that "lager" covers in German is around storage/collection: so it covers concepts that in English are distinguished by worlds like "camp" (storage of people; and is therefore applied to prison camps) and "warehouse". Lager beer is matured in cold storage (like a cellar), hence "Lagerbier" just means "beer kept in storage", roughly. Because of differing semantic coverage, a lot of words between Germ…
At UCSD, the campus library is named “Geisel Library” (Geisel means hostage)
The medical school at Dartmouth, too.
Re: German researchers figure out how lager first developed in Bavaria
#56What is the prison meaning?
The semantic space that "lager" covers in German is around storage/collection: so it covers concepts that in English are distinguished by worlds like "camp" (storage of people; and is therefore applied to prison camps) and "warehouse". Lager beer is matured in cold storage (like a cellar), hence "Lagerbier" just means "beer kept in storage", roughly. Because of differing semantic coverage, a lot of words between Germ…
Wow, I didnt know einfarht bs eingang. For most folks speaking English, such a distinction is not needed. For me, in my work, I have to speak of vehicle versus pedestrian all the damn time.-
Re: German researchers figure out how lager first developed in Bavaria
#57No beer, imo, can top a lager from the Bavarian region. Doesn't matter if it's Hofbrau, Weihenstephaner, etc. Basically, all of them are good. I have never really understood why they haven't been more successful in market penetration. The closest two commercially successful beers, at least in the US, that are even similar are Stella and Heineken. I do know that there was some backlash of German beers being brewed in…
A big reason why Bavarian beer is so good is the Reinheitsgebot. Exactly defined high quality ingredients and exact recipes for brewing.