horsey or stable-like (p. 738)Ales develop a characteristic tartness and
fruitiness from their diverse group of
fermentation microbes. Lagers have a more
subdued aroma, part of whose foundation is
cooked-corn-like DMS (dimethyl sulfide),
which comes from a precursor in the lightly
roasted malt and is produced while the wort is
boiled and then cooled. But there’s
tremendous variation in the flavors of these
basic beers. Rich and somewhat sweet brews
— porter, stout, barley wine — can even go
well with desserts.
In addition to the many variations on the
two themes of beer and ale, there are two
kinds of beer that are worth special mention
for their distinctiveness.
Beers Low in Calories, Alcohol, and Beer
Flavor
Nowadays there are versions of beer for