Different yeasts (lager, uses bottom-feeding, I mean fermenting, yeast; ale, top);
ale is fermented at warmer temps and for a shorter time
Purity - you can throw any old **** into an ale to give it flavour. Lager - the proper stuff - should limit itself to the main ingredients, Reinheitsgebot and all that
"Plenty of strikers can score goals," he said, gesturing to the famous old stands casting shadows around us.
"But a lot have found it difficult wearing the number 9 shirt for The Arsenal."
"Plenty of strikers can score goals," he said, gesturing to the famous old stands casting shadows around us.
"But a lot have found it difficult wearing the number 9 shirt for The Arsenal."
As SW says the fizz is formed as part of the fermentation process but it can be "forced" too - there's actually several different ways. Reminds me of the time I was given a private tour of the Budweiser brewery in České Budějovice and was given a sample of the Budvar part way through the process - it was absolutely gorgeous but the stuff you get in the bottles is a bit sharper fizzier as they need to make it like that for longevity/allow it to travel. And I think I could have organised a piss-up in that brewery