"As Erntebier [Harvest Beer] or Doppelbier a beer is often brewed which has an OG of 11-13º Balling, is fermented at relatively low tempertures (7-11º R [8,75-13.75º C]), lagered like like a Lagerbier for several months in large lagering barrels, bunged and filled under pressure into transport packages. "
This sounds intriguing. The method and strength are similar to Alt or Kölsch. Sadly, the colour isn't mentioned. A shame there aren't fewer occurrences of the word "lager" and more concrete details of the beer's composition.
"A beer similar to bottom-fermenting beer, sweet and malty tasting, can be made from a mixture of top- and bottom-fermenting beer, and this method is especially recommended in years with little ice, when it is difficult to keep the temperature of the cellar cold enough for the necessary secondary-conditioning and maturation of bottom-fermented beers. A fermentation temperature of 8-10º R [10-12.5º C] is selected and the beer is piped into lager barrels and it is left to stoßen [push, bang, strike?] , filtered, transferred and mixed in equal measure with bottom-fermenting, after which it undergoes a further secondary conditioning and is then bunged. Like bottom-fermenting beers, it is filtered and served clear, and is notable for its full body , high CO2 content and lasting head."
Artificial refrigeration had been introduced 30 years earlier, yet there still seems to have been a dependence on natural ice. The flavour was "sweet and malty" like a lager. Around 1900 very little Pils was brewed. The most popular lager style was still Münchner, a dark and malty beer.
It would have been nice if the author had mentioned what such hybrid beers were called. Obergähriges Lagerbier, perhaps.
If you bothered to look at the original text, you may have spotted that I'm not finished with this chapter yet. More tomorrow.