Brewology
Beer is the world’s oldest and most widely consumed alcoholic beverage and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereals-the most common of which is malted barley, although wheat, corn, and rice are also 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.
Yeast:
Yeast is the microorganism that is responsible for fermentation in beer.
Malt:
Malt is derived from processing grains to develop enzymes that are required to modify starches into sugars. Barley is the most commonly malted grain.
Hops:
The flower of the hop vine is used as a flavoring and preservative agent in nearly all beer made today., Hops contribute a bitterness that balances the sweetness of the malt and also contribute floral
IPA
India Pale Ale is an ale that is light amber to copper in color, medium to medium-high alcohol by volume, with hoppy, bitter and sometimes malty flavor.
Imperial IPA
Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish).
Porter
Stout and porter are dark beers made using roasted malts. Stouts are differentiated from Porters by the addition of roasted barley.
Stout
Stout and porter are dark beers made using roasted malts. Stouts are differentiated from Porters by the addition of roasted barley.
Brown
A darker barley malt is used to produce brown ales. They tend to be lightly hopped, and fairly mildly flavored, often with a nutty taste.
Lager
The simple difference between a lager and an ale is that the yeast employed for fermentation of a lager works at a cooler temperature and sinks to the bottom of the fermentation vessel, while ale yeas
Wheat
Weissbier/Hefeweizen: Weissbier, as it is called in German, refers to several different types of wheat beer. Weissbier, or Weizen, is Bavarian in origin.
Amber
Amber ale is the term sometimes used in North America for pale ales that range from light copper to light brown in color.
ESB
"Extra Special Bitter" (ESB) is applied to beers of increasing strength. Color range will be similar, though leaning towards the darker end of the scale; dark golds to copper.
