Question for the brewing pros or anyone interested: if kept chilled and away from light, can packaged beer, pasteurized or not, "lager", i.e., improve during a prolonged cold storage? I find that if you place a Czechvar or Urquell, say, in the fridge when very fresh (say 6 weeks after packaging) and keep it cold 6 months, it often seems better. Ditto Creemore where it seems to reduce the sulfide-like notes.
True, these beers have already undergone cold storage, but generally not as long as a lagering in the past (6-9 months in 1800's). So if you "add" 6-7 months, does it become better?
True, the absence of live yeast would mean no slow fermentation can continue, yet it seems to me the beers often get better.
Any thoughts, Rob Creighton, Ken, Peter or others?
Gary
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Can Filtered Beer "Lager"?
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G.M. Gillman
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Can Filtered Beer "Lager"?
Gary Gillman