"Laagered" Example Sentences
1. The brewery laagered the beer for several weeks to give it a smooth flavor.
2. The beer was laagered in oak barrels to add hints of vanilla and caramel.
3. The winery also laagered their wine, which gave it a rich, complex flavor.
4. The distillery laagered their whiskey in a dark, cool cellar to enhance the aging process.
5. The cider was laagered in stainless-steel tanks to keep it fresh and crisp.
6. The mead was laagered in glass bottles to prevent oxidation and maintain its sweetness.
7. The brewery used traditional German methods to laager their lager beer.
8. The craft brewery laagered their IPA beer for a unique hoppy flavor.
9. The winemaker laagered their red wine in French oak barrels for added complexity.
10. The distiller laagered his gin with botanicals for a distinct flavor profile.
11. The cider maker laagered his hard cider with fresh fruits for a natural sweetness.
12. The mead maker laagered his honey wine with spices for a distinct taste.
13. The brewery laagered their stout beer with coffee beans for a bold flavor.
14. The winery laagered their white wine in stainless-steel tanks to preserve its freshness.
15. The distillery laagered their rum in oak barrels to add smokiness and depth.
16. The cider maker laagered his apple cider in oak barrels for added complexity.
17. The mead maker laagered his honey wine in earthenware pots for a more rustic taste.
18. The brewery laagered their pilsner beer with sweet malt for a smooth finish.
19. The winemaker laagered their rosé wine in stainless-steel vats for a light, refreshing taste.
20. The distillery laagered their vodka with herbs for a unique flavor.
21. The cider maker laagered his pear cider with ginger for a spicy kick.
22. The mead maker laagered his honey wine with citrus fruits for a tangy flavor.
23. The brewery laagered their wheat beer with coriander and orange peel for a citrusy taste.
24. The winemaker laagered their sparkling wine with yeast for a bubbly effervescence.
25. The distillery laagered their bourbon in charred oak barrels for a smoky flavor.
26. The cider maker laagered his cherry cider with cinnamon for a warm, cozy taste.
27. The mead maker laagered his honey wine with nuts for a nutty aroma.
28. The brewery laagered their amber ale with caramel malt for a sweet, toasty flavor.
29. The winemaker laagered their dessert wine in oak casks for a rich, sweet taste.
30. The distillery laagered their brandy in oak barrels with vanilla beans for a creamy finish.
Common Phases
1. The beer was perfectly
laagered for several months before being bottled;
2. The wine was
laagered in oak barrels for a year before being bottled;
3. The whiskey was
laagered in a cool, dark cellar for at least three years;
4. The cheese was
laagered for six months in a temperature-controlled room;
5. The sauerkraut was
laagered for six weeks before being packaged;
6. The cured meats were
laagered for several months in a dry, cool environment;
7. The pickles were
laagered in brine for two months before being sold;
8. The bread was
laagered for 24 hours to develop its flavor and texture.