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[QUOTE="Pyle, post: 1650598, member: 137"]
My understanding is that the american adjunct lager was the result of a couple of things. The fact that light flavor Pilsners were very popular with the immigrants coming from Europe and the fact that 2-row malts were not readily available in this country at that time. 6-row malt was used but was too heavy to create the light Pilsners that people enjoyed, so those brewers in American decided to 'cut' the beer with adjuncts to lighten both the color and body of a traditional lager essentially trying to mimic a pilsner. I've never heard of Germans bringing an adjunct recipe with them but if it is true would love to know more. American adjuncts were the result of the type of malt available, and what they found would work to cut the heaviness of using such malts. As for the Spaten/Franzikaner statement, those aren't American adjunct lagers. I didn't say InBev was an evil beer corporation, just that calling american adjuncts 'excellent' is like calling ramen noodles excellent. I mean the whole purpose of adjuncts is to make the beer cheaper to produce, and to cut the body/flavor profile. I'm just not sure why people think that's a good thing.
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