Ale and lager have the same ingredients. The strain of yeast is different. Ales yeasts ferment at room temperature and above. (Do not let them get too hot.) Ales turn off fermentation below 45F (about). Lager yeasts will ferment below 45F and therefore will make beer even in winter. On the other hand, Ales do not change much after full fermentation. Lagers do change and generally improve. An ale can be ready to server in a week. Lagers take six.
Ales are top fermented at high temperatures (17-37° Celsius), meaning the yeast "cake" floats on top of the wort. Lagers are bottom fermented at low temperatures (4-12° Celsius).
@@snowgw2 In addition to what Cryosia mentioned (top-fermenting and bottom-fermenting yeast), a classic example of top-fermenting yeast used for producing ales are Saccharomyces cerevisiae, while the ones commonly used for bottom-fermenting yeast in producing lagers is Saccharomyces pastorianus (which was also known as S. carlsbergensis in the past from, you guessed it, Carlsberg, back in 1883)!
Also in how they are served: Lager is always served in keg (cold, carbonisation from a CO2 canister), while ale CAN also be served like that, but in that pub were being served on cask (cellar-temperature, carbonisation naturally made by the yeast).
Loved the video but could not reveal the mystery of sacharomysis sereveivsye or the the sacharomysysis carlbargenesys Would like to know about this in future Sorry for the mistake in spelling in advance
This episode requires the comments below to inform the viewers. Nice out-source move! My generic take: Ales look darker in color vs. lagers that are usually just light and clear. At least that's how I see it in the US.
Ale and lager have the same ingredients. The strain of yeast is different. Ales yeasts ferment at room temperature and above. (Do not let them get too hot.) Ales turn off fermentation below 45F (about). Lager yeasts will ferment below 45F and therefore will make beer even in winter. On the other hand, Ales do not change much after full fermentation. Lagers do change and generally improve. An ale can be ready to server in a week. Lagers take six.
Who else has no idea the difference after watching this video? Lol
But what’s the difference between ale & lager!?
Ales are top fermented at high temperatures (17-37° Celsius), meaning the yeast "cake" floats on top of the wort. Lagers are bottom fermented at low temperatures (4-12° Celsius).
@@snowgw2 In addition to what Cryosia mentioned (top-fermenting and bottom-fermenting yeast), a classic example of top-fermenting yeast used for producing ales are Saccharomyces cerevisiae, while the ones commonly used for bottom-fermenting yeast in producing lagers is Saccharomyces pastorianus (which was also known as S. carlsbergensis in the past from, you guessed it, Carlsberg, back in 1883)!
Also in how they are served: Lager is always served in keg (cold, carbonisation from a CO2 canister), while ale CAN also be served like that, but in that pub were being served on cask (cellar-temperature, carbonisation naturally made by the yeast).
Not really solved , raises so many more questions!
For the first time in the show it’s a question I’ve actually wanted forever but always forgot to work out.
Still none the wiser .....
This video told me nothing
17th !
that's way too short
Wow, this ep no good
Loved the video but could not reveal the mystery of sacharomysis sereveivsye or the the sacharomysysis carlbargenesys
Would like to know about this in future
Sorry for the mistake in spelling in advance
This episode requires the comments below to inform the viewers. Nice out-source move! My generic take: Ales look darker in color vs. lagers that are usually just light and clear. At least that's how I see it in the US.
This is just a teaser for the show. They want you to watch the full show on All4.
@@tams805 , I see. It's probably not available outside of the UK anyway.
First
First second! And second first