2. The Three Types of Beer
Firstly, beers are ordered into three categories depending on fermentation:
- Lager is produced with bottom-fermenting yeast at lower temperatures which normally have a crispy, malty flavour profile. Lagern means “to store” in German since these beers were traditionally stored in underground caves and cellars to mature. Lagers should usually be drunken at a temperature between 4-7 degrees Celsius.
- Ale, on the other hand, requires top-fermenting yeast at warmer temperatures which normally have a fruity, estery flavour profile. Ales should ideally be drunken at warmer temperatures (7-13 degrees Celsius), a practice that continues in the UK. The word Ale (cognate to Lithuanian alùs and Swedish öl) used to refer to a beer brewed without hops.
- Lambic, also known as Sours, is somewhat unusual and lesser known; it is a result of spontaneous fermentation triggered by environmental bacteria and wild yeast strains. These beers are intensely sour, funky and not for the weak.
3. The Ultimate Guide to Beer Styles (Work in Progress)