Wednesday, 17 August 2011

Lager, lager, lager, lager

We made lager at work today. Though when I say "we" I mean my able assistant made it whilst I did other vital tasks like driving round in circles trying to find where I'm supposed to be delivering beer to.

Now it has to be said that lager is not a drink I'm normally fond of. But in the spirit of rigorous scientific research these things have to be tried. I couldn't quite bring myself to use lager malt so it's extra pale Maris otter, but it's proper lager yeast and a disturbingly large amount of Saaz hops.

It will be interesting to see how it turns out, and who knows, when I try it as god intended, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide, I may even like it.


  1. I'm not a fan of the sulphury taste of DMS which is high in lager malt.

  2. How long are you lagering it for?

  3. Not sure. This is very much an experiment of the recipe, yeast and our equipment. We'll be monitoring the beer closely and will release it if and when I'm happy with it.

  4. I love lager malt, that vegetal maltiness.

    Why are lager malt and pale ale malt so different when the difference in kilning is so small? (25 marks)

  5. I wonder what the difference in SMM levels is between them.