Beer

Beer, generically, is any alcoholic beverage produced through the fermentation of sugar suspended in an aqueous medium, and which is not distilled after fermentation. The unfermented sugar solution, called wort, is obtained from steeping, or "mashing," malted grains, usually barley. Alcoholic beverages made from the fermentation of sugars derived from non-grain sources are generally not called "beer," despite being produced by the same yeast-based biochemical reaction. Fermented honey is called mead, fermented apple juice is called cider, fermented pear juice is called perry, and fermented grape juice is called wine.

Varieties of beer

There are many different types of beer, each of which is said to belong to a particular style. A beer's style is a label that describes the overall flavour and often the origin of a beer, according to a system that has evolved by trial and error over many centuries. The greatest diversity of flavours and types of beer can be found in Belgium, as is portrayed by its Belgian beer.

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A major component of determining the type of beer is the yeast used in the fermentation process. Most beer styles fall into one of two large families: ale, using top-fermenting yeast, or lager, using bottom-fermenting yeast. Beers that blend the characteristics of ales and lagers are referred to as hybrids.

Related Topics:
Top-fermenting yeast - Bottom-fermenting yeast

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Ale

: Main article: Ale

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An ale is any beer that is brewed using only top-fermenting yeasts, and is typically fermented at higher temperatures than lager beer (15–23°C, 60–75°F). Ale yeasts at these temperatures produce significant amounts of esters and other secondary flavor and aroma products, and the result is a flavourful beer with a slightly "flowery" or "fruity" aroma resembling but not limited to apple, pear, pineapple, grass, hay, banana, plum or prune. Stylistic differences among ales are more varied than those found among lagers, and many ale styles are difficult to categorize.

Related Topics:
Ale - Top-fermenting yeast - °C - °F - Ester - Apple - Pear - Pineapple - Grass - Hay - Banana - Plum - Prune

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Lager

: Main article: Lager

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Lagers are the most commonly-consumed category of beer in the world. They are of Central European origin, taking their name from the German lagern ("to store"). Lager yeast is a bottom-fermenting yeast, and typically undergoes primary fermentation at 7-12°C (45-55°F) (the "fermentation phase"), and then is given a long secondary fermentation at 0-4°C (30-40°F) (the "lagering phase"). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a "crisper" tasting beer.

Related Topics:
Lager - Central Europe - German - Bottom-fermenting yeast - Ester

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Modern methods of producing lager were pioneered by Gabriel Sedlmayr the Younger, who perfected dark brown lagers at the Spaten Brewery in Bavaria, and Anton Dreher, who began brewing a lager, probably of amber-red color, in Vienna in 1840–1841. With modern improved fermentation control, most lager breweries use only short periods of cold storage, typically 1–3 weeks.

Related Topics:
Gabriel Sedlmayr - Spaten Brewery - Bavaria - Anton Dreher - Vienna - 1840 - 1841

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Most of today's lager is based on the Pilsner style, pioneered in 1842 in the town of Plzeň, in the Czech Republic. The modern Pilsner lager is light in colour and high in carbonation, with a mild hop flavour and an alcohol content of 3–6% by volume. The Pilsner Urquell or Heineken brands of beer are typical examples of pilsner beer.

Related Topics:
Pilsner - Plzeň - Czech Republic - By volume - Pilsner Urquell - Heineken

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Spontaneous fermentation

:Main article: Lambic

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These are beers which use wild yeasts, rather than cultivated ones. All beer before the cultivation of yeast in the 19th century were closer to this style, characterised by their sour flavours.

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Hybrid beers

Hybrid or mixed style beers use modern techniques and materials instead of, or in addition to, traditional aspects of brewing. Although there is some variation among sources, mixed beers generally fall into the following categories:

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• Fruit beers and vegetable beers are mixed with some kind of fermentable fruit or vegetable adjunct during the fermentation process, providing obvious yet harmonious qualities.
• Herb and spiced beers add herbs or spices derived from roots, seeds, fruits, vegetables or flowers instead of, or in addition to hops.
• Wood-aged beers are any traditional or experimental beer that has been aged in a wooden barrel or have been in contact with wood (in the form of chips, cubes or "beans") for a period of time (Oak is the most common). Oftentimes, the barrel or wood will be treated first with some variety of spirit or other alcoholic beverage--usage of bourbon, scotch and sherry are common.
• Smoked beers are any beer whose malt has been smoked. A smoky aroma and flavour is usually present. The most traditional examples of this style are the Rauchbiers of Bamberg, Germany. However, many brewers outside of Germany--most notably American craft brewers--have been adding smoked malt to porters, Scotch ale and a variety of other styles.
• Specialty beers are a catch-all category used to describe any beers brewed using unusual fermentable sugars, grains and starches.