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| Ales
Ales are produced with a specific type of yeast called top fermenting yeast and is fermented at higher temperatures (60°-75°F). It is matured for shorter periods at natural cellar temperatures. Ale yeast are known to produce by-products called esters, which are "flowery" and "fruity" aromas ranging, but not limited to apple, pear, pineapple, grass, hay, plum, and prune. Ales are often darker, they range from rich gold to reddish amber. The types of ales are mild, bitter, pale ale, brown ale, porter and stout. Mild ales are not overly bitter and can be light and dark in color and typically light in body and alcohol. Bitter ales have a dryer hop finish and are light in alcohol content. If it is high in alcohol content it is known as ESB (extra special bitter). Pale ales are clear and translucent amber-red ales. Brown ales a are darker, reddish to brown color. Porters and Stouts are very dark, almost black and have a toasted or roasted taste. Porter is lighter in body than stout. Porters can be sweet, while stouts are very bitter. Lagers Lager means to store under cool conditions. Lagers are produced with bottom fermenting yeast. Fermenting is carried out in cool conditions, around 34 degrees F. Lager yeast produce fewer by-product characters than ale yeast which allows for other flavors to pull through, such as hops. Lagers are a pale golden color and that tastes crisp and refreshing. The different types of lager styles are pilsner, light, dortmond, Vienna, munich or bavarian, bock and doppel bock. Pilsner lagers are golden in color. Light lagers are typically a lighter alcohol version of a pilsner. Dortmond lagers are dryer and higher in gravity. Vienna lagers are slightly sweeter and less malt fullness, they are amber to red in color. Munich or Bavarian lagers are very dark and typically more bitter. They can have a hint of chocolate or coffee aroma and taste due to the blend of roasted malts. Bock lager is a strong beer, the alcohol content is over 6.5% and they are typically dark in color. Doppel bock is the same only more potent. Specialty (Ale / Lagers) These are styles that cross-over both Ale and Lager categories, often times employing techniques, ingredients and traditions from both, but more so they tend to focus on flavours than simple classification. Examples: Rauchbiers, Fruit Beers, Rye Beers, Black & Tans and Cream Ales. A Quick Summary of Pale Options: - Pilsner malt (2-row) from Europe. This is the palest two-row malt available, and is used in pilsners and other lagers. - Lager malt (2-row) from the United States. Used in lagers of all colors, as wells as ales and steam beers. - Lager malt (6-row) from North America. Excellent to use with a high percentage of adjuncts, but generally considered inferior in taste to 2-row. - Pale ale malt (2-row) from Europe. This malt is what British-style ales are all about (70-90% of a stout is actually pale malt). The top British and Belgian pale malts are generally considered the best you can buy, and their flavors at quite similar, imparting a maltiness without being sulfury. Dry Beers Dry beer finishes crisp and clean. More of the natural sugars are turned into alcohol during brewing. It is a medium-golden color. The beer tastes less bitter and leaves little aftertaste. Light Beers Light beers are extremely light in color and body and very mild in flavor. They are highly carbonated and not very bitter and no aftertaste. Light beers have fewer calories and have lower alcohol content. Ice Beers Ice beers are brewed differently and the result is a concentrated flavor and smooth finish. The beer is cooled until ice crystals form, then filtered, resulting in a higher alcohol content. Stout Beers Stout beers are deep, dark, and flavorful. It earns its character from brewing with highly roasted malts. Stout has intense malt and caramel flavors that ranges from sweet to dry and distinctively bitter. |
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