A generic name for alcoholic beverages produced when extracts from cereal grains and other starchy materials are fermented by yeast.
There are four main ingredients in beer which form the basis of all recipes- water, malt, hops and yeast. Some additions could be adjunct grain, fruit and spices.
Typically fermented warmer, with yeast strains that float after fermentation. Ales generally are sweet, nutty, fruity, and full.
Typically fermented at colder temperatures using yeast strains that settle after fementation. Due to a long, cold fermenting and lagering period, lagers tend to produce a drier, crisper beer with less fruity characteristics.
The shape and size of the glass impacts the beer's taste and aroma. Proper glassware should fit in the hand, have correct thickness and allow the aroma to reach the nose.
Measure of how much alcohol is contained in the beer as a percentage of volume/weight.
It's perceived Bitterness. Measure of the beer's malt/hop balance.
Scales used to measure and quantify beer color.
As an ingredient in your recipe.
As a seasoning or flavoring for dressings, sauces, condiments, foams, sugar, syrups and icing.
As a replacement for water/liquids in current slowcooker recipes, stews and soups, steamed vegetables and boiled pasta.
As marinade for meat, poulty or fish.
In the cooking process.
As a wet rub or basting liquid.
To make a reduction sauce.