What is lager beer

American stouts are strong, highly roasted, bitter and hoppy, with high malt flavors that give them the taste of coffee or dark chocolate, according to the BJCP. Traditional porters, which can trace their roots to the United Kingdom, are dark in color like stouts due to common ingredients like chocolate or other dark-roasted malts. Porters tend to taste less like coffee than stouts, with more of a chocolatey feel.

Belgian beers span pale ales, dark ales, fruity beers and sour ales. WebstaruantStore , which provides equipment and information for restaurants, bars and other establishments, generally defines Belgian-style beers as carrying fruity, spicy and sweet flavors with a high alcohol content and low bitterness. Popular Belgian beers also include Trappist ales, which are produced only at Trappist monasteries that brew their own beer.

Trappist ales encompass beers like Belgian Dubbel, which is somewhat strong and complex, and Belgian Tripel, which is pale, spicy and dry. Blond ales like Delirium Tremens further add to the strong flavor profile of Belgian beers. Wheat beers rely on wheat for the malt ingredient, which gives the beverage a light color and alcohol level that makes it perfect for kicking back with during the summer and for combining it with fruit, like a slice of lemon or orange.

Some wheat beers, with their funky and tangy flavors, fall under Belgian-style brews while the ones made in the U. Sour beer has shot up in popularity in the U. Highly tart, sour beers can take on many forms, including Belgian-style Lambic beer, fruity Flanders ale and lemony Berliner Weisse beer. With the addition of fruits like cherry, raspberry or peach, sour beers marry sweet and sour to make beer flavors completely unlike the lagers and IPAs of yore.

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These cookies do not store any personal information. All of the knock-on effects — from different flavors and aromas to decreased fermentation temperatures — arise from this difference. Lagers are relatively new to the brewing scene. Lager yeast, Saccharomyces pastorianus , was first isolated and described in by the Danish mycologist Emil Christian Hansen while working at the Carlsberg brewery in Denmark.

He discovered another lager strain in , which he named Saccharomyces carlsbergensis. These two have since been determined to be the same yeast, now called by the oldest name given, S. It possesses many similarities to that of ale yeast, Saccharomyces cerevisiae — it in fact has whole stretches that are identical to S.

But lager yeast behaves in a profoundly different manner than ale yeast. The most obvious difference is that lager yeast works best in cold temperatures — temperatures that would make an ale yeast go dormant. Finally, ale yeast usually spends its life as a diploid organism. So, where the hell did lager yeast S.

And why did it only show up in the s, thousands of years after humans figured out how to brew with S. In it, the researchers analyzed 6 yeast genomes: S. The scientists knew through prior research that Saccharomyces species thrive on oak trees in Europe. After collecting samples from forests all over the world, they isolated two cold-tolerant yeast strains from the forests of Patagonia in Argentina.