BEER (a definition) ANY ALCOHOLIC BEVERAGE MADE BY THE BREWING AND FERMENTING OF STARCHES, MAINLY DERIVED FROM CEREAL GRAINS-THE MOST COMMON OF WHICH IS MALTED BARLEY, ALTHOUGH WHEAT, CORN, AND RICE ARE ALSO OCCASIONALLY USED. MOST BEER IS FLAVORED WITH HOPS, WHICH ADD BITTERNESS AND ACT AS A NATURAL PRESERVATIVE, THOUGH OTHER FLAVORINGS SUCH AS HERBS OR FRUIT MAY OCCASIONALLY BE INCLUDED.

ALES

ALES ARE BEERS THAT ARE FERMENTED AT SLIGHTLY HIGHER TEMPERATURES-UP TO 70ْ F. THE COMPLEX AND OFTEN FRUITY ALE CHARACTER IS THE RESULT OF ALE YEAST, ALSO KNOWN AS TOP FERMENTING YEAST.

LAGERS

LAGERS ARE BEERS THAT ARE FERMENTED AT LOW TEMPERATURES, BELOW 50ْ F. THE CLEAN, CRISP LAGER CHARACTER IS THE RESULT OF LAGER YEAST, ALSO KNOWN AS BOTTOM FERMENTING YEAST. BECAUSE OF THE COOLER TEMPERATURES AT WHICH LAGERS FERMENT AND CONDITION, THEY TAKE MUCH LONGER TO DEVELOP.