@tangfors

1 month ago

The German beer was a wheat beer there of such a different character. Most beer is brewed from barley, but it is also possible to brew beer from wheat, rye, corn and rice. If you want to learn a little more about different beer types: Lager: Brewed from carefully dried malt and is under-fermented. They are usually divided into three groups. American and Asian lagers: Very light lager beers that contain more raw fruit and less hops than other lagers. They have a light and fresh character and are suitable as uncomplicated thirst quenchers. European lager: The Dane Emil Christian Hansen, researcher at Carlsberg, had a key role when the European lager was developed. European lagers have a milder aroma and flavor profile than the German and Czech pilsner lagers. Czech and German pilsner: The third group consists of the original Czech and German pilsner varieties that have a more distinct character. The beer has a greater fullness and a clearer bitterness compared to later lagers. Other types of lager beer: There are also other lager beers such as Viennese lager that has had to give way in favor of pilsner lager, but it lives on in the Czech Republic, southern Germany and Denmark. Dark lager is another bottom-fermented beer. Originally, all bottom-fermented lagers were dark and it was only around the time of the First World War that the light lager became more common than the dark. Baltic porter is historically associated with the original porter that British merchants brought to the Baltics in the 18th century. It has an intense taste with aromas of coffee, chocolate and licorice. Spontaneously fermented beer: Spontaneous fermentation means that free yeast particles in the air start the fermentation process, and not added yeast. Before the industrialization of beer, it was common for the beer to sour during storage due to the presence of multiple strains of yeast as well as lactic acid and bacteria. These bacteria were widespread and a scourge to brewers until they learned to pasteurize the beer and isolate the yeast strains. But there were also breweries that learned to use the spontaneous fermentation to enhance the taste and add balance and freshness to the beer. Today, sour beer is quite uncommon, but interest in this type of beer has increased in recent times. Lambic is an example of a spontaneously fermented beer type typical of Belgium. ferments and ages Belgian spontaneous beer often in oak barrels for up to three years before bottling, and the result is a completely unique beer. Ale: In everyday speech, ale usually means the vast majority of types of over-fermented beer. However, the differences between the different ale types are large. Blond ale: Light ale brewed according to the Belgian method. The beer is produced by fermentation, usually at a high alcohol content, with a Belgian type of yeast that adds very strong fruity notes to the beer. Pale ale (bitter): Light ale brewed according to the British method. Plenty of malt and large amounts of hops. Pale ale has more bitterness, less fruity aroma and, as a rule, lower alcohol content than the Belgian ale. Brown ale: Both England and Belgium still have strong traditions in dark ale brewing. British brown ale is usually a little weaker than the slightly sweeter Belgian counterpart, but in both varieties the dark malt sets the tone for the taste picture. Wheat beer: Wheat beer is brewed from wheat malt, barley malt and hops and comes from the Bavarian and Belgian beer tradition. In Bavaria, wheat beer is brewed exclusively on malt and hops in accordance with the Bavarian purity law Reinheitsgebot from the year 1516, while the Belgians add spices to the wheat beer and increase its acidity slightly with the help of lactic acid. Otherwise, both countries' wheat beers are over-fermented and have a fruity and spicy aroma. Stout and Porter: Porter was originally a British type of beer and the term stout was initially used only for the most alcoholic varieties. Today it is difficult to make a clear distinction between stout and porter. What they all have in common is that they have a well-developed body and a strong aroma that comes from the hard roasted malt.

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