Spring Break
Beer 101: Lagers, ales, lambics dominate Natty Ice
Evan Finkelstein
Issue date: 11/21/08 Section: Arts & Entertainment
Unlike ales and lagers, lambic beers go through spontaneous fermentation.
In other words, these beers ferment via natural fermentation using bacteria and yeasts found in the air.
Generally sour and cider-like, these beers are extremely different from its lager and ale cousins.
As stated in some earlier articles, color has nothing to do with taste or how filling a beer is.
"Color comes from two different things: how much the grain is roasted and how much grain there is inside the beer.
Beer that is dark in color comes from heavily roasted grain.
Those that have a reddish hue have higher amounts of grain added.
Paler colors come from using fewer grains and not heavily roasting them before the brewing process," Turner explained.
In terms of viscosity of beer, thicker beers get their mouth feel from generally containing more sugar, ergo, more grains are utilized.
Obviously, this article is far from being a background on beer.
It's an introduction to get you started.
If you're interested in learning more about beer, I highly suggest you check out www.beeradvocate.com, search the internet, find yourself a knowledgeable beer geek - just as I have - and most importantly, go out there and try beer. Lots of it, but stay clear of the Natty.
You will not be able to understand beer just from reading - you must experience it for yourself. Until next week, enjoy your basic knowledge and go test out what you learned.
Is there a beer that I need to know about? Want Suds-for-Thought to review it? Send your beer suggestions to entertainment@thetriangle.org with "SUDS" in the subject line.
In other words, these beers ferment via natural fermentation using bacteria and yeasts found in the air.
Generally sour and cider-like, these beers are extremely different from its lager and ale cousins.
As stated in some earlier articles, color has nothing to do with taste or how filling a beer is.
"Color comes from two different things: how much the grain is roasted and how much grain there is inside the beer.
Beer that is dark in color comes from heavily roasted grain.
Those that have a reddish hue have higher amounts of grain added.
Paler colors come from using fewer grains and not heavily roasting them before the brewing process," Turner explained.
In terms of viscosity of beer, thicker beers get their mouth feel from generally containing more sugar, ergo, more grains are utilized.
Obviously, this article is far from being a background on beer.
It's an introduction to get you started.
If you're interested in learning more about beer, I highly suggest you check out www.beeradvocate.com, search the internet, find yourself a knowledgeable beer geek - just as I have - and most importantly, go out there and try beer. Lots of it, but stay clear of the Natty.
You will not be able to understand beer just from reading - you must experience it for yourself. Until next week, enjoy your basic knowledge and go test out what you learned.
Is there a beer that I need to know about? Want Suds-for-Thought to review it? Send your beer suggestions to entertainment@thetriangle.org with "SUDS" in the subject line.
Viewing Comments 1 - 2 of 4
Tempe Happy Hours
posted 11/21/08 @ 6:34 PM EST
I had no idea that color had no relation to the amount of filling a beer is. I always have associated dark beers as heavy, and not very drinkable. We have a local brewery here that is proud of some of it's darker "light" beers, and I have always turned the other cheek. (Continued…)
Mark S.
posted 11/22/08 @ 10:46 PM EST
Evan-
At Drexel and in Philly you are surrounded by great beer and great beer writers - lots of knowledge etc.
Dr. Lynn hoffman should be on staff there and would be a good resource. (Continued…)
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