The difference between Ale and lagger comes from the

temperature levels at which the yeast is fermented.

These are fermented at warm temperatures 60 to 70 via top
fermenting yeast. Since this yeast works quickly at high
temperature ale already in just 2 to 5 weeks.
Lagers-there are fermented at lower temperatures 40 to 50°
using bottom fermenting yeasts. layers at typically ready in one to
two months.
Lagers are most widely consumed of around beers in the world to
the younger historically than their ale counterparts.
The main ingredients in beer are as follows
Water -beer is up to 97% water. It only makes sense then that the
quality of water would have a significant impact on the quality of
the beer. The mineral content of the blowing water is important to
the blowing process in that certain historic beer styles involved in
the places they did in longer, but because of water.
They had water Dublin Dublin necessitated the acidity of duck
rested grains to maintain proper pH. that's the area produced
stouts.
Wherever Dabas we brought, the water was at least moderately
hard . The nearly mineral freewater for example in PLZEN allowed
brewers to use very lightly kilned malts to create Pilsner.
Today brewers treat there brewing water to get the specific
mineral profile. They desire for the beer. They brewing.
Grains this provide the sugar that are fermented by yeast to
produce alcohol and carbon dioxide.
They also provide essential nutrients yeast need to produce . The
other primary source of color and body in beer .
Malted grains are the major contribution to the flavor and aroma
profiles of beer.
The molting process is simply a controlled sprouting and kilainy of
the grain.
This sprouting begins to breakdown starch contained in the grain,
making them so accessible to the brewers and the kilning
provides color and flavor.Grains kilned temperature are darker.

Malted barley is by far the most widely used grain in beer making
but there are other malted grains commonly used in Berling,
which includes which oats, rye and wheat.
Hoops at this spicy of beer. They provide bitterness to balance the
sweetness of the malt as well as flavors, and Aluma ranging from
citrus and pain to earthly and spicy.
Hoops up from the cannabis family with Waxie, yellow lupulin
glands hidden within the leaves of the flower Containing the acids
and essential oils that give hops their character.
The bitterness comes from alpha acids that must be chemically
altered through boiling in order to be utilized . The chief hoop
growing region are the northwest US, southern England, Germany,
and China.
Yeast Walgreens are crushed and mixed with water. Sugary liquid
is for called wheat.
Wheat refers to unfermented beer. Yeast and wheat makes what
we know as beer.
Yeast metabolizes the sugar from the grains and produces alcohol
and carbon dioxide yeast also produces an assessment of other
fermentation by products such phenols and esters that adds
significant flavor and aroma character to beer. Ranging from
delectable fruitiness to Peppery spice. There are main types of
yeast which are ale and lager.
Setting BS tales are fermented with an assortment of wild yeast
and bacteria that produce a range of flavor from sour to bainyard.
wild yeast Help in making beverage products that are truly a
product of their environment. Other common beer ingredients
may include grains, other sugars, spices, fruits, and vegetables.
The brewing process.
Blurring beer is first of all an art . Today beer is an industrial
product and a brewery is literally a beer factory in which the
brewery takes advantage and manipulates natural processes to
create the project growth media of yeast. The process is as
follows.

Milling
The first step of the process is crashing the malt. this bricks apart
the grains, exposing the starch bowl inside and making it
accessible to the brewer The greens are only lightly crushed
leaving the balls intact to serve as a filter bed for the process later
on.
Mashing
This is the process by which the brewer extract fermentable sugar
from the grain
Basically, it consists of stepping the grains in water at
temperatures between 140° and 160° for a period of 60 to 90
minutes at a thickness similar to porridge .
This act naturally occurring enzymes in the green that convert the
green starts into sugar like Maltese that can metabolize.
This process occurs in a visa code and mash tun
Lautering-The Famo sugars raised from the grains as the sugary
Rico from the mash now called wost is slouvy drained from the
bottom to the mash ton heated water is pumped in from the top at
the same slow rate.
As the water flows through the grains, it raises the temperature to
about 170° making the sugars more soluble and easier to remove
as mentioned above the intact green holes from a nacho filter,
removing beats of grains and proteins from the wart.
Boiling ,
The wost is pump to the kettle where it is boiled. A vigorous boil is
maintained for 60 more minutes.. during the boil, the wort is
sterilized and concentrated to be proper sugar density haza
causing proteins to be removed and light caramelization occurs
that deepens the flavor and color of the beer. One of the most
important thing to occurring the boil is the additional hops.
Hoops for the bitterness I added easily in the boil while those for
flavor and aroma added later .
Cool :
Following the boil ,the wort is pumped through a heat exchanger
to cool it as quickly as possible for fermentation temperature
rapid cooling minimizes, the danger of bacteria, contamination,
and and causes more haze causing proteins out of the wort.

Fermentation:
Yeast is added, once the wort has reached the desired
temperature for fermentation. brew was called the addition of
yeast pitching. Once the yeast has been pitched, the wort can
properly be called beer.
Fermentation can last a few days a few weeks, depending on the
stain of yeast and the strength of the beer.
During the process, the yeast reproduce and made and
metabolize the sugars, making carbon dioxide alcohol and host of
other flavorful and aromatic compounds that add to the beer the
height of the beer is capped, thick creamy foam Kreusen.
Once the available sugars have been consumed, the yeast cells
clump together And fall to the bottom of the fermenter.
Conditioning
With fermentation complete, the beer is removed from the yeast
and pumped to the conditioning on bright tank where it is stored
at near freezing temperatures that caused most of the remaining
east to drop out of suspension hoops can be added at this point
as well known as dry hooping that leads to be additional flavor and
aroma once the beer is clear, it is ready to filter and package.
Beer terminologies these are some of the words used by
professional to describe beer
ABV alcohol, by volume
IBU international bitterness units
Drought -beer served on top
Cask -container used to hold the typically made of wood.
Brewhouse the facility where beer is brewed
Adjuncts any non-ingredient used in brewing, such as corn or rice.
Multines the sweetness of the beer, we buy the most mouth, the
sweeter the beer device versa

TYPES OF BEERS 1. LAGER

Lagers are among the most popular beers worldwide, known for
their clean, crisp and refreshing qualities. They are fermented at
cooler temperatures with bottom fermenting yeast allowing the
yeast to settle at the bottom of the fermentation tank.
It originated in central Europe, particularly in what is now
Germany and the Czech Republic, the history of lagers dates back
to the late middle ages with the development of bottom
fermenting yeast strains that thrive at cooler temperatures. The
word LAGER itself comes from the German word lagern meaning
to store reflecting the beer's long maturation process in cold
environments.
Aging process
. Lagers typically undergo a longer maturation period often
referred to as lagering where they are stored in cold conditions
(sometimes several weeks or even months.) This further refines
The taste resulting in a smooth crisp finish.
Flavor profile
Lagers are generally lighter and more refreshing in taste than ales,
with a less pronounced yeast flavour. They often have subtle malt
sweetness, a clean hop bitterness, and low levels of esters (fruity
aromas) and phenols (spicy flavours), which are more common in
ales.
Colour profile
The colour of lagers can vary significantly depending on the styles
and types of malts used in brewing. Lagers generally range from
pale straw to deep amber or even dark brown. The colour is
determined primarily by the malt, which is the grain that has been
roasted or kilned To different degrees.
LAGER Colour Spectrum:
1. Pale lagers:
Color: Pale straw to light golden
Examples: pilsner, Helles, American light lager
Description: these lagers are brewed with lightly kilned malts such
as pilsner malt which contributes to their pale appearance. They
are typically very clear and have a light crisp taste.
Taste: Crisp, clean, and light in body often with mild hop
bitterness and a subtle malt sweetness.

2. Amber lagers:
Color: Ranges from light amber to copper
Examples: Vienna lager, Märzen (Oktoberfest)
Description: theses lagers use slightly darker malts like Munich or
Vienna malts, which give them a richer colour. The amber hue
comes from the caramelization of the malt during the roasting
process.
Taste: More malty than pale lagers with a slight sweetness and
toasted or caramel notes. Balanced by moderate hop bitterness.
Dark lagers:
Color: Dark brown to nearly black. Examples: Dunkel,
Schwarzbier, Doppelbock.
Description: these lagers use roasted malts which result in a much
darker colour. Despite the dark appearance, they typically have a
smooth and clean finish, without the heavy or bitter taste
associated with some dark ales.
Taste: Richer malt flavours, often with notes of chocolate, caramel
or coffee. Smooth and less bitter than dark ales like stouts or
porters.
Examples of lagers
PILSNER: A pale golden lager with a noticeable hop bitterness
originating from the Czech Republic, it's one of the most popular
and well known lager styles.
HELLES: A German style pale lager less hoppy than a pilsner but
still crisp and refreshing.
VIENNA LAGER: Amber in color, with a slightly sweet malt
character and a balanced hop bitterness
BOCK: A stronger, darker lager with a rich maltiness and a slightly
sweet finish.
DOPPELBOCK: An even stronger version of bock with more
intense malt sweetness.
SCHWARZBIER: A dark lager that has roasted malt flavors often
compared to light stouts or porters but with the smoothness
typical of lagers.
In conclusion, lagers are highly popular around the world due to
their approachable and easy drinking nature. Their balanced
flavour profile along with a lower intensity in terms of bitterness

and yeast character makes it more accessible to a wide range of

beer drinkers.
The cold fermentation process also gives them a refreshing
crispness ideal for warm climates and social settings.
ALES
Ale is one of the oldest types of beer, known for its rich, complex
flavours and broad variety of styles. The defining characteristic of
ale is that it is brewed using top fermenting yeast which means
the yeast rises to the top of the fermenting vessel during the
brewing process. This yeast works best at warmer temperatures,
typically between 60-72°F (15-22°C), which accelerates the
fermentation process and results in a shorter brewing time
compared to other beer types like lagers.
KEY characteristics of Ale:
1. Top fermentation: Ales are made with saccharomyces
cerevisiae yeast which ferments at the top of the beer. This yeast
strain imparts fruity and spicy notes to the beer which are often
associated with ale.
2. Warm fermentation: Ales are fermented at warmer
temperatures than lagers. This quicker fermentation allows for
more pronounced flavours and aromas to develop in a shorter
period.
3. Flavor profile: Ales are typically known for their rich robust
flavors which can range from fruity, malty, and sweet to bitter and
hoppy, depending on the style. Some ales have a noticeable
caramel or toasty note from the malt.
Examples of ales Pale ale;
It is a golden to amber coloured beer style brewed with pale malt.
The term first appeared in England around 1703 for beers made
from malts dried with high carbon coke, which resulted in a lighter
colour than other beers popular at that time. Different brewing
practices and hop quantities have resulted in a range of tastes
and strengths within the pale ale family.
India pale ale;
First things first, IPA stands for India Pale Ale. These types of beer
are known for their characteristic hoppy flavor. You can expect a
hops forward taste with plenty of citrus and fruit notes.

IPAs have a higher ABV cthan most other types of beer. Your
average IPA is around 7-10%, although session IPAs are closer to
your everyday beer at around 4-5%. The thing that sets IPAs
apart from other craft beers is the taste.
Brown ale;
This is a style of beer with a dark amber or brown colour. The term
was first used by London brewers in the late 17th century to
describe a lightly hopped ale brew from 100% brown malt.
Today brown ales are made in England, Belgium and America.
Beers termed brown ale include sweet, low alcohol beers such as
Manns Original Brown Ale, medium strength amber beers of
moderate bitterness such as Newcastle Brown Ale, and malty but
hoppy beers such as Sierra Nevada Brown Ale.
Aging process
The aging process in brewing, often called “conditioning,” is a
critical phase where beer is allowed to mature and develop its final
flavors and aromas. The purpose of aging beer is to smooth out
harsh flavors, enhance complexity, and allow certain chemical
reactions, such as oxidation and esterification, to occur. Here’s a
breakdown of how the aging process works and its impact on the
beer:
1. Primary Fermentation:
- Initial Stage: This is where most of the alcohol is produced. The
yeast consumes sugars and produces alcohol and carbon dioxide.
Primary fermentation usually lasts about 1-2 weeks.
- Young Beer: At the end of this stage, the beer is considered
“green” or young. It may still have sharp, harsh flavors,
incomplete carbonation, and imbalanced aromas.
2. Secondary Fermentation / Conditioning (Aging Proper):
- What Happens: After the primary fermentation, the beer is often
transferred to a secondary vessel for aging or conditioning. This
stage can last from a few weeks to several months, depending on
the style of beer and the brewer’s goals.
. Purpose: This period allows the beer to:
. Clarify: Particles, yeast, and proteins settle out, leading to a
clearer beer.
. Flavor Development: Complex flavors and aromas evolve as

compounds from malt, hops, and yeast interact. Harsh or “green”

flavors smooth out.
. Carbonation: If the beer is bottle-conditioned (carbonation
occurs in the bottle), the yeast will consume remaining sugars and
produce carbonation during aging.
Flavor profile
The flavor profile of a beer refers to the overall sensory
experience it provides when tasted, including its key tastes,
aromas, and mouthfeel. Each type of beer has a unique flavor
profile shaped by ingredients like malt, hops, yeast, and water, as
well as the brewing and aging processes. Here’s a breakdown of
the primary components that contribute to a beer’s flavor profile:
1. Malt Flavors:
Malt is the backbone of a beer’s flavor, and its impact can vary
depending on how it’s processed. . Sweetness: Lightly kilned
malts give flavors of sweetness, bread, honey, or biscuits.
. Caramel/Toffee: Medium-kilned or caramel malts can impart
flavors of caramel, toffee, and nuts.
. Roasted/Toasty: Darker malts contribute roasted, chocolate, or
coffee-like flavors, especially in porters and stouts.
. Cereal/Grain: Some beers, especially lighter ales and lagers,
have a grainy, cereal-like malt profile.
2. Hop Flavors:
Hops provide bitterness to balance the sweetness of the malt and
contribute to the beer’s aroma and flavor.
- Bitterness: Hops are the main source of bitterness, which is
important for balance, especially in IPAs and pale ales.
- Aroma and Flavor: Depending on the hop variety used, flavors
can range from: - Citrus (lemon, orange, grapefruit)
- Pine or resin
- Floral (lavender, rose)
- Herbal or earthy notes
- Tropical fruit (mango, pineapple)
- Hops can add freshness and vibrancy to the beer, especially in
styles like IPAs.
3. Yeast Flavors:
Yeast is responsible for fermentation, and it also contributes to

the flavor profile through byproducts called esters and phenols.

. Fruity Esters: Top-fermenting yeast used in ales often produces
esters, which can result in flavors of apple, pear, banana, or stone
fruit.
. Spicy Phenols: Some yeast strains (especially those used in
Belgian ales) can create spicy or clove-like flavors.
. Sour or Funky Notes: In sour beers (e.g., lambics or Berliner
Weisse), specific yeast strains (like Brettanomyces) or bacteria
(Lactobacillus, Pediococcus) produce sour, tart, or “funky”
barnyard flavors.
Color and Flavor Relationships:
While there is not always a direct correlation between color and
flavor, certain trends can be observed:
. Lighter Beers: Often have a more delicate flavor, with crisp,
refreshing profiles and pronounced hop characteristics.
. Darker Beers: Tend to have richer, more complex flavors,
including notes of chocolate, coffee, and caramel, often
accompanied by a fuller mouthfeel.
Visual Appeal:
The color of beer also plays a role in consumer perception. Many
beer drinkers develop expectations about flavor and aroma based
on a beer’s appearance. A darker beer, for example, may be
anticipated to have rich and robust flavors, while a lighter beer
may be expected to be crisp and refreshing.
Conclusion
The color profile of beer is a vital component of its overall sensory
experience. Understanding the relationship between color,
ingredients, and flavor can enhance the appreciation of different
beer styles and the artistry involved in brewing.
STOUT
A stout is a dark, rich beer style known for its deep flavors and
high malt profile. Originally, the term “stout” was used to describe
any strong beer, but over time, it became associated with the
darker, roasted styles we know today.
Stout Beer Overview:
Flavor Profile:
Stouts are known for their rich, deep flavors, which often include:

• Roasted Malts: Leading to coffee, chocolate, and even burnt or

smoky flavors.
• Bitterness: Often from dark roasted barley, with moderate to
strong bitterness levels.
• Sweetness: Some stouts, like milk stouts, can have a creamy
sweetness from lactose.
• Rich Complexity: Notes of caramel, toffee, and molasses can
develop, particularly in aged or stronger versions.
Color Profile:
• Very Dark Brown to Black: The color comes from the use of
roasted malts or barley. Some stouts appear almost pitch black in
the glass but have a ruby hue when held up to light.
• Opaque: Most stouts have a thick, non-transparent appearance
due to their malt concentration. Aging Process:
• Fresh vs. Aged: While some stouts, like standard Irish stouts, are
typically consumed fresh, stronger stouts like Imperial Stouts can
be aged.
• Aging Conditions: Stouts aged in barrels (like bourbon or
whiskey barrels) take on additional
flavors such as vanilla, oak, and sometimes fruit, making them
more complex.
• Oxidation: Some stouts develop subtle sherry-like flavors when
aged, but excessive oxidation can lead to off-flavors.
Examples of Stout Styles: 1. Dry (Irish) Stout:
• Example: Guinness Draught
• Characteristics: Light body, low sweetness, roasted bitterness,
creamy texture. 2. Milk Stout (Sweet Stout):
• Example: Left Hand Milk Stout
• Characteristics: Lactose adds sweetness and creaminess, with
lower bitterness. 3. Oatmeal Stout:
• Example: Samuel Smith’s Oatmeal Stout
• Characteristics: Smooth, slightly sweet, with a silky mouthfeel
due to the use of oats. 4. Imperial Stout:
• Example: Russian River Blackout Stout
• Characteristics: High alcohol content (8-12% ABV), intensely
rich with chocolate, coffee, and dark fruit notes, often aged.
5. Foreign Extra Stout:

• Example: Dragon Stout

• Characteristics: Stronger than a dry stout, brewed for export
markets, with more pronounced sweetness and roasted flavors.
Stouts are incredibly versatile, ranging from lighter-bodied
options to more robust and decadent varieties. Their color and
flavor are closely tied to the use of dark malts, which are essential
in crafting their iconic taste and appearance.

Styles and Pairings of Beers

When it comes to beer, understanding the different styles and
their ideal food pairings can greatly enhance your dining
experience. Each type of beer has unique characteristics that
complement specific flavors in food. Below is a detailed
breakdown of various beer styles along with their recommended
pairings.

Light Lagers Light lagers are known for their crisp and refreshing
taste, making them versatile for pairing with a variety of foods.
They typically have low bitterness and are not very hoppy.

Food Pairings: Light lagers pair well with spicy dishes, burgers,
salads, buffalo wings, French fries, hot dogs, noodles, and fried
fish.

Wheat Beers Wheat beers are brewed with a mixture of wheat and
barley grains, resulting in a smooth texture and often fruity flavors
due to added citrus.

Food Pairings: These beers complement spicy foods like buffalo

wings and spicy noodles as well as lighter fare such as salads,
fruit tarts, and pastries.

India Pale Ales (IPAs) IPAs are characterized by their strong hop
flavor and bitterness. They often have fruity or herbal notes that
balance the bitterness.

Food Pairings: IPAs work well with rich foods such as steak,
barbecue dishes, Mexican cuisine (like tacos or burritos), French
fries, and mozzarella sticks.

Amber Ales Amber ales feature a medium mouthfeel with malt-

forward flavors that include caramel notes. They typically have a
dry finish.

Food Pairings: Ideal pairings include barbecue pulled pork, jerk

chicken, pizza, brisket, and fried foods.

Dark Lagers Dark lagers have roasted malts that provide nutty
flavors balanced by slight sweetness from caramel syrup.

Food Pairings: These beers pair excellently with hearty European

dishes like sausage, goulash, bangers and mash, burgers, and
pizza.

Brown Ales Brown ales offer hints of chocolate and coffee with a
drier finish. They tend to be less hoppy than other styles.

Food Pairings: They go well with sausage dishes, roast pork,

barbecue items, fish dishes including sushi.

Porters Porters are dark beers made from roasted brown malts
that impart strong chocolatey notes along with caramel flavors.

Food Pairings: Porters pair nicely with seafood (like lobster or

crab), coffee-flavored desserts (such as tiramisu), Mexican mole
sauce, barbecue meats like ribs or brisket.

Stouts Stouts are known for their deep black color and rich
roasted flavor profile which includes chocolate and coffee notes.

Food Pairings: Stouts complement desserts such as chocolate

truffles or mousse; they also work well with shellfish like lobster
or crab as well as barbecue dishes.

Understanding these styles allows you to create thoughtful

combinations that enhance both the beer’s characteristics and
the food’s flavors. Experimenting within these guidelines can lead
to delightful discoveries in your culinary experiences.

Beer Advocate - A comprehensive resource for beer enthusiasts

offering reviews on various beer styles along with pairing
suggestions.

Craft Beer & Brewing Magazine - Provides insights into craft

brewing techniques alongside expert advice on food pairings for
different beer types.

The Brewers Association - An authoritative source on craft

brewing in the U.S., offering educational resources about beer
styles and pairing recommendations.

Most Popular Beers Worldwide

The popularity of beer varies significantly across different regions

and cultures, but certain brands have achieved global recognition
and consumption. The following sections detail the most popular
beers worldwide based on various metrics such as sales volume,
brand value, and user engagement.

Using a unique methodology based on user check-ins, the

following beers have emerged as the most popular among users
of the Untappd app:

Guinness Draught

Bud Light

Miller Lite

Heineken

Lagunitas Brewing Co. IPA

Yuengling Traditional Lager

Coors Light

Bell’s Brewery Two Hearted IPA

Corona Extra

Stella Artois

This list highlights Guinness Draught as a favorite among beer

enthusiasts, particularly in craft beer circles.

3. Top 10 Best-Selling Beers in the World (2017 Data)

Based on global sales volume estimates from 2017, here are the
best-selling beers worldwide:

Snow – 101.2 million hectoliters

Budweiser – 49.2 million hectoliters

Tsingtao – 49 million hectoliters

Bud Light – 44.8 million hectoliters

Skol – 35.1 million hectoliters

Heineken – 34.3 million hectoliters

Harbin – 29.9 million hectoliters

Yanjing – Approximately 28 million hectoliters (exact figure not

specified)

Corona Extra – Approximately 28 million hectoliters (exact figure

not specified)

Coors Light

Snow beer stands out significantly in this category, primarily due

to its exclusive availability in China and massive sales volume.