Why is beer carbonated?

The beer and its production

The differences between the types of beer

But what makes the difference between the individual types of beer? It seems like a miracle that so many different end products can be created from just four ingredients. And that's exactly the art of brewing beer!

In order to understand how the different types are created, one also has to know what the individual components do:
The malt determines the character of the beer, it also gives it its color and determines the alcohol content (since this is where the starch is dissolved, from which the alcohol is ultimately created). The hops season the beer with the typical bitter note and have a preservative effect. Finally, the yeast converts the sugar into alcohol. There are top-fermenting and bottom-fermenting yeasts: top-fermenting fermentation at a lower temperature (approx. 15 to 20 ° C) than bottom-fermenting (approx. 4 to 9 ° C), in addition, the yeast settles here on the surface of the beer, at bottom-fermenting on the ground (this is where the terms top and bottom fermented come from).
And water, as the main component of beer, is also decisive for its properties: Different degrees of hardness, salt content, etc. influence the taste. So for Pils z. B. only used soft water.

A big difference between the types of beer is the malt used. Different types of grain (and therefore flavors) can be used for this, mainly barley and wheat, but there are also spelled and rye beers. However, only barley may be used for bottom-fermented beer. The color also develops depending on the temperature at which the malt is dried - the higher and more humid the drying temperature, the darker the beer.

The alcohol content in beer is determined by the concentration of the wort, i.e. the proportion of substances dissolved from the malt in the wort (also called original wort). About a third of the original wort is converted into alcohol.

Here are a few types in a nutshell:

  • Taste: fine-spicy, tasty, slim to slightly full-bodied, mild
  • Smell (referred to as flower): fine-spicy
  • Appearance: bright and shiny
  • Original wort content of 11 - 12%
  • Alcohol content approx. 5% by volume
  • Bottom fermented
  • relatively low hop content and therefore mild in taste
  • bottom-fermented beers have to be stored longer than top-fermented beers; from this the name “lager” developed
  • If a “beer” is ordered in Lower Bavaria without any further information, it means a light beer
  • popular mixed drink is the shandy (outside of Bavaria also often referred to as "Alsterwasser")
  • Variant of the "Hellen", which has a little more original gravity (over 12%)
  • Taste: tasty, full-bodied, soft, slightly malty-aromatic, rounded bitterness
  • Smell / flower: slightly malty-floral
  • Appearance: golden yellow and shiny
  • Alcohol content approx. 5.5% by volume
  • There is both light and dark wheat beer, clear crystal wheat, light wheat and the wheat beer bock as a stronger variant. Alcohol-free varieties are now also available. Taste, smell, appearance as well as original wort and alcohol content differ depending on the variant
  • The taste and smell of wheat beers are typically more fruity than bottom-fermented beers
  • Appearance: mostly cloudy with yeast, with the exception of the bare crystal wheat, the color varies from light to gold and amber to dark wheat beer
  • Original wort content of 11 - 12% (exceptions are the light wheat with around 7% and the Weizenbierbock with 16 - 18%)
  • Alcohol content approx. 5.3% by volume or approx. 3 (light wheat) and approx. 7.5 (Weizenbierbock)
  • top-fermented
  • high carbonation
  • over 50% wheat malt is used
  • relatively low hop content and therefore mild in taste
  • why the wheat beer is also called "wheat beer", says the Bavarian Brewers' Association here
  • typical mixed drinks with wheat beer:
    • Russ ‘: mixed from light wheat beer and clear lemonade (half each)
      You can find out more about the origin here.
    • Cola wheat: As the name suggests, a mixture of cola and wheat beer
  • Taste: pronounced fine bitter hop bitterness due to the relatively high hop content, tingling, slim and tart
  • Smell / Flower: distinctly hoppy
  • Appearance: bright and shiny
  • Original wort content of 11 - 12%
  • Alcohol content approx. 5% by volume
  • Bottom fermented
  • Highly fermented, therefore only a small amount of residual malt sugar
  • Very light malt and soft water are used for Pils
  • You can find out more about the "invention" of the Pils here
  • Beer with a high original wort content (at least 16%), alcohol content over 6% by volume
  • There are both top-fermented and bottom-fermented varieties, but traditionally the bock beer is bottom-fermented
  • there are both light and dark types, today it is usually understood to mean dark beer
  • Origin of the term: "Einbecker Art" beer became "Ainpökisch beer" and that in turn became "Bock beer"

Source: www.bayrisch-bier.de; www.brauer-bund.de