WhiteThis style of wheat is pale yellow to gold in colour, with a light, tart, sometimes fruity finish. Whites are soft, quenching and light-bodied - a result of the unmalted wheat useed along with the malted barley. Typical of wheat beer, whites are sometimes bottle conditioned (yeast left, or added, to the bottle to continue the fermentation process, creating natural carbon dioxide, higher alcohol content and sediment at the bottom of the bottle). Bottle conditioning can create a slightly bitter yeast taste; as a result, this style displays varying degrees of clarity. Belgian-style whites are mildly hopped and may contain notes of orange and coriander. Belgian white beers are often made with raw unmalted wheat, as opposed to the malted wheat used in other varieties. ... see all White beers
AleAle is a type of beer brewed from malted barley using a top-fermenting brewers" yeast. Most ales contain hops, which impart a bitter herbal flavour that helps to balance the sweetness of the malt and preserve the beer. Ale yeast works best in moderate temperatures between 15C and 25C. Ale starts maturing after a few days of fermenting and lasts around two weeks. The warm conditions needed tor ale yeast to ferment allow the yeast to create esters and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, banana, plum, or prune, among others creating full body, soft and round effect. Belgium produces a wide variety of specialty ales. In most of the cases Belgian ales characterize with relatively are high alcoholic content due to the addition of sucrose, which provides an alcohol boost with an essentially neutral flavour. ... see all Ale beers
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