Beer Styles

Lagers and ales

Ales and lagers are the two main kinds of beer. Here, yeast makes a difference. During the fermentation process in lagers (Saccharomyces pastorianus), yeast collects at the bottom of the tank. Lagers typically taste crisp, pure, and energising. The yeast in ales (saccharomyces cerevisiae) accumulates at the top. These brews typically have fruity aromas.

Temperature and time are two more differences. Lagers can mature for months between 32 and 45°F while ales only age for a few weeks between 40 and 55°F.

Ale vogue

India pale ale (IPA) is currently the most widely consumed type of craft beer. Hops, a plant linked to the cannabis family (Cannabaceae), is its calling card. Citrus, spice, tropical fruits, pine, and berries are just a few of the flavours and sensations it emits.

Because hops are introduced during the hot side of the brewing process, IPAs, especially those of the West Coast or American variety, are renowned for their bitterness.

Hops are added to the New England-style IPA (NEIPA) during the fermentation process rather than the boil. As a result, there is less bitterness and the hops have more vibrant fragrances. Oats and wheat are frequently used in the brewing of NEIPAs. They appear foggy because they are also unfiltered. Some are made with fruit purée and lactose to give them a “milkshake” flavour.

Imperial or Double IPAs are more heavily hopped and contain more alcohol by volume (abv).

Pale ales typically include less alcohol and hops than IPAs. They have a malt flavour that is more well-balanced and tastes like biscuits. The most well-known American pale ale is Sierra Nevada Pale Ale, which many people regard as the standard for the category.

Stouts are roasted barley-based dark ales with notes of coffee or chocolate. For a richer, stronger flavour, some are matured in Bourbon or other wood barrels.

The most well-known stout in the world, Guinness is a dry Irish stout that is nitro poured and has a richer, softer texture. Approximately 70% nitrogen and 30% carbon dioxide are present in the gas used in nitro carbonation.

Other stouts include imperial, which has a stronger flavour and more alcohol, milk stouts, which include lactose in the brewing process, and pastry stouts, which contain additional components including cakes and pies, candies, and fruit purées.

Thanks to the addition of lactobacillus during the brewing process, many people are now embracing sours, which are acidic ales. Kettle sours and Berliner weisse beers fall under this category; they are frequently combined with fruits to temper their sweetness.

Using a lot of the grain in the brewing process gives wheat beers like hefeweizen, witbier, dunkelweizen, and American wheat body and taste. The witbier Allagash White is of the highest calibre.

A gose is a wheat ale that has been brewed with salt, giving it a salty flavour. Fruits may also be added to the mixture.

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