1-4. How are they different?
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This article is from the rec.food.drink.beer FAQ, by John Lock with numerous contributions by others.
1-4. How are they different?
The differences tend to be based on tradition more than anything
inherent to either style. The major traditional differences are a
result of the varying lengths of fermentation and temperature used
for the two beer types. They can also vary in style and degree of
hopping and in the types of malt used, but these differences are very
arbitrary and exceptions abound.
Ales generally undergo short, warm fermentations and are intended to
be consumed soon after completion. The result of relatively warm
fermentation is that a lot of by-products of yeast metabolism besides
alcohol and CO2 get left in the beer. These usually manifest
themselves as "fruity" or "buttery" flavors which vary in degree and
flavor with the strain of yeast used and the temperature and duration
of fermentation. Accordingly, ales exhibit their most complex flavors
when served at warm temperatures, around 50-60F (10-15C).
The trick with lager yeast is that they can survive, metabolize, and
reproduce at lower temperatures. Lager yeast can assimilate compounds
which ale yeast cannot, fewer by-products are made, and the stuff
that does get made drops out during lagering. The result is a very
clean, sparkling beer. Lagers are best served at slightly cooler
temperatures than ales, 40-50F (5-10C).
Of course there are notable exceptions:
California Common
The best known example is "Steam Beer" which is a trademark of
the Anchor Brewing Co. It employs lager yeast fermented at ale
temperatures which gives it some fruitiness usually associated
with ales.
Koelsch and Alt
Ales that undergo a cold secondary fermentation and storage
period resulting in only a hint of ale-like fruityness. Koelsch
is usually associated with the city of Cologne, Germany while
Alt is indigenous to Duesseldorf.
Cream Ale
Alternately, an ale fermented at lager temps or vice-versa. It
has also been made by blending a conventional ale with a
conventional lager after fermentation. Most examples are only
slightly more interesting than mega-brews; a touch more body, a
touch more fermentation flavor.
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