One distinction is the kind of yeast used; ales use top-fermenting yeast, while lager uses bottom-fermenting yeast. However, as the fermentation process proceeds, the two varieties scatter in the entire fermenting pot. In spite of particular variations, ale is fermented using Saccharomyces cerevisiae; this is a popular strain of yeast used for a variety of uses, including bread and wine production (Flowers). This seems to be a hardy variety that copes best with changing conditions, such as a higher alcohol level, a wider temperature spectrum, or some other associated improvements. On the other hand, Lager is fermented by utilizing Saccharomyces uvarum(Flowers). Notably, compared to the yeast used in ales, it is a much more fragile type of yeast that needs more particular conditions to thrive.
Irrespective of the type of beer, yeast will have a direct impact on the general alcohol content. For instance, since ale yeast is found to be much hardier within higher-alcohol environments, this will enable it to survive in greater levels of alcohol, and this causes ales to have greater alcohol content (Flowers). On the other hand, the more fragile, slower lager yeast produces less alcohol since it cannot survive beyond such lower alcohol content and this causes lagers to have reduced alcohol content, in general.
Top-brewing ales have a tendency of being brewed at relatively higher temperatures, often between 600 F -800 F, with some unique varieties going to even up to 950 F – 1000 F(Flowers). Because of this, ales are usually brewed in such temperature ranges to rapidly bring it through the cycle of fermentation following the intensified chemical activity at the increased temperatures. Conversely, cold-hardiness of lager enables it to remain active at relatively lower temperatures (Flowers).
Mostly, all beers include a certain range of ingredients, and these are hops, grain, yeast, and water. Moreover, other ingredients have come to be included such as fruit flavourings and wheat, to come up with different styles that are only limited to the brewer’s imagination.
Beer Brewing Process
The first step is malting, and the purpose of this is to isolate the enzymes required for brewing. After that, the grains then undergo a process referred to as mashing, which is meant to activate enzymes that help to release sugars from the grains. The processes that follow include boiling, fermentation, and finally, bottling and aging (“How Beer is Made”).
Storing and Serving Beer
Beer is supposed to be stored in a cool area, where there is no direct light, heat, and where there is a constant temperature. Moreover, it is supposed to be served in glass containers as they help to maintain the temperature.
Food and Beer Pairing
Just the same way as one chooses particular wines to go with particular foods, a similar principle applies to beer(“Beer & Food Pairings”). In this case, lagers enhance lighter meals such as chicken, salads, pasta, and seafood. On the other hand, ales show malty and body sweetness; hence, they have a tendency to complement foods, which are broiled, barbecued, or roasted(“Beer & Food Pairings”).
My Favorite Beer
My favourite beer is Red Seal Ale. I find this beer to be a pleasant case of American pale ale. What I am interested in most in this beer is its fruity, full, herbal aroma; an assurance fulfilled by its dry, hoppy flavour.
A Top Beer Importer in the World and International Trends and Market Share
China is the world’s largest beer market and accounts for twenty-five percent of the global beer volume. The beer market for this country has been growing consistently beginning from 1995 at the rate of 7.5 percent (Tan 3).
“Beer & Food Pairings.”Beer Store, 2017. http://www.thebeerstore.ca/entertaining/beer-food-pairings. Accessed 4 Oct. 2017.
“How Beer is Made.” Beeriety, 6 Jul. 2012. http://blog.beeriety.com/2009/07/06/how-beer-is-made/
Flowers, Jeff. “Lager vs. Ale: The Differences Between Both Types of Beer.”Kegerator, 7 Sep. 2016.
Tan, Malcolm. “Capturing the Significant Growth Potential in Premium Beer.”Heineken, 2017. 4 Oct. 2017.