Frequently Asked Questions

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A "finger of the head" stands as an increasingly common term used to signify the thickness of the foam or head that forms when beer is poured into a glass, particularly within the context of beer or other carbonated beverages. A finger of the head usually refers to the breadth of an average finger, which is around one inch (2.5 cm) broad, concerning the thickness of the skull.

For instance, if a beer is poured into a glass and the head that forms on top is around one inch (2.5 cm) thick, it may be said to have a finger on the head. Similarly, it could be said that the head has less volume if it is narrower or thicker than the width of a finger. 

When a beer is consumed, a pattern of foam is left behind on the inside of the glass, which is referred to as lacing or lace. It is made of leftover foam or a head that sticks to the glass's rim after each drink.

The kind of beer, the amount of carbonation, and the temperature of the beverage may all affect the lacing pattern. In general, a beer with more carbonation will leave more noticeable lacing than a beer with less carbonation.

Since it can show that the beverage has a good balance of carbonation and a well-formed head, lacing is frequently regarded as a desirable quality of a good beer.

The abbreviation IBU stands for International Bitterness Units, or IBUs, which are used to gauge the bitterness of beers. It is a standardized scale used to demonstrate the concentration of bittering ingredients in beer, including iso-alpha acids from hops.

IBUs are normally measured on a scale from 0 to 100, with 0 denoting a beer with a strong bitterness. The flavor and fragrance of a beer can also be influenced by other elements, like the kind of hops used, the malt composition, and the brewing procedure.

Beer gravity, usually referred to as specific gravity, is the metric equivalent of a liquid’s density relative to water.

It is used in the brewing of beer to gauge the quality of fermentable sugars in the wort both before and after fermentation. In conclusion, beer gravity is a crucial measurement in the brewing process since it aids in determining the possible alcohol level of the beer.

Malted barley, hops, yeast, and water are the basic four elements used to make beer. Depending upon the type of beer being produced, other grains like wheat, rice, or maize may also be added to the brewing process.

Several steps are involved in the brewing process, including milling the malted barley to make a mash, adding hot water to the mash to make a sugary liquor known as wort, boiling the wort with hops to add bitterness and flavor, cooling the mixture and adding yeast to start fermentation, and aging the beer to allow the flavors to develop. 

The Top-fermenting yeast, which ferments at higher temperatures, often between 15 and 25 °C (59F and 77F), is the type used in the brewing of ales. As a result of this procedure, the beer has a richer, fruitier, and frequently more complex flavor profile as well as a greater alcohol level. 

Lagers, on the other hand, are brewed using a yeast variety known as “bottom-fermenting” yeast, which ferments at colder temperatures, often between 7 and 15 °C.

This procedure produces a beer with a crisper, cleaner, smooth flavor profile with a lower alcohol percentage. Lagers often require a lengthier brewing process.

Stouts are typically considered darker than porters. In contrast to porters, stouts often include roasted barley, which gives them a deeper color and a strong flavor.  

The degree of blackness in a beer is ultimately simply one element of its flavor and persona.

Cascadian Hops are formed in the Pacific Northwest areas of the United States, including states of Washington, Oregon, and Idaho. They are well renowned for their distinctive flavors. The high alpha acid concentration of hops increases their bitterness in beverages. 

An English-style IPA tastes like caramel malts, is bitter from hops, and has a smooth malted barley foundation. The characteristics of a North American IPA are frequently thought to include more IBUs, more alcohol, citrus aroma, pine-bitter hops, and a lack of sweetness. 

A Witbier is a wheat beer made in the manner of Belgium, whereas a Weizen is a wheat beer from Bavaria, Germany. While a Witbier tastes coriander and citrus, a Weizen frequently has orange, clove, and banana flavors.

Weizen is also referred to as Hefeweizen. However, Witbier is referred as Belgian White and is brewed with 50% wheat malt.