Classification of Beer
Essay title: Classification of Beer
Whats more refreshing on a hot summer day than a nice cold beer? Or how about drinking a nice cold one with some buddies after work at a local bar, sound nice doesnt it? Beer has been around for many years and will probably be around for many more. A beer is any variety of alcoholic beverages produced by the fermentation of starchy material derived from grains or other plant sources. The production of beer and some other alcoholic beverages is often called brewing. Most every culture has there own tradition and the own take on beer, thus producing many different styles and variations.
Simply put, a beer style is a label given to a beer that describes its overall character and often times its origin. Its a name badge that has been achieved over many centuries of brewing, trial and error, marketing, and consumer acceptance. There are many different types of beer, each of which is said to belong to a particular style. A beers 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. According to the type of yeast that is used in the beers fermentation process, most beer styles fall into one of two large families: ale or lager. Beers that blend the characteristics of ales and lagers are referred to as hybrids.
An ale is any beer that is brewed using only top-fermenting yeasts, and typically at higher temperatures than lager yeast. Because ale yeasts cannot fully ferment some sugars, they produce esters in addition to alcohol, and the result is a more flavourful beer with a slightly “flowery” or “fruity” aroma resembling but not limited to apple, pear, pineapple, grass, hay, plum or prune. Stylistic differences among ales are more varied than those found among lagers, and many ale styles are difficult to categorize. Top-fermented beers, particularly popular in the British Isles, include barley wine, bitter, pale ale, porter, and stout. Stylistic differences among top-fermented beers are decidedly more varied than those found among bottom-fermented beers and many beer styles are difficult to categorize. California Common beer, for example, is produced using a lager yeast at ale temperatures. Wheat beers are often produced using an ale yeast and then lagered, sometimes with a lager yeast. Lambics employ wild yeasts and bacteria, naturally-occurring in the Payottenland