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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.
lambics are considered other than ales and lagers, because in general lambics can be both top or bottom fermenting. Moreover, they are made with wild yeast, while ales and lagers are not, so they have their own space in the chart; Belgian ale and Dark ale are not meant to be kind of beers, by a way to group the sub-categories
Dunkel beer, a German dark lager. Beer style is a term used to differentiate and categorize beers by various factors, including appearance, flavour, ingredients, production method, history, or origin.
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From pumpkin-flavored ales to dark lagers, we have rounded up a few of the following local taprooms and breweries offering fall flavors as San Diego embraces the shorter days of autumn.
Lager uses a process of cool fermentation, followed by maturation in cold storage. The German word "Lager" means storeroom or warehouse. The yeast generally used with lager brewing is Saccharomyces pastorianus. It is a close relative of the Saccharomyces cerevisiae yeast used for warm fermented ales. [citation needed]
Angel Planells, a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, explains that there are two main categories of beer: ales and lagers. Ales, including pale ales ...
Kellerbiers are unfiltered lagers conditioned in a similar manner to cask ales. Strength and colour vary, [7] though in the Franconia region where these cask-conditioned lagers are still popular, the strength tends to be 5% ABV or slightly higher, and the colour tends to be a deep amber, but the defining characteristic is the cask conditioning.