Made up some descriptions (using different sources) for the three beers I am bringing to a party this weekend.
Started out three years ago, I brough a keg and my Aunt had to return a keg of beer that wasnt empty
Two years ago............ returned about half a keg.
Last year, they got a 1/4 barrel and I brought two corneys............. yup, returned half the 1/4 barrel.
This year we decided that I supply the beer (no problem, I love doing it anyway)
Classic American Lager
(AKA Pre-Prohibition American lager)
Pre-Prohibition American lagers differ significantly from modern pale lagers (Budweiser, Molson, Stella Artois, Rolling Rock etc ) having higher flavor profiles than we expect from this style today.
Brewed with 20% corn and although still a very light lager has a fuller mouthfeel and higher bitterness being hopped to twice what you find in todays “fizzy yellow beers”
This is what American Lager used to taste like!
.........yes I can use the Fullers name
ESBs are essentially more aggressive and more balanced Bitters, both in alcohol and hop character, but nothing overpowering.
Color range will be similar, though leaning towards the darker end of the scale; dark golds to copper. Low carbonation.
Malts tend to be more pronounced, often toasty and fruit.
Despite "bitter" being in its name, ESBs are not really all that bitter. They key to an ESB is balance.
A south German style of wheat beer (weissbier) made with a typical ratio of 50% Wheat and 50% Barley.
Much of the beers character comes from the yeast which produces phenolic flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples.
Little hop bitterness, and a moderate level of alcohol.
The "Hefe" prefix means "with yeast", hence the beers unfiltered and cloudy appearance.
Not Geeky enough?
Anything you would change?