Getting into the deets

Beer goes hereOk, so I’m sitting here drinking a Driftwood Ale from Drfitwood Brewery. It may not be the most creative name, but the beer is not a boring, typical pale ale. It’s actually a little lighter and has some fruit and a hint of spice in there, though that may be my homemade quesidilla. The fruit is definetly there though, a little citrus. On the label it claims to have some cotton candy like flavouring from the malts used, but it’s not there for me. It’s a pretty pleasant sipper, probably better suited to a summer day. It’s not as crisp or clear as a lager, but is definitely on the lighter side of ales. For a very postive review, read THIS.

So this got me to thinking, what exactly is the difference between lagers and ales?

Well, first off, to clarify a little bit, lagers and ales are the two types of beers. That’s not exactly true, because there are some sub-categories that don’t fit exactly, but pretty much everything in the bruski world kinda fits into that. Stouts and Porters and most darker beers are an ale of some breed, while pilsners and other, lighter, crisper, cleaner beers are lagers. It comes from the brewing process and the yeast used by the brew master.

Personally, I’m an ale man, especially anything with dark copper colours. This isn’t true for every one and I think lager is currently more popular, mostly due to a lot of the major brands being lagers due to a type of lager brewing which is quicker, although apparently causes a lack in flavour. Molson, Coors, and Budweiser are all pale lagers and I suspect they use special techniques because a proper lager requires twice as much time as an ale and requires a finer touch from what I can tell.

Anywho that’s just a few notes on beer. If you keep reading I might passs on some more nuggets at some point.

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About roguetowel

Canadian male.

Posted on 04/17/2010, in Beer, General and tagged , , , , , . Bookmark the permalink. 1 Comment.

  1. True lager takes a good while to make (‘lagering’ [storing for conditioning] time should be 3-6 weeks after fermentation has stopped) The big US/Canadian brands of (chemically altered) lager do not ‘lager’ their lager (if that makes sense) so brewing time is indeed very short and profitable! (and not very tasty!)

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