Changes

All beers fall in to two categories; Lagers and Ales.  The only stylistic exceptions are "hybrid" beers, such as Cream Ales, Kolsch and California Common Beers (Steam Beers).   

All beers fall in to two categories; Lagers and Ales.  The only stylistic exceptions are "hybrid" beers, such as Cream Ales, Kolsch and California Common Beers (Steam Beers).   

Lagers are cold [[fermentation|fermented]] with the ‘S. carlsbergensis’ variety of [[yeast]], typically between 46 and 56 F.  Complete fermentation of lager beers takes from six weeks to nine months.  This brewing technique originated in [[Germany]],  where the word ‘lagern’ literally means "to store".  Common styles of lager beer are Pilsner and Bock. Most beers brewed by the major American breweries are lagers.

Lagers are cold [[fermentation|fermented]] with the [[Saccharomyces pastorianus]] variety of [[yeast]], typically between 46 and 56 F.  Complete fermentation of lager beers takes from six weeks to nine months.  This brewing technique originated in [[Germany]],  where the word ‘lagern’ literally means "to store".  Common styles of lager beer are Pilsner and Bock. Most beers brewed by the major American breweries are lagers.

Ales are fermented with the ‘S. cerevisiae’ variety of yeast, at temperatures higher than lagers, typically between 55 and 75 F.  The higher fermentation temperature of ales tends to produce beers with a more complex, fruity flavor, usually derived from [[ester|esters]] produced by the yeast during fermentation.  Common varieties of ales include Pale Ale, Stout and Porter.

Ales are fermented with the ‘S. cerevisiae’ variety of yeast, at temperatures higher than lagers, typically between 55 and 75 F.  The higher fermentation temperature of ales tends to produce beers with a more complex, fruity flavor, usually derived from [[ester|esters]] produced by the yeast during fermentation.  Common varieties of ales include Pale Ale, Stout and Porter.