Kölsch and altbier, for example, are made using ale yeast that is fermented at lager temperatures. Some pretty famous styles can be considered hybrids of the two. With beer, there are always exceptions to the rule. This is in stark contrast from the clean, crisp, rounded flavors and aromas of beer fermented with lager yeast. If you’re wondering what that means, think about the last time you had a spicy, fruity Belgian ale that smelled of cloves and pepper, or a German hefeweizen that tasted like ripe banana and bubblegum, or an English ale that had perfumed, floral stewed fruit flavors. ![]() In so many cases, yes! Ale yeasts produce more esters and phenols during fermentation, which are the byproducts that give beer those non-hop, non-malt driven flavors.
0 Comments
Leave a Reply. |