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this chart is a simplification of a complex argument, but making a chart is exactly about giving a clear and simple overview, if you want more details just read the relative article on wikipedia! I believe a chart is better (even if less precise) than a list or a table because points out clearly the logical links between the different kinds.
The strength of beer is measured by its alcohol content by volume expressed as a percentage, that is to say, the number of millilitres of absolute alcohol (ethanol) in 100 mL of beer. The most accurate method of determining the strength of a beer would be to take a quantity of beer and distill off a spirit that contains all of the alcohol that ...
Brewers generally refer to this apparent attenuation when using the word without qualification, [5] although the measurement of real attenuation — the actual percentage of sugar consumed by the yeast — is an important indicator of yeast health and for producing certain styles of beer. A beer which does not attenuate to the expected level in ...
The categories are varied and include processes or ingredients not usually regarded as defining beer styles in themselves, such as cask ale or gluten-free beer. [ 2 ] [ 3 ] [ 4 ] Beer terms such as ale or lager cover a wide variety of beer styles, and are better thought of as broad categories of beer styles.
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.
Foam stability is an important concern for the first perception of the beer by the consumer and is therefore the object of the greatest care by the brewers and the barmen in charge to serve draft beer, or to properly pour beer into a glass from the bottle (with a good head retention and without overfoaming, or gushing when opening the bottle).
Gueuze is typically highly carbonated, with carbonation levels ranging from 3.5 to 4.5 volumes of carbon dioxide. [2] Because of its carbonation, gueuze is sometimes called " Brussels Champagne ". In modern times, some brewers have added sweeteners such as aspartame to their gueuzes to sweeten them, trying to make the beer more appealing to a ...
Insert the type of yeast used in the beer style, wikilinked if possible. alcohol Insert the typical range of the alcohol by volume for the beer style, i.e. 4.5 - 6.0% color Insert the typical range of the color of the beer style, i.e. 3 - 6 bitterness Insert the typical range of the bitterness of the beer style, in IBU, i.e. 25 - 40 originalgravity