Lagers
Lagering, as a process, was discovered around 200 years ago in Bavaria. Here, it was found that beers experiencing secondary fermentation in casks stored in the caves of the Alps would produce beers with different characteristics than ales.
The process of lagering became very popular in areas where fermentation with cool temperatures could be maintained, although it wasn't until the invention of the refrigerator that lagers really spread around the world.
Over the last several years, flat sales have been seen for breweries as a growth in sales for American microbrews. Even though a lot of the beer volume from lager is composed of cheap quality product from the large breweries, there's plenty of great products available, although most are from Europe.
European all malt Pilsener World wild, Pilseners are the most popular style. The style originated in Bohemia in a town that was named Pilsen by the brewery. Even though there are some superb Pilseners made outside this region, the style is frequently cheapened and is also the basis for many beers lacking quality or being just plain ol' cheap beer.
German Pilsener Classic German Pilseners are very light in color and well hopped, with the hop bitterness being high. It's a well attenuated, medium bodied beer although a malty accent can be perceived. There shouldn't be any chill haze, as the head of the beer should be dense and rich.
Bohemian lager Lagers in this category are very similar to German Pilseners, although they are more full bodied and can be as dark as light amber. This style of beer will balance the moderate bitterness and noble hop aroma with a malty, yet slightly sweet body.
Microbrews
Process Of Homebrewing Microbrews
Microbrews
Process Of Homebrewing Microbrews
... With both cases, the wort is boiled for 15 min to an hour, to help remove some impurities, dissolve the character of the hops, then break down some of the sugar. The wort is then cooled down to a pitching temperature. The cooled wort is then poured into the primary fermenter in a manner of aggression, ...
... turn into a foam disaster. It can result from these causes: 1. Too much or uneven priming sugar. You should measure your primer carefully and dissolve it thoroughly in boiling water and allow it the proper time to cool. Before bottling, make sure to stir this into your beer. 2. Bottling your beer too ...
... the tears of a hostile world, order a pint of cask beer, then savor a complex beer that will caress every one of your senses. Microbreweries (companies that produce less than 20,000 kegs a year) can be found everywhere from Minneapolis to Maui, although it all began in the Pacific Northwest. On any evening, ...
... literature and science, as well as the art of making beer. They refined the process to perfection, and even institutionalized the use of hops as both flavoring and a preservative. It wasn't however, until Louis Pasteur came along that a final, important development was determined. Until this time, brewers ...
... is obtained by soaking grain in water, allowing it to germinate, then drying the germinated grain in a kiln. By malting the grain, enzymes will eventually convert the starches in the grain into fermentable sugars. Hops Since the seventeenth century, hops have been commonly used as a bittering agent in ...