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Hefeweizen, Kölsch, Pils: Experts explain differences in beer


These are the differences with beer

An excess of alcoholic beverages is harmful to health. One or the other cool blonde may be - especially now for the World Cup. Some prefer wheat beer, others Pilsner or Kölsch. Experts explain the differences in beer.

Don't drink too much alcohol

Beer is high on the list of Germans' favorite drinks. However, you should not drink too much of it. After all, high consumption not only promotes the formation of a beer belly, but can in principle damage every organ in the human body. However, there are also indications that the popular barley juice can be beneficial for health. So you can treat yourself to one or two glasses.

Healthy in small quantities?

Most people are aware that regular alcohol consumption is not healthy. The most well-known alcohol-related diseases include liver diseases, cardiovascular problems, cancer and long-term mental disorders.

In addition, the fattening alcohol is often underestimated. In small quantities, alcoholic beverages can obviously also serve health.

For example, scientists from the UK found in a study that moderate alcohol consumption (about one beer a day) can reduce the risk of serious heart problems.

However, other scientific studies have come to the conclusion that even little alcohol is not healthy.

Difference between top-fermented and bottom-fermented beer

Those who like to drink beer usually prefer a certain type of brew. Some beer lovers prefer Kölsch, others prefer Alt and especially in Bavaria wheat beer (also known as wheat beer) is high on the popularity scale.

These three beers are among the top-fermented beers, explains the Bavarian Consumer Agency on its website.

Helles, Märzen and Pils, on the other hand, are among the bottom-fermented varieties. The decisive factor is which yeast is used.

“In addition to water, hops and malt, yeast is also required to produce beer. The type of yeast has a decisive influence on the fermentation process and the type of beer produced, ”says the website.

Sabine Hülsmann, nutrition expert at the Bavarian Consumer Center, explains: “Top-fermenting yeasts need a temperature between 15 and 20 degrees to convert sugar to alcohol. The yeast rises to the surface and can be skimmed off later. ”

According to the information, bottom-fermented beer was traditionally brewed in regions with severe winters such as Bavaria or Baden-Württemberg.

Bottom-fermenting yeasts need temperatures between four and nine degrees. After fermentation, the yeast sinks to the bottom of the fermenter. Today about 85 percent of all beers are bottom-fermented. (ad)

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Video: BeerSarge reviews Change-Maker Pilsner (August 2020).