tag:blogger.com,1999:blog-5445569787371915337.post4334996411001717131..comments2024-03-28T03:54:26.782-07:00Comments on Shut up about Barclay Perkins: How Lager is brewedRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-51967985776539946672018-01-12T14:43:23.995-08:002018-01-12T14:43:23.995-08:00It's interesting to me to see that back in 193...It's interesting to me to see that back in 1930 the factoid about where yeast likes to go when fermenting is given such prominent play.<br /><br />It's a factoid that is also almost always used today in those semi-patronizing articles written by self appointed experts aimed at beer drinking newbies when explaining the difference between ales and lagers.<br /><br />To be honest, I can't see why almost anyone would care. It's almost like focusing an article on the differences between Manchester United and Manchester City by writing about which floor of the hotel they book when playing against Arsenal.<br /><br />Fermenting temperature might make sense to describe, and the length of fermentation is useful, but where the yeast goes is something that no one but a brewer might care about.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-54023425171643568722018-01-12T06:36:06.043-08:002018-01-12T06:36:06.043-08:00There was a lot more lager beer around in bottle i...There was a lot more lager beer around in bottle in the 1930s than we sometimes realise. Allan P McLeanhttps://www.blogger.com/profile/06313140683932122987noreply@blogger.com