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Here
are a few varieties of beer among the wide range of beers
produced:
| Alt: |
Alt
beers are top fermented, dark beers from Germany.
It is a malt, smooth beer with a tangy character.
Alt beer is copper or amber to dark brown in color. |
| Blanche: |
a
Belgian wheat beer, often enriched with flavoring.
It is unfiltered and is characterized by its cloudy
consistency and its light, acidic taste. |
| Gueuze: |
a Belgian Beer that is produced by mixing old and
new lambic beers and is filled in Champagne bottles. |
| Lambic: |
a
Belgian beer made of barley, wheat and perennial
hops by quick fermentation.
|
| Kriek:
|
a
lambic-wier in which cherries are allowed to steep
for several months. The success of this fruit beer
has resulted in a series of further varieties, for
example, strawberry, currant and even mirabelle and
banana beers. |
| Pils:
|
this
beer is named after the Czech city of Pilsen where
the first pale beer was brewed with bottom fermentation.
Czech pils possesses a complex but balanced malt character,
a fruity hop aroma and an astringent aftertaste. |
| Rauchbier: |
smoked
beer is a Bamberg specialty in which green malt is
kiln-dried with beechwood fire. This gives the malt,
and with that the beer, its typical smoky taste. It
is dark amber to brown in color. |
| Stout: |
a
British beer, almost black in color, top fermented
brewed with strongly roasted malt. The Irish style
is very tangy and thick but not too strong, while
the flavor of the English stout is sweeter and more
well rounded. |
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| Weiße/
Weizenbier: |
white
or wheat beer is a German top fermented beer brewed
with wheat and barley malt. It is golden and somewhat
darker than the Belgium Blanche. Wheat beer comes
yeast-free (Kristallweizen) or yeast-clouded. German
wheat beer is very carbonated, moderate to light and
very refreshing, which has made it a popular summer
beverage. The northern version, the "Berliner
Weisse" is in contrast considerably more acidic
and is therefore sweetened with woodruff or raspberry
syrup to compensate for the sharpness. |
| Bockbier: |
bock
beers are strong but 'rounded' in taste and are exclusively
a top fermented, malt-based brew. They are gold to
dark brown and malt-sweet with a defined body. |
| Kölsch: |
Kölsch
is a light blond, top fermented beer. It is moderately
carbonated, accented with hops but hardly bitter. |
|
Schwarzbier:
|
black
beer is bottom fermented. It is an extremely dark,
almost black beer. This beer is full-bodied, has a
malt aroma and a characteristic bitter chocolate flavor,
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| Steinbier: |
stone
beer is a German specialty brewed by a method from
the dim and distant past. Very hot stones are added
to the mash to bring it to a boil. Caramelized sugar
forms on the stones. The stones are then returned
to the new beer during the aging process to initiate
a second fermentation. The beer has a smoky but sweet
flavor and is golden brown. |
If
it is true that every wine is an expression of its landscape,
then every beer is a manifestation of its culture or civilization.
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