types of beer

A great many beers have been brewed during the long history of beer. We can group them in different ways. The most significant differentiation is connected with the colour of the beer, which is a consequence of roasting. On this basis we find pale, half-dark and dark beers.

One of the most important differences is connected with the behaviour of the yeast used in the fermentation process. We distinguish the spontaneously-fermented beers, in which fermentation is carried out by wild-grown yeast microorganisms. This fermentation is the most ancient and longest procedure of brewing and can last for years.

We call a beer top-fermented if during the boiling phase, yeast is left on top of the wort. Fermentation normally takes place at room temperature and their flavour can be best enjoyed at 10-15 ºCelsius. This group of beers contain the classic British ales and the wheat beers.

The most modern procedure is bottom-fermentation, which most beers are made by. Once fermentation is complete, the yeast settles on the bottom of the wort, leaving the beer clear. Fermentation is carried out at a low temperature of around 6-8 ºC, then, yeast is left to further ferment, which requires a week. After this beer is allowed a period of secondary fermentation (pasteurisation), during which before stripping beer is heated to 70 ºC for a couple of minutes with the intention to kill all micro-organisms (pathogenic) in it. This group contains most of the beers of today, such as the German lagers.

Obviously, beers can be grouped according to their basic ingredients, such as barley, wheat or rye. Hops are used in almost every beer, but sometimes other herbs can be added to reach a different flavour