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Therefore, the grain mixture was adjusted by adding up to 30% corn to the barley malt mash. However, the beer was brewed to full-fledged European strength and to the practices of a lager style. The result was a full-bodied and slightly sweet beverage that can be immediately distinguished from its less flavorful descendent. The style was commercially destroyed by Prohibition, and when beer production resumed in the USA, it was a lighter, thirst-quenching style with up to 50% corn or rice content that came to dominate the market.
Currently, there are no large-scale commercial representatives of this style, although several homebrewers and brewing scholars have formulated recipes for small-scale revival.
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