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With the development of craft brewing, a variety of beers have appeared on store shelves. Understanding the variety of pilsners, IPAs, stouts and porters can be difficult. In fact, there are only two types of foamy drink – ale and lager. The latter is most often perceived as a classic light beer. Next, let’s see what are the fundamental differences between these two types of beer in terms of manufacturing technology, taste and drinking culture.
Features of the production of ale and lager
The determining factor in brewing is yeast. They are responsible for the fermentation process during fermentation and convert sugar into carbon dioxide and alcohol. Ale yeast prefer higher temperatures – up to 18 to 24 °C. The strains are actively working in the upper part of the tank, where the wort is located. Therefore, ale is called top-fermented beer.
Until the middle of the XNUMXth century, all beer, without exception, belonged to the category of ales. This style of brewing has evolved over thousands of years, as top-fermented hoppy brews tolerate high temperatures well. In medieval Europe, thick and slightly hoppy beer was an important staple along with bread. A small amount of alcohol killed germs, so ale replaced water in European countries.
Lager yeast is most active at low temperatures and ferments at the bottom of the tank. Bottom-fermented beers were pioneered by German brewers who discovered that the fermentation process in ale casks continued when stored in cold caves. The result was a light, strong, mild-tasting beer that was popular in medieval taverns. In 1516, the Bavarian law “On the purity of brewing” was passed, which banned the production of bottom-fermented beer in the summer months.
Lager yeast was first isolated in its pure form in 1883. Since the strains contained a minimum of foreign inclusions, bottom-fermented beer was stored for a long time and it was profitable to produce it. Therefore, gradually the lager began to replace ale, which had a much shorter shelf life. The widespread use of refrigerators made it possible to brew lager regardless of the time of year.
Taste difference between ale and lager
The cardinal differences between ale and lager primarily relate to the flavor bouquet. As ale yeasts ferment at high temperatures, they release esters and phenolic compounds that contribute fruity and spicy tones. Belgian-type strains give drinks a wide variety of flavors. Craft brewers combine different types of hops with different types of yeast and brew beer with hints of mango, pineapple, vanilla, banana and citrus.
Lager yeast gives the beer a clean and fresh taste, dominated by hop bitterness and barley tones. In most people’s minds, real beer is a light, clear lager with a dense head of foam. However, this is just a delusion. The type of yeast does not affect the color of the drink. Both top- and bottom-fermented beers can be light or dark, depending on the degree of roast or malting of the barley.
However, most of the beers on the market are classified as lagers, which fully meet the expectations of consumers. Ale is common among craft brewers as it does not require expensive equipment and has an average maturation time of seven days. Beer is brewed in small batches and immediately sold, so as not to occupy tanks for a long time.
In the 1970s, the desire of producers to please consumers led to the fact that lagers lost their character and ceased to differ from each other. The decline in interest in beer forced companies to experiment with styles and return low ester content to lagers.
Currently, hybrid styles have appeared that use one type of yeast in the production, but fermentation takes place at both high and low temperatures. The technology makes it possible to obtain clean and transparent beer with a characteristic taste.
Culture of use
Classic lager quenches thirst well, and weak varieties can be consumed without snacks or with snacks. Light varieties go well with pizza, hot dogs, and the popular Fish & Chips dish in the UK – fried fish and french fries. Czech pilsner is suitable for fried sausages, seafood, grilled meat. Dark lager varieties make a gastronomic pair with mature cheeses and smoked meats.
Different types of ale are good with certain types of food. Recommended combinations:
- IPA (Indian pale ale) – fatty fish, burgers, Thai dishes;
- dark ales – red meat, spicy cheeses, lasagna, stewed mushrooms;
- porter and stout – grilled meat and sausages, oysters, dark chocolate desserts;
- saison – chicken cooked with garlic, seafood soups, goat cheese;
- honey and spiced ales – game, sausages.
Each type of beer has its own serving. Lagers are most often drunk from tall glasses or from beer mugs with a volume of 0,56 liters. Dark varieties are served in large tulip-shaped glasses. Traditional ale glasses are called pints and are cylindrical in shape with a flared top and a thicker bottom. Strong stouts, porters and dark ales can be poured into tulip glasses and custom-shaped goblets.