Re: American beer compared to others

Removing gratuitious cross-posting...

Just for point of reference, the Germans and Austrians were doing cold-weather (and cold-temperature) brewing long before the advent of the lager yeast. The yeast was more of a response to existing brewing methods than the other way around.

Of course, once refrigeration came along only 50 years or so after lager yeast was discovered, they could brew year-round. But they were pretty much doing that anyway, from what I understand.

Anyway, I'm not sure if you were going for the historical reference or for homebrewing practice or for something else in your statement, but both types of brewing can be and are performed the whole year, and have been for quite some time.

-Steve

I mentioned it to show that lagers were done centuries before american beer was created. I did try putting a twist on it because of my homebrewing hobby. Many can debate over the taste of a good lager based on the temperature of the ferment. Traditionally lagers were fermented at lower temperatures. It's not to say you can't use an ale yeast in a lager or even the wild airborne types which some Euro brewers swear by. "Just open an attic window...."