The Art of the Brew
Archaeologists and anthropologists maintain that beer has been a staple of mankind for about 12,000 years and most likely influenced the formation of civilization. We at Twinlo can help you choose the perfect brew for your personal civilization. Here is a short guide to the different beer styles that exist – all carried here.
Back to Basics – Yeast
Lager: Utilizing bottom-fermenting yeast that ferments slowly at a low temperature creates a smoother, mellower beer. Lager beers are light in color, high in carbonation and tend to be less alcoholic than ales. Lagers are best served chilled (about 48°F/9°C).
Ale: This type uses top-fermenting yeast during preparation. It also ferments more rapidly and at a higher temperature, resulting in a more aromatic product. Real ale is produced using traditional methods, without pasteurization. Compared to lagers, ales have a lower amount of carbonation and should be served at a warmer temperature (54-56°F/12-13°C). Strong ales should be served at room temperature.
Evolution – Styles
Amber: Malty, hoppy beers have a rich golden color. They can be ales or lagers and tend to be fuller bodied due to the addition of specialty grains.
Bitter: Highly hopped for a more dry and aromatic beer, bitter is pale in color but strong in alcohol content. It’s popular in British pubs.
Dark Beer: Beer becomes darker when the barley is kilned for a longer period of time. This also creates richer, deeper flavors from the roasted grain.
Fruit Beer: Fruit may be added either during the primary fermentation Lambic or later Infused . Fruit beer is usually made with berries, although other fruits can be used.
India Pale Ale: The name is often shortened to IPA. This ale was originally brewed in England for export to India. The large quantities of hops added were intended as a preservative and to mask potential off-flavors that might develop during the long voyage.
Pilsner: This is the term for the classic lager originally developed in Czechoslovakia, a pale, golden-hued, light beer after which many mass-produced American beers are modeled. Pilsner’s should be served
very cold (43 °F/6 °C).
Porter: Very dark, this beer was developed in England as a “nourishing” drink for manual laborers such as porters.
Stout: Very dark and heavy, with roasted un-malted barley and, often, caramel malt or sugar, stout was invented by Guinness as a variation on the traditional porter. Serve Guinness at a cool temperature
(41-43 °F/5-6 °C).
Wheat Beer (Weizen): Malted wheat, in addition to barley, is used for this German style beer. Wheat beers were drunk prior to Prohibition and are experiencing a rebirth in the U.S. American wheat beers are markedly different from their German predecessors, which are “spicier.”
Our informed staff is happy to help you with any questions you may have. Stop by our Craft and Import room for a look at extraordinary brew selection.