Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

British Food Journal Volume 36 Issue 5 1934

British Food Journal Volume 36 Issue 5 1934 Lager beer is a bottom fermentation beer which is characterised by having in general a low alcohol content and a high proportion of extractive matters in comparison with the top fermentation beer that is still, by far, the main brew of this country. It may be pointed out that in the top fermentation process the variety of yeast which is used rises to the top of the liquid in the fermentation vat. In the bottom process the yeast sinks to the bottom, and fermentation takes place at a lower temperature. Lager has been described, among other things, as liquid food as an aperitif as a nonintoxicant. It would therefore seem to possess a rare combination of good qualities. While we submit that excessive praise may be sometimes almost as effective as an agent of damnation as faint praise, there is no doubt that genuine lager beer is a thoroughly wholesome drink. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 36 Issue 5 1934

British Food Journal , Volume 36 (5): 10 – May 1, 1934

Loading next page...
 
/lp/emerald-publishing/british-food-journal-volume-36-issue-5-1934-WqXh1jtiNL

References (0)

References for this paper are not available at this time. We will be adding them shortly, thank you for your patience.

Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011270
Publisher site
See Article on Publisher Site

Abstract

Lager beer is a bottom fermentation beer which is characterised by having in general a low alcohol content and a high proportion of extractive matters in comparison with the top fermentation beer that is still, by far, the main brew of this country. It may be pointed out that in the top fermentation process the variety of yeast which is used rises to the top of the liquid in the fermentation vat. In the bottom process the yeast sinks to the bottom, and fermentation takes place at a lower temperature. Lager has been described, among other things, as liquid food as an aperitif as a nonintoxicant. It would therefore seem to possess a rare combination of good qualities. While we submit that excessive praise may be sometimes almost as effective as an agent of damnation as faint praise, there is no doubt that genuine lager beer is a thoroughly wholesome drink.

Journal

British Food JournalEmerald Publishing

Published: May 1, 1934

There are no references for this article.