Talk:American lager

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 04:27, 4 July 2008 (UTC)[reply]

Too negative

There are good and bad examples of every style. This style should not be penalized because many examples are meant to be cheaper beers. The style of beer and the perception of the cheapness do not go hand in hand. One may not like Blegian beers or bitters but one would not say so many negative things about the style because they are respected in the beer world. —Preceding unsigned comment added by 67.220.20.226 (talk) 14:44, 7 July 2009 (UTC)[reply]

Adjuncts

Using adjuncts is not always cheaper, it was initally done because the american barley was too strong and became the flavor the american beer drinker was looking for. —Preceding unsigned comment added by 67.220.20.226 (talk) 14:46, 7 July 2009 (UTC)[reply]

The article has a fair bit of humbug in it. Rice is/was not a cheaper alternative to barley. Barley is the cheapest and hardiest grain to grow, whereas rice is by far the most expensive. Japanese brewers perfected using a small amount of malted rice in their dry pilsners during the 20s and 30s. A number of German breweries were involved in Japan then. Rice gave much better attenuation to two-row barley while not causing much haze or residual taste. American brewers used some six-row barley, unique to North America, for better attenuation, but it left chill haze and some undesirable taste. This is the "American lager" style. Dry haze-free pilsners have simple ingredients, but require brewing in large batches under several Atm of pressure. The cost of equipment is prohibitive for small brewers.220.244.73.62 (talk) 01:53, 27 May 2013 (UTC)[reply]