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Draught beer, also spelt draft, is beer served from a cask or keg rather than from a bottle or can. [ 1 ] [ 2 ] Draught beer served from a pressurised keg is also known as keg beer . [ 3 ] [ 4 ] [ 5 ]
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]
Lager 3.0% Carlton Zero: 0% Cascade Bitter: Lager 4.4% Cascade Draught: Lager 4.7% Cascade Pale Ale: Ale 5.0% Cascade Premium Light: Lager 2.4% Cascade Stout: Stout 5.8% Crown Golden Ale: Ale 4.5% Galaxy Crown Lager: Lager 4.9% Pride of Ringwood Dogbolter Dark Lager: Dunkel: 5.2% Hersbrucker Fat Yak: Ale 4.7% Foster's Lager: Lager 4.9% Pride of ...
A beer bottle that is half the capacity of a 750 mL champagne/wine bottle. Reused champagne punts were used in the 19th century to ship lager beer to Australia, establishing it as the beer "quart". When metrication was introduced in the 1970s, the Reputed Pint (13 1 ⁄ 3 imp oz [379 mL]) was replaced with the 375 mL stubbie. Schooner (UK) 378. ...
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 "pint" (20 imperial fluid ounces or 568 millilitres) or half-pint is the universal measure for draft beer in the UK. Rather than use measuring equipment, professional bartenders usually use a pour spout inserted into the mouth of the bottle, which restricts the flow of liquid to a standard rate allowing reasonably accurate time-based pours.
When an alcohol-free option was available, pubs and bars sold, on average, 29 fewer litres of alcoholic beer per week. When an alcohol-free option was available, pubs and bars sold, on average, 29 ...
The practice of serving beer at these sites evolved into the modern beer garden. [10] The rise of lager was entwined with the development of refrigeration, as it made it possible to brew lager year-round (brewing in the summer had previously been banned in many locations across Germany), and efficient refrigeration also made it possible to brew ...