Haziness of the beer may be caused by excessively long, cold storage and yeast residues. Top-fermented beer may have other types of malt and sugar added to it, in addition to the basic ingredients.īeer differs in color depending on type, ranging from light yellow to dark brown. Top-fermented beer types are fermented rapidly by top strains which rise to the surface. The following are examples of bottom-fermented types:
German purity regulations allow bottom-fermented beer to be made solely from barley malt, hops, yeast and water.
The yeast is deposited as a layer at the bottom of the fermentation vessel, so allowing the beer to ferment only slowly. The beer types are classified as bottom-fermented and top-fermented, depending on the strain of yeast used:īottom-fermented beer types are obtained by fermenting with "bottom" strains. The strength of beer is usually around 4% to 6% alcohol by volume (abv) although it may vary between 0.5% (de-alcoholized) and 20%, with some breweries creating examples of 40% abv and above in recent years. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing. Unmalted maize and rice are widely used adjuncts to lighten the flavor because of their lower cost. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Beer is produced by the saccharification of starch and fermentation of the resulting sugar. It is thought by some to be the oldest fermented beverage. Beer is the world's most widely consumed alcoholic beverage it is the third-most popular drink overall, after water and tea.
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