High fermentation beer styles

High fermentation beers are produced with the yeast Saccaromyces Cerevisiae (physiological race cerevisiae) which works at higher temperatures, from 15° to 25 Celsius degrees. Below are the main beer styles produced with this system.

Ale – British beers. The raw materials are: malt of barley, no malted cereals and in particular corn, different sugars, hops. Their alcohol content ranges from a few saccharometric degrees to 15 and over (alcohol content between 2 and 6/7 %). A huge variety of beers belongs to this family: Bitter Ale, Pale Ale, Scotch Ale, Strong Ale etc., dapending on the method of production.

Stout – British beer, heir of the Porter, the most consumed beer in Ireland by men performing hard work. It contains the same raw materials as the Ales but has a more intense colour, almost black. National beer in Ireland, very bitter and dark, with creamy and thick foam.

Weissbier – German beer. Produced with at least 50% of wheat malt. Pleasantly acidic. The original beers are refermented in bottle and, therefore, are very rich in carbon dioxide and with a fine layer of yeast at the bottom. A particular ritual is needed to pour these beers. The family includes a great variety of beer types, with different alcohol content.

Altbier – German beer. It is the German equivalent of the Ale, a quality of amber beer originally produced in the Dusseldorf region. A great amount of hops and a specific malt are used to produce this beer. It is produced with the high fermentation method but with cold maturation.

Kölsch – German beer. Golden colour, not industrially produced. In Germany, this beer is thought to stimulate appetite and enhance digestion; for this reason, it is drunk as an aperitif.

Saison – Belgian beer. Summer seasonal, pale, acidic, sparkly, low-alcohol content, it leaves a scented aftertaste.

Abbey – Belgian beer. A strong and full-bodied beer. Strong alcohol content. Produced following the monks’ recipe in selected breweries; often refermented in bottle. There is a huge variety of this beer.

Bière Blanche – Belgian beer. White colour. Originally produced with 45% barley, 45% wheat e 10% oat. Currently it is produced only with malt of barely and wheat. Fresh taste, refreshing. Fruity and flowery aroma with a touch of coriander or cloves.

Trappist – Belgian beer. Like the Abbey, but produced by Trappist-Cistercian monks with different blends of malt. Strongly hopped. Refermented in bottle. This beer ranges in colour from amber to dark brown. Among high fermentation beers, the beers refermented in bottle are characterised by a second fermentation in the bottle itself (or in beer tanks). At the end of the standard production process and before packaging, a further dose of yeast and mash is added to the product. Once the fermentation is complete, the added yeast collects at the bottom. The refermentation in bottle is typical of Trappist beers, some Abbey beers, the delicate wheat/white beers (Weizen) and other strong Ale beers.

See also:gli stili birrari di bassa fermentazione