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Beer: Ales and Lagers: Schmid: The Hospitality Manager's Guide To Wines, Beers, and Spirits, 2nd Ed

Chapter 14 discusses the ingredients and brewing process of beer, highlighting the differences between ales and lagers based on yeast types. It also covers the production and marketing of beer, including various types of ales and lagers. Additionally, the chapter addresses the classification of sake, examining its characteristics and alcohol content.

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66 views9 pages

Beer: Ales and Lagers: Schmid: The Hospitality Manager's Guide To Wines, Beers, and Spirits, 2nd Ed

Chapter 14 discusses the ingredients and brewing process of beer, highlighting the differences between ales and lagers based on yeast types. It also covers the production and marketing of beer, including various types of ales and lagers. Additionally, the chapter addresses the classification of sake, examining its characteristics and alcohol content.

Uploaded by

RHTi BD
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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Chapter 14

Beer: Ales and Lagers

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

© 2008 Pearson Education, Upper Saddle River, NJ 07458.


All rights reserved.
Chapter Objectives
 Talk about the ingredients used to make beer
 Explain the brewing process
 Discuss the difference between lager and ale
 Discuss the production and marketing of beer
 Identify general varieties of lagers and ales
 Justify an argument for classifying sake as a
wine or a beer

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Ingredients Used to Make Beer
Yeast ̶ two main types:
1) top-fermenting (ale)
2) bottom-fermenting (lager)
Water (90 percent)
Malt
Hops
Adjunct grain

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
The Brewing Process
 Malt, hops, and water are boiled to make
wort
 Once the wort is cooled, yeast is added to
begin fermentation

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Difference Between Lager and Ale
 The yeast used makes the difference
 ALE: top-fermenting yeast
 LAGER: bottom-fermenting yeast
 A misnomer is that all ales are dark and
heavy in flavor and that all lagers are crisp
and light in flavor. The opposite can be
true if the correct yeast is used.

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Production and Marketing of Beer
 Large-scale breweries
 Microbreweries
 Brew pubs

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
General Varieties of Lagers and Ales
 ALES  LAGERS
Abbey beers Black beer
Barley wine Bock
Bitter Dunkel
India pale ale Dopplebock
Stout Eisbock
Porter Malt liquor
Scotch Ale Pilsner
Trappist ale Rauchbier
Weizen ale Steam beer
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Classsify Sake as Wine or Beer
 Sake means the essence of the spirit of
rice
 Has an alcohol content of 12 – 17%
 No carbon dioxide
 Generally served warmer

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
CONCLUSION

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.

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