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There are other aspects of brewing American lagers that could make them more expensive than typical microbrewed ales. For one, you have to refrigerate lagers a
by aliston 12y ago
There are other aspects of brewing American lagers that could make them more expensive than typical microbrewed ales. For one, you have to refrigerate lagers and they take longer to ferment. I know Budweiser has some steps after fermentation that I could see adding cost as well.
For all the hype around microbrews, it actually takes a lot more effort to brew Coors-type beer than your typical hopped up microbrew IPA. There's less room for error because there is less to mask off flavors.
To be honest, I am surprised that the American macro brews haven't touted the craft and history of making their style of beer. The American lager style is really a Bavarian style beer that is 100+ years old -- and its surprisingly difficult to brew.
- BrainInAJar 12y ago> The American lager style is really a Bavarian style beer that is 100+ years old -- and its surprisingly difficult to brew. The difficult Bavarian lager, sure, is more difficult. American adjunct lager is made of rice (which is flavourless), and precisely pH, temperature, etc controlled. This both removes nuance and increases repeatability
- dpeck 12y agoFrom a process control point of view I've always thought the master brewers doing huge batch american light lagers are very impressive. There is really no room to hide anything there and the people buying your product have likely been doing so for years. Repeatable, precision, and incredible quality control willing to dump the last batch if its not right.