In the latter part of the 19th century, American brewers started cold-conditioning, filtering and carbonating some of their ales; the resulting "sparkling ale" revived some interest in top fermented products and won back some market share when the public's idea of what beer should be was determined by lager. I've understood the German development of the "top-fermenting lager-beer (obergäriges Lagerbier)" -- Alt and Kölsch -- to be a parallel phenomenon, although there seems to be no reference to it until at least the 1920s, much later than in America and even Britain. And it never got beyond a couple of local pockets!
Topic: Brew Files Podcast Ep. 43 - An Old Secret (Read 1720 times)
