| Scotch? Whiskey? | | | | bottom-fermenting yeast which ferments more |
| All Scotch is whiskey, but not all whiskey is Scotch. | | | | slowly and at colder temperatures. |
| Scotch is whiskey made in Scotland. Scotch whisky is | | | | Lagers |
| spelled without out the ‘e’. | | | | Lager means to store or put aside. This beer is made |
| The difference is in taste and ingredients used in | | | | with bottom yeast, so-called because it flocculates to |
| manufacture. | | | | the bottom of the vat. Traditionally bottom yeast will |
| And there is a wide variety in tastes between | | | | ferment at cold temperatures less than 10 deg C. |
| various Scotches where the same basic ingredients | | | | Now fermentation takes place at 12 to 18 deg C. |
| are used by location. Is it Highland? Lowland or Island? | | | | This cold or deep fermentation allows the malt and |
| or even the spring the water comes from just to | | | | hops to assert their fine flavors. Lager tends to be |
| mention a few varieties.. The very name | | | | paler, drier and less alcoholic than ales. |
| ‘whisky’ is derived from the ancient Gaelic | | | | Ales |
| name for Scotch - “uisce beatha” which | | | | Ales are brewed with top-fermenting yeasts at |
| means ‘water of life‘. How very true… | | | | temperatures from 15 to 25 deg C. Ales are matured |
| Ale? Lager? | | | | for shorter periods and at warmer temperatures. |
| All beer can be classified as either a lager or an ale. | | | | Ales include a wide range of beer styles from porters |
| The difference between the two begins during the | | | | and stouts (porter is a heavy beer of pronounced |
| brewing process. The type of yeast used in the | | | | bitterness, reddish-brown to a very dark brown, but |
| brew and the temperature at which fermentation | | | | is usually lighter in body and malt character than |
| takes place determines which category a beer is | | | | stout) to pale ales and wheat beer. Generally, ales |
| placed in. Ales are brewed with top-fermenting yeast | | | | are higher in alcohol, more robust and complex than |
| which allows for rapid fermentation at warmer | | | | lagers. |
| temperatures while lagers are brewed with | | | | |
