For the past year I have been pressure fermenting. Using this method, one can use lager yeast at room temperature and get a very good, clean lager in less than two weeks rather than two or more months. My questions is, should these beers still be called “lagers” since technically they haven’t been “lagered”? Does anyone know if there is an official position on this at the AHA or BJCP? I haven’t been able to find any discussion on this.