| Some famous beers:
India Pale Ale:
An ale which is manufactured in England for British troops in India in the 18th century. It is a very strong beer so as to make their traveling, which lasted for up to six months, comfortable. The beer is highly hopped.
Irish Red Ale:
The beer is noteworthy for its red color and the beer is saturated, sweetened and also available with oily taste.
Lager:
Lager is a common name for all types of bottom-fermentation beers with the use of the infusion method of mixing. The production of lager was introduced in 1840 and presently dominates the entire world except Great Britain. Lager is lighter, gentler and drier and contains less alcohol than ale.
Light ale:
Light ale is one of the names of bottled bitter beer in England. In Scotland it's called dark ale.
Malt Liquor:
Malt liquor is beer with a higher alcohol content of usual beers. On an average, it contains 4.5-6.0% alcohol as per mass and belongs to the category of beers with a high alcohol content.
Marzenbier:
Before the invention of refrigerators, this beer was brewed in the winters in Germany. Beer of the following batch was brewed in March, matured for many months to make it especially strong and the beer was consumed at the end of summer.
Munchener (Munich):
Bottom-fermentation beer, which was manufactured in the middle of the 10th century in Munich; two types are available – bitter and dark. Both types are malt beers.
Oatmeal Stout:
Top-fermentation dark beer, which is brewed with oatmeal; Oatmeal is used thanks to its nutritional properties and also due to its capability to influence on the taste and beer flavor.
Old ale:
It is Britain’s ale of an average strength and mostly consumed in winters.
Oktoberfest:
Bottom-fermentation beer of the types Vienna or Marzen, primarily brewed for celebrating Oktoberfest in Germany. It is malted, sweet and is copper in color.
Pale ale:
Amber or copper colored top-fermentation beer, brewed from bitter malt. It's bitter but dry, mild and contains a high hop content.
Bock- beer, brewed from dried but not roasted malt.
Pale Mild:
Pale mild is an English term, determining the averagely hopped ales, which are brewed from dried but not roasted malts. As a result, the beer is bitter and has a less balanced bloom.
Pilsner (pilsener):
The common name for bitter, golden colored beers that are highly hopped and bottom-fermented. Originally, it was brewed in Bohemia in the city of Plzen in 1842.
Porter:
A top-fermentation darker beer, which was brewed for the first time in London in 1730 by the brewer “Harwood” as an alternate to ales. The beer was presented as a more nutritious ale and was meant for porters and other workers, carrying out heavy physical works which took strength from beer to accomplish their works. The color of the beer is determined by roasted un-malted barley.
Raushbier:
A dark beer made through bottom fermentation and which is manufactured in Bavaria only by some brewers. A unique smoked flavor comes from the malt which is dried on a open fire.
Russian Stout:
Britain’s very strong dark beer made from top-fermentation, which was brewed in 1760 before World War I. Presently, the beer is not pasteurized and matured in barrels for two months and then the beer is stored for a year in bottles. It is also called “Imperial Russian Stout” or “Imperial Stout”.
Sake:
The traditional Japanese beverage brewed from rice.
Scotch Ale:
Top-fermentation made beer from Scotland. Traditionally, the beer is strong, very dark and can be thick.
Spruce Beer:
It is manufactured in Northern America and Northern Europe by brewing molasses and other sugars with ale juice and sometimes from malt.
Steam beer:
Beer manufactured by a combined fermentation with the use of bottom-fermenting yeasts at top-fermentation temperatures. Fermentation takes place in vessels with a huge surface area called a “clarifier” and continues at relatively high temperatures. This beer type comes from America. For the first time, this beer was manufactured in California at the end of the 19th century. At one time, about 27 brewers were manufacturing this beer in California. Presently, this beer sort is manufactured under the trade mark “Anchor Brewing”.
Stock Ale:
Strong ale, which is stored for long time; it originates from America.
Stout:
A very dark top-fermentation beer made from bitter malt, roasted un-malted barleys and frequently caramel malt. The stout was incorporated by Guinness as the darkest porter type. The new appearance was much darker with a high hop content and a better harmonious bloom than the porter. Two variants are available: Sweet stout and dry stout. Even though both the stouts are highly hopped the bitter taste is more in sweet stout than in dry stouts.
Sweet Stout:
An English type of dark top-fermentation beer, which is quite the opposite of the dark top-fermentation beer from Ireland. It has a slight milk flavor and contains less alcohol than the dry beer from Ireland.
Vienna Type:
A reddish amber colored beer, sweetened malt lager, which was originally brewed in Vienna.
Weissbier (White Beer):
In Germany, this is common name for all wheat brand beers. Weisse means white. These beers are usually bitter and turbid with a white foam.
Weizenbock:
Wheat beer with the strength of bock beer in Germany;
Wheat Beer:
Any beer containing a huge quantity of malted wheat. All types of wheat beer belong to top-fermentation beers and many of them are bottled beers.
Witbier\ White:
Traditional wheat beer, which was brewed for the first time in the Belgian cities of Hoegaarden and Louvain.
|
