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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 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
Until the 19th century, the German word Lagerbier referred to all types of bottom-fermented, cool-conditioned beer in normal strengths. In Germany today, it mainly refers to beers from southern Germany, [4] either "Helles" (pale) or "Dunkles" (dark). Pilsner, a more heavily hopped pale lager, is most often known as "Pilsner", "Pilsener", or "Pils".
Kölsch is one of the most strictly defined beer styles in Germany: according to the Konvention, it is a pale, highly attenuated, hoppy, bright (i.e. filtered and not cloudy) top-fermenting beer, and must be brewed according to the Reinheitsgebot. [2] It has an original gravity between 11 and 14 degrees Plato (specific gravity of 1.044 to 1.056).
The first producer to use the name Altbier—to contrast its top-fermenting beer with the bottom-fermenting kinds—was the Schumacher brewery of Düsseldorf, that opened in 1838. [3] Mass-market brewers of Altbier include Diebels and the Radeberger Gruppe under the brands Schlösser Alt and Hansa Alt. These are complemented by small breweries ...
Hims analyzed the top-selling non-alcoholic beer brands and ranked 25 popular NA beers based on four types of ... NA beers that mimic IPA or stout beers ranked at the bottom of this list.
These lighter coloured, bottom fermented beers first started gaining real popularity in England in the later part of the 20th century. Carling , from both British and Canadian origin owned by the American/Canadian brewing giant Molson Coors Brewing Company , is the best-selling beer in Britain and is mainly brewed in Burton upon Trent .
Conversely, ale yeast is best used at temperatures from 55 to 75 °F (13 to 24 °C). Fermentation by ale yeasts produces a beer that has a more distinct flavor. Steam Beer uses bottom fermenting lager yeasts at ale temperatures, which results in a very distinctive flavor profile that includes both ale and lager characteristics. [5]
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