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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.
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.
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.
This means that the beer has smaller bubbles and a more creamy and stable head. [6] These less soluble inert gases give the beer a different and flatter texture. In beer terms, the mouthfeel is smooth, not bubbly like beers with normal carbonation. Nitro beer (for nitrogen beer) could taste less acidic than normal beer. [7]
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 ...
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 ...
The beer has 47 Bitterness Units. [23] Guinness have used a slightly different variant of their yeast to brew FES since 1960. [1] It provides extremely poor flocculation and produces relatively high levels of diacetyl in the finished beer. [1] Many breweries consider diacetyl an off-flavour, but Guinness consider it a "signature flavour" of FES ...