British Food Journal Volume 36 Issue 5 1934
Article publication date: 1 May 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 non‐intoxicant. 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.
(1934), "British Food Journal Volume 36 Issue 5 1934", British Food Journal, Vol. 36 No. 5, pp. 41-50. https://doi.org/10.1108/eb011270
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