1. Is dark beer always stronger than light beer?
No. The color of a beer comes from the malt, not the alcohol content. A dark stout might be 4.5 %, while a light IPA might be 7–8 %. So color is not an indicator of strength.
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2. What is the difference between lager and ale?
The difference comes from the yeast and the fermentation temperature.
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Lager beer Fermented in the cold (around 8–12 °C) and with bottom yeast.
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Ale Ferment at a warmer temperature (15–22 °C) with surface yeast.
Ales often have a fruitier aroma, while lagers are cleaner and fresher.
3. What does IBU mean?
IBU (International Bitterness Units) measures the bitterness of beer.
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10–20 IBU = mild
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30–50 IBU = medium bitterness
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60+ IBU = distinctly bitter
However, a high IBU does not always mean that the beer tastes strongly bitter – malt and aromas affect the balance.
4. Why are some beers cloudy?
Turbidity can be caused by:
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About unfilteredness
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From wheat malt
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Dry hopping (e.g. Hazy IPA)
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The presence of yeast
Cloudiness does not mean poor quality – in many modern beer styles it is an intentional feature.
5. Is microbrewery beer always better?
Not automatically. Quality depends on the recipe, hygiene and process control. A microbrewery can make excellent or mediocre beer – just like a large brewery.
6. Where does the taste of beer really come from?
There are four main factors that affect the taste of beer:
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Malt – sweetness, caramel, breadiness
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Hop – bitterness, citrus, floral, tropical
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Yeast – fruitiness, spiciness
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Water – minerals affect mouthfeel and sharpness of bitterness
7. Does beer get old?
Yes. Most beers are best drunk fresh.
Exceptions are strong and dark beers (e.g. barley wine, imperial stout), which can develop over years.
Hop-driven beers, such as IPA and pale ale, are at their best fresh.
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