![]() O Dry Stout: purest form of stout with dry, bitter, coffee flavor. Stouts – Tend to have a roasted or caramel flavor.Stouts and Porters – Very dark beers (not necessarily heavy). Examples: Dogfish Head 90 Minute IPA, Bear Republic Brewing Hop Rod Rye, Stone Ruination IPA Can also pair with spicy barbecue, dry-rubbed and grilled meat, or smoked salmon. Pairs well with cheese, such as sharp blue cheese, aged cheddar, Gorgonzola, or pepperjack. Very complex hop profile, ranging with characteristics of resin, skunky, pine to VERY citric and floral. Imperial IPA) – Originated from the West Coast brewers. Indian Pale Ales ( IPAs) – American-style IPAs tend to be known for being some of the strongest and/or hoppiest beers.American Pale Ales tend to have higher hop bitterness, flavor and aroma compared to its English counterpart, which have medium to high hop bitterness, low to medium maltiness, and some caramel, buttery and fruity flavor profiles. Pale Ales – two main sub-styles (English vs. ![]() Pale Ales and India Pale Ales (IPAs) – Some of the hoppiest beers. On the other hand, lager yeast is more fragile and has a lower alcohol tolerance. Lagers are best served at cooler temperatures than ales, but you will not be able to taste most of the flavor at any temperature lower than 38☏.Īle yeast has a greater tolerance to alcohol and thus we are able to produce stronger beers with higher alcohol contents from S. As ales tend to have a more complex and robust taste, they are best consumed at a cool temperature of 45☏ or warmer, not cold. Ales tend to often include more hops, malts, and roasted malts as well which contribute to its maltier flavor and bitterness in comparison to lagers. Lagers, on the other hand, ferment at lower temperatures (at a slower rate) which contributes to the mild, crisp taste that we tend to associate with lagers. uvarum sinks to the bottom to ferment.Īlso, yeast used for ales ferment better at warmer temperatures and thus at a faster rate than lagers. cerevisiae is yeast that ferments at the top of the fermentation tank and S. However, some brewers use bottom-fermenting yeast to male ales, though this is rare. There are three main differences between the two, which include the type of yeast, the temperature and time of fermentation, and the additional ingredients as well as subtle color differences.Īles are brewed using top-fermenting yeast ( Saccharomyces cerevisiae) versus lagers which are made with bottom-fermenting yeast ( Saccharomyces uvarum), but they are both fermented from grain. Even American breweries are making better wits, such as Victory's Whirlwind, or Avery's White Rascal, or New Belgium's amazing (and sadly discontinued) Fat Tire Belgian White.Ales and lagers are the main categories of beer, with ales usually being “robusty, hearty and fruity” whereas lagers tend to be described as “smooth, elegant, crisp, and clean”. A lot of people say UFO is a better Blue Moon, and it very well may be, but UFO doesn't hold a candle to witbiers from La Trappe or Unibroue or St. If someone hands me one, I'll gladly drink it, but I won't be buying it again as there are a lot of better options. Mouthfeel is fine, if lacking the effervescence I expect from Belgian witbiers. Taking a sip of UFO, and the flavours just line up and announce themselves like roll call - wheat, here orange, here coriander, here. Taking a sip of Unibroue, the flavours mingle and dance across your toungue. I had it at the same time as I had Unibroue's Witbier, and the Unibroue had a delicacy and complexity to the flavours that UFO didn't. It's simple, straightforward, and a little boring. The aroma is primarily orange, but rather than orange peel it comes across more like an orange creamsicle.Ī sip brings forth wheat malt, orange notes, and a hint of coriander. ![]() Pours a hazy orange with only the barest traces of head that disappear instantly.
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