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Types of Craft Beer:
- LAGER:
Two different types of yeast can be used to create alcohol.
Bottom-fermenting yeast that ferments slowly at a low
temperature creates a smoother, mellower beer. Lager beers
are light in color, high in carbonation and tend to be less
alcoholic than ales. Lagers are best served chilled (about
48°C).
- ALE:
The other type of yeast rises to the top during
fermentation. It also ferments more rapidly and at a higher
temperature, resulting in a more aromatic and fruity
product. Real ale is produced using traditional methods,
without pasteurization. Compared to lagers, ales have a
lower amount of carbonation and should be served at a warmer
temperature (54-56 °C). Strong ales should be served at
room temperature.
- AMBER:
Malty, hoppy beers have a rich golden color. They can be
ales or lagers and tend to be fuller bodied due to the
addition of specialty grains.
- BITTER:
Highly hopped for a more dry and aromatic beer, bitter is
pale in color but strong in alcohol content. It's popular in
British pubs.
- DARK BEER:
Beer becomes darker when the barley is kilned for a
longer period of time. This also creates richer, deeper
flavors from the roasted grain.
- FRUIT BEER:
Fruit may be added either during the primary
fermentation or later. Fruit beer is usually made with
berries, although other fruits can be used.
- INDIA PALE ALE:
The name is often shortened to IPA. This ale was
originally brewed in England for export to India. The
large quantities of hops added were intended as a
preservative and to mask potential off-flavors that
might develop during the long voyage.
- MILD BEER:
Developed as a sweeter and cheaper alternative to dark
ales and porters. Mild beer was a popular beer in the
mid-nineteenth century but has all but disappeared in
most pubs.
- PILSNER:
This is the term for the classic lager originally
developed in Czechoslovakia, a pale, golden-hued,
light beer after which many mass-produced American
beers are modeled. Pilsners should be served very
cold (43°C).
- PORTER:
Very bitter, very dark, this beer was developed in
England as a "nourishing" drink for manual laborers
such as porters.
- STOUT:
Very dark and heavy, with roasted unmalted barley and, often, caramel malt
or sugar, stout was invented by Guinness as a variation on the traditional
porter. Serve Guinness at a cool temperature (41-43°C).
- WHEAT BEER (WEIZEN):
Malted wheat, in addition to barley, is used for this
German style beer. Wheat beers were drunk prior to
Prohibition and are experiencing a rebirth in the U.S.
American wheat beers are markedly different from their
German predecessors, which are "spicier."