Lessoned Learned

[Umpteenth]

Originally Posted by Dakota

However, "ale" describes how it is brewed...

Essentially, all beers are brewed the same way. Certainly, there are temperature differences and mash times will vary, but the process is the same.

"Ales" are fermented using Ale yeasts. These ferment between 50 - 65 deg F, typically. "Lagers" use Lager yeasts. These ferment between 45 - 58 deg F, and typically ferment for a longer period of time.

Ales may be moved from primary fermentation into a seconday vessel for a week or two. This allows additional sediment to drop to the bottom of the vessel, and the beer clears better. Or, instead, commercial brewers will filter the beer to remove and remaining particles. Ale yeasts are used for brewing ales, porters, stouts, Altbier, Kolsch, and wheat beers.

Lagers, once moved into a secondary vessel, may sit for a month or longer, and typically produce a very clear (no haze, or particles) beer. This part of the process is what makes a Pilsner so crisp and clean tasting. Examples using lager yeasts include Pilsners, Dortmunders, Marzen, Bocks, and American malt liquors.