Beers.Sg

It is a type of beer that is fermented and conditioned at low temperatures. Pale lager is the most widely consumed and commercially available style of beer in the world. Bock, Pilsner and Märzen are all styles of lager. There are also dark lagers, such as Dunkel and Schwarzbier.

It has a very light, clear color from pale to golden yellow and a distinct hop aroma and flavor. The alcohol strength is typically around 4.5%-5% (by volume), if pilsner is brewed stronger, it is usually labeled "Export". Pilsners compete in categories like "European-Style Pilsner" at the World Beer Cup or other similar competitions.

​​​​The beer that is brewed with a large proportion of wheat in addition to malted barley. Wheat beers are usually top-fermented (as required by law in Germany). The main varieties are weissbier (includes hefeweizen), witbier, and the sour varieties, such as lambic, Berliner Weisse and gose.

Fermented alcoholic beverage made from any fruit juice: apple juice (traditional and most common), peaches, pears ("Perry" cider) or other fruit. Cider alcohol content varies from 1.2% ABV to 8.5% or more in traditional English ciders. In some regions, cider may be called "apple wine".

Typically fermented at temperatures between 15 and 24 °C (60 and 75°F). At temperatures above 24 °C (75 °F) the yeast can produce significant amounts of esters and other secondary flavor and aroma products, and the result is often a beer with slightly "fruity" compounds resembling but not limited to apple, pear, pineapple, banana, plum, cherry, or prune.

​A type of beer brewed traditionally in the Pajottenland region of Belgium (southwest of Brussels) and in Brussels itself at the Cantillon Brewery and museum. Lambic is now mainly consumed after refermentation, resulting in derived beers such as Gueuze or Kriek lambic.

It ​have been used as a beer adjunct for centuries, especially with Belgian lambic styles. Cherry, raspberry, and peach are a common addition to this style of beer. Modern breweries may add only flavored extracts to the finished product, rather than actually fermenting the fruit.

​The beer ​​is brewed by Trappist breweries. Ten monasteries — six in Belgium, two in the Netherlands, one in Austria and one in the United States — currently brew beer and sell it as Authentic Trappist Product.

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