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• Dry Beer
  [[Category:Lager styles]] ...' usually refers to a specific style of extremely highly attenuated [[pale lager]] popular in Japan and briefly popular in the United States as well.
  3 KB (481 words) - 13:00, 27 September 2007
• Danstar
  0 bytes (0 words) - 15:12, 24 September 2014
• Belgian Blond Ale
  ...y hop nose, along with a lightly sweet pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, ...bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon
  3 KB (454 words) - 14:48, 24 November 2010
• Nottingham
  0 bytes (0 words) - 22:42, 23 January 2015
• Category:Real Ale
  ...cess is shorter, more vigorous and carried out at higher temperatures than lager. This is the traditional method of brewing British beer. ...ery and has been conditioned, it is chilled and filtered to remove all the yeast and then it is pasteurised to make it sterile. This is then put in a sealed
  5 members (0 subcategories, 0 files) - 10:55, 1 April 2007
• Bock
  [[Category:Lager styles]] The standard '''Bock''' beer is a strong, dark [[lager]] with a rich malt flavor derived from the use of melanoidin-rich malts, es
  18 KB (2,877 words) - 16:03, 30 March 2011
• Dry
  ...s can often ferment sugars that are unfermentable by ordinary beer or wine yeast. ...r wort or must and the attenuative character and alcohol tolerance of your yeast. However, in some cases you can also use [[back sweetening]] techniques to
  1 KB (223 words) - 03:23, 15 December 2008
• American Blonde Ale
  ...malt-focused ale with a light flavor profile similar to an [[American Pale Lager]], but usually with slightly more flavor. It lacks the hoppiness and other ...nd Mid-Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not h
  4 KB (636 words) - 23:37, 23 February 2008
• Category:Hybrid beer styles
  ...includes beers whose fermentation includes elements from both the ale and lager tradition. For example: *[[Steam Beer]] and [[Cream Ale]] were historically brewed with lager yeast, but fermented at ale temperatures
  21 members (0 subcategories, 0 files) - 19:13, 2 November 2007
• Cream Ale
  [[Category:Lager styles]] ...ght-colored, mild-flavored beer, with a base similar to an American [[pale lager]] and often a distinctive corn flavor from the use of corn adjuncts. In it
  6 KB (932 words) - 03:41, 1 March 2013
• Rauchbier
  [[Category:Lager styles]] '''Rauchbier''' is a style of lager traditionally brewed in the city of Bamberg in Germany, which uses [[rauchm
  8 KB (1,269 words) - 19:47, 15 October 2007
• Stout
  ...of stout, Tropical Stouts are often brewed with bottom-fermenting (lager) yeast. ...oasted flavor of a traditional dry stout combined with a flavorful Belgian yeast.
  31 KB (4,799 words) - 01:25, 1 April 2009
• American Rye Beer
  ...r case, the yeast is a clean yeast strain and not a distinctive [[Weizen]] yeast strain. |name=American Rye Ale or Lager with or without Yeast
  3 KB (442 words) - 14:20, 31 October 2007
• Specialty Aged Beer
  ...to the tradition of [[lagering]] and eventually to the isolation of lager yeast strains that were more suited to this type of conditioning. |description=A wood- or barrel-aged beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental be
  19 KB (3,119 words) - 05:18, 8 December 2008
• Dark American Lager
  [[Category:Lager styles]] ...er colors and somewhat stronger malt flavors than ordinary American [[Pale Lager]].
  3 KB (456 words) - 17:06, 11 October 2007
• Irish Red Ale
  [[Category:Lager styles]] ...grains]]. Despite the name, this [[beer style]] may also be brewed as a [[lager]].
  4 KB (598 words) - 11:51, 18 November 2010
• Mild Ale
  ...dly in run down pubs as the Big Brewers began to heavily promote their keg lager brands. Coupled to this was a gradual, but steady decline in heavy industry By the 1970s, the keg lager boom had seen mild's share of the market fall to around 13% and it was a sh
  12 KB (1,852 words) - 14:57, 25 May 2015
• Primary Fermentation
  ...ch "eat" the sugars; you just need to provide the right conditions for the yeast to do its job. ...can do is find a location with a stable, appropriate temperature for your yeast to work.
  10 KB (1,575 words) - 06:04, 19 July 2011
• Vienna Lager
  [[Category:Lager styles]] '''Vienna Lager''', sometimes called '''Vienna Red''', is a malty amber lager developed in Austria in the 1830s, but now brewed primarily in Mexico.
  5 KB (737 words) - 14:52, 24 November 2010
• Specialty Fruit Beer
  ...be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation byproducts would be appropriate. Some malt ...Abita Purple Haze, Melbourne Apricot Beer and Strawberry Beer, Saxer Lemon Lager, Great Divide Wild Raspberry Ale, New Glarus Belgian Red and Cherry Tart, M
  9 KB (1,366 words) - 16:51, 18 September 2007

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