tag:blogger.com,1999:blog-6722137562852954269.post6035894694093119793..comments2024-03-28T12:16:58.318+00:00Comments on Paul's Beer & Travel Blog: British Lager - Part OnePaul Baileyhttp://www.blogger.com/profile/09678639237696546268noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6722137562852954269.post-65482064128218075592021-06-19T10:44:58.371+01:002021-06-19T10:44:58.371+01:00I would like to thank Ultimate Life Clinic for rev...I would like to thank Ultimate Life Clinic for reversing my father's Amyotrophic Lateral Sclerosis (ALS). My father’s ALS condition was fast deteriorating before he started on the ALS Herbal medicine treatment from Ultimate Life Clinic. He was on the treatment for just 6 months and we never thought my father will recover so soon. He has gained some weight in the past months and he is able to walk with no support. You can reach them through there website www.ultimatelifeclinic.comOscarhttps://www.blogger.com/profile/10682872542428083766noreply@blogger.comtag:blogger.com,1999:blog-6722137562852954269.post-9136739501392888882010-11-13T09:54:12.439+00:002010-11-13T09:54:12.439+00:00No, it was brewed under licence by Sam Smith's...No, it was brewed under licence by Sam Smith's. Eventually as an economy measure they decided to stop paying royalties to Ayingerbrau and rechristened it "Samuel Smith's Alpine Lager", although using the same font depicting a cheery Bavarian bloke. It's 4.5% ABV, so about the strongest "ordinary" lager around.<br /><br />Cookie has been known to venture into Sam Smith's pubs so I wonder if he's tried it.Curmudgeonhttps://www.blogger.com/profile/02558747878308766840noreply@blogger.comtag:blogger.com,1999:blog-6722137562852954269.post-51041346872523119132010-11-13T00:07:53.850+00:002010-11-13T00:07:53.850+00:00im sure ayinger was imported from germany not brew...im sure ayinger was imported from germany not brewed here.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6722137562852954269.post-72438484232993163162010-11-12T21:08:06.077+00:002010-11-12T21:08:06.077+00:00I'm working on part 2 at the moment, Cookie. A...I'm working on part 2 at the moment, Cookie. As for the term "chemical fizz", well that's a bit harsh. I prefer Curmudgeon's description "bastard lagers"!Paul Baileyhttps://www.blogger.com/profile/09678639237696546268noreply@blogger.comtag:blogger.com,1999:blog-6722137562852954269.post-10472277668904035652010-11-12T16:55:57.073+00:002010-11-12T16:55:57.073+00:00I cannot wait for part 2 !
As a CAMRA member, tho...I cannot wait for part 2 !<br /><br />As a CAMRA member, though, you need to use the term "chemical fizz" a bit more.Cooking Lagerhttps://www.blogger.com/profile/02830924433230427226noreply@blogger.comtag:blogger.com,1999:blog-6722137562852954269.post-22768825044198016872010-11-09T21:25:08.600+00:002010-11-09T21:25:08.600+00:00I remember Amboss, Curmudgeon, although I don'...I remember Amboss, Curmudgeon, although I don't think I ever tried it. Sam Smith's Ayingerbraeu was pretty good, from what I remember; have tried the real thing whilst out in Germany!Paul Baileyhttps://www.blogger.com/profile/09678639237696546268noreply@blogger.comtag:blogger.com,1999:blog-6722137562852954269.post-63026997759502072332010-11-09T21:10:52.722+00:002010-11-09T21:10:52.722+00:00The top-fermented "lagers" were referred...The top-fermented "lagers" were referred to as "bastard lagers". Another was Hyde's Amboss (Amboss being the German for Anvil, Hydes' logo).<br /><br />Grunhalle, I believe, was always bottom-fermented with some approximation to a proper lager brewing process. I used to like it when I was 17 :-)Curmudgeonhttps://www.blogger.com/profile/02558747878308766840noreply@blogger.com