Classifications of Beer Essay

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Classifications of Beer
What's more refreshing on a hot summer day than an ice cold beer? How about drinking a cold one with some friends at a local bar after a hard day's work, sounds satisfying doesn't it? Beer has been around for hundreds years and will be around for hundreds more. A beer is any variety of alcoholic beverages produced by the fermentation of starchy material derived from grains or other plant sources. The production of beer and some other alcoholic beverages is referred to as brewing. Almost every culture
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Because ale yeasts cannot fully ferment some sugars, they produce esters along with alcohol, and the result is a more flavorful beer with a slightly "flowery" or "fruity" aroma resembling but not limited to apple, pear, pineapple, grass, hay, plum or prune. Stylistic differences among ales are more varied than those found among lagers, and many ale styles are difficult to categorize. Top-fermented beers, particularly popular in the British Isles, include barley wine, bitter, pale ale, porter, and stout. Stylistic differences among top-fermented beers are decidedly more varied than those found among bottom-fermented beers and many beer styles are difficult to suppress into a single category. California common beer, for example, is produced using a lager yeast at ale temperatures. Wheat beers are often produced using an ale yeast and then lagered, sometimes with a lager yeast. Lambics employ wild yeasts and bacteria, naturally occurring in the Payottenland region of Belgium. Other examples of ale include stock ale and old ale. Real ale is a term for beers produced using traditional methods, and without pasteurization.
There are five main subcategories of ale beer which are: barley wine, bitter, pale ale, porter and stout. Despite its name, barley wine is indeed an ale. It has a hearty, sweet malt…

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