tag:blogger.com,1999:blog-5445569787371915337.post1502416523578010108..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Munich Winterbier in 1843Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5445569787371915337.post-91750881555945699442014-10-06T12:26:13.559-07:002014-10-06T12:26:13.559-07:00J. Karanka,
that's what makes getting hold of...J. Karanka,<br /><br />that's what makes getting hold of so many analyses so useful: you can't be led astray by the odd weird example.<br /><br />Has anyone else published about the change in Lagers over time? It fascinates me. I just wish I had more information from 1900 to 1980.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-70134502202362131082014-10-06T04:10:25.410-07:002014-10-06T04:10:25.410-07:00" If you subscribe to the theory that modern ..." If you subscribe to the theory that modern lager yeast is a hydridization of ale yeasts and Patagonia yeasts over a period of only a couple hundred years..."<br /><br />Genetic research at Stanford University have proved that lager yeast is a lot more than 200 years old.Rodnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-667984424633951152014-10-05T05:35:15.904-07:002014-10-05T05:35:15.904-07:00Just makes you think that historic lager is much m...Just makes you think that historic lager is much more of a lost drink than historic ale. Specially when you consider than attenuation of ales has been relatively stable the last 200 years in *some* strains / breweries. I don't think I've ever had a lager with 55% attenuation like some historic examples, but I've definitively had pale ales with 80%+ attenuation. You ask anybody on the street about lager and "sweet", "low alcohol content" and any correlates of low attenuation are the last thing that springs to mind. J. Karankahttps://www.blogger.com/profile/12245437582113924314noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-91876837756645632512014-10-02T12:55:39.085-07:002014-10-02T12:55:39.085-07:00One thought on the low attenuation of lager yeasts...One thought on the low attenuation of lager yeasts at this time. If you subscribe to the theory that modern lager yeast is a hydridization of ale yeasts and Patagonia yeasts over a period of only a couple hundred years, maybe they hadn't quite adapted to domestication in the brewery yet. Modern laboratory yeast eugenics after 1843 would have selected the best attenuators (these are German yeasts, after all).<br /><br />http://www.bjcp.org/docs/LagerYeast.pdf<br />A Brew Rathttps://www.blogger.com/profile/17030012318161876780noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-13234915007901866952014-10-02T03:55:53.386-07:002014-10-02T03:55:53.386-07:00There would be plenty mouthfeel presumably, but a ...There would be plenty mouthfeel presumably, but a lot of sweetness?Tandlemanhttps://www.blogger.com/profile/06804499573827044693noreply@blogger.com