413: An intro to beer styles

The boys drink and review Sunshine Pilsner and Springtime Lager (both by Troeggs) while they discuss beer styles.  There are only two main categories of beer: lagers and ales. They are distinguished by the type of yeast used (not by color or strength). Lagers use a bottom-fermenting yeast that ferment at lower temperatures while ales use a top-fermenting yeast that ferment at slightly higher temperatures.  Lagers tend to be more crisp in flavor while ales tend to have more complex flavors.  Generally speaking we think of light-colored beers when we think of lagers, but there are dark lagers like a bock or a schwartz beer, and there are dark-ish lagers like Octoberfest or Dunkel. Lagers take longer to ferment.  Ales tend to be quick-fermenting beers that can be ready to drink in a week or two. Historically, ales were served at cellar temperature. (Warm by U.S. standards.)  Most modern craft beers are ales.  Some of the contrasts that make up the various beer styles are …  * Ale vs. lager  * Dark vs. light  * Malty (sweet) vs. dry  * Hoppy vs. mild  * Strong vs. weak  Ales were the more traditional beers in America, but when the Germans came over with their clean, crisp lagers, they won over the American palate, and American-style lagers became the standard.