People who underestimate Lager don’t really know beer

A friend said, "I dare not say bluntly that I like to drink Lager anymore. I will always be said to have no taste." In fact, this kind of "chain of contempt" that doesn't know who stipulated. Rager is really that "tasteless"? It's a complete misunderstanding! Today, we will come to understand this matter. Let me talk about what Rager is. Our common green bottled beer is mainly Lager beer. From an academic point of view, Lager is a beer category fermented by yeast at the bottom of the barrel. Correspondingly, the one fermented from the top is Ale. This is also one of the world's recognized beer classification methods. First look at the difference between the two.

Ale is fermented on the top of the tank, and it needs a high temperature environment of about 20 degrees, and the heat and pressure are relatively severe. This feature also makes it difficult to control the quality of the fermentation process of Aier beer, and the fermentation tank should not be too large. This is extremely demanding for industrial production.Lager yeast is more suitable for an environment around 10 degrees Celsius, the fermentation is at the bottom of the tank, and the process is relatively slow. As long as the temperature is well controlled, it is also possible to put a hundred-ton tank for fermentation. Therefore, Lager also has the characteristic of "easy industrial production". Perhaps this has become the reason why it was "underestimated". The vigorously fermented Ale is easier to get attention than the quiet and controllable Rager. But to be fair, Lager is an important category that is completely indistinguishable from Ale. Even the upper limit of Rager is very high. You can be considered a true brewing expert if you can handle different ragas. Because Lager does not use the aroma of hops or auxiliary materials to conceal the defects of its own wine body like Ale, it has particularly high requirements for brewing materials.

The signs of era beer can be seen everywhere in Leuven

In contrast, Time Beer is like a clear stream. Since its establishment 600 years ago, it has only used the most original brewing ingredients-hops, barley, water, and yeast. Moreover, the selection of raw materials is naturally very particular. It can be said to be a "Benflag" full of sincerity. The core raw material of Time Beer is "European Noble Hops." Planting soil and conditions have a great influence on hops. Only hops that grow in a specific area are called "noble hops." Moreover, due to a long history and limited production, noble hops have strict supply restrictions.
The barley used by Times Beer must be European barley, with relatively high starch content, relatively low protein content, high leaching rate, and better solubility. The brewed beer will have a fuller malt flavor and a clearer body.
In addition, the entire brewing process of Time Beer has more than 300 quality inspection procedures, and the brewer must strictly control every step. Such raw material selection and brewing process are simply detailed control! But only in this way can it present an elegant light golden body, a touch of grain and malt flavor, as well as a little sweetness and elegant refreshing taste. So, don't misunderstand Rager anymore. In the future,Who dares despise the lager in the future will give him a bottle of Stella Artois.

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