How well do you know your beer styles? Here are some handy info graphs to all that you need to know about beers. We do not claim any of these info graphs as our own. Feel free to download them.
Beer is the world’s oldest and most widely consumed alcoholic drink; it is the third most popular drink overall, after water and tea. The production of beer is called brewing, which involves the fermentation of sugars, mainly derived from cereal grain starches—most commonly from malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavored with hops, which add bitterness and act as a natural preservative, though other flavorings such as herbs or fruit may occasionally be included. The fermentation process causes a natural carbonation effect, although this is often removed during processing, and replaced with forced carbonation.
While there are many types of beer brewed, the basics of brewing beer are shared across national and cultural boundaries. The traditional European brewing regions—Germany, Belgium, England and the Czech Republic—have local varieties of beer.
Pale ale is a beer which uses a top-fermenting yeast and predominantly pale malt. It is one of the world’s major beer styles.
Stout and porter are dark beers made using roasted malts or roast barley, and typically brewed with slow fermenting yeast. There are a number of variations including Baltic porter, dry stout, and Imperial stout. The name “porter” was first used in 1721 to describe a dark brown beer popular with the street and river porters of London. This same beer later also became known as stout, though the word stout had been used as early as 1677. The history and development of stout and porter are intertwined.
Mild ale has a predominantly malty palate. It is usually dark coloured with an abv of 3% to 3.6%, although there are lighter hued milds as well as stronger examples reaching 6% abv and higher.
Wheat beer is brewed with a large proportion of wheat although it often also contains a significant proportion of malted barley. Wheat beers are usually top-fermented ). The flavour of wheat beers varies considerably, depending upon the specific style.
Beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer’s yeast and may have significant differences in aroma and sourness. Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces lambicus are common in lambics. In addition, other organisms such as Lactobacillus bacteria produce acids which contribute to the sourness.
Lager is cool fermented beer. Pale lagers are the most commonly consumed beers in the world. The name “lager” comes from the German “lagern” for “to store”, as brewers around Bavaria stored beer in cool cellars and caves during the warm summer months. These brewers noticed that the beers continued to ferment, and to also clear of sediment, when stored in cool conditions.