Styles of Beer
The sixty or more defined beer styles in the world can almost all be sorted by their yeast into two broad families: The Ale family and the Lager Family.
Produced at warm temperature by a group of yeasts termed “TOP FERMENTING” These yeasts are active towards the top of the fermenting vessel. Ales are ready to drink in days rather than weeks, and the yeasts produce extra flavors in addition to creating alcohol: Fruity, spicy, or earthy flavors are not unusual. Ales are the traditional beers of England and Belgium.
Produced at cooler temperatures by yeasts that are “BOTTOM FERMENTING”. As you might guess, these yeasts are most active ant the bottom of the brewing vessel. These beers need to be conditioned or cellared (“lager” in German) for several weeks or more to reach peak Shaker Pint – AKA American Pint. The most common beer glass in the U.S., holding up to 16 ounces. It’s a favorite among bars as the thick walls are durable and allow for stacking, all in an easy to drink glass.
The owner or manager of a pub
Alcohol by weight
Amount of alcohol in beer measured in terms of the percentage weight of alcohol per volume of beer, i.e., 3.2% alcohol by weights equals 3.2 grams of alcohol per 100 centiliters of beer. (It is approximately 20% less than alcohol by volume.)
The perception of a bitter flavor, in beer from is-alpha-acid in solution (derived from hops). It is measured in International Bitterness Units (IBU).
The addition of dry hops to fermenting or aging beer to increase its hop character or aroma.