Lager | Ale | |
---|---|---|
Summary |
Lighter and Clear Appearance Lower Alcohol Content Slower Fermentation |
Darker and Cloudier appearance Higher Alcohol Content More Flavor |
Fermentation Process | Bottom-Fermenting | Top-Fermenting |
Fermentation Temperature | Cold - 42–55 ºF | Warmer - 60–80 ºF (Rare Varieties: 90-100 ºF) |
Extra Step | Refrigerated | |
Hops Content | Low | Low-High |
Ingredient | Water, Grains, Yeast, and Hops | |
Extra Ingredient (optional) | Fruit Flavors, Various Grains, Aromas, ... (no limitation) |
|
Flavors | Crisp, Clean, Malty, Sweet, Hoppy and Dry | Bitter, Sweet, Fruity, Spicy, Dark, Roasty, Hoppy, Malty, Sour, Tart, Caramel and Funky |
Common Types | Pale Lager, Vienna Lager, Dark Lager, American Lager, California Common / Steam Beer, Malt Liquor, Märzen, Bock, Dunkel, Schwarzbier, Pilsner |
Amber Ale, Belgian IPA, Blonde Ale, Brown Ale, Cask Ale, Cream Ale, Golden Ale, India Pale Ale (IPA), Pale Ale, Scotch Ale, Wheat Ale Barley Wine, Porter, Stout |
Commercial Examples | Stella Artois, Bud Light, Coors Light, Miller Lite Samuel Adams Winter Lager, Anchor Bock Beer Asahi Super Dry, Sapporo Premium Beer, Kirin Lager |
Brooklyn Brown Ale, Leffe Brune, Sierra Nevada Pale Ale, Guinness Stout, Unibroue La Fin du Monde, Samuel Smith’s Taddy Porter |