Beer is classified as either an Ale or a Lager.
Ales are fermented at warmer temperature and leave a longer aftertaste.
Lagers are fermented in cooler temperatures and emphasize on the toasted or sweet malt flavor.
ALES
Abbey Ale - Strong and fruity associated with Belgian Trappist monasteries. Made in traditional, dubbel and tripel varieties.
Pale Ale - English-style, bitter. Hoppy, medium-bodied. Full of red fruit flavor and usually bronze or reddish. Most American versions are more hoppy than the British ones.
Porter- Dark brown with a chocolaty malt flavor.
Stout - Blackish-Brown ale made with dark-roasted malts.
Wheat beer, Weizenbier, Witbier - Brewed with raw wheat along with barley. Light with peach and apple flavors. Yeasty aroma and creamy head. Belgian versions have spices added.
LAGERS
Bock - Strong and brown with a malty sweetness. Doppelbock is nearly twice as strong.
Pilsener - Golden lager that is crisp, clean with a floral sometimes herbal, aroma.
Schwarzbier - "Black Beer", a chocolaty lager that looks like a stout, but is lighter and more bitter.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment