VARIETY OF BEERS IN THE WORLD

They are different in two great types, according to its leavening of fermentation the Ale and the Lager: Some of us we know the characteristics general each style. We recognize Lager beer smooth and so typically more elegant than the beer Ale; we know the beer warm, robust Ale like and a frequently flavorful infusion. Although the Lager beer is still much more popular in the world, All the beers, from the Porter to the Weizen, can define as a beer Ale or a Lager beer, Sometimes surprising. Who would have thought rich Malta beer mug would classify like a Lager beer. Or that Like Lambic as a Ale.Las beer differences begins with time of infusion. If the beer is a beer Ale or Lager it is defined by the temperature used in the infusion and the temperature of the fermentation and the used leavening. The own high leavening fermentation, Saccharomyces cerevisiae produces beers Ale; The own low fermentation of leavening, Saccharomyces carlsbergensis, produces Lager beers. The beers Ale ferment quickly and to warmer temperatures, Lager Beer more slowly and to temperatures you cold more

ALE: A generic name for beers produced by the discharge fermentation. Generally, the beers are higher in their content of the alcohol, more warm, and are darker than the Lager beer, that are made by the inferior fermentation.

ALTBIER: A traditional style of beer made mainly in Dusseldorf. The German word alt means old and refers the traditional method of discharge fermentation. Altbier dark is colored by copper of his pailas, made from dark Maltas, lupuladas well

AMERICAN ALE (American beer): A American version of traditional beer, made with North American lúpulos.

AMERICAN MALT ALE (American Licor of Malta): An alternative name given to beers in EE.UU that exceeds the level alcohol defined by the law for the Lager beer

BARLEY WINE: A beer of extraordinarily high fermentation, as the high alcohol wine, content. Colored by copper, from dark a brown one, strongly perfumed, sometimes fermented with the leavening of champaña or it came.

BEER: The generic name for spirits produced to ferment a cereal or a mixture of cereals, perfumed with lúpulo

BERLINER WEISSE: A regional beer of northern, pale Germany, high fermentation, done with wheat.

BEST BITTER: A British style of made dry beer to an original gravity of the average to superior to 1040s.

BIERE OF GARDE: The term French that applies a strong one, and equipped beer Ale who designs itself down to be fermented placing it when she ferments.

BITTER: In Britain, equivalent to a Ale the Pale, golden brown, beer of high fermentation that commonly is very lupulada, dry and slightly carbonated 80% of sales of beer of barrel in English taverns they correspond to this beer.

BEER MUG: An aged beer very hard traditionally made in the winter to celebrate the coming of the spring. Aromatic, malteada, lupulada well.

BROWN ALE: A British beer its style, fermented beer that lúpulo slightly and is saborizada with caramel Malta and toasted yet.

CASK ALE: The beer equipped in the barrel without pasteurizar the beer completes its maturation in the cellar of the tavern of form opposed To the pasteurizado one, leaking and cooled. Served the temperature as room.

CREAM ALE: A American style of beer, mixes pale golden, light of beer Ale and Lager beer.

DARK BEER MUG: A beer made with dark Malta. See: Beer mug.

DARK MILD: An English term for beers slightly lupuladas that make with toasted Malta. They are brown dark more in the color and floods of body, but they have a relatively low alcohol content.

DARK/PALE DOUBLE BEER MUG: One doubles beer mug made with toasted Malta dark.

DORTMUNDER: One gilded beer, of low fermentation beer of Dortmund, Germany the greatest brewing city.

DOPPELBOCK: The more hard beer, beer mug, although not necessarily double the strength. The original style was made by the Italian monks of the order of St. Francis de Paula, in Bavaria.

DRY BEER: A term that little gives light to beers made with gustillo and more alcohol.

DRY STOUT: Version the Irish of Stout, bitterer and slightly higher in alcohol than the English, with a strong candy.

DUNKELWEIZEN: A dark beer of wheat.

EISBOCK: The more hard of the beers beer mug. Produced like beer to lager in very cold cellars to the point freezing of the water, and clearing the water that is congealed, by means of this it is increased the strength alcoholic of the beer.

FRAMBOISE: The raspberry lambic.

GUEUZE: This style mixes a beer, young Lambic with an old beer, beer, Lambic, creating one second fermentation.

HEFEWEIZEN: A beer of wheat without leaking.

INDIAN PALE ALE: A beer made in England for stationed British troops in India in century 18. One made very hard to survive a passage that can take but from six months. Highly lupulada

IRISH NETWORK ALE: An Irish beer, characterized for its reddish color, much body, and sometimes mantecoso taste.

KRIEK: Produced by boiled of cherries with a young Lambic or gueuze to produce one second fermentation.

LAGER: A generic term for any beer produced by low fermentation, commonly by decocción. The beer to lager was introduced in the 1840 and is now is the predominant method of manufacture through world except in Britain. The beer to lager tends to be paler, frothier, drier and less alcoholic than beers Ale.

LAMBIC: The wheat beer produced in the region of Bruxelloise of a strong acid character given by a spontaneous fermentation with wild leavening.

LIGHT ALE: In England, a bottled alternative term for bitter. In Scotland, a dark beer of low gravity.

MALT LIQUOR: A beer of high alcohol content that other regular beers. On the average, alcohol by the weight, and the law contains 4,5 to 6,0% to consider itself too alcoholic to be called Lager beer or beer.

MARZENBIER: Of Germany, before the coming of the refrigeration, the beer made in the winter and the last lot, made in March, was made specially hard to survive the many months of maturation before the end of the summer.

MUNCHENER (or Munich): beer of fermentation of bottom produced in Munich from the age average century 10. There is do versions: Helles Bier, one more a paler beer, and Dunkel Bier, more near the original dark style. Both styles use different Malta

OATMEAL STOUT: A style of Stout beer made with cuáquer. Cuáquer was used by its nutritious qualities as well as its capacity to distribute fullness of body and flavor.

OLD ALE: Original of Great Britain, a strong dark beer the majority frequently consumes it in the winter.

OKTOBERFEST: A beer of bottom fermentation. Elaborated in Vienna or Marzen, designed originally for Germany

PALE: A beer mug made with Malta that has been dried instead of toasting. See: Double beer mug

PALE ALE: Of color amber or Colorado receives -, Beer of fermentation of bottom, made with pale Maltas. Seemed in bitter but drier, Lupulada and brilliant. Also see: INDIAN PALE ALE

PALE BEER MUG: A beer beer mug made with Malta that has been dried instead of toasted. See: Beer mug.

PALE MILD: An English term for beers slightly lupuladas that make with Malta that has been dried instead of toasted. The result the infusion is lighter in the color and has a brightness, less warm flavor.

PORTER: A very dark beer, high fermentation, the first beer made in London in 1730 by a called man Harwood as a substitute for one the mixture then popular of beer Ale, beer, and two beer of penny. Whole call, the beer announced like richest and more nutritious than the Ale, and was destined to young men and the other heavy workers who they would find the strength to make his tasks. Its color comes from toasted Malta and barley without maltear

RAUCHBIER: A dark beer, fermentation of bottom, beer produced by breweries in Bavaria. The unique smoky flavor from the use of Maltas dried on an open fire.

RUSSIAN STOUT: Original of Great Britain, a very hard Stout originally made from 1760 to World War I. At the moment RUSSIAN STOUT is not pasteurizada and sold in barrels it stops of two months, then it is bottled and it is aged by a full year.

SAISON: A color amber, of high fermentation, Beer of Belgium and France, once made in the summer but now the this available all year. Naturally conditional burgundy I package myself in bottles of liter.

SAKE: A Japanese fermented drink traditional done of the rice.

SCOTCH ALE: A beer of Scottish origin. With high fermentation Traditionally hard, very dark, much body and cremosa.

SPRUCE BEER: An infusion produced in North America and Northern Europe by the fermented molasses and other sugars with the exudate of trees, and sometimes with Malta.

STEAM BEER: A beer produced by the hybrid fermentation that uses yeast of fermented fall to temperatures of yeast of high fermentation. The fermentation effects(carries out) in long tubs so called clarificadoras, followed(continued) by the hot conditioning and I use of krausening. The style is typical of America and the first one was produced in California at the end of the 19th century, during the golden fever. To a Time there were 27 breweries that were doing STEAM BEER in California.

STOCK ALE: A strong beer made to be stored from a lot of time. Native to America.

STOUT: A very dark beer, weighed, of high fermentation beer done with pale malt, toast fed without malting, and frequently malt of candy. Stout was first introduced by Guinness as a stout version of his(her,your) Porter. The new Stout was darker, lupulada and richer that l to Porter, gradually it(he,she) improved in popularity. A distinction is extracted between(among) SWEET STOUT and DRY STOUT: though both are highly lupuladas

STRONG BITTER: A British beer of style Ale, Se made originally in the year 1050, and a higher content of alcohol has that a Dry Stout.

STRONG SCOCH: Scotch Beer made with to a higher original gravity and with a higher content of alcohol that the Scotch Ale.

SWEET STOUT: The English version of a Stout unlike the Dry Stout of Ireland. It(he,she) has a flavor lightly lactic and the alcoholic content is minor that Dry Stout

TRAPPIST BEER: Any beer made of one of six remaining abbeys, high and strong, tasty fermentation.

VIENNA TYPE: Of reddish color - amber, dulzona, done with malt acentuadamente Lager originally was made of Vienna.

WEISSBIER (or White Beer): In the Germany, a generic name for beers of wheat. Weisse means white(target), and such beers are commonly very pale and turbid, with a white foam.

WEIZENBIER: Of Germany, a generic term(end) for beers with high fermentation, of wheat, specially elaborated in the zones of the south.

WEIZENBOCK: Of Germany, a beer of wheat of type BOCK

WHEAT BEER: Any beer that contains a high proportion of malted wheat. All the beers of wheat are of high fermentation and many(many people) are conditioned in the bottle.

WITBIER: A traditional beer of wheat originally made of the peoples Belgas de Hoegaarden and Louvain.

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