Whereas the best lagers have a month, two months or even longer to mature, some big industrial incarnations, we understand, are lucky to get three days.
Given that the purpose of lagering is to allow chemical compounds to dissipate or be consumed by the secondary action of yeast, how is it actually possible to accelerate this process? More chemicals? Sorcery?
Peraps all the important stuff happen in the first three days and the rest is just superstition and marketing, but we can’t help but wonder if is this one of the reasons why, say, Stella Artois tastes so nasty.
Would it improve if given 90 days to ripen?