MBAA TQ https://doi.org/10.1094/TQ-60-1-0503-01 | 
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Jim Murray. Better Lines Co. Ltd., Galashiels, Scotland, UK
Abstract
This article seeks to describe and differentiate the various meanings and methods of lagering, from the classical long, cold maturation to the more modern warm maturation with cold clarification. In the past, brewers have attempted to equate the two processes but have failed to adequately define quantifiable methods for doing so. In fact, I believe that the results are not equitable and that more research is needed to define and measure the differences so a "classic" lager can rightfully be declared to be a premium brand. Contemporary "lager" beers, which have not undergone a long, cold storage on the yeast, are better described as being defect-free and are an economical alternative that is well-suited to today's society. However, a better understanding of the differences can enhance the overall market in the future if the necessary investment research is done.
