184
edits
Changes
→Styles: not very well known, ale and lager should get 1st mention
==Styles==
==Styles==
===Ale===
===Ale===
===Lager===
===Lager===
Lager is a,comparitively, recent introduction. True lagers are brewed at cold temperatures, using bottom fermenting yeast and are then conditioned (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.
Lager is a,comparitively, recent introduction. True lagers are brewed at cold temperatures, using bottom fermenting yeast and are then conditioned (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.
===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.
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.
===Evolution of Styles===
===Evolution of Styles===