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[lah-guhr]
Beer that is stored
in its cask or vat until free of sediment and crystal clear. It
is a light, bubbly, golden brew. Well, try as I have, there really
isn't much to be said about normal English lager, either by me or
on the web. There is, of course, considerably more regarding good
European lagers, such as those from Belgium and the Czech Republic,
which are detailed further down the page. Personally, I'm not overly
fussed about most lagers. A few cold ones in the summer is okay,
but as I was saying only today in the pub, I would never pick it
over a good pint of real ale. Still, for the uninitiated amongst
you, I shall gather together bits and bobs, including links, reviews
and the like, and post them here.
Worth checking out is Shea and Darren's Beer Critique which, although
a little misguided on the English beers (in my opinion) does contain
loads of reviews on a wide variety of bottled lagers from around
the world.
For an absolutely massive list of world lagers (including their
ABV strengths - very important) and other lager related stuff, check
out the Lads Lager Page.
If you do insist on drinking lager, then the Shandy Society of Great
Britain and Arnside will admit you as an associate member. Serves
you right, too....
Most English lagersare a poor comparison to those traditionally
brewed on the continent. Here, then, is some background, examples
and links to the better class of lager.
The most common beer type is Pilsner. This is a broad category,
with many regional variations resulting in a rich variety of tastes.
A good Pilsner is quite malty, and often particularly hoppy. However,
there are few other fermentation by products such as yeastiness.
Fermentation is slow, and performed under fairly cool conditions.
This results in a characteristic smoothness of texture, a clear
golden colour. |
