Cerveceria Internacional Sevilla The Beer

It is a really important factor present in the production and fermentation processes

Another cereal used in the production of beer is wheat. The wheat gives the beer a slightly more bitter taste than the barley.

Also, in some occasions, depending on the type of beer, rice or maize can be used.

The lupulo is a rustic climber plant that has some characteristics which gives the beer on aroma and a special taste.

The fermentation process is a fundamental factor that contributes to the taste and the aroma.

Nowadays, the diferent yeast vines can be clasified in two groups: Superior fermentation vines and inferior fermentation vines.

There are special types of beers, with spontaneous fermentation. These kind of beers are called "lambic". They are only produced in the surroundings of Brussels in Belgium.

The barley seeds are introduced in tanks of cold water. They are present for two to there days.

If the seeds are dryed at a low temperature, the malt obtained will be pale. The higher the temperature the darker the malt obtained.

When the "mosto" is cleaned, it is brought to the boiler where it is boiled with the lupulo which gives the bitter taste and the aroma to the beer.

Another objective of the process is to kill the germs in order to sterilize the mixture.

Some beers can be filtered before being bottled and some can´t. The filtered beer is transparent. This is why after being a bottled further fermentation can not take place.

For the inferior fermentation the temperature needed is lower, between 5 and 10 degrees, the process is slower (two weeks) but better.

The beer is filtered and is moved to maturing tanks or bottles. Furher fermentation. It is also possible to add more lupulo to give the beer more aroma.

It is the heating of the beer in order to stop any microbiological activities.

Pasturisation of the single fermentating bottled beers guarantees them one year of a life.

For the ones that ferment in the bottle the life of the beer can be up to ten years, though it is not always recommended.

Abbey	Strong Belgium beer with high alcohol percentage and, at times containing sediment.
Ale	An English beer with a high fermentation, usually defined in its name (Bitter, Brown, India Pale, Old, Scotch, ... )
Altbier	High fermentation. Alcohol % between 4,5 and 4,7. Colur is dark, almost black, and a bitter flavur; strong aroma.
Barley Wine	Extra strong English beer. It´s colur is dark and has an alcohol level between 6 and 11%.
Berliner Weisse	High fermentation with a low alcohol level and high in gas.
Berry	A still beer, infused with srawberries.
Bitter	A beer rich in hops, which gives it a bitter flavur, Its alcohol level is between 3,5 and 5,5 % and in a variety of colurs.
Bock	A strong beer with high fermentation. With alcohol higher than 6,25 % this beer comes golden, red, or dark.
Brown Ale	A low alcohol beer that is both dark and sweet to the pallet.
Dark	There are many types of dark beers. In some cases, these beers are classified as from Munich.
Doppelbock	German beer that is extra strong and low in fermentation. It is dark in colur and exceeds 7,5 % alcohol.
Gueuze	A still beer over 5,5 % alcohol.
Heffe	This beer contains sediment and spent its second fermentation in the bottle.
Hell	A pale, golden beer.
India Pale Ale	Originating in the days when India was still part of the British Empire. High alcohol in its first extractions with a bitter, hoppy flavur.
Kriek	A still beer infused with cherries.
Lager	Any beer with a low fermentation.
Lambic	A Belgium fermentation process, typically low in alcahol levels.
Märzen	An elaborate beer, originating in March. It has an aroma of malt of medium strength. Can exceed 5,5 % alcohol.
Pale Ale	A pale beer, bitter and normally only bottled.
Pilsener / pilsner / pils	This applies to beers of low fermentation and with a conventional flavur. Originally from the city Pilsen (Czech Rep.), characterised by hops, a fresh scent and dry flavur.
Porter	5 % alcohol, dark colur and low fermentation. Typically thought of as a high grade alcohol.
Scotch Ale	Scottish beer marked with a malt flavur, In some cases, identified as a strong, dark beer.
Special	Term used in Spain for a select quality beer whose first extraction is greater than 15 %
Stout	Dark beer, even black, with high fermentation and tinted with roasted malt. Differs in level of alcohol.
Trappist	Beers of the Abbey, brewed by the monks in Belgium in Holland. These are strong beers with a high fermentation and high sugar levels. Golden to dark red.
Weisse / Weissbier	Beer with a pale colur and made with wheat. High fermentation with medium alcohol levels, but high levels of wheat. Sometimes accompanied with the prefix "Heffe" which indicates yeast sediments.
Weisen	Case sensitive beer, fabricated for special purposes.