Seems like a lager is always just a lager unless its a pilsner, and the alcohol is always about 5%. Just about every other style of beer is a type of ale, and the alcohol contents go from 4% to 25% and sometimes higher.
I know the top fermenting yeast in ales, ferment at higher temps and thus faster. Does the make the alcohol content more "workable"?
2007-06-16 17:25:28 · 3 answers · asked by nipsy3 2 in Food & Drink ➔ Beer, Wine & Spirits
There are other beer styles besides Lager. They just aren't as popular in the USA. Pilsner refers to a light bodied beer produced at cold temp. I like Bock beer. It is fermented twice and often has a high alcohol content.
Naturally fermented beer or wine cannot exceed about 14-15%. This is when the alcohol starts killing the yeast. Higher than that the alcohol has been added.
Also alcohol varies depending on state law. In Ok. if over 3.2% can only be sold in liqour stores. Ca. used to require beer over 4% by weight be labeled Malt Liqour.
2007-06-16 19:35:03 · answer #1 · answered by Charles C 7 · 0⤊ 0⤋
There are strong lagers. Look for dopplebocks (like Celebrator), if that's what you want.
2007-06-17 02:46:59 · answer #2 · answered by dogglebe 6 · 0⤊ 0⤋
Damn!! And I thought I knew alot about alcohol!
2007-06-16 17:28:50 · answer #3 · answered by Anonymous · 0⤊ 0⤋