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The term "lager" comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented. [3] As well as maturation in cold storage, most lagers are distinguished by the use of Saccharomyces pastorianus, a "bottom-fermenting" yeast that ferments at relatively cold ...
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 ...
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.
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] While steam beer is considered a specialty microbrew style of beer today, it was originally a cheap beer made for blue collar workers.
Yeast is the microorganism responsible for fermenting beer. It metabolises the sugars, producing ethanol and carbon dioxide, and thereby turns wort into beer. In addition, yeast influences the character and flavour. [57] The dominant types of beer yeast are top-fermenting Saccharomyces cerevisiae and bottom-fermenting Saccharomyces pastorianus ...
The burghers of Plzeň invested in a new, state-of-the art brewery, the Měšťanský pivovar (Burghers' Brewery), and hired Josef Groll, a Bavarian brewer, to brew a bottom-fermented beer. On 5 October 1842, Groll had a new mash ready and on 11 November 1842, the new beer was first served at the feast of St. Martin markets. [14]
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