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• 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
• 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
• 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
• Racking
  ...ff the yeast cake will reduce the risk of [[autolysis]], a process whereby yeast cells, having consumed all other available food, begin to metabolise each o ...or sherry. As the beer drains out of the fermenter, allow the bulk of the yeast cake to remain behind. Once this is done, seal up the racking vessel and st
  5 KB (863 words) - 06:34, 5 December 2010
• Steam Beer
  [[Category:Lager styles]] ...century, brewed with bottom-fermenting yeasts but at higher than ordinary lager fermentation temperatures.
  7 KB (1,027 words) - 21:15, 1 June 2011
• Adambier
  ...the ballpark of 1.100, considering 70% apparent attenuation by the primary yeast and then further attenuation by other organisms in the aging barrel. Hoppin ...ortmund isnt far from either Düsseldorf or Köln either an Alt or Kölsch yeast should suffice. Traditional Adambier brewing developed long before refriger
  8 KB (1,230 words) - 14:47, 19 March 2016
• Dortmunder
  [[Category:Lager styles]] '''Dortmunder''' beer is a style of light lager brewed in the city of [[Dortmund]], in the Ruhr valley region of Germany.
  4 KB (632 words) - 02:04, 13 October 2007

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