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What is the difference between lager and ale: let's understand the nuances

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Many people believe that it's all about color: lagers are light beers, ales are dark beers. In fact, this is not the case: there is a wide variety of beers in both families. Indeed, due to the production technology, lager is mostly a light lager beer, while ale has a rich flavor and is often quite strong, but it would still be wrong to separate them by this characteristic. What is the difference, then?

It's the yeast

Ale, historically considered to be the first beer, is made by top fermentation. Special yeasts are used for this and the process takes place at high temperature (from 15°C to 2070°C). As a result, the yeast accumulates on the surface - hence the name. A lot of higher alcohols and esters are produced during top fermentation, which affects the taste and aroma of the beer - it is richer than that of lager.

Lager is produced by bottom fermentation, which is considered the most modern and popular method today, primarily because of the fact that such beer can be stored without pasteurization for up to 2 years (ale - up to 6 months). The process takes place at lower temperatures (from 8 to 13 degrees Celsius) and the yeast settles to the bottom after refining. The lager matures in even colder conditions - at temperatures close to zero. The taste of the lager is smoother and less sweet.

Lager is considered a universal beer - no wonder it is the most common beer on supermarket shelves. It goes with any dish, even simple ones, and is suitable for any event. In addition, it can and should be drunk chilled, which is especially important in the hot season - not every beer can boast such an option. Ale can rather be compared to wine - its taste and aroma are more complex, which means that you need to treat it in a special way: choose appetizers carefully so they do not drown the taste of the drink, serve at the right temperature (the best way to taste ale is warm) and so on.

In addition, ale and lager usually differ in strength: for the former it is on average 4-9%, while the latter can boast only a modest 3-5%. But this condition is not strict: you can find both light ales and lagers with a strength of up to 13%.

Despite some advantages of the ale, it cannot be said that it is somehow better than lager. They are really very different families, and not all beer lovers are looking for complex flavors and high strength. So just choose what you like, and in the beer restaurant Lambic you will be served the chosen beer according to all the laws of the genre - for maximum enjoyment!

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Bitter! Let's understand what IBU is and how bitterness affects the taste of beer

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If you’ve scrutinized craft beer labels, you’ve definitely seen the mysterious IBU abbreviation on them. This indicator plays a key role in shaping the flavor of the beverage. Let’s find out what it means and why bitterness is one of the main criteria for evaluating beer. What is IBU? IBU (International Bitterness Unit) is an international indicator of beer bitterness. It indicates the concentration of isohumulone, an alpha acid found in hops, which gives the drink its characteristic bitterness. The higher the IBU, the more bitter the beer will be. However, the perception of bitterness depends not only on this indicator, but also on the balance with malt sweetness, strength and aromatic additives. Why do you need the IBU index? Before the advent of industrial brewing, a beverage could be either too sweet or, conversely, too sour or bitter. To achieve a harmonious flavor, brewers began to adjust bitterness with hops. In the past, herbs (thistle, mint, juniper) were used to soften sweetness, but today the main source of bitterness is hops. It is added at different stages of brewing to: — compensate for the sweetness of the malt;— add complexity and flavor to the beer;— increase shelf life (isohumulone has antibacterial properties). The first to calculate the bitterness of beer were the people of Great Britain, using the formula «pounds of hops per quart of malt». The modern IBU standard was developed to accurately categorize beers. How to calculate IBU? The bitterness index is determined using a mathematical formula: G = D × E D = (A × B) / (C × 0.1) Where: A — mass of hops (in grams); B — alpha acid content of hops (%); C — wort volume (in liters); E — loss factor (production time and beer density are affected); G — final IBU. The longer the hops are brewed, the more alpha acids pass into the wort, increasing bitterness. IBU scale: from lager to IPA Beer bitterness is measured on a scale of 0 to 120+ IBUs, but most beers are in the 5-90 range. Beer Style IBU Level Characteristics Pale Lagers 8–15 Light, smooth, minimal bitterness Wheat Ales 10–20 Fruity notes, low bitterness Porters/Stouts 30–50 Coffee, chocolate tones, moderate bitterness American IPA 50–80 Strong hop bitterness, citrus and pine notes Imperial IPA 80–120+ Extreme bitterness, high alcohol content Why is IBU not the main selection criterion? A high IBU does not always mean that the beer will seem too bitter. For example, sweet stouts (30-50 IBU) seem less bitter than IPAs due to caramel and chocolate notes. And light lagers (8-15 IBU) may be perceived as more bitter due to a lack of malt balance. How do you choose a beer based on bitterness level? If you don’t like bitterness — choose lagers, wheat ales, Belgian trippels (up to 30 IBU). If you like balance, try porters or amber ales (30-50 IBU). If you like a rich hop bitterness, an IPA or Imperial Stout (50+ IBU) is ideal. You can try any of these varieties in Lambic beer restaurants. Come — we will find something to surprise you!

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