Czech dating customs
The 20th century saw the erosion of traditional distinctions based on place of manufacture, raw materials, and brewing methods.
This has caused a reaction among a small body of consumers.
Brewing was a winter occupation, and ice was used to keep beer cool during the summer months.
Such beer came to be called is now used for top-fermented British types of beer.
Stouts are stronger versions of mild ale; some, such as milk stouts, contain lactose (milk sugar) as a sweetener.
Mild ales—weaker, darker, and sweeter than bitter—are a common variation; more colour is obtained by special malts, roasted barley, or caramels, less hops are used, and cane sugar is added to impart sweetness and aid maturation.
The Industrial Revolution brought the mechanization of brewing.
Better control over the process, with the use of the thermometer and saccharometer, was developed in Britain and transferred to the Continent, where the development of ice-making and refrigeration equipment in the late 19th century enabled lager beers to be brewed in summer.
In low-alcohol beers (0.5 to 2.0 percent alcohol) and “alcohol-free” beers (less than 0.1 percent alcohol), alcohol is removed after fermentation by low-temperature vacuum evaporation or by membrane filtration.
Other low-alcohol products may be produced from worts of low fermentability, using yeasts that cannot ferment maltose, or by mixing yeast separated from a normal fermentation with weak wort at a low temperature for a short time.
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Munich has become associated with dark, strong, slightly sweet beers with less hop character.