Refreshing and delicious, beer is has been around almost as long as civilization itself. The ancient Egyptians would thoughtfully leave beer in the tombs of Pharaohs to ensure a happy afterlife. Since barely has been grown and cultivated for brewing beer for thousands of years, maybe it’s time the rest of us have a better understanding of the different beers out there. There are really only 2 different types of beers, lagers and ales. The differences come from the type of yeast used and the temperature at which fermentation occurs. Within these two types of beers there are many varities.
Lagers
- Lagers comprise what most of the beers we find in the supermarket, the mass produced brands.
- Lagers are subjected to long fermentation and aging periods in order to produce a brew of exceptional clarity and refinement.
- A true lager takes at least 30 days to prepare.
- The word lager comes from the German word lagern, which means “to store.”
- Lagers come in many varieties including: hoppy, floral Pilsners, blondes, bocks, dortmunders, and Bavarian-style lagers.
- Lager’s darker brews like schwarzbier, dunkels, and the darker bocks offer a slightly deeper flavor. All largers are fermented with lager yeast, Saccharomyces uvarum.
- This yeast works best within a range of about 35-50 degrees F and yields a beer of clean, drinkable flavor.
- Best served cold because beer that is produced near freezing, is best consumed near freezing.
Ale
- Ales usually take around 10 days to produce, some varieties may age for months.
- The first “ales” were fermented by wild yeast (think sourdough bread).
- Spontaneously fermented beers are not what the majority of today’s ales come from, the ones do, are fall under the Lambic beer category.
- This category is reserved only for beers brewed in the Payottenland region of Belgium. They are exposed to Belgian air that contains wild yeast and bacteria.
- Today’s ales include the golden ales, pale ales, brown ales, porters, stouts, wheat beers, Belgian styles and many others.
- Ales are fermented by a yeast called Saccharomyces cerevisiae.
- This yeast works best in a temperature range of around 68-72 degrees F.
- Due to warm fermentation conditions, the brews are actually best served at about 55 degrees F.
- Warm fermentation produces many flavors that are fruity, floral, and buttery.
- Ales are often very aromatic, enhancing the drinking experience.
- The darker varitey of ales include porters and stouts.
- These brews use heavily roasted, nearly charred, grain for color and flavor.
- Common flavors that emerge from porters and stouts are: smoke, chocolate, spice, wood and molasses.
Now go and impress your friends with your new found knowledge. Looking for more beer inspiration? Take a look at PurpleTrail’s beer tasting party tips and cooking with beer ideas. Happy tasting!
