b'h A - Z O F B E E R h h A - Z O F B E E R hMeadOne of the worlds oldest drinks.created by fermenting honey withwas brewed during the winter months when farmhands (saisoniers) had less water & spiceswork to do in the field and in preparation for the spring and summer months when the warmer temperatures made brewing impractical. Fermentation usually MicrobreweryA small brewery that produces limited quantities of beer andtook place over an extended time before the beer was consumed. operates under the UK beer duty threshold.SMaSHThis term is an abbreviation of Single Malt Single Hop. A SMaSH Milk Stout - The origin of the milk stout can be traced back to early 20thbrew is a way for any brewer to get a feel (taste) for any base malt and any century England, an outgrowth of the increased popularity of dark ales likehop variety. It is also a very economical way to brew as it minimizes the cost a porter, and later strong (or stout) porters. Milk, sweet, or cream stoutsof the batch. SMaSH brewing is an excellent way to learn about the flavors were generally beers with low amounts of alcohol but high amounts of residualvarious malts and hops impart on a beer.sugar, Residual sugars are those left in a beer after the yeast has completed its fermentation. Because lactose is unfermentable by brewers yeast, lactoseScotch AleA top-fermented beer that is very strong, very dark with a thick added to a beer makes the final product sweeter, fuller, and creamier. and creamy. Secondary FermentationThe second and slower stage of fermentation for top-P fermenting beers, which lasts from a few weeks to many months.It is mainly Pale ale- Essentially the beer that launched the modern brewing revolution.done in the vessel from which it will eventually be dispensed i.e. casks or So called because they are brewed with more lightly roasted pale malts, palebottles. ales typically have a more equal malt-to-hop balance. The hops are definitely present, but fairly moderate. Sediment - The solid stuff that you sometimes get in beer usually a good indicator of it being a beer that has gone through secondary fermentation i.e. PilsnerA beer style traditionally from Germany and the Czech Republic.a bottle-conditioned beer. Typically crisp and refreshing, with a light to medium body and clear gold colour.Session BeerA lighter beer that is lower on the abv scale at 3-4%, so-called because you could drink a few in a single session.Primary FermentationThe initial fermentation where most of the magic happens; done in large vats and lasting for up to 3 weeks. Sour BeerA type of beer that is extremely sour to taste and usually a Lambic, Gueuze or Flanders Red ale; the oldest brand being RodenbachPrimingThe addition of small amounts of sugar to beer before bottling to start another fermentation in the bottle or keg. Steam BeerFirst originated in California when German immigrants found a way to make bottom-fermented yeast work at top-fermenting yeast temperatures.Anchor Brewing Company is the original Steam beer and R therefore holds the rights to the name; however, its pretty much used as a Real AleA phrase developed by CAMRA in the 1970s meaning beer that hascollective term for other producers who also use the name Californian Commonbeen brewed and delivered using their recommended processes; Beer brewed from traditional ingredients, matured by secondary fermentation in theStoutA top-fermented beer. The name porter was first used in 1721 to container from which it is dispensed without the use of extraneous carbondescribe a dark brown beer that had been made with roasted malts. Because of dioxide the huge popularity of porters, brewers made them in a variety of strengths. The stronger beers, typically 7% or 8% alcohol by volume (ABV), were called Reinheitsgebotrain-haits-gebot German Purity Law of 1516 which statesstout porters, so the history and development of stout and porter are that the only ingredients that can be included in beer are water, maltedintertwined, and the term stout has become firmly associated with dark beer, barley, yeast, and hops. rather than just strong beer.SSaisonThe Saison beer (sometimes called Farmhouse Ale) is a traditional Belgian Ale style, originating from Wallonia, along the border with France. It INN EXPRESS - DRINKS PORTFOLIO 2019|20 - THE A-Z OF BEER INN EXPRESS - DRINKS PORTFOLIO 2019|20 - THE A-Z OF BEER 351'