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Line 8: − + − + − Most beers fall in to two categories; Lagers and Ales. − + − + − The Belgians still preserve an older style of beer, the "lambic". Lambic beers use hops aged to remove any bitterness and are spontaneously fermented by wild yeasts. The wild yeasts include a variety of micro-organisms that produce acids along with alcohols and are able to ferment more of the sugars than the lager and ale strains. This results in a beer that can be extremely dry and astonishingly tart.+ + + + + Line 27:
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Although there are [[microorganisms]] that can spoil beer, such as [[lactobacillus]], there are no known human [[pathogens]] than can live in beer. This is commonly thought to be due to the alcohol in the beer, however it is actually due to the [[pH]]; typically in the range of 4.0 to 4.4.
Although there are [[microorganisms]] that can spoil beer, such as [[lactobacillus]], there are no known human [[pathogens]] than can live in beer. This is commonly thought to be due to the alcohol in the beer, however it is actually due to the [[pH]]; typically in the range of 4.0 to 4.4.
==Categories==
==Styles==
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.
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.
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 derives 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.
==Styles==
===Lambic===
Lambic is a sub style of sour ales which was originally produced by brewers around [[Brussels]] in the [[Senne Valley]]. Lambic comes in two forms, straight (unblended) Lambic and Fruit Lambic. Lambic beers use hops aged for three years to remove any bitterness, and are added primarily for their preservative effect. These beers are allowed to spontaneously fermented by a variety of wild microorganisms. These microorganisms include wild yeasts and bacteria such as pediococcus and lactobacillus. The bacteria produce acids during fermentation that results in a beer that can be extremely dry and astonishingly tart.
Due to the specific flavors that the wild yeasts and microorganisms in this region of the world produce in Lambic beer, production of this style has not spread to other regions like other beers styles of beer have. Versions of Lambics produced with pure cultures tend to lack the depth of flavor that the Belgian brewers are able to produce.
===Evolution of Styles===
Historically beer styles evolved regionally due to the ingredients that were available to the local brewers. For example, in Scotland hops did not grow well, and were expensive to import. So beers produced by Scottish brewers typically had very low level of bitterness and hop flavor, but well developed malt flavors.
==History==
==History==
The earliest known evidence of beer and brewing comes [[Sumeria]] around 4,000 B.C. The evidence comes from clay tablets inscribed with the [[Hymn to Ninkasi]], the Sumerian's Godess of brewing, where the hymn contains a rudimentary recipe for beer.
The earliest known evidence of beer and brewing comes [[Sumeria]] around 4,000 B.C. The evidence comes from clay tablets inscribed with the [[Hymn to Ninkasi]], the Sumerian's Godess of brewing, where the hymn contains a rudimentary recipe for beer.
*[http://www.alabev.com/history.htm A short history of beer]
*[http://www.alabev.com/history.htm A short history of beer]
*[http://www.brewery.org/library/ReinHeit.html English translation of the Reinheitsgebot]
*[http://www.brewery.org/library/ReinHeit.html English translation of the Reinheitsgebot]
*[http://www.bjcp.org/stylecenter.html Beer Judge Certification Program Style Guidelines]