Fermentation makes it

I wonder what you always like this country so coldly fermented Pilsner / storage variations so; a good bitter and generally most Ales (eg Sam Adam's) and even stouts are far more palatable (thanks often less carbon dioxide). Probably it's up to "what the farmer knows net, or net which he grew up is ..." etc. I hereby oute me as a preferred "fresh beer drinkers" (but no English, Monty Python-Kenner, ^ -))

As one of the Vorbewerter so beautiful put it: "... German" Edelpils Brauer "but for NEN dung with their" "mess together is a whole different league, you can taste it and it shows in your wallet!." Noble hops

I can only agree. * Cheers *