Types
Yeasts that ferment at warmer temperatures, usually between 60 and 75 degrees Fahrenheit, form a layer of foam on the surface of the fermenting beer, which is why they are referred to as top-fermenting yeasts. Yeasts that ferment at considerably lower temperatures, around 50 degrees Fahrenheit, have the ability to process a chemical compound known as raffinose, a complex sugar created during fermentation. These yeasts collect at the bottom of the fermenting beer and are therefore referred to as bottom-fermenting yeast. The majority of beer in production today is fermented in this way and is called lager.
Two other types of beer styles include beer of spontaneous fermentation and beers of mixed origin. Beers of spontaneous fermentation are mainly produced in Belgium using wild strains of yeast. These types of beers are often referred to as Lambic. Beers of mixed origin include Altbier and Kölsch.
Read more about this topic: Beer Style
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—Camille Paglia (b. 1947)
“... there are two types of happiness and I have chosen that of the murderers. For I am happy. There was a time when I thought I had reached the limit of distress. Beyond that limit, there is a sterile and magnificent happiness.”
—Albert Camus (1913–1960)
“As for types like my own, obscurely motivated by the conviction that our existence was worthless if we didn’t make a turning point of it, we were assigned to the humanities, to poetry, philosophy, painting—the nursery games of humankind, which had to be left behind when the age of science began. The humanities would be called upon to choose a wallpaper for the crypt, as the end drew near.”
—Saul Bellow (b. 1915)