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1984-11-05
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BEER
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"Beer" refers to all brewed and fermented beverages that are made
from malted grains and hops.
There are five major types of beer: Lager, ale, stout, porter,
and bock. For all of these the 22 stages of brewing are similar.
The difference between light and dark beers comes from the amount
of roasting, or "kilning", of the barley malt. The more
roasting, the darker the color and the greater the caramelization
of malt sugars.
Usually made from barley, beer begins with germination of the
grain. Once germinated, the barley is called "malt".
The malt is dried in a hot kiln. The temperature and duration of
roasting determines both the color and sweetness of the product.
The longer the roast, the darker and sweeter the beer.
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Next, the roasted malt is mixed with other cereals and water and cooked.
The type of water used for beer is important. Some waters make
good beers. Other waters possess minerals or tastes more
suitable for ale. That's why certain areas are noted for beer or
ale but seldom produce both.
After cooking, liquid from this pre-alcoholic porridge is drained
off. The liquid is called "wort". It's put into a brew kettle
and infused with hops, a small, soft pine cone-looking flower,
which adds a depth of flowery flavor and a tang to beer.
After a few hours of boiling in the wort the hops are strained
out, the wort is cooled, and yeast is added which "attacks" the
malt sugar causing fermentation.
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Yeast converts wort to beer. The pedigree of the yeast, the
secret formula so carefully perpetuated so that the beer will
have the same flavor year after year, is the brewmaster's "magic wand".
Two different types of yeasts make all the differences among
beers. When "bottom" yeast finishes eating the sugar it settles
to the bottom of the tank. Lager is a "bottom fermented" beer.
Practically all beers brewed in the United States are lagers.
Ale, on the other hand, is a "top" fermented beverage. "Top"
yeast floats on the top of the tank when it finishes with the sugar.
You can taste the difference the two yeasts make. Ale is sharper
and stronger than lager, with a more pronounced flavor of hops.
The ideal serving temperature is 45 degrees F for beer and 50
degrees F for ale. Beer goes flat if it's served too cold.
Imported beers should be served at 50 degrees F and English or
Irish stout at 55 degrees F.
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Store bottled or canned beer in a cool dark place. Extremely
sensitive to sunlight, bottled beer must never be put in windows
or it will acquire a "skunky" odor. At home, store bottles or
cans in the lowest, coolest part of the refrigerator; not in the
door shelf because jostling and drafts of warm air from the
kitchen will deteriorate the beer.
To serve beer, pour it so that the stream flows directly to the
center of the glass, which should be stationary on the table.
This produces a nice foam or "head". Beer naturally accompanies
hamburger, stew, sausage, cold cuts, lobster, and sharp cheeses.
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Here are some definitions:
Beer - a generic term for all brewed and fermented beverages made
from cereal grains.
Lager - bright, clear-bodied beer, effervescent. A "bottom
fermented" brew.
Ale - aromatic malt brew usually fuller-bodied and more bitter
than pilsner. A "top fermented" brew.
Stout - a very dark ale, sweet and strong with a pronounced hops taste.
Porter - a type of ale with a rich, heavy foam. Sweeter than
ale. Not quite as strong as stout.
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Pilsner - a term put on labels of light beers around the world.
These are bright, lagered beers, but none equal to their
marvelous namesake: the unique Pilsner Urquell from Pilsner,
Bohemia.
Bock Beer - darker, sweeter, and heavier than typical beers.
Made for six weeks in the spring from the residue left in the
vats before they are cleaned. After Prohibition was repealed
in December, 1933, bars proclaimed the good news with signs
that celebrated "Bock is back!"
Malt Liquor - a beer with considerable variation from light to
dark color, and from a strong, hoppy flavor to little. Higher
alcoholic content than most other beers.
Sweet Beer - a combination of fruit juice and beer. Yields a
sweeter drink and higher alcoholic content than lagers.
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Sake - actually a type of beer that is a re-fermented rice brew
of high alcoholic content.
Light Beer - pilsners, lower in alcohol and calories, mild in taste.
Low Alcohol Beer - similar to Light Beer, but contains even less alcohol
and calories.
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