Las cervezas fall into two broad categories depending on the type of fermentation. ALES
• high fermentation. This means that the yeast works on the top of the liquid, or wort is fermenting.
• Work in a range of temperatures between 18 º and 25 º
• Fast. It takes 1 to 2 weeks. • Results
more complex. Stronger flavors, fruity esters. LAGER
• Fermentation Baja. The yeast work in the background that are fermenting wort.
• Work fermenting wort in a range from 8 º to 15 º
• Slow. Delay 1 to 3 months
• Flavors cleaner, softer, less fruity and more attenuated. Ales came
The first, when the Brewers were not aware of how full the role played by yeast. There was no scientific knowledge of them, not even the certainty of his existence. This was after the French chemist Louis Pasteur, between 1857 and 1863, proved that fermentation was caused by living microorganisms. These "natural contaminants" of the grains and fruits were identified as microscopic fungi called Saccharomyces cerevisiae.
However brewers could learn Over the years, based on trial and error that the beers were unstable when stored hot and cold spots reservations as the Alps or caves were pleasantly surprised to fetch them, that their beer was more stable, clearer and had matured, because the yeast had sunk to the bottom.
From this storage (Lagerung in German) were selected natural yeast fermentations fund. They work at lower temperatures, more slow, attenuated production of beer, the taste is cleaner, less pronounced and fruity ales.
Examples Ales include among others, Pale Ale, Golden Ale, porters, stouts, Belgian, wheat, etc.
Lager are the pilseners, bocks, dopplebocks, Oktoberfest, etc.. Mostly German.
Ale beers have more flavor profile, more intense flavor and more body. Lagers are generally lighter, flavors limpid and easier to drink. As usual a great comment beer: the difference between Ale and Lager is comparable to sex at 18 and 40, but lost intensity gain details that invite you to enjoy more fully.
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