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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.
A glass of lager from Bitburger, a German brewery. Lager (/ ˈ l ɑː ɡ ər /; German: ⓘ) is a style of beer brewed and conditioned at low temperature. [1] Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. [2]
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.
The 12% ABV Bière du Démon (Beer of the Demon) by Les Brasseurs de Gayant is advertised as the strongest blonde beer in the world. La Bière Amoureuse (4.9% ABV, Fischer) contains supposedly aphrodisiac herbs. [13] Pietra beer is a 6% ABV amber beer, brewed from a mix of malt and chestnut flour.
Fred Eckhardt in A Treatise on Lager Beers, published in 1969, set out the view that Dortmunder is a distinctive enough pale lager to be classed as a separate beer style. [3] Michael Jackson and Roger Protz continued the trend, although with a certain faint heart, uneasy at pinning down exactly the distinctive nature of the beer. [4] [5] [6]
Lambic (English: / ˈ l æ m b ɪ k / LAM-bik, French: ⓘ; Dutch: lambiek ⓘ) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels since the 13th century. [1] Types of lambic beer include gueuze, kriek lambic, and framboise. [2]
[2] [3] Munich-style helles is a yellow beer brewed using cool fermentation with a lager yeast such as Saccharomyces pastorianus, bitter hops such as Hallertau hops, and an original specific gravity (prior to fermentation) between 1.044 and 1.053 (11 to 13 degrees plato), and between 4.5 and 6% alcohol by volume. Helles has a less pronounced ...
the style of the lay-out is very basic because I think there will be some discussions in the future, so it can be changed easily. In the future I want to try to make it look more "fancy" lambics are considered other than ales and lagers , because in general lambics can be both top or bottom fermenting.