Ales and lagers are fermented with two different species of yeasts. Ale yeast, Saccharomyces cerevisiae, is, in fact, the same species of yeast we use to bake bread, which ought not be too surprising given the close historical relationships between brewers and bakers. Saccharomyces pastorianus is, however, a microbe all its own. Aside from its obvious penchant for the cold, S. The practical implications of this metabolic capacity are not great, for malt-based wort contains very little in the way of melibiose, and no raffinose whatsoever.
Older texts may refer to lager yeast as S. Interestingly, S. How it managed to find its way to Continental Europe remains the subject of much research and the sort of lively scientific debates that one only hopes feature lab-coat-clad scientists of the sort found in The Far Side. Yes, when we really get down to it, the only meaningful distinction between ales and lagers concerns the microbes used to ferment them.
The color of beer comes from the different levels of toasting or malting on the grains used to brew the beer. Lagers are the most widely drank beers in the world, though they are younger historically than their ale counterparts. Lager yeast was isolated in , where wild ale yeasts have been used unknowingly at first since the dawn of modern human civilization thousands of years ago.
Because lager yeasts were some of the first to be isolated in their pure form without wild contamination, lager beers originally had longer shelf lives. Some believe this led to their wide distribution over ales, which did not age well at the time.
The advent of refrigeration allowed for the year-round making of lager beer. As a way of helping you identify common styles based on some widely-available ales and lagers, here are some examples not necessarily recommendations to help you:. Gose Anderson Valley Gose. The term simply implies that different types of microorganisms are playing a role in the fermentation process. The above searches through our website. Click here to search through our online store.
Ale vs. Specific strains have even evolved over time through brewer selection, honing the selection process even more than just picking column A or column B.
Contrary to a weirdly held popular belief, the color or clarity of a beer has nothing to do with its ale or lager classification. There are blonde ales that are as pale as classic Czech pilsners a lager , and smooth, dark lagers like schwarzbiers that are as opaque and jet black as stouts an ale. Unless you consider a 9. In so many cases, yes! Ale yeasts produce more esters and phenols during fermentation, which are the byproducts that give beer those non-hop, non-malt driven flavors. This is in stark contrast from the clean, crisp, rounded flavors and aromas of beer fermented with lager yeast.
With beer, there are always exceptions to the rule. Some pretty famous styles can be considered hybrids of the two. A style called California Common is the inverse: lager yeast fermented like an ale. Hop character can vary between ales and lagers too. There are traditional lagers that elevate hops, like the Czech-style Pilsner whose late additions of Saaz hops yield a pleasant, spicy aroma. Hoppy Lager is a cherished recipe in our archive. You might be surprised. Yes, lots of lagers out there have a low ABV, which makes them great session beers.
But move up the scale and substantial lagers await, including our Pale Bock 6. An explosive, hoppy ale. A delicate, crisp lager. Something in between. Find Beer Near You.
How they look, how they taste, how they're made. Learn all about this popular style. But standing over Wanderland takes inspiration from our North Carolina backyard, but the spark was a friendly visit from the United Kingdom. You're in search of rare beer, and we have a cellar that runs deep.
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