I am curious about the updated Boston Lager too. If they claim the flavor is the same but it’s easier to drink would imply it has less dextrins and/or proteins while basically the same malts but a slightly different variation of said malts.
I forgot to add that it’s also possible to make the beer more drinkable by lowering the mash temperature, that reduces the dextrins too. They might be using the same grain bill but with a lower mash temperature.
I am curious about the updated Boston Lager too. If they claim the flavor is the same but it’s easier to drink would imply it has less dextrins and/or proteins while basically the same malts but a slightly different variation of said malts.
I like your brewer insight, Chief.
I forgot to add that it’s also possible to make the beer more drinkable by lowering the mash temperature, that reduces the dextrins too. They might be using the same grain bill but with a lower mash temperature.