Darker malts will produce darker beers. The acidity of hops is a preservative. This process makes the beer appear bright and clean, rather than the cloudy appearance of ethnic and older styles of beer such as wheat beers. However, it is possible to collect a second or even third wash with the not quite spent grains as separate batches. Hot water known as "liquor" in brewing terms is mixed with crushed malt or malts known as " grist " in a mash tun. Low temperatures and too little fermentation time decreases the effectiveness of yeasts and consequently decreases the alcohol content.
The strength of beers has climbed during the later years of the 20th century. Hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms and aids in " head retention",   the length of time that a foamy head created by carbonation will last. Some have roasted unmalted barley. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavour and aroma remains in the beer. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a "cleaner"-tasting beer. Darker malts will produce darker beers. With improved modern yeast strains, most lager breweries use only short periods of cold storage, typically 1—3 weeks. Combinations of various aromatic herbs, berries, and even ingredients like wormwood would be combined into a mixture known as gruit and used as hops are now used. This process is known as second and third runnings. Beer style Cask ale hand pumps with pump clips detailing the beers and their breweries While there are many types of beer brewed, the basics of brewing beer are shared across national and cultural boundaries. However, it is possible to collect a second or even third wash with the not quite spent grains as separate batches. At these temperatures, yeast produces significant amounts of esters and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, banana , plum, or prune, among others. Vetter 33, a The highest density of breweries in the world, most of them microbreweries, exists in the German Region of Franconia , especially in the district of Upper Franconia , which has about breweries. The brewery was licensed by the City of Freising in , and therefore is the oldest working brewery in the world. In addition to producing ethanol , fine particulate matter suspended in the wort settles during fermentation. Pale lagers are the most commonly consumed beers in the world. Cask or keg The process of making beer is known as brewing. The first historical mention of the use of hops in beer was from AD in monastery rules written by Adalhard the Elder, also known as Adalard of Corbie ,   though the date normally given for widespread cultivation of hops for use in beer is the thirteenth century. The weakest beers are dealcoholized beers , which typically have less than 0. Kriek , a variety of beer brewed with cherries Lambic , a beer of Belgium , is naturally fermented using wild yeasts, rather than cultivated. During the secondary stage, the lager clears and mellows. Malting grain produces enzymes that convert starches in the grain into fermentable sugars. Hops contribute a bitterness that balances the sweetness of the malt; the bitterness of beers is measured on the International Bitterness Units scale. Wheat beer is brewed with a large proportion of wheat although it often also contains a significant proportion of malted barley.
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