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Types of Beers
Ale
Ale is an ancient word for a fermented alcoholic beverage obtained mostly
from malted barley. Prior to the Netherlands introducing hops to England in
the 15th Century the term ale was used to refer to unhopped fermented
drinks. The term beer was used to describe a brew that had used hops.
Generally speaking this distinction is no longer used. Ale is different from
other brews because it is a top fermenting ale so the yeast tends to ferment
quicker, convert less sugar to alcohol, and produce more esters than the
lager yeasts. This is what causes them to have their sweeter and fruitier
taste. Their are several different kinds of ale such as Old Ale, India Pale
Ale, Mild Ale, Bitter Ale, Pale Ale, Brown Ale, Scotch Ale and Belgian Ale,
Porter and Stout.
Altbier
German word for "old". Altbier usually means a copper-colored, clean-tasting
German Ale of the style especially associated with the German city of
Dusseldorf. A smooth all malt beer with a well rounded hop character. For
sociable drinking, or with appetizers of strong cheese of coarse sausage.
The German glass used is similar to that used for a highball. Ideal serving
temperature is just under 50F (10C).
Belgian Ale
Similar to an English pale ale, but with more malt and yeast character. This
style includes Flemish brown ale, Belgian red, Saison, Belgian golden ale,
Trappist.
Bock
Strong Lager served as a warming beer in late winter, early spring, or
autumn, depending upon the part of the world. Color varies. Classically
served at not less than 48F; 9C, from a stoneware mug. In Germany, sometimes
served with the seasoned veal sausage Weisswurst.
Brown Ale
In Britain there are styles of varying degrees of sweetness. Initially
brewed to compete with the pale ales. These go well with desserts or nuts.
Belgium has a sweet-sour type made around the town of Oudenaarde. This type
is more often served as an aperitif. Both are served at 55F ;13C.
Cream Ale
A very mild, sweetish, pale-golden to golden beer with a hint of fruitiness,
fermented at warm temperatures with either "true" ale yeast or hybrid/lager
yeast. Made in the North America as a response to the public's increasing
desire for lager. A sociable brew. Serve at 45-50F; 7-10C.
India Pale Ale
Fruity, hoppy, super-premium Pale Ale. serve at 55F; 13C. Good with red
meat, Cheddar cheese.
Lager
Lager originates from the German word lagern which means "to store" and
refers to the method of storing it for several months in near-freezing
temperatures. A lager is usually used to describe bottom-fermented brews of
Dutch, German, and Czech styles. Lagers can range from sweet to bitter and
pale to black. However, most are a pale to medium color, have high
carbonation, and have a medium to high hop flavor. Their are several strains
of lager one of the more well-known is the pilsner or pilsener.
Light Ale
In England, an alternative term for a bottled Bitter. In Scotland, a dark
Ale of low gravity. Not intended to imply a low-calorie brew. For sociable
drinking.
Light Beer
American low calorie beer. A somewhat "lighter" version of the Pilsner
style. Serve at 45F; 7C.
Oatmeal Stout
Once vanished now revived, this beer has a firm body that is smooth and
silky. It has a chocolate-coffee flavor with a hint of nuttiness. Most are
slightly sweeter than dry, but all fall in-between.
Pilsner or Pilsener
The pilsner style of beer was developed in Plzen (Pilsen in English), a city
in what is now the Czech Republic. It is made with neutral and hard water
and tend to golden in color and having a dry, crisp, and somewhat bitter
flavor. Pilsner stands out from the other lagers due to its more distinctive
hop taste.
Porter
Porter is a style of ale which has a malty aroma, hop bitterness, and a
bittersweet chocolate flavor. It is generally strong and dark and brewed
with soft rather than hard water.
Munich Dark/Pale
The Munich brewers traditionally produce dark Lagers, with a spicy malt-coffeeish
palate. The term "Munchener" is generally taken to mean this type of beer,
which can go well chicken or pasta dishes. Today, the city also extensively
produces pale Lagers, but with a distinctively malty accent. Sociable beers.
Serve at 48F; 9C.
Stout
Stout is a dark beer made using roasted malts or roast barley. It is
generally darker, fuller bodied, maltier, and hoppier than other ales. Stout
Ale originated in Ireland as a variant of porter beer
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