Originally Posted by sherer:
“it does seem that the UK is about the only place where a lager and a beer are different I don't think this is really understood properly in the rest of Europe”
It`s the difference between bottom and top fermentation innit, plus the practice of "lagering" (Storing for a period of time during the first fermentation process). Secondary fermentation when undertaken by a skilled cellarman makes the difference between a mediocre pint and a superb pint. Certain Burton ales (Marstons` Pedigree for instance) need a good 36 hours of secondary fermentation in the cellar before serving (with a tight sparkler on the end of the tap, you can smell the sulfur when the pint is drawn), but good old Burton Ale does best on a 48 hour secondary fermentation and does best without a sparkler for dispense. If you do force this beer then all of the flavour is lost. Burton Ale is a classic old English beer, best served still and gently drawn.