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Beers are divided according to the type of yeast used for fermentation:
Bottom fermentation means fermentation at a lower temperature (7–12 °C) and for longer than top fermentation (2–3 weeks);
The yeast settles on the bottom of the vessel at the end of fermentation;
The result is a lager.
As a rule, pale lager is clear and easy to drink;
The aroma and flavour are crisply fresh and hoppy with a slightly bitter undertone;
Suggested serving temperature is 6–8 °C.
Pale lagers are, for example:
Dark reddish-brown beer;
The taste is dominated by roasted malt, black bread and/or caramel;
Suggested serving temperature is 12–16 °C.
Dark lagers are, for example:
Top fermentation takes place at a higher temperature than bottom fermentation;
The heat, which depending on the yeast strain is usually from 15–25°C, makes the beer ferment quickly and strongly;
The yeast rises to the top at the end of fermentation and the result is an ale.
The colour varies from light amber to reddish-brown;
The taste is rather full and, depending on the beer, may contain hints of caramel, light fruitiness and bread.
Light ale is, for example:
DARK ALE, porter and stout
Porter was developed in England and became popular with port labourers, which is what gave the beer its name;
The colour may vary from brown to black;
The taste is usually rich with hints of caramel, coffee and chocolate.
Beer fermented with wild yeast is known as lambic. So-called spontaneous fermentation occurs due to the impact of the ‘wild’ microorganisms found in the air. Lambic takes up to three years to mature. The best-known lambic beers are kriek and framboise, which are made using cherries (kriek) or raspberries (framboise).
Wheat beer contains around 50% of wheat, in addition to barley malt;
Wheat beers may be dark or pale. Light wheat beer is known as Weizen (wheat beer) in Western and Northern Germany, and as Weissbier (white beer) or Weisse in Bavaria;
The beer tastes fruity, lightly spicy and malty.
Wheat beers are, for example: