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Patricia

Jun 222013

Alcohol by Volume (ABV): 5%
Brewed By Fabricas Nacionales De Cerveza
Entre Ríos 1060
Montevideo
Montevideo Department
Uruguay
South America
+598 22001681
http://www.fnc.com.uy/

The human brain only operates as fast as the slowest brain cells. Excessive intake of alcohol, as we know, kills brain cells. But naturally, it attacks the slowest and weakest brain cells first. So, regular consumption of beer eliminates the weaker brain Patricia make you smarter? Submit your review of Patricia below.

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Appearance
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Mouthfeel
Stylistic Accuracy
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American-Style Lager Traits

Click the below buttons for a more detailed description of American-Style Lager traits

Beer Style Description

Light in body and very light to straw in color, American lagers are very clean and crisp and aggressively carbonated. Flavor components should b e subtle and complex, with no one ingredient dominating the others. Malt sweetness is light to mild. Corn, rice, or other grain or sugar adjuncts are often used. Hop bitterness, flavor and aroma are negligible to very light. Light fruity esters are acceptable. Chill haze and diacetyl should be absent. An international style including the standard mass-market lager from most countries.

Alcohol By Volume Range

4.2-5.3

IBU's Range

8-15

Aroma

Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.

Appearance

Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.

Flavor

Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness.

Mouthfeel

Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue.