tag:blogger.com,1999:blog-5445569787371915337.post6563803297962766777..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: German brewing in 1960 - packagingRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-47498696937571225702014-10-18T04:32:07.679-07:002014-10-18T04:32:07.679-07:00German beers reacts badly IMO to pasteurization. ...German beers reacts badly IMO to pasteurization. I once read in another IOB Journal article that pasteurization can increase the intensity of the sulphur compounds in beer. Or maybe it is the way the heat interacts with the hop varieties. Rarely had a good pasteurized German lager here, however, Urquell is usually faultless (in the can, the green bottle one is never as good). Occasionally Beck's is okay too.Gary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-68482349946322645002014-10-18T01:22:15.624-07:002014-10-18T01:22:15.624-07:00"Is there anyone else writing about Lager his..."Is there anyone else writing about Lager history? Not that I can see. "Decoction!" is becoming a great little source."<br /><br />You know my thoughts on this, Ron - keep up the good work!Rodnoreply@blogger.com