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Beer Facts

"Two Beers or Not Two Beers, there is no question." (Shakes-beer)

There are two major beer categories: Ales and Lagers,. Each category has its own variations.

Craft beers An American craft brewer is small, independent and traditional.

Small: Annual production of 6 million barrels of beer or less. Beer production is attributed to a brewer according to the rules of alternating proprietorships. Flavored malt beverages are not considered beer for purposes of this definition.

Independent: Less than 25% of the craft brewery is owned or controlled (or equivalent economic interest) by an alcoholic beverage industry member who is not themselves a craft brewer.

Traditional: A brewer who has either an all malt flagship (the beer which represents the greatest volume among that brewers brands) or has at least 50% of its volume in either all malt beers or in beers which use adjuncts to enhance rather than lighten flavor.

Ale is a beer is made with top-fermenting yeast and at a temperature between 59 and 77 degrees F.

Lager is bottom-fermented and made at a much lower temperature (45-55 degrees F). Lager dates back to the 8th century A.D.

Specialty beers are either blends or beverages that lie just outside the true definition of ale or lager. Below are some examples, followed by either a 'A' or an 'L', which tells the category it is closest to.

American Lager (L) - Pale straw to golden yellow, crisp, low-alcohol (4-5%). "The beer that made Milwaukee famous."

Bitter
(A) - Copper/bronze/ruby colors. Most common in Great Britain. May be mildly bitter to mouth-puckering. Alcohol lever 4-5%.

IPA/India Pale Ale (A) - Moderately bitter, flavors of flowery hops and ripe red fruit. Honey gold to rust color.

Pale Ale (A) - Traced back to 17th century England, this is rarely pale, but
actually straw yellow to rich gold in color. There is always the presence
of bitterness in the flavor, then a dry maltiness comes over the top.

Pilsener/Pilsner (L) - May be pale yellow to rich gold. Light to medium-bodied,
floral-scented, hoppy, and intensely malty. Dates back to 1842.

Porter (A) - May be deep amber to dark copper to black, always with a hint of red. One of the more flavorful and deeply satisfying styles of ale. The depth of flavor comes from black patent malts and roasted, unmalted barley. Dating back to early 18th century England, Porter is a cool month or winter variety of ale that should never be served too cold.

Stout
(A) - Stout is the meatiest, most complex, and darkest of top-fermented ales that include Oatmeal, Cream, Dry, Sweet, and Imperial. More potent than Porter, Stouts are a meal in themselves and are usually worked up to. They range in taste from dry, velvety, and roasted to sweet, thick, creamy and chocolatey.

Strong Ale/Old English Ale (A) - A very potent, bulky ale that may be pale amber to tawny in color. Flavors may be almond-like to fruity to creamy sweet.

Wheat/Weizen - Normally light to medium in body and golden in color. These are made from wheat malt with some barley malt added for balance. They are very tart, yeasty tasting, extremely fizzy, and lower in alcohol. May show harmless cloudiness when chilled.

Please Drink Responsibly!!
Michael's Liquor, Inc.
Michael's Liquor
6979 N. Wickham Rd Melbourne, FL 32940 US
Phone: 321-242-2422 Website: www.michaelsliquor.com