cereal
question: Commercial style lagers commonly use what kind of adjunct?, context: Defining “American lager” was difficult. American brewers like nothing better than bending and twisting beer styles, so vague terms like American lager bleed into more specific forms of lager like, say, pilsner. Our solution was to include golden and amber lagers, equivalent to German styles like Helles and Dortmunder, while excluding beers labeled pilsner. We also tried, not entirely successfully, to exclude lagers that used cereal adjuncts in the industrial style. As I said, it’s hard to be precise. Almost all were 4.5 percent to 5.5 percent alcohol.
Commercial style lagers commonly use what kind of adjunct?
We also tried, not entirely successfully, to exclude lagers that used cereal adjuncts in the industrial style.
Defining “American lager” was difficult. American brewers like nothing better than bending and twisting beer styles, so vague terms like American lager bleed into more specific forms of lager like, say, pilsner. Our solution was to include golden and amber lagers, equivalent to German styles like Helles and Dortmunder, while excluding beers labeled pilsner. We also tried, not entirely successfully, to exclude lagers that used cereal adjuncts in the industrial style. As I said, it’s hard to be precise. Almost all were 4.5 percent to 5.5 percent alcohol.
We also tried, not entirely successfully, to exclude lagers that used <hl> cereal <hl> adjuncts in the industrial style.
Defining “American lager” was difficult. American brewers like nothing better than bending and twisting beer styles, so vague terms like American lager bleed into more specific forms of lager like, say, pilsner. Our solution was to include golden and amber lagers, equivalent to German styles like Helles and Dortmunder, while excluding beers labeled pilsner. We also tried, not entirely successfully, to exclude lagers that used <hl> cereal <hl> adjuncts in the industrial style. As I said, it’s hard to be precise. Almost all were 4.5 percent to 5.5 percent alcohol.
Defining “American lager” was difficult. American brewers like nothing better than bending and twisting beer styles, so vague terms like American lager bleed into more specific forms of lager like, say, pilsner. Our solution was to include golden and amber lagers, equivalent to German styles like Helles and Dortmunder, while excluding beers labeled pilsner. <hl> We also tried, not entirely successfully, to exclude lagers that used cereal adjuncts in the industrial style. <hl> As I said, it’s hard to be precise. Almost all were 4.5 percent to 5.5 percent alcohol.