Whats the difference between beer and lager abroad and in Britain?!
is foreign lager/beer better than britishWww@FoodAQ@Com
Answers:
Most beer falls into two categories: ales and lagers!.
Ales use yeast that ferments at the top of the fermentation vessel, and at warmer temperatures!. Ales tend to be very complex, flavorful and aromatic!. Some examples of ales are stouts, India Pale Ales, Hefeweizens, Belgians (dubbels, trippels, quads, witbiers etc!.), barleywines, etc!.
Lagers use yeast that ferments at the bottom of the fermentation tank and at much lower temps!. Many lagers also need a period of cold storage, or "lagering", before they are matured enough to consume!. Lagers tend to be crisp, malty and clean!. Some lager beers are pilsners, bocks, vienna lagers and macro lagers (like Bud, Coors, etc)!.
An exception to the rule would be Belgian Lambic beers, which rely on wild yeast to ferment, so they are technically not ales or lagers (although they are usually grouped with ales because of their complex and aromatic characteristics)!.
Check out this chart for more info on beer styles:
http://beeradvocate!.com/beer/style
Britain has some great craft beers, but in my opinion, Belgium has some of the finest brews in the world (those monks know what they're doing)!. The US also produces some world reknowned craft beers as well!.Www@FoodAQ@Com
Ales use yeast that ferments at the top of the fermentation vessel, and at warmer temperatures!. Ales tend to be very complex, flavorful and aromatic!. Some examples of ales are stouts, India Pale Ales, Hefeweizens, Belgians (dubbels, trippels, quads, witbiers etc!.), barleywines, etc!.
Lagers use yeast that ferments at the bottom of the fermentation tank and at much lower temps!. Many lagers also need a period of cold storage, or "lagering", before they are matured enough to consume!. Lagers tend to be crisp, malty and clean!. Some lager beers are pilsners, bocks, vienna lagers and macro lagers (like Bud, Coors, etc)!.
An exception to the rule would be Belgian Lambic beers, which rely on wild yeast to ferment, so they are technically not ales or lagers (although they are usually grouped with ales because of their complex and aromatic characteristics)!.
Check out this chart for more info on beer styles:
http://beeradvocate!.com/beer/style
Britain has some great craft beers, but in my opinion, Belgium has some of the finest brews in the world (those monks know what they're doing)!. The US also produces some world reknowned craft beers as well!.Www@FoodAQ@Com
Lager is beer!. Specifically lagers are any beer that are fermeted using Saccharomyces uvarum, or bottom-fermenting yeast!. This yeast ferments slowly and can survive cool temperatures!. The result is usually a drier, more crisp and mineral-tasting beer than ales, which are, generally, full of body and fruity!.
The British are not really known for their lagers, but British ales are some of the best in the world!.Www@FoodAQ@Com
The British are not really known for their lagers, but British ales are some of the best in the world!.Www@FoodAQ@Com
Beers can generally be divided into a number of categories, but the 2 main types you appear to be interested in are lagers and ales!. Lager style beers are by far the most popular types!. As with all beers, the main ingredients are malted barley, water, hops and yeast!. Some brewers add other ingredients, but the basics are still the same!. In Germany there are the Rhineheitsgebot purity laws that only allow these 4 ingredients to be used in the brewing of beer!. Generally lager beers are brewed in closed fermentation vessels using bottom fermenting yeast and the temperature is controlled ideally to around 14 centigrade!. This produces the main flavour compound in all lager style beers of iso amyl acetate!. This is a very temperature dependent flavour and starts to taste bad if the beer gets much over 4 degrees centigrade – which is why warm beer tastes yuk!. The other flavours are added by the hops!. Ales on the other hand tend to use malted barley that has had a slightly heavier roast, so produces a darker colour to the beer!. Traditionally ales are also brewed in open vessels using a top fermenting yeast, thus allowing gas exchange at the surface of the beer and producing a far more complex flavor structure!. However, most of these flavours are also temperature dependent and are killed in the temperature is to low!. Generally most of these flavours are killed if the beer is served at around 4 centigrade but are ideal at temperatures over 6 centigrade (thus prompting the complaints from lager drinkers that the English like their beer warm)!. Modern brewing uses a combination of techniques and has introduced such practices as gassing beers with nitrogen instead of the traditional carbon dioxide to produce a tighter, creamier head (a practice started by Guinness), but the traditional brewers still use the same time honoured techniques!. Out side of the U!.K!., not many countries produce beers that can compare with traditional English style ales, so most of the comparison is between lager beers, which the English have not been that good at brewing!. The top brewers of lagers are generally recognized as the Germans, Belgians and Polish!.Www@FoodAQ@Com
Beer is the overall term for fermented beverages made using Water, Grains, Hops and Yeast!. It is made of two overall families; Lagers and Ales!.
Lagers are brewed at lower temperatures (refrigerated) using bottom fermenting yeast!. They tend to be lower in alcohol!.!.!. They are the most common form of beer today!.
Ales are brewed at higher temperatures (60-70F) using top fermenting yeast!. They tend to be lighter higher in alcohol!. They are the oldest from of beer and the largest family!.
There are some hybrids that don't quite fit into either group or fit into both at the same time!. Koelsh and Steam would be two prime examples!.!.!.!. brewed using methods and ingredients from both families!.Www@FoodAQ@Com
Lagers are brewed at lower temperatures (refrigerated) using bottom fermenting yeast!. They tend to be lower in alcohol!.!.!. They are the most common form of beer today!.
Ales are brewed at higher temperatures (60-70F) using top fermenting yeast!. They tend to be lighter higher in alcohol!. They are the oldest from of beer and the largest family!.
There are some hybrids that don't quite fit into either group or fit into both at the same time!. Koelsh and Steam would be two prime examples!.!.!.!. brewed using methods and ingredients from both families!.Www@FoodAQ@Com
Lager is beer, but not all beers are lager!. I tend not to drink the blond stuff these days; I prefer a room temperature brown or bitter ale!.Www@FoodAQ@Com
Less chemicals abroad!.They have mostly Pilsner!.Beer is better here!.Www@FoodAQ@Com
Sprout said it best!.Www@FoodAQ@Com