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Oxygen

Posted by FredW on 2016-03-26 10:54:10

Barry,

It is not the mashing process that effects things. Since "Lagers" undergo a lengthy (sometimes months) secondary fermentation, there are little fermentable sugars left and most the yeast has settled out.

However, these beers can be (and are) bottled conditioned -- as most Hefeweizens are. Just add a little fresh wort and yeast when bottling.

But you arrived at the correct answer -- yes, German bottled beers for the most part are designed to be consumed relatively quickly.

With Belgian beers the bottle conditioning is a big part but also the higher alcohol helps these beers last a long time.

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