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Liest eigentlich noch irgendwer außer mir Zeitungen? Wenn ja, dann “Augen auf” – es könnte sein, daß ich dann irgendwann mal da drin auftauche.

Letzten Samstag mußte ich abends antanzen um einen deutschen Reporter zu verlustieren.
Als ich dann, feingewandet in meinem besten Brauergewand, in der Brauerei eintraf, standen mir da auf einmal gleich fünf vier Reporter und eine -in vor der Nase! Alle aus Deutschland, die Reporterin sogar von der einzigen Zeitung aus der Gegend in der meine Eltern leben. ;-)

Ich werde berühmt, yippiieee! Nach kanadischen TV nun auch deutsche Zeitungen -klasse!
Vielleicht werde ich eines Tages meine dann weltweite Publizität nutzen um in die Politik einzusteigen… :twisted:

Und gerade erst neulich bat mich Chefchen doch eine kleine Artikelserie zu schreiben. “Nix großes, nur so um die 2½-tausend Zeichen lang”…
Das wird dann unter “Ask the pro” hier im Lokalkäseblatt veröffentlicht. Wer neugierig ist, in nächster Zeit nicht nach New Brunswicked kommt und des Englischen mächtig ist :mrgreen::

What is the difference between Ale beer and Lager beer?

When walking into a liquor store to find the appropriate beer for your next occasion, one can not help but wonder about the multitude of different beers available. There are wheat beers, ales, lagers, strong and extra strong beers, light beers, fruit beers, etc.
One main difference from a brewers point of view is the fermentation technique applied to a beer.
Beer is a very old food product, its earliest records found so far date back ca. 7000 years, all the way back to the ancient Sumerians.
In principle very little has changed over time; brewers still use one or multiple source(s) of starch or sugar, water and spices to produce their beer. An ingredient that is often overlooked, yet plays a crucial role in food production, is the yeast.
Yeast comes in a variety of strains. If you ever baked at home, you are already familiar with the most widely found variety of yeast: its name is Saccharomyces cerevisiae, and brewers use the very same yeast to brew top fermenting beer.
Another important variety brewers use for their products is Saccharomyces carlsbergensis. This yeast form was discovered in the year 1883 in the Carlsberg brewery in Denmark, and is used to brew bottom fermenting beers.
So what is the difference? S. cerevisiae is used to brew so called top fermenting beers like wheat beer, ales, lambic beers (a Belgian specialty), porter and stouts. They are called top fermenting, because the yeast cells clump together during fermentation and the CO2 in the beer then floats the yeast up to the surface.
All lagers, most light beers, Oktoberfest beer and Pilsner beer are bottom fermenting beers. Unlike S. cerevisiae the yeast S. carlsbergensis does not float to the surface, but rather sinks to the bottom of a fermentation vessel, thus invoking the name bottom fermenting yeast.
These different varieties of yeast also best work at different temperatures; while top fermenting yeast prefers warmer temperatures (up to 25°C), the bottom fermenting yeast will prefer colder temperatures around 10°C.
Both yeasts produce alcohol and CO2 during fermentation, but S. cerevisiae produces different fermentation byproducts (such as esters) which give top fermented beers their characteristic, often fruity aroma.
Summa summarum it can be said that all ales are top fermented beers, but not all top fermented beers are ales; bottom fermented beers like lager are usually „cleaner“ in taste and very often contain less CO2 than their top fermented counter parts.

This entry was posted in Bieriges, Doitschland, Kulinarik, Persönliches, Politik, Sprache. Bookmark the permalink.

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