Ice House Pub

Beer Encyclopedia

Ale

Ale
Top fermented at higher temperatures. Most ale styles originate with the brewing traditions of England, Ireland and Scotland.

Bitter

Bitter
British ales, usually bronze to deep copper in colour, heavily hopped, giving them a high degree of hop's bitterness.

Bock

Bock
(German for goat) Aged lager. Dark, either sweet or dry, more potent. Often displays toasted chocolate or nutty flavors. Does not come from the dregs at the bottom of the tanks, all Bock styles are lagers.

Brown Ale

Brown Ale
Sweet and dark, Brewed in Northern England.

Hops

Hops
The seasoning and preservative. Its bitter flavor balances the sweetness of the malt, while its aromatic oil gives flavor and aroma. Helps pervent the beer from spoiling and improves its foam stability.

Lager

Lager
Bottom fermented at cooler temperatures. This style of brewing was developed in the cold, mountainous areas of Germany.

Malt

Malt
The source of fermentable sugars, Grain which has been steeped in water and allowed to germinate, it's then kilned to stop growing.

Pale Ale

Pale Ale
Malt is dried rather than roasted, resulting in a lighter bronze or copper colour, and a lighter, less hearty flavour. Pale generally refers to the colour and the malt used in the brewing process.

Pilsner

Pilsner
Gold to light amber colour, malty with a noticeable caramel accent; medium, crisp bitterness. Medium hop flavor and aroma; medium to full-bodied.

Porter

Porter
A blend of pale ale and brown or stout. Highly roasted malt, less pronounced hops, slightly sweet. This style was developed in London in the early 1700's. At one time it was extinct, but it has been revived in recent years.

Stout

Stout
Rich, malty flavor usually combined with a strong, bitter hops taste. Dark, almost black in colour due to the highly roasted malt.

Yeast

Yeast
The esssential assistant. Coverts sugars into alcohol and carbon dioxide. Brewer's yeast consists of two main types; ales and lagers.
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