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Among the common styles of amber lager are Märzen, traditionally brewed in Munich for the celebration of Oktoberfest, Bock, a higher alcohol-content amber lager originating in Einbeck in central Germany, and the widely distributed Vienna lager. The Vienna lager style was developed by Anton Dreher in the late 1830s. While on a trip to England ...
Bière de Garde is a hybrid beer whose name translates from French to English as “Beer for Keeping”. The ale is low to moderate in esters and contains a similar malt sweetness to most other ales. The ale's ABV ranges from 4.4% to 8% and has a range of appearances, with its primary descriptions being “Light Amber, Chestnut Brown, or Red.”
Märzen is a medium-bodied, malty lager that comes in pale, amber, and dark varieties. 13–14° Plato, 5.2–6% ABV. This type of beer is traditionally served at the Munich Oktoberfest. Pilsener is a pale lager with a light body and a more prominent hop character, is the most popular style, holding around two-thirds of the market. It has an ...
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Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.
A modern pale lager termed a pilsner may have a very light, clear colour from pale to golden yellow, with varying levels of hop aroma and flavour. The alcohol strength of beers termed pilsner vary but are typically around 4.5%–5% (by volume). There are categories such as "European-Style Pilsner" at beer competitions such as the World Beer Cup ...
The fermented beer will have some residual sugar which will raise the SG, the alcohol content will lower the SG. The difference between the SG of the wort before fermentation and the SG of the beer after fermentation gives an indication of how much sugar was converted to alcohol and CO 2 by the yeast. A basic formula [4] to calculate beer ...
Malt liquor is a strong lager or ale in which sugar, corn or other adjuncts are added to the malted barley to boost the total amount of fermentable sugars in the wort. This increases the final alcohol concentration without creating a heavier or sweeter taste. Also, it is not heavily hopped, so it is not very bitter.