L’8 giugno del 1982 Enzo Biagi chiedeva a Primo Levi: “Come nascono i lager?”
La sua risposta deve restare scolpita nella nostra memoria: “Facendo finta di nulla”.

Czech beer exports skyrocket while locals opt for sobriety https://www.byteseu.com/1034200/ #2025DrinksTrends #BeerTrends #brewing #CzechBeer #CzechBreweries #CzechRepublic #Czechia #DrinksTrends #GlobalBeerExports #ImportedBeer #Lager #NoAndLow #NoAndLowBeer #NonAlcoholicBeer #WorldBeer

https://www.europesays.com/2002728/ 18 Northern Ireland pubs nominated for the National Pub and Bar Awards – The Irish News #%Increase #alcohol #ale #ales #Bär #beer #brew #brewery #Budget #Cash #cut #damage #decrease #diet #Drink #drinking #duty #Economy #Entertainment #excess #excise #fall #glass #health #hops #hospitality #Import #industry #ingredients #ireland #Lager #leisure #Liver #loss #pay #payment #Payments #pint #Profit #pub #pump #pumps #recipe #rise #Service #staff #Tax #vat #wage #wages #yeast

This is still consistently the #1 choice of beers from my friends who’ve tried any given 5-6 beers I happen to have on tap.

Vienna Lager from the 1870 recipe courtesy of @akrennmair

ALBANIA: DEPORTATI 40 MIGRANTI, TRA POLSI AMMANETTATI E POLIZIA IN ASSETTO ANTISOMMOSSA https://www.radiondadurto.org/2025/04/12/albania-deportati-40-migranti-tra-polsi-ammanettati-e-polizia-in-assetto-antisommossa/ #Internazionale #INTERNAZIONALI #FrancescoFerri #Immigrazione #deportazioni #TAVOLOASILO #migrazione #migrazioni #ActionAid #migranti #Carcere #Diritti #Albania #Gjader #lager #cpr #ong

MIGRANTI: IL GOVERNO MELONI CAMBIA PER DECRETO L’USO DEL LAGER DI GJADER IN ALBANIA. SARÀ UN VERO E PROPRIO CPR “OFFSHORE” https://www.radiondadurto.org/2025/04/08/migranti-il-governo-meloni-cambia-per-decreto-luso-del-lager-di-gjader-in-albania-sara-un-vero-e-proprio-cpr-offshore/ #RICHIEDENTIASILO #FrancescoFerri #Immigrazione #espulsione #migrazioni #NAZIONALI #ActionAid #Politica #migranti #Carcere #Diritti #Albania #Gjader #lager #cpr

The Mandarina Bavaria Amber Lager is now on tap

Bitte an Interessenten im Raum Bayern weiterleiten
Spende: 40x Mülleimer
Details:

- Menge: 40
- 40-60 Kunststoffmülleimer mit Netzstruktur
(ursprünglich zum Sammeln von Masken und Taschentüchern)
Mindestabnahme 5 Stück pro Abholung.
Abholung (nur mit vorheriger Anmeldung!) am 14.03. + 17.03. + 18.03 oder ab 14.04.2025- 02.05.2025. #Bayern #Lager #Möbelspende #Mülleimer #München #Sachspende

https://weitergeben.org/moebelspenden/muelleimer-spende-in-muenchen/

We're testing the Schwarzbier tonight and I think the hard work and extensive lagering paid off. Smells of dried fruit and roasted coffee, tastes of a nice little balance of malty sweetness and roastyness and is super pintable due to the 4.2% ABV. and the combination of open fermentation and three weeks of lagering.

I'm super glad that my first attempt at lager brewing went that well. Cheers!

https://www.facebook.com/share/p/19yfZKTnXF/ #noCPR I Centri di Permanenza per il Rimpatrio rispondono al sistema amministrativo, non a quello giudiziario: non c'è reato, non c'è tutela dei diritti, non c'è assistenza medica. Sono a tutti gli effetti dei #lager Ho conosciuto questa realtà tramite una 'lezione di politica' del partito #Possibile e ne sono rimasta sconvolta.

"Weißt Du, in welches #Lager sie uns bringen?"

"Nee, ich interessiere mich nicht so für #Politik."

I bottled the Schwarzbier today. I was surprised that I got a little more beer than usual. Apparently, I lose less to evaporation at the lower Lager temperatures which makes sense from a physics perspective but surprised me nonetheless.

Anyway, I love the new pink crown caps!

Looks like an exquisit Cognac but that's my Schwarzbier after three weeks of lagering. It's crystal clear, smells nicely of caramel and roast and tastes schwarzbroty-earthy with hints of roast and a nice, unobtrusive bitterness. Quite a lot of flavor for a beer in the lower 4% ABV range. This gets bottled tomorrow.

Today I started the lagering phase for my Schwarzbier. This means that for the next 3-5 weeks I will store the beer at a temperature as close to the freezing point as the Ferminator will get me. And because keeping the beer on the yeast cake for that long would definitely cause meaty autolysis off-flavors, the first step towards that is getting the beer from one fermenter to another without causing too much contact with oxygen…

Half-Time for the diacetyl rest and I have reached a gravity of 2.3ish °P which gives me a 4.3% ABV. beer at this point. The smell is still a bit sulphury. But the flavor is absolutely loaded with a rich maltyness and hints of sourdough bread crust and chocolate complemented by an assertive hop punch. Still very young, it definitely needs lagering but very promising at this point

I'll just wait a little longer to make that sulphury aroma go away.

The Kräusen on my Schwarzbier die down slowly so I put the airlock back on the fermenter for the next phase of fermentation.

The dreaded "My beer smells of rotten eggs" phase.

Literature says that this is perfectly normal for lagers but boy does that take some getting used to...

(I guess I can start the diacetyl rest soon)

Looks like my fermentation anxiety was unnecessary. The yeast is bubbling along happily, I have some Kräusen and the fermentation smell is right too (dried fruit, interestingly enough). I scooped off some of the goop and emptied the airlock to go for an open fermentation until the Kräusen die down.

I'm super happy with this. Doesn't it look gorgeous?