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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.
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 act's supporters hoped that, by increasing competition in the brewing and sale of beer, and thus the lowering its price, the population might be weaned off more alcoholic drinks such as gin. [8] But it proved to be controversial, as it removed the lucrative monopoly many local magistrates had to regulate local trade in alcohol, and as it ...
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Burtonisation is the act of adding sulphate, often in the form of gypsum, to the water used for the brewing of beer, to bring out the flavour of the hops. The name comes from the town of Burton upon Trent which had several very successful breweries due to the chemical composition of the local water. [14]
Brown ale is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe a lightly hopped ale brewed from 100% brown malt. [1] Brown ale is a kind of Ale.
In comparison to a Bavarian pale lager, the traditional Märzen style is characterised by a fuller body, and a sweeter and often less hoppy flavour. [7] It typically contains 5.1–6.0% alcohol by volume. [1] The Austrian style is light in colour, body and flavour balance, and is the most popular beer style among the beers in Austria. [11]
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