| The temperature at which you brew beer is | | | | England with literally hundreds of varieties available. |
| important to the final product. The variations in | | | | Lager yeast collects at the bottom of the fermenter |
| temperature are needed in order to produce | | | | and because of this is often referred to at |
| different types of beer. When yeast is used, | | | | bottom-fermenting yeast. Lager is fermented at |
| fermentation takes place with specific temperatures. | | | | much lower temperatures than ale. It is fermented at |
| The use of malt requires certain temperatures and | | | | about 10°C (50°F), compared to typical ale |
| temperature rests (waiting periods) for proper | | | | fermentation temperatures of 18°C (65°F). |
| breakdown of the enzymes. | | | | It is then stored for 30 days or longer at |
| Fermentation is the step of the brewing process | | | | temperatures near freezing. Lager beer becomes |
| where yeast is added to the mixture. At this point | | | | mellow and the tastes become smoother during the |
| the product is called beer. During this stage the sugar | | | | storing and lagering process. Sulfur develops during |
| from the malt is metabolized and creates alcohol and | | | | the fermentation process but dissipates during |
| carbon dioxide. These steps have specific | | | | storage. |
| temperature requirements depending on the type of | | | | The variations in fermentation produce many varied |
| beer that is being brewed. The two main types of | | | | types of beers and ales. In the years before |
| beers are ales and lagers. Most other varieties are | | | | refrigeration beers were often stored in cellars or |
| variations of one of these two. | | | | basements to ferment because the temperature |
| Ale yeasts ferment at temperatures between | | | | there was best for the process. Temperature was |
| 15°C and 20°C (60°F to 68°F), | | | | also a big factor in the types of beers and ales that |
| and occasionally as high as 24°C (75°F). Ale | | | | were produced during the different seasons of the |
| yeasts form a foam on the surface of the | | | | year. The popularity of lager was a contributing |
| fermenting beer. This is refered to as top-fermenting | | | | factor in the introduction of refrigeration in the early |
| yeast. Ale is typically done fermenting in about three | | | | 1900s. |
| weeks. Ale is the most popular variety of beer in | | | | |
