Lager Beer
What are the ingredients of beer and lager which preserve it?
If I drink too much beer or lager, which I believe have added-ins-or ons to preserve, it gives me a hangover which I didn`t want or paid for. What are the ingredients in the beer and lager that causes this?
I have made my own in the past and there`s absolutely no hangover next morning.
Mike L
Yes, I know I make my own, but it has to be drunk within a certain time gap.
Canned beer has to contain preservatives, and that`s what I want to know.
Try again
JOE H
There`s two things I know about beer and lager.
1. Too much alcohol will give you a hangover and…
2. Canned beers have a chemical ingredient to stop it going bad.
The question is: what is the name of the ingredient.
`Scuse me, but I thought it was a very simple question, but it must be the answer which is hard.
Alcohol and hops are both preservatives.Homemade beer still has all the B vitamins in it which helps stop you from getting a hangover.Lower grade beers use formaldehide to break down the grain and increase production quantities.This is supposedly removed during filtering process but still can’t be good for you.Some premium beers have rice or corn added,these can also cause hangovers.A B-complex multivitamin and vitamin E before drinking will help with keep that hangover away.
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California Common: California’s Answer to Lager Beer
California Common is a style of beer brewed during California’s Gold Rush.
This beer has a deep and long passed that were still not sure of.
Points that we do know:
1. It came at a time when cold refrigeration wasn’t possible for Lagering the beer.
2. It was brewed using all American ingredients.
3. It was made using one particular American hop.(Most likely Cluster)
4. Original Gravity’s were between 1.044-1.050.(Just a guideline, Could be more or less)
5. Use all American grains, Go for an American Pale Malt or 2-row.
6. Mashing should be carried out between 152 and 156F.
We also know that fermentation was carried out between 60-62F.
It was a beer well suited to Northern California’s climate.
The hop levels that were used were between 28-40 IBU’s.
The reason believed for the name “Steam Beer”, Because it was krausened for carbonation will the beer was still fermenting.
So this beer was made for quick turn over.
The beer was then ran into shallow vats called clarifier’s.
These clarifier’s were 12 inch’s deep, They were long,wide and shallow.
1. To prevent a high rise in temps.
2. To make the beer clear faster.
At this point the beer would ferment between 60-70F.
Fermentation was usually complete between two to four days.
From the clarifier the beer was racked directly to kegs.
At this stage krausen was added. (Clean fresh sweet wort.)
A 15-gallon barrel would get up to 6 gallons of krausen then filled with fully fermented beer.
Fining’s also were added to aid in clarity of the fresh beer.
The kegs were sealed with Iron Bungs and aged two or three days before shipment to the Tavern.
The beers had to sit for at least two days before being tapped.
This would allow the yeast and fining’s to settle.
High levels of C02 were reported in writings from the turn of the century.
Values from history tell us between 40 to 70 psi reported.
So when the kegs were tapped it would look like “Steam” coming out of the beer.
This is why it’s believed that California Common is called “Steam Beer”.
Now a days when this style is made, Anchor Steam comes to mind.
Of course it is made from the use of Northern Brewer hops.
I say try some of the other variety’s of hops.
I just would stay away from the American three C’s.(These would tend to be to citrus for this style.)
Again be creative and make this delicious satisfying Lager-Ale for yourself.
You know what you like so stay in style, Make it your own.
You’ll be glad that you did.
http://www.thebrewmeister.info
