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| | Some famous beers:
Black & Tan is variety of beer, which is a mixture of equal volumes of dark & bitter types of beer, such as porter & pilsner or stout & bitter.
Bock is a type of beer, which is very stout lager, traditionally prepared in winters for celebrating the onset of spring. It is saturated, malt and strongly hopped.
Brown ale:
Britain type of beer, made through top-fermentation, slightly hopped and spiced with roasted & caramel malt.
Cask ale:
Barreled ale, un-pasteurized, filtered & is matured in cellars of bars in barrels at low temperatures. Cask ale is stored at room temperature.
Cream ale:
Cream ale is an American type of beer, which is a mixture of light-golden bitter slightly saturated ale & lager.
Dark Bock:
Beer, brewed from dark malt.
Dark mild:
British concept of mildly hopped ales, made from roasted malts. Majority of these beers are dark-brown in color & saturated, but comparatively with low alcohol content.
Dark/Pale Double Bock:
Dark beer, brewed from roasted malt. Bitter beer, made from dried malt but not roasted.
Dortmunder:
Golden colored beer, made through bottom-fermentation. This beer is from Dortmund, largest beer-manufacturing city of Germany.
Double Bock or Doppelbock:
Double dock is strong beer, but compulsorily not of double strength. Initially, this type of beer was brewed by Italian monks of St. Francis of Paula in Bavaria.
Dry beer:
Name of weak-saturated beer with slight after taste & high alcohol content;
Dry stout:
Ireland beer type, which is much bitter & with high alcohol content than in British sweetened dark beer, made from top-fermentation.
Dunkelweizen:
It is a dark wheat beer.
Eisbock:
It is the strongest of all the bock beer varieties. End-fermentation takes place in very cold cellars at temperature, close to freezing temperature of water & ice, formed during end-fermentation is removed due to which increases the alcohol content in the beer.
Frambois: Raspberry lambic.
Hefeweizen: Unfiltered wheat beer. |
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