Go along and learn to love lager. You never know, if enough of you turn up they may even hold another.
Here’s my definition of real lager:
- Brewed using a decoction mash
- Fermented in open fermenters
- Primary fermentation at 6-10º C
- Lagered for a minimum of 8 weeks at 0-5º C
- Lagered without the addition of extraneous CO2
Dispense can be by gravity, air-pressure or CO2 pressure (preferably not too high) at a temperature of 6-10º C.