European lagers

European lagers include a number of substyles. Included in this chapter are Pilsners, the continental pale lager styles such as Dortmunder and Helles, the amber styles such as Vienna, Maerzen, and Oktoberfest, and Bocks and other darker lagers. 

Fig. 23.11 Discriminant analysis of sensory data on thirty three lager beers, (a) Result (b) Interpretation of result. Code A = North American beers, B = British beers, C = Continental European beers. (After Brown and Clapperton [54].)...

Principal component analysis is another statistical technique that has been applied to the results of profile analysis [55]. Ales and lagers were examined and two-dimensional plots of the results using the first two principal components as axes showed resolution of the ales from the lagers and the close proximity of the majority of duplicate samples. Profile analysis has also been used to differentiate various brands of whisky [56]. Throughout the work on profile analysis hedonic expressions have been strictly excluded but other workers [57] have used principal component analysis to classify Continental European beers correctly as good, average or poor on the basis of nine physicochemical parameters colloidal stability (7 days at 40°C/1 day at 0°C), cold sensitivity (24 hours at 0°C), brightness at 12°C, six months test, the content of p-phenylethanol, ethyl caprylate, isoamyl acetate, and isobutanol and foam stability. 

Malts from two-rowed barley used in the manufacture of some European golden brown lagers. The malt is clear, although with higher color values and lower enzyme activity compared to ale malts. The kilning program starts with a low temperature, and when the malt is dried, the temperature is raised for curing to 90°C. 

There are many classes of beers that differ in physicochanical properties, color, flavor, aroma, and appearance. Table 14.3 summarizes the main distinctive characteristics of the chief beer types produced worldwide. The most popular are lager, ale, and stouts, also known as European beers. These are generally produced from the following basic ingredients malt, adjuncts, hops, yeast, and water. 

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