I won’t lie, I never liked beer. However, I think I just never found one I enjoyed. But it’s interesting to learn about very basic info about brewing methods, and it’s also interesting to learn how each one’s taste is interpreted, such as being more fruity or aromatic.
Awesome explanation. However what about steam beers like the California common? Its kind of a bastard of the 2 using lager yeast and fermenting at Ale temps.
Something called 'Trub' is what settles at the bottom of a vessel, which is usually yeast and other things like proteins, fat, hop matter, grain particles, etc.
"Let's clear this up for once and for all.' No! You did a pretty average job full of misinformation. No, the difference is not how they were fermented but what type of yeast they were fermented with. The difference between ales and lagers is simply down to the type of yeast used. Basically, there are two main types of yeast used for fermenting beer, ale and lager yeasts. It's not where the different yeasts "settle," but where they prefer to congregate and populate during fermentation (along with some much more technical differences). 'Ale' yeasts generally congregate at the top of the fermentation vessel, while 'lager' yeasts generally congregate near the bottom. When yeast settles out after fermentation, this is the yeast 'flocculating' out of suspension. Yeast and other particulate matter (mostly) end up settling at the bottom of the vessel. This is called 'trub. As far as temperature, all yeasts can operate in a range of temperatures. What temperature you ferment at is a preference, depending on what characteristics/profiles you want from your yeast. Kolsch (ale yeast treated like a lager) and California Common (lager yeast treated like an ale) are styles that show the versatility of yeasts at different temperatures. Baltic Porter, a style traditionally made with a lager yeast is and has "big, robust flavours," far from "clean and crisp."
'Lager' means 'lower' in Dutch. So it corresponds with her explanations.
Not why the name comes from German word lager, meaning storage.
I won’t lie, I never liked beer. However, I think I just never found one I enjoyed. But it’s interesting to learn about very basic info about brewing methods, and it’s also interesting to learn how each one’s taste is interpreted, such as being more fruity or aromatic.
You can mix beer with vanilla ice cream, or simply orange cordial. To greatly enhance the flavor.
Thank you for clarifying, good to know! Cheers. 🍻
Some men prefer the top, others the bottom.
Some are even both.
Awesome explanation. However what about steam beers like the California common? Its kind of a bastard of the 2 using lager yeast and fermenting at Ale temps.
Yep, and you have the Kölsch which is the exact opposite, ale yeast at lower temperatures.
Not sure about an "awesome explanation," full of misinformation.
Man I just drink PBR
You should have more subscribers.
too kind!
@@88bamboo8 Then there are the wild fermented beers and hybrid beers
Oohhhhhhh thank u
What settles on top or bottom of each fermentation??
Kreusen
astaghfirullah
@@user-gb1oo7in9qAnd so, here you are, too!
yeast
Something called 'Trub' is what settles at the bottom of a vessel, which is usually yeast and other things like proteins, fat, hop matter, grain particles, etc.
Awesome information, i have been confused sins my graduation 😅😅 thanx alot
astaghfirullah
@@user-gb1oo7in9qwhat are you doing here, in the first place?
Dunkel is a lager? I thought it was an ale.
"Let's clear this up for once and for all.'
No! You did a pretty average job full of misinformation.
No, the difference is not how they were fermented but what type of yeast they were fermented with.
The difference between ales and lagers is simply down to the type of yeast used.
Basically, there are two main types of yeast used for fermenting beer, ale and lager yeasts.
It's not where the different yeasts "settle," but where they prefer to congregate and populate during fermentation (along with some much more technical differences).
'Ale' yeasts generally congregate at the top of the fermentation vessel, while 'lager' yeasts generally congregate near the bottom.
When yeast settles out after fermentation, this is the yeast 'flocculating' out of suspension.
Yeast and other particulate matter (mostly) end up settling at the bottom of the vessel. This is called 'trub.
As far as temperature, all yeasts can operate in a range of temperatures.
What temperature you ferment at is a preference, depending on what characteristics/profiles you want from your yeast.
Kolsch (ale yeast treated like a lager) and California Common (lager yeast treated like an ale) are styles
that show the versatility of yeasts at different temperatures.
Baltic Porter, a style traditionally made with a lager yeast is and has "big, robust flavours," far from "clean and crisp."