Seems like a lager is other just a lager unless its a pilsner, and the alcohol is other about 5%. Just something like every other style of beer is a type of ale, and the alcohol contents go from 4% to 25% and sometimes superior.
I know the top fermenting yeast in ales, ferment at complex temps and thus faster. Does the make the alcohol content more "workable"?
Answers:
There are other beer styles besides Lager. They only just aren't as popular in the USA. Pilsner refers to a desk light bodied beer produced at cold temp. I like Bock beer. It is fermented twice and recurrently has a large alcohol content.
Naturally fermented beer or wine cannot exceed about 14-15%. This is when the alcohol starts bloodshed the yeast. Higher than that the alcohol has be added.
Also alcohol varies depending on state imperative. In Ok. if over 3.2% can only be sold within liqour stores. Ca. used to require beer over 4% by weight be labeled Malt Liqour.
Damn!! And I thought I know alot about alcohol!
There are strong lagers. Look for dopplebocks (like Celebrator), if that's what you want.
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I know the top fermenting yeast in ales, ferment at complex temps and thus faster. Does the make the alcohol content more "workable"?
Answers:
There are other beer styles besides Lager. They only just aren't as popular in the USA. Pilsner refers to a desk light bodied beer produced at cold temp. I like Bock beer. It is fermented twice and recurrently has a large alcohol content.
Naturally fermented beer or wine cannot exceed about 14-15%. This is when the alcohol starts bloodshed the yeast. Higher than that the alcohol has be added.
Also alcohol varies depending on state imperative. In Ok. if over 3.2% can only be sold within liqour stores. Ca. used to require beer over 4% by weight be labeled Malt Liqour.
Damn!! And I thought I know alot about alcohol!
There are strong lagers. Look for dopplebocks (like Celebrator), if that's what you want.
More Questions & Answers...