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LAGER: is a bright, clear
light-bodied beer, which is sparkling and effervescent, brewed from malt-
and in some cases, prepared cereals such as corn grits or cracked
rice-hops and water. The resultant "wort" is fermented and
"lagered" (stored) for aging and sedimentation. After this
period it's "krausened" or carbonated (it's own CO2 is gathered
and added back to it). All American beers are the lager type.
PORTER: is a type of ale having
a rich and very heavy foam. Very dark malt is used to a high
extract. It is a sweeter/ and less "hoppy" than regular
ale. It is brewed like stout, but not quite as strong.
PILSNER: is a term employed universally upon labels of a light
beer around the world. The original and most famous is the Pilsner Urquell,
from Pilsen Czech Republic which is featured at Cooper's. The intent of
the brewer labeling his pilsner beer is to convey the impression that his
beer is similar to that of a Pilsen. All are bright, light lagered beers.
Pilsner is not a separate type of beer.
STEAM BEER: the only style of beer indigenous to
the United States. It originated in San Francisco during the last century.
Lager yeasts are used, but the beer is brewed at a temperature normally
considered more suitable for ale. The result, miraculously, is not
abomination but a unique brew that combines some of the best qualities of
a Pilsner and the flavor of a light ale. Anchor Steam is features at
Cooper's
BOCK BEER: is a special brew of a heavy beer, usually somewhat
darker and sweeter than regular beer, which is prepared in the winter for
use in the spring.
STOUT: is similar to porter, but more full-bodied and creamer.
Some stouts, like Guinness, are extremely bitter. Others can be very
sweet.
LAMBIC BEER: the beer of the lambic family, which include
fruit-flavored Kriek, Framboise and Peche, are unique in that they are
spontaneously fermented. Brewed from a part of the wheatmash, these beers
come in a variety of versions, but all have an almost champagne-like
sparkle.
OKTOBERFEST BEER: medium-strength, full-colored, malt accented
lager. Especially associated with late September and the Oktoberfest.
WEIZENBIER: is the wheat beer of southern Germany, being made
with larger proportion of wheat in the mash. It is pale, fruity and very
refreshing. Some wheat beers are bottle conditioned, these can generally
be identified by designation "hefeweizen", which indicated the
presence of both wheat and yeast.
DUNKEL WEIZEN BEER: a "dunkel" refers to a dark style
of Weizen or wheat beer. We feature EKU dunkel and edelweiss Dunkel
Weizen beers.
KRISTALL WEIZEN: The filtered version of Weissbier. (which is
more like a lager) It is frequently served with a twist of lemon, which
cuts the head and sharpness, making it more like a lager. Cooper's
features EKU Kristal Weizen.
MALT LIQUOR: A term resulting more from alcoholic beverage
regulations than type of beer. It denotes beers exceeding 5%
alcohol. It is usually marked by a darker color and a pronounced
bitter flavor.
PALE ALE: this traditional all-around favorite of the British is
pale golden in color, somewhat like a lager but a bit more coppertoned,
but offering more flavor intensity and a clean finish.
ENGLISHBITTER: Brewed from pale-ale malts, with corn and rice
added in small amounts to make the ale clear and brilliant. A staple of
British pubs! We feature Batemans XXX Bitter and Fullers ESB (Extra
Special bitter).
DOPPEL BOCK: Often, but not always, very sweet, they are among
the worlds strongest beers, containing as much as 12% alcohol by volume.
We feature Celebrator and Paulaner Salvator.
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