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39

Ale yeast strains are best used at temperatures ranging from 10 to 25°C, though some strains will not actively ferment below 12°C (33). Ale yeasts are generally regarded as top-fermenting yeasts since they rise to the surface during fermentation, creating a very thick, rich yeast head. That is why the term "top-fermenting" is associated with ale yeasts. ...


26

Bacon Beer I've heard of beers made with rauchmalt - smoked malt, where the brewer has "dry hopped" with bacon or bacon flavored soya to give the beer a bacon flavor and aroma - allowing the bacon and the smoked malt to enhance each other. One commercial example is Bacon Maple Ale from Rogue, which features a variety of smoked malts (over different woods) ...


23

There are strains of Saccharomyces Cerevisiae (brewer's yeast) such as WLP099 - Super High Gravity Ale Yeast that reportedly can tolerate up to 25% alcohol by volume. The world's strongest beer is Snake Venom coming in at a colossal 67.5% abv. Sources cite it as freeze-distilled, where the beer is frozen and the ice (pure water) is drawn off, leaving a ...


18

Oyster stout traditionally uses oysters as part of the brewing process, and that is the flavour that differentiates them from other stouts. While it is traditional to use oysters, some modern breweries use artifical flavours in their oyster stouts, or simply say that they are intended to be eaten with seafood. You mention Marston's Oyster Stout, which is ...


17

A pictty good summary: (Source: BeerSci: What Is The Difference Between A Lager And An Ale?) The first part of the picture depicts the description in my answer about where the yeast "works," the temperatures at which they work, and then some common types of ales/lagers. The second picture shows S. cerevisiae (common ale yeast) and a wild yeast S. ...


17

The German Beer Purity Law, also know as the Reinheitsgebot, dictates what ingredients may be used to create beer in Germany: barley, hops, and water. It dates back to 1487, which is why you may notice the omission of yeast: it hadn't been recognized as an ingredient yet. The law was removed from the books in 1993, and replaced by another similar law which ...


16

That depends on what you mean by "naturally". There are some strains, such as the "Super High Gravity Ale Yeast" by WyLabs, which can handle up to 25%. But there are techniques, such as freezing the beer to create a more concentrated product, which have been used to get up to 60+%. In this case, alcohol is not added, but rather, water is removed, altering ...


16

Ok, so the basic brewing process is this (not homebrewing detail here, just a distant overview): Heat your wort with water, steep, then add hops and boil, add more hops as you begin to cool, once cool enough add yeast, ferment, bottle. Flavored beers can be made a bunch of different ways. You can add herbs, spices, or flavorings before or after the boil, ...


16

In addition to what's been said, the original purpose of the order was to protect consumers from brewers who used problematic (toxic/psychoactive) herbs to preserve their beer, instead forcing them to use hops. Also only using barley allowed wheat and rye to be used exclusively by bakers to keep the cost of bread down. One could argue the tradition has ...


15

These beers are made with non-gluten containing grains such as millet, rice, corn, or buckwheat as opposed to glutenous grains like rye, barley, or wheat. As a side note, I recommend your friend give Omission Beer a try. I had it once on accident at a social event. I couldn't tell the difference between it and the real thing until I got home and looked it ...


15

There are two main ingredients in beer that might cause them to be unsuitable for vegans. The first one might be fairly obvious. Honey is sometimes used as a sweetener, especially in meade, but certainly in other beers. However, the main cause is a fining agent called Isinglass that is made from ground swim bladders of fish.


15

Doppelbock (or double bock) is intense in its maltiness and higher than "single" bock in terms of alcohol content, typically starting around 6-7% and going up to around 13%. There isn't anything specifically doubled or tripled; rather, doppel idiomatically refers to be being "bigger"/stronger than a standard bock. In terms of how higher "maltiness" is ...


14

There has been a bit of a battle recently, with Brewdog and Schorschbräu constantly topping each other's efforts: BrewDog Blog. Currently it's a Schorschbräu Schorschbock 57% finis coronat opus, which comes in at 57.7%, beating Brewdog's latest effort: Schorschbräu Schorschbock 57% finis coronat opus. I'd say the strongest commercially viable option (these ...


13

Most of beer is water, so it is vitally important. Here in Atlanta, we have some of the better tap water compared to many cities, but Monday Night Brewing in particular takes all minerals and chemicals out of the water and adds back in the appropriate properties to match the style of beer that they are trying to brew. They emulate the water from the origin ...


12

This is pretty good explanation Source: Twenty Things Worth Knowing About Beer.


11

There are a couple of ways to do that. The two main "approaches" are to extract the alcohol afterwards or just don't allow the generation of it. The extracting part can be achieved by filtering and reverse osmosis. Alcohol and water are getting sucked out and the "beer mass" gets re-watered. These steps may affect the taste quit a bit. A few brewers (...


11

First, it's important to note that the boil time is not the only thing that increases with each of those beers. Dogfish Head continually hops during the boil, and the boil extracts the alpha acids from the hops, giving the beer bitterness, so a longer boil with more hops results in a wort that is more bitter. Here is where the additional alcohol comes in: ...


11

The calories in beer come mainly from the alcohol and the carbohydrates in the beer. By reducing either or both of these, the beer will become lighter. As well as being lighter in calories, light beers are typically lighter in taste also. Alcohol is reduced by starting with a lower amount of sugar in the wort (lower OG.) By fermenting less sugar, less ...


11

To add a bit of detail to the existing answers, the primary method for adding a smoked flavor to beer is by using malts that have been dried over a smoky fire, rather than in a kiln which allows the malt to absorb compounds from the smoke that they then release into the beer during brewing. Some of the oldest smoked beers still produced are German (...


10

There was a study about this which concluded that tapped beer can actually be better for different reasons (although taste is rather subjective). The reasons are: Beer on draught tends to have less air within the barrel compared to its bottled counterpart, meaning that the beer doesn't oxidise as quickly Beer within a barrel tends to remain cool for longer ...


10

The reason there's a limit is once the alcohol content is too high, it kills the yeast, so fermentation stops and no more alcohol is produced. I think it's generally around 15% alcohol by volume, but the exact amount will depend on the type of yeast. EDIT: The Wikipedia page on yeast in winemaking has some details on when different types of yeasts die out.


10

Belgian Lambics are probably the most notable beers brewed with wild yeast. They are fermented in open vats, and wild yeast strains specific to the area contribute a very distinctive flavor to these beers. Lindeman's is probably the best known commerical example in the US, although these beers are sweetened and are not usually considered a true example of ...


10

"Bottom fermentation" is one of the two main types of fermentation which take place during beer production; the other being "top fermentation". A third less common type would be spontaneous fermentation (a natural beer fermentation process taking place in the wild). Typically, only one fermentation process occurs during production (either bottom, top, or ...


9

Serving temperature is, of course, a preference. Serve it frozen or boiling if you want. However, a few opinions are: CAMRA says that Real Ale (aka cask ale, usually english-style) should be served at 12-14 °C (54-57 °F), which is colder than room temperature, but warmer than your usually keg beer. Ratebeer says the same thing regardless of whether it’s ...


9

Peated malt can provide a beer with subtle smokiness. Peated malt is malt that has been smoked over peat (decaying vegetation). This is common in Scotch & Whisky Ales. Cheers


9

Mead is not considered a style of beer, since the sugars in mead come from honey, not from the starch of a grain. Hops are sometimes added to mead for flavor and as a preservative. The process for making mead is more similar to wine making than brewing beer. There's no brewing (boiling) stage necessary in making mead. All of the fermentable sugar comes from ...


9

Not only has variety improved, but so has the technology and agronomy of brewing. Malt variety, yield, and efficiency Crop science has increased the size of barley kernels and the amount of starches available to convert to sugar. The common grain at the time was 6-row malt, today the most common brewing barley is 2-row. Understanding of the malting ...


9

Generally - yes. A large part of the flavour of the beer comes from esters produced by the yeast during fermentation. There are many different varieties of yeast, and each has a differing set of esters it produces. The problem arises in that as temperatures increase the yeast ferments and grows much more rapidly, and can produce different and/or too many ...


8

Water is extremely important. When touring Brooklyn Brewery, the brewers went on and on about how great it is for them to have access to the NYC water supply. During brewing, the quality of the water is important because the minerals can affect a beer recipe greatly.


8

That is the difference. The distinction is purely one of size, and exists mainly for purposes of trade and legal organization. The gulf between the two wasn't always so large, but as the Boston Beer Company (Sam Adams) has grown, the standard for 'Craft Brewing' has been increased to allow for their continued categorization as a Craft Brewer. Even with the ...


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