I was listening to a recent Beer Smith podcast where Dr Charlie Bamford was interviewed about beer haze and stability. It was an interesting listen but the thing that pricked my interest was the mention that when he was in charge of brewing the biggest selling lager in the UK (stella) he basically didn't lager it at all as he said it didn't make any difference to modern well produced beer.
After a diacytle rest it was cold crashed to -1ðC for 3 days and then packaged and shipped out.
If this is done for Stella I'm sure it will be done for the rest of the maco-brews. So, your pint of lager has likely never been lagered. He didn't say how long it spent in primary.
Whilst I'm no big fan of macro lager they aren't technically bad beers. Interest that you can maybe get away without months in the cold.
I wonder what would happen if you matched this with the quick lager fermentation schedule. Who's to say the big brewers aren't already doing that too!
After a diacytle rest it was cold crashed to -1ðC for 3 days and then packaged and shipped out.
If this is done for Stella I'm sure it will be done for the rest of the maco-brews. So, your pint of lager has likely never been lagered. He didn't say how long it spent in primary.
Whilst I'm no big fan of macro lager they aren't technically bad beers. Interest that you can maybe get away without months in the cold.
I wonder what would happen if you matched this with the quick lager fermentation schedule. Who's to say the big brewers aren't already doing that too!