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Lecture 2 - Session Three Beer styles Ales Lagers Bottom...

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Session Three Beer styles
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Top fermentation Ales Lagers Bottom fermentation 15-25 o C (59-77 o F) ( older pedigree ) 6-15 o C (43-59 o F) More modified, highly kilned malts Less well modified malts, more gently kilned Dry hopping Late hopping
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Top fermentation beers
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English Pale Ale Referred to as Bitter when dispensed on tap (draft). Alcohol content 3 - 7.5% by volume (ABV). Classically produced from well-modified malt, kilned to a relatively high temperature regime to impart a copper color. Relatively malty
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After fermentation ales are traditionally °primed± with extra sugars, °dry hopped± with a handful of cones and dosed with isinglass finings prior to °racking± in casks .
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Mild ale - in decline,largely perceived as °old-fashioned± - sweeter, darker (not always), color being either due to caramel or a low proportion of heavily kilned malt, though not so much as to impart burnt flavors - less bitter - tends to have a lower alcohol content (less than 3.5% ABV) - when bottled may be referred to as Brown Ale .
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Scotch Ales may be sweeter and darker than English Ales
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Traditional terms in Scotland have been Heavy , for their stronger bitters, and Light , for the milds .
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Barley wines are fermented at very high gravities (the higher the specific gravity, the greater the content of sugars available for fermentation), which is an additional factor impacting on the very high ester/fruity character and, of course, accounting for a very high alcohol content of up to 10% ABV. They are usually sold in smaller volumes, in bottles called °nips±.
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