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From barley to beer
Many beers are made from grains that have been malted. The process of malting starts with the soaking of grains. Thus the grains start sprouting. Then the grains are spread in a layer on stone floors or are put in ventilated drums. If the grain is dried gently it will make a naturall golden colored beer, if it is toasted that flavour will emerge in the beer along with a brown color. Malts roasted in drums produce black brews. Some beers are made with only one style of malt others contain as many as eight or nine malts or grains.
Ale vs Lager
The English-language term for a brew made with a top-fermenting yeast, which should impart to it a distinctive fruitiness is Ale. Ales are produced to a wide variety of colours, palates and strengths (Bitter, Brown Ale, India Pale Ale, Light Ale, Mild, Old Ale, Scotch Ale, etc). The term Lager means that a beer has cold maturation and bottom fermentation, making for clean flavors, and lager beer was first brewed in the city of Pils, hence Pilsener. Today it is the most widely consumed beer. Contrary to popular belief, darker beers are not necessarily fuller in body or stronger in alcohol. Color derives from the malt used. Some beers are made with only one style of malt others contain as many as eight or nine malts or grains, providing layered complexity of aromas, flavours, and textures.
Wheat beers have more complex, often fruity, flavors. Their refreshing acidity, especially in the lactic-tasting Berlin style, makes them ideal quenchers in summer. The Belgian styles of wheat beer are often flavored with fruits. A wild-yeast variation called Lambic, sometimes employs cherries or raspberries in its fermentation.
Being the relative of bread, it goes with almost all dishes. Today drinking beer has become part of the all-things-fine movement.
