The fermentation method determines the beer flavor
Whether it is lager or ale, in the final analysis, it is actually the fermentation method of beer, the top fermentation and the upper fermentation method are collectively called ale, the bottom fermentation and the lower fermentation law are called lager, the difference between the two is not only the level of fermentation stability, but also the yeast used. In general, the temperature required by Al in the fermentation is higher, the yeast is active on the top layer, the fermentation time is not long, but it is easier to produce a variety of flowers and fruits aromas, and the lager requires a lower temperature, the yeast will precipitate to the bottom of the fermentation tank before it begins to work, which is characterized by a long fermentation process (low temperature will lead to slower yeast activity), but in the entire fermentation process, the wine body is not easy to deteriorate, the quality is easy to control, the wine taste is refreshing and the malt flavor is obvious, because of its characteristics of not easy to deteriorate, easy quality control, Lager is also more suitable for industrial mass production, which is why most of the beer you can buy on the market today is an important reason why lager.
It is not impossible to add some ingredients when brewing
Anyone who knows something about beer will know the German Beer Purity Act of 1516. The law, enacted centuries ago, stipulates that beer can only be brewed using water, malt and hops (yeast later added), which guarantees the purity of beer and the grains that have previously appeared in beer (such as oats, wheat, etc.) can be obediently used to make bread instead of being used to make wine. It has to be admitted that because of the provisions of this decree, the quality of German beer has always been stable, and the evaluation of "German beer is really good" has been heard from time to time, but it has also stifled the diversity of beer, so that some German beers with regional characteristics have gradually disappeared, in a sense, it is also a pity.
Hops and malt, together with water, are the provisions of the German Beer Purity Act of 1516 for the configuration of beer.
In most cases, beer brewing companies usually comply with this law to brew their own products, but in fact, this law does not cover the world, so many beer brewers will also add some other elements to the brewing according to their local characteristics, such as in East Asia, increasing rice is the most common number of roads, you just look at the label on the beer bottle will find that many beers in addition to the four elements, but also added rice.
Adding rice to the brewing process is a fairly common practice in East Asia, and good rice will bring more diverse aromas to beer, which is also a brewing method with regional characteristics.
Naturally, rice is added to the flavor, but it is not easy to do this. Rice itself contains protein and starch, and in order to obtain the best flavor, the winery needs to fine-grind the rice during winemaking to remove the protein that is prone to impurities, leaving only the starch part that can be converted into sugar, gelatinized and mixed with barley and transferred to the fermentation process. Taiwanese beer, which has always occupied a place in the hearts of literary and artistic youth, is one of the classic cases of adding rice for beer brewing, and the Penglai rice used is also a common rice species in Taiwan, because of the excellent local water quality, the cultivated Penglai rice can bring a strong aroma to the wine body.
Easy to accompany meals, the "must-kill" of lager beer
Compared with the different styles of al beer, the advantage of lager beer in the meal pairing is its obvious extensiveness, it is not like ipa, if you take the chocolate, it will appear more bitter, not like Shitao, itself is rich in flavor, accompanied by a vegetable salad will make the latter can not taste a little taste. In the world of lager beer, no matter what kind of food can be matched with it, the most common is the cold beer that is paired with the street skewers, one bite down, the fat and grease feeling is washed away quickly, the slight bitterness stimulates the appetite, and no matter how much barbecue can be easily consumed.
A roadside barbecue with a cold lager beer that jumps directly from the fire is the most enjoyable memory of summer.
If you want a more fun experience, try interacting with Ragage with a variety of snacks. Oyster frying, oil mounds, fried chicken steak... These common foods are made more aromatic by the process of frying and frying, but if you eat too much, you will feel greasy, and when you take a sip of lager beer , or even a wine without ice , you will have a refreshing feeling.
The combination of classic brine and beer is the intuitive impression of supper in many people's minds.
If you are a complete culinary enthusiast, then use lager beer instead of water to stew a pot of braised pork, or add some beer and tomatoes to cook rice, and bring yourself a pot of beer and tomato rice.