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• Barley Wine
  ...reated during long fermentations. Wine yeast is sometimes used to achieve higher alcohol content than is possible with traditional ale [[yeast]]. ...ting the pure sweetness of the English style, and gravities are often even higher than English barley wines.
  13 KB (1,981 words) - 01:38, 17 November 2008
• Dubbel
  ...ies). Rarely esters will include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or pe |ingredients=Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Soft water. Complex grain bill: B
  4 KB (676 words) - 17:49, 16 July 2008
• Bock
  ...uld be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is accep ...s were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered "liquid bread"
  18 KB (2,877 words) - 16:03, 30 March 2011
• Belgian Strong Pale Ale
  0 bytes (0 words) - 13:30, 17 August 2014
• Tripel
  ...stinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. Th ...r sometimes lemon. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, often a bit sweet and low in intensity. Bitterness is typi
  5 KB (704 words) - 15:47, 5 November 2007
• Quadrupel
  ...le hop aroma is acceptable). No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. No recognizable spice additions. ...of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Almost all versions are malty in the balance,
  5 KB (791 words) - 17:25, 2 November 2007
• Understanding Attenuation
  ...thanol, as well as much smaller amounts of other compounds (esters, higher alcohols). The yeast will also absorb most of the simple proteins. But not all of th ...can ferment that wort sugar completely, lager yeasts will show a slightly higher limit of attenuation for the same wort.
  13 KB (2,153 words) - 09:38, 4 August 2014
• High Gravity Brewing
  ...ing larger [[:Category:Fermentation equipment|fermentation equipment]]. A higher [[specific gravity]] beer ([[strong beer]])is first fermented and then blen ...is means that just because you are using proportionally more hops in your "higher gravity" base beer, you could still end up with an "under-hopped" blended/d
  9 KB (1,423 words) - 23:59, 13 February 2011
• Closed-system pressurized fermentation
  0 bytes (0 words) - 21:48, 16 October 2014