Today I was asked for a pint of lager, not that Lindeboom pilsner, but it had to be lager. I gave the gentleman a taster of my fizzed up ale. It's actually a light mild, at least that's what the local CAMRA tasting panel said, so that's what it must be. It's called Saazy Lamm and is 4.3% ABV. I think it's bland and actually tastes better chilled and fizzed than it does cask conditioned. It is made with lager malt and Saaz hops but then fermented with Nottingham ale yeast. It was cleared in a cask and then decanted into a keg.
The customer decided that it was just the type of lager he wanted and proceeded to order a whole pint. I also gave him a taster of the Lindeboom just for good measure. No, that was no good at all apparently. He only likes lager, not pilsner.
So, there you go.
5 comments:
Flying out then!
An interesting throwback to the top-fermented "bastard lagers" that used to be produced by some of the family brewers. Hydes dropped Amboss many years ago, but I think Robinsons still produce a small quantity of Einhorn.
What then is the difference between your brew and a Blonde Ale?
Nothing is flying out yet, it's too early in the season. Keg never flies out. We sell 85% cask as a total of our draft products.
Curmudgeon, I've been told the likes of Carling is fermented with yeast much more like ale yeast that bottom fermenting yeast. Can't maximise profits if it's in tanks for 6 weeks. This was the whole point of my experiment - to prove that punters can't tell the difference between cooking lager and fizzed up light ale.
Velky Al, Blonde Ale would normally have more hops. Other than that not a lot.
Possibly proves what a lot of us suspect!
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