New appreciation for Lagers & Pils

Formulating an opinion about bottom-fermented beers based on something that sounds more like a Dairy Queen promotion is silly. Have you tried any others?

 

Not really. I usually stick to IPA and stouts lately. I do have a bottle of CCB Souther Slice I need to drink. I'll let you know how that goes.

 

Yes, I've had the Massacre and thought it was better last year. I've only had one bottle this year and should revisit it. They have plenty of other interesting lagers on throughout the year, definitely worth a stop.

 

Thanks for this reasonable post; I have been trying to come with a response in this thread and you did it better than I could have.

 

Traditionally, aren't chocolate-covered raspberry lager beers typically served with whipped cream? That could be why it seemed "thin".

 

Agreed. It explained everything I wanted to say with my earlier post about recommending IPAs.

It's kind of funny though, because there's so many beers brewed with top-fermenting yeasts, you never see anyone commenting on the opposite.

For example, "I LOVED Heady Topper, and never thought I'd enjoy an ale. Can anyone else recommend any other ales/pale ales that I could try?"

It's just amusing to me how "lagers" are lumped into this general category and "ales" aren't due to the popularity of the latter.

 

Their Mass Rising sounds pretty similar:
Kiwi Rising
OG 19.5 / IBUs 105 / ABV. 8.5%
Mass Rising
OG 17.5 Plato / IBUs 100 / ABV 8%

A bit weaker I guess, but still within a similar range. I would suggest going by these specs (along with dry-hopping using American hops) when looking for a similar lager beer.

 

I don't know. Are they? Is Cigar City holding out on me?

 

Unless, of course, you really want to attempt an understanding of all beer styles and what they should taste like -- not how the interwebs tell you beer ought to taste.

(in reply to the thread, not Bodie direct) It's been discussed before that palates evolve over time and understanding different flavors and characteristics. I started with import light lagers way back when, moved up to different import ales then micro-brewed ales, porters, strong stouts, barley-wines -- the whole gamut. Sampling these different styles and learning about the different nuances of beer brought me back around to the light lagers and I was able to enjoy what I'd missed when I was first drinking them.

It's a process of learning -- if you want it to be. If you just want in-your-face beer, you can stay that route and cheat yourself out of half the selection.