Search results
Results from the WOW.Com Content Network
The carbon dioxide may be produced naturally through the activity of brewers yeast, or artificially by dissolving carbon dioxide under pressure into the liquid. The beer head is created by the carbon dioxide produced as a byproduct of the metabolism of brewer's yeast acting upon starches and sugars found in the wort.
Beers can be carbonated with CO 2 or made sparkling with an inert gas such as nitrogen (N 2), argon (Ar), or helium (He). Inert gases are not as soluble in water as carbon dioxide, so they form bubbles that do not grow through Ostwald ripening. This means that the beer has smaller bubbles and a more creamy and stable head. [6]
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 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.
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 ...
Today, porter remains an important style in the burgeoning Irish craft-beer scene. A number of notable Irish craft breweries such as Trouble Brewing in Kildare produce highly regarded interpretations of the style. As with Guinness stout, many porters from Irish craft breweries are carbonated with nitrogen/carbon dioxide blends when served on ...
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 ...