15
edits
Changes
Jump to navigation
Jump to search
Line 18:
Line 18: + + + + + + + + − + +
→Styles
==Styles==
==Styles==
===Lambic===
===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 ferment by a variety of wild micro-organisms. These micro-organisms include wild yeasts and bacteria such as pediococcus and lactobacillus. The bacteria produce acids during fermentation and are capable of fermenting more sugars that regular yeasts. This results in a beer that can be extremely dry and astonishingly tart.
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 ferment by a variety of wild micro-organisms. These micro-organisms include wild yeasts and bacteria such as pediococcus and lactobacillus. The bacteria produce acids during fermentation and are capable of fermenting more sugars that regular yeasts. This results in a beer that can be extremely dry and astonishingly tart.
Due to the specific flavors that the wild yeasts and micro-organisms 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.
Due to the specific flavors that the wild yeasts and micro-organisms 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.
===Ale===
Lambic is probably the oldest style of beer produced in the world today. A later style is that of ale. Ales are fermented using ''top-fermenting'' yeasts, yeasts which congregate at the top of the wort and tend to work best at higher temperatures than Lager yeasts. The top fermentation and warm fermentation temperatures add complex flavors to the beer. "Real Ale" is a term created by the Campaign for Real Ale, and refers to beers brewed by traditional methods, from traditional ingredients and, vitally, served from the vessel in which they have been conditioned. Real Ale has become a cult drink in the United Kingdom and affcionados happily descrive themselves as ''"Real Ale Snobs"'' (non-afficionados tend to use a less family-friendly subrique!).
===Lager===
Lager is a,comparitively, recent introduction. True lagers are brewed at cold temperatures, using bottom fermenting yeast and are then contidioned (or "lagered") for extented periods at very low temperatures. Whilst the ale process adds complexflavors to the beer the lager brewing and conditioning process tends to produce a clean, unified and crisp taste.
===Evolution of Styles===
===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.
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 from [[Sumeria]] around 4,000 B.C. The evidence comes from clay tablets inscribed with the [[Hymn to Ninkasi]], the Sumerian's Goddess of brewing, where the hymn contains a rudimentary recipe for beer.
The earliest known evidence of beer and brewing comes from [[Sumeria]] around 4,000 B.C. The evidence comes from clay tablets inscribed with the [[Hymn to Ninkasi]], the Sumerian's Goddess of brewing, where the hymn contains a rudimentary recipe for beer.