LAGER:
The term lager derives from a German word that means to store or
to stock. It refers to a long period of lagering wherein the beer
is stored in cellars to under go the slow second fermentation.
All lager beers are bottom-fermented and long aged. European
brewers usually ferment at slightly lower temperatures and for a
longer period of time; ten to fourteen days. The longer the
aging, the more complete will be the flavour and the beer will
have more body and a longer shelf life. Alcoholic content is
usually less (3.4 to 4.2% by volume) than ales. Light lagers are
pale and gold in colour, light in body, and fairly high in
carbonation. They generally have a soft mellow dry taste, and are
best served cold, around 40° - 45° F. The two most popular
types are Pilsner and Dortmunder. The term Pilsner is used
interchangeably with the word lager in most of the world today,
whereas the use of Dortmunder has almost disappeared as a beer
adjective in the United States.
ALE:
Ale has
more alcohol (4-5% by weight). It has more aroma, body, and a
more pronounced hop flavour than lagers. Fermented at a higher
temperature than lager and for a lesser period of time, ale
requires additional aging in the bottle to develop its best
strength and flavour. There are a number of different types of
ale produced.
Common
or stock ales are characterised by lower
levels of carbonation.
Cream
ales and sparkling ales have high levels of
carbonation, resulting in a rich foam and strong effervescence.
The strong ales are quite dark. Their alcohol level is usually
higher, some approaching the equivalent of wine. These will keep
for several years in a bottle.
Stout has a dark colour, some almost
black, and a rich malty flavour, usually combined with a strong
bitter taste.
Porter is drawn equally from casks of
ale and beer. Made with charcoal or coloured malt, it has a heavy
bodied flavour with a slightly sweet taste. These top-fermented
beers are most popular in Great Britain, Canada and Australia.
MALT LIQUOR:
A term
resulting more from alcoholic beverage regulations than type of
beer, it denotes beers exceeding 5% alcohol. It is usually marked
by a darker colour, and a pronounced bitter flavour.
WEISS BIER:
White beer
or wheat beer, developed in Germany, is made from wheat and
barley malt, and has a distinctive sharp yeasty aroma. Unlike
wine or spirits, which must show percentages or proofs on labels,
beer is not subject to standardised labeling percentages in most
countries.
Studies have proved that the same brand of beer, purchased at
different times and locations will likely have different alcohol
content levels. Time and temperature are only two variables that
can affect the condition of beer in the bottle, can or keg.