Two more ales
 

By coincidence on two successive days I recently encountered two ales that tasted a lot like an assertive lager. Googling Sam Adams East-West Kolsch confirmed exactly that impression:

http://www.google.com/#hl=en&tbo=d&s...w=1388&bih=688

In fact there's some q as to whether it ought not be called a lager

Incidentally does anyone know how to easily fetch the diacritical

The other, by coincidence also Sam Adams, their Summer Ale, delicious

For blind-tasting purposes what's the subtle difference that might distinguish them as ales

Dale,
The differences between ales and lagers are not as concrete as marketers would have us believe. Generally beers are considered ales if the yeast used ferments best at warmer temps and ferments at the top of the wort. Lagers use yeast that ferment at cooler temps and at the bottom of the tank. But there are many yeasts that are top fermenting but best at cool temps-kolsch is one of those. I ferment my Kolsch at around 57-60F as opposed to ales at 60-62 and lagers at 50-54. But then you have steam beers that use lager(bottom fermenting) yeast but fermented at 65F.
Also remember that the word lager is German for "to store" and is used because lagers were stored in caves for several months at low temperatures prior to being consumed. But many ales also benefit from a month or 2 of cold storage(lagering).
Sorry I can't give you any clear cut answers but beer(real beer) is just not so simple.

Dale,
The differences between ales and lagers are not as concrete as marketers would have us believe.

So is becoming apparent


………..But there are many yeasts that are top fermenting but best at cool temps-kolsch is one of those.

Aha!


I ferment my Kolsch at around 57-60F as opposed to ales at 60-62 and lagers at 50-54.


I'm impressed by the depth of your hobby. You might like to chat with my No. 2 Son who sometimes engages in that sort of thing (who incidentally predicts the eventual dominion of the pop top) and whose palate is most canny

But then you have steam beers that use lager(bottom fermenting) yeast but fermented at 65F.

Yes, it's one of our Anchors

Forgive any puns

Also remember that the word lager is German for "to store" and is used because lagers were stored in caves

Today they're largely lagered in stores. At one liquor outlet I purchased a lager of acquaintance but unfamiliar label that a little research revealed had been bottled four years earlier

They get skunky


Sorry I can't give you any clear cut answers…..

To the contrary Corky we value your contributions to the Bulletins of our Greater Southwest Beer-Tasting Society

Here's some pictures of my brewing stuff. It's a few years old but it's roughly the same all the time.
http://s362.beta.photobucket.com/use...20beer%20stuff

Diggin your kegerator corky. That's one slick setup stuffed with bottles aplenty.

Some people say I'm obsessed with beer but that's BS. I just have variety anxiety issues.:D

Thank you Corky for that link, I'll fwd to No. 2 Son, he'll be delighted

"I just have variety anxiety issues."

Me too Corky. So to avoid decisions I let my BH pick 'em out and bring 'em home