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Beer Glossary


The German word for storage place, Lager is a bottom fermenting yeast beer conditioned at low temperatures. The taste is light, crisp and smooth and pairs well with lighter and more delicately flavoured white meat and seafood dishes.

Introduced to the U.S during the German immigration of the early 1800s, it was immediately adopted and the country switched from drinking ale to lager. The only challenge was that brewing lager required a colder environment – 30°F to 40°F. Brewers would manufacture in caves or burrow into sides of mountains to find the right environment.


Pale ale uses top fermenting yeast and predominantly pale malt. The style gradually evolved in the English town of Burton-upon-Trent, which was known for its distinctive hard water and propensity to brew a lighter coloured beer than was common at the time.

Pale ale should be paired with big robust flavours like those of red meats and strong cheeses.


A beer that is brewed with a significant proportion of wheat, which provides a distinctive pale colour, creamy texture and a light, sweet flavour. Some have overtones of banana and clove. Wheat beer is usually top fermenting.


In the 19th century, the British living in the Indian Empire drank ale from England, largely because the Indian water supply had microbes that caused digestive problems to humans not raised on it. Not all beer could hold up on the long journey in a hot ship’s hold. IPA had the level of alcohol (7%-8%) and hops (which act as a preservative) to withstand the voyage of up to six months.oday the IPA style has evolved (or devolved, in the case of British IPAs, to 5.5% ABV), but are still highly hopped. American IPAs tend more toward old style. IPA is well paired with robust food.


Stouts and porters are dark beers made using roasted malts and barley, typically brewed with slow fermenting yeast. The name porter was first used in 1721 to describe a dark brown beer popular with the street and river porters of London. The same beer later became known as stout.

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