| Most of those who are "born again" into
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| | and aroma of the beer.The main difference
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| the flavorful world of ale often become
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| | between yeasts used for lagers and ales
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| bitter (no pun intended) to the ale
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| | is that ale yeast is a top-fermenting
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| counterpart, lager. I experienced this
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| | yeast which means the yeast floats to the
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| first hand when a close friend introduced
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| | top and hangs around up there during most
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| me to home brewing, and the rich flavors
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| | of the fermentation process. Lager yeast
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| in a variety of ales. I decided that
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| | is a bottom-fermenting yeast which means
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| lagers were not worthy of my time. I
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| | it hangs around the bottom of the
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| began to boycott lagers and even badmouth
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| | fermenter. During both types of
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| them as lousy, tasteless beer.As I grew
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| | fermentation the active yeast does
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| in my appreciation of fine beers, I
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| | permeate the brew and eventually settles
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| started to realize that good lagers do
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| | out on the bottom of the fermenter when
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| exist and I wasn't giving them a fair
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| | it is done.The other main difference in
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| shot. Considering that I before I was
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| | producing a lager or ale is in the
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| introduced to ales I was drinking some
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| | temperature during fermentation. Most
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| pretty run-of-the-mill beers, a little
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| | ales are fermented at a controlled
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| exploration wouldn't hurt.As an ale lover
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| | temperature around 70 degrees Fahrenheit,
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| I must bite my tongue and not be so quick
| |
| | although Sierra Nevada's Celebration Ale
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| to judge. I can't stereotype a beer
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| | is said to be fermented at 65 degrees.
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| without first getting to know it. There
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| | Lagers, on the other hand, are fermented
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| are many pale, light lagers that I won't
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| | about 15 degrees lower, around 55
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| bother with, but good lagers do exist.
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| | degrees.The yeast and the fermentation
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| But let's take a quick look at how those
| |
| | temperatures play an important roll in
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| watery lagers are made...Starches from
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| | the flavor of the beer. Ale and lagers
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| rice can be broken down into fermentable
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| | share the benefit of a rich variety of
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| sugars during the mash process, but there
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| | flavors and aromas due to the yeast used,
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| are no byproducts to add color or body to
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| | but ales tend to be more robust and
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| the beer, so many pale lager brewers use
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| | fuller flavored than lagers because of
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| rice as an adjunct to keep the beer thin,
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| | the warmer fermentation. Colder
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| and light colored, while keeping the
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| | fermentation tends to rob the beer of
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| alcohol content relatively high. Other
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| | flavors that may be imparted during this
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| beers tend to have more body and color
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| | process because the cold temperature
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| because all or most of the alcohol is
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| | subdues activity. This is also why lagers
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| gained using malted barley, not rice.If
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| | tend to take longer to completely
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| there are no funny tricks being used to
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| | ferment, typically a week or two longer
|
| manipulate the final product, I think a
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| | than common ales.The goodness of a beer's
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| good lager can certainly stand side by
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| | flavor is relative to the person who
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| side with a good ale. But what really
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| | enjoys it. Ultimately it is the craft of
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| makes the difference between an ale and
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| | brewing that matters, the recipes and
|
| lager?Lagers are made using the same
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| | traditions that fill the world of beer
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| basic ingredients as ale, but there are
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| | with such a variety of types and styles.
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| two major differences: yeast and
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| | There should be no battle over what is
|
| fermentation temperature.First let's look
| |
| | better. They are simply different.Drew
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| at the yeast. Yeasts come in a variety of
| |
| | Vics is an artist, musician and writer
|
| styles, each developed for a certain
| |
| | from Northern New Jersey. He writes on a
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| style of alcoholic beverage. There are
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| | variety of topics, including society,
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| lager yeasts, champaign yeasts; yeasts
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| | life, music, beer, home brewing,
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| used for pilsners, and several varieties
| |
| | skepticism and mysteries of the
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| of yeast for ale, lambic and barley wine
| |
| | unexplained. His work has appeared on
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| styles. Each yeast variety has unique
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| | many websites, in newspapers, and has
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| qualities that impact the final flavor
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| | been recorded for podcasts.
|
