Ales and lagers have different yeast and fermentation processes, leading to differences in taste and complexity. The Reinheitsgebot law limited beer ingredients to water, barley, and hops. Both have subclasses and are a matter of personal taste.
Ales and lagers are the two main varieties of beer, although each is divided into several sub-categories. There are several differences between beer and lager, both in taste and in the fermentation process. While it’s often suggested, the differences between beers and lagers aren’t about color or alcohol content.
One of the most frequently cited distinctions that separate ales and lagers is the variety of yeast used to ferment the beer. With few exceptions, ale uses a top-fermenting yeast that rises to the top of the brew. Lagers use a bottom-fermenting yeast that forms at the bottom of the brewing vessel and can also be reused. The placement of the yeast doesn’t directly alter the flavor, but it does change the level of temperature needed for fermentation.
Bottom fermenting yeasts in beer require a cooler temperature and longer fermentation times. Most lagers ferment at a temperature between 52-58 degrees F (11-14 degrees C), often leading to increased sulfur production. The lower temperature requires a longer brewing time, much longer than that of a typical beer. With the long fermentation process, the sulfur flavors are integrated into the lager, creating a crisp, clean flavor.
For brewing, top fermenting yeasts work best at a hotter temperature, between 64-70°F (17-21°C.) The hotter level allows for the formation of flavor esters in the yeast, leading to flavors fruity and full-bodied and aromas. Typically, top fermenting yeasts do not produce at lower temperatures, needing the heat to increase yeast activity.
Differences in yeast and temperature lead to some distinctions between ideal beers and lagers. While ales are meant to have a complex, multilayered taste, lagers are judged on the strength of their core flavor. This distinction is usually referred to as complexity versus angularity.
Beers also tend to have more additional flavors, due to their experiments with complex tastes. In 1516, a German law called the Reinheitsgebot was passed which limited the ingredients allowed in beer to water, barley and hops. Although the law is no longer in effect, most German breweries, which usually produce more beers than beers, still comply with some rules.
There are some similarities between ales and lagers, although modern variations offer many exceptions. In general, their alcohol content is similar, usually between 3-10%. Bitterness is not determined by the fermentation or temperature of the yeast, but rather by the variety of ingredients used in the fermentation process. Color can also be similar, with light, medium, and dark varieties of both ale and lager available.
Both beers and lagers have a variety of subclasses, based on colour, taste and character. Common beer varieties include lager, amber, porter, and pint. There are fewer versions of lager, but the most common types include pilsner, dunkel and doppelbock.
Whether you prefer lager or ale is a matter of personal taste, as the two are not really comparable to each other. To find out what your preferences are, try visiting a microbrewery where they provide tasting sets. By trying a variety of beers and lagers, you’ll be able to distinguish the unique characteristics of both types of beer and help you understand your preferences in terms of flavor and depth.
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