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What is the difference between lager pilsner and ale?

What is the difference between lager pilsner and ale?

The difference is the type of yeast used in the fermentation during the brewing process. Opposite of ales, which use “top-fermenting” yeast and are brewed at warmer temperatures, lagers are brewed at a cooler temperature with “bottom-fermenting” yeasts. Lagers tend to have a more crisp and cleaner flavour than ales.

What is the difference between IPA lager and ale?

The main difference between these two is the international bitterness Unit (IBU). While IPAs have higher hop levels between 40 and 60 IBU, lagers have lower hop levels between 20 and 40 IBU. The temperatures you use to ferment ales are higher than those you use to ferment lagers.

What makes a beer an ale or a lager?

All beer is either an ale or a lager. This is not determined by color, flavor or alcohol strength, but by the fermentation technique and yeast used in brewing. While taste does not necessarily determine the style, there are some general distinctions:

What’s the difference between a pale ale and a golden ale?

The Pale Ale refers to beers made from coke-dried malt and is lighter in color. Pale Ales are known for having a hop-forward, malty flavor and for not being too heavy. Golden Ales are served at a lower temperature and tend to have 3.5-5.5% APV. Scotch Ales on the other hand are very malty and strong.

Why are some lager beers Light in color?

The reason many lagers are light in color is that lager yeast lends itself well to producing a clean, crisp and refreshing style of beer – but there’s nothing to say lager must be this way. Although yeast is responsible for fermenting the malt and so producing alcohol, this doesn’t mean it determines the alcohol content of the beer.

Where did the name lager beer come from?

The word “lager” is derived from the German word lagern, meaning “to store”, and this is because lagers were originally stored in caves while they matured. Lagers were first brewed in Bavaria in southern Germany where they were traditionally made during the winter and left in caves until the spring when they were ready to drink.