Commercial bottled lager is filtered to remove all particles, (sometimes) pasteurised to extend the shelf life and then force carbonated for packaging.Thanks for the reply, I’ll investigate solutions. How do commercial brewers over come this problem?
Except the ones that specify bottle conditioned of course, but there's not a lot of those and those that do are usually ales.Commercial bottled lager is filtered to remove all particles, (sometimes) pasteurised to extend the shelf life and then force carbonated for packaging.
The ones you're thinking about are filtered. When the Germans do an unfiltered beer they call it Kellerbier. I've been meaning to buy a case of Hacker Pschorr 1417 Kellerbier for a while not only because it's very nice but it'll give me a free source of lager yeast for my next German pilsner brew.I know German beers are brewed to a strict rules. I wonder if they are also processed to enable them to be served chilled?
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