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	MeMSoft - Beer Glossary (Site not responding. Last check: 2007-11-02)
		bottom fermentation: The process used in the production of pils or lager beers, using yeasts which sink to the bottom of the tank at the end of fermentation.
		Wort is initially fermented for 5-6 days and then transferred to a Krausen cellar, where fresh wort is mixed with the previously-fermented liquid and fermented again at lower temperatures for longer periods.
		Fermentation temperatures are higher than for bottom fermented beers, at between 15 degrees C and 25 degrees C. Trappist beer: A strong pale to brown top-fermented beer that is bottle conditioned.
	free.prohosting.com /~mem/html/beerglossary.html (1551 words)

	Beer Dictionary (Site not responding. Last check: 2007-11-02)
		A small portion of young, still actively fermenting beer and yeast is added to a tank of beer at the end of primary fermentation.
		A classification of beer styles made with a bottom fermenting yeast, lagers generally are smooth, elegant, crisp, and clean.
		This yeast strain settles to the bottom of the tank during fermentation.
	members.tripod.com /j-marut/beer2.htm (3172 words)

	Tun Tavern - Atlantic City's Only Brewery & Restaurant
		A bottom fermented beer, malt liquor is made from a wort containing a high percentage of fermentable sugars.
		Fermentation is the process of splitting sugars into alcohol and carbon dioxide by the action of yeast.
		Because of the importance of fermentation, the care breweries take in preserving the purity of their yeast is easily understandable.
	www.tuntavern.com /pages/hisbeer.htm (1152 words)

	PCA Food & Beverage Encyclopedia
		The cheese is made from a small, immature cheese such as Rigotte or St Marcellin being macerated or cured in vats of fermenting grape skins and pips (known as marc) and then rolled in the marc before being sold.
		The resulting cheese is a small, 80 to 120 g round with a strong, bittersweet, yeasty taste and aroma and after maturing become hard and flaky with a powerful pungent taste.
		Arrack is a coarse liquor manufactured in the East Indies from a large variety of substances, for example by distilling saki, or fermented rice or coconut juice.
	www.professionalchef.com /FrontoftheHouse/Encyclopedia/a.htm (2747 words)

	Baltic Porters
		Some Baltic porters are top fermented and true to their roots, but others, unlike the porters of London, are bottom fermented, producing a soft roundness in the beer.
		Bottom fermented and strong at 8.1 percent, it is brewed by the Okocim brewery near Krakow, Poland.
		Also brewed in Poland and bottom fermented, it is somewhat aromatic and dominated by malt.
	www.allaboutbeer.com /style/23.2-balticporter.html (1672 words)

	Pinkies, Inc - Beer
		Bottom Fermented - Brews whose yeast ferments on the bottom, such as lagers, pilsners and bocks.
		They are produced by bottom fermenting yeast and have a longer and cooler fermentation than ales.
		Primary fermentation - After pitching the yeast (adding the yeast to the wort) and during the first five days on average, fermentation converts the sugars to alcohol and produces carbonation.
	www.pinkiesonline.com /Beers.htm (763 words)

	Learn more about Beer in the online encyclopedia. (Site not responding. Last check: 2007-11-02)
		A beer is any of a variety of alcoholic beverages produced by the fermentation of starchy material derived from grains or other plant sources.
		Yeast, in a process called fermentation, metabolize the sugars extracted from the grains, producing many compounds including alcohol and carbon dioxide.
		Dozens of strains of natural or cultured yeasts are used by brewers, roughly sorted into three kinds: ale or top-fermenting, lager or bottom fermenting, and wild yeasts.
	www.onlineencyclopedia.org /b/be/beer.html (1816 words)

	Raw materials (Site not responding. Last check: 2007-11-02)
		The top-fermented yeast is active in a temperature range from 15 to 25°C. During fermentation, the yeast cells rise to the top - hence, top-fermented - and form a layer on the surface of the wort (referred to as "krausen" by the experts).
		In contrast to top-fermented yeast, over time the bottom-fermented yeast settles at the bottom of the fermenting vessel - hence, bottom-fermented - where it can be easily harvested.
		Bottom-fermented yeast is active within a temperature range from 5 to 9°C. This fermentation leads to a more thoroughly fermented, potentially drier, cleaner and rounder beer.
	www.beertender.ch /bier/hefe-en.asp (318 words)

	Microbrewery - Beer Brewing Process - Richbrau Brewing - Richmond VA (Site not responding. Last check: 2007-11-02)
		Ales are produced using top fermenting yeast and lagers are produced with bottom fermenting yeast.
		A generic name for beers produced by top fermentation, usually by infusion mashing, as opposed to lagers produced produced by bottom fermentation.
		Bottom fermented lager; a light beer with a strong flavor of hops.
	www.richbrau.com /brews.shtml (719 words)

	Tom Saaristo Beer
		Although beer and wine are both fermented and undistilled, wine is made from basic materials rich in natural sugar, while beer is made from materials high in starch content.
		They may be produced by employing a bottom-fermenting yeast strain, which falls to the bottom of the container when fermentation is completed, or a top-fermenting strain, which releases carbon dioxide and rises to the surface, forming a head.
		from fermented rye bread; Chinese samshu, Korean suk, and Japanese sake, all brewed from rice; and pulque, an indigenous Mexican beer made from the fermented sap of the agave plant.
	tomsaaristo.com /beer.html (662 words)

	Dictionary
		Diacetyl is a by-product of the metabolism of yeast during the fermentation process, the majority of which is normally removed by well controlled secondary fermentation.
		Especially during the initial phase of fermentation, the wort is susceptible to wild yeast and various other fungi as well as bacteria because these organisms thrive under the same conditions as beer yeast.
		The intake of oxygen by beer during fermentation should be kept to a minimum because the reaction of oxygen with other beer components reduces shelf life.
	www.angelfire.com /hi2/jimb/Dictionary.html (4192 words)

	Beer Basics- The Terminology
		Bottom fermented beers (Lager Beer) include most Munich, Vienna and Dortmunder beers as well as Pilsners, and Bockbier.
		Lager, the German word for "to store," gained popularity with the advent of modern microbiology and modern refrigeration, since it employs a bottom fermenting yeast, and must be kept at very low temperatures for four to twelve weeks.
		Bottom fermentation yields a cleaner, crisper beer character, while top fermenting yeasts will enhance the beer's fruitiness and complexity.
	www.travellady.com /Issues/June03/BeerBasics.htm (961 words)

	Scandinavian Brewers Review
		Bottom fermentation takes place between 5-12 C and is so called because the yeast sinks to the bottom of the fermentation vessel.
		Many switched to bottom fermentation in the middle of the nineteenth century with the arrival in Scandinavia of bottom-fermented Münchener beer.
		A secondary fermentation in the barrel was allowed, until the carbon dioxide level was very high.
	www.scandbrewrev.dk /editors.php (2312 words)

	Beer Making Process
		Now on to the fermentation vessel, where a yeast strain appropriate for the style of beer and the preference of the Brewmaster is added.
		Top Fermentation: The name is derived from the fact the yeast used rises to the top of vessel during fermentation.
		The secondary phase or "lagering" is a slow, cold fermentation held between 32 and 34 degrees from two days to as long as a year.
	www.alliance-beverage.com /Pages/Beer/BeerMakingProcess.asp (933 words)

	Beer Menu
		BEER is a fermented cereal beverage which traditionally is made from malted barley, hops, water and yeast.
		ALES are traditionally fermented at higher temperatures with strains of yeast that rise to the top of the vessel.
		Generally, a brew made with warm fermentation (an Ale) is likely to have a fruity aroma and palate, and often a complex sweet flavor.
	www.brew-city.com /info_beer.htm (1133 words)

	Brew Guide (Site not responding. Last check: 2007-11-02)
		By definition, lagers are bottom-fermented beers, which means the yeast does its thing while at the bottom of the fermenting container.
		Bottom fermenting also requires reduced temperatures to take place.
		An ale, as opposed to a lager, is top-fermented, which means the yeast boils away at the top of the beer wort as the beer ferments.
	iml.jou.ufl.edu /projects/Spring05/Holtzclaw/brews.html (243 words)

	was-wir-essen.de - Alles über Lebensmittel (Site not responding. Last check: 2007-11-02)
		Depending on the kind of yeast used for fermentation there are two beer types - bottom-fermented and top-fermented beers.
		The yeast settles on the bottom of the fermentation vats.
		At the end of the fermentation process, the yeast accumulates on the surface of the young beer.
	www.was-wir-essen.de /abisz/engl_3834.php (1159 words)

	Compare Prices and Read Reviews on Yuengling Dark Brewed Porter at Epinions.com
		Bottom fermenting is typical of lagers rather than ales, and means that the yeast perform their magic at the bottom of the beer rather than the top.
		Bottom fermentation takes place at colder temperatures and generally produces a beer with less fruity notes than a warm top ferment.
		Though there are beers called porters brewed in Poland, Sweden, Finland, and the Baltics that are bottom fermented, the norm is to brew these as ales.
	www.epinions.com /content_32151277188 (489 words)

	BEER "LINGO" (Site not responding. Last check: 2007-11-02)
		Beer - A fermented cereal beverage which traditionally is made from malted barley, hops, water and yeast.
		Corn and rice are used as adjuncts, but primarily as cheaper sources of fermentable sugar.
		Lagers - Generally bottom fermented beers that are fermented at cooler temperatures and aged for longer time.
	www.bedford.net /kase/lingo.htm (404 words)

	Untitled Document (Site not responding. Last check: 2007-11-02)
		The most common method is bottom-fermenting, a process in which the yeast sinks to the bottom of the vat after distillation is completed.
		Produced still today in Munich, as well as other neighboring cities with their own unique variations, the beer is half-dark with a light, roasted character and in two varieties with a lower alcohol content of around 3 percent in their "Münchener Hell" type to a higher content in the darker, more bitter pilsner variety.
		No yeast is added, but rather, the beer is fermented by using yeast particles which exist naturally in the air.
	www.stockholmbeer.se /olinfoe.html (699 words)

	mkeonline.com - Beer glossary
		Bottom fermentation The process used in the production of pilsener (pils) or lager beers, using yeasts that sink to the bottom of the tank at the end of fermentation.
		It takes its name from the town of Plzen (Pilsen) in the Czech Republic, where the bottom fermentation process, which produces this type of beer, was invented in the mid-1800s.
		Top fermentation The process used in the production of ales, utilizing yeasts that rise to the top of the fermentation tank, to be skimmed off when fermentation is complete.
	www.mkeonline.com /story.asp?id=310073 (485 words)

	The Spirit Journal: Whiskey, Wine, Beer, Cocktail Reviews and Stories.
		Ale is a beer that evolved through the biochemical action of top-fermenting yeast, meaning that the yeast cells floated to the top of the fermentation vat after they converted the innate sugars of the wort into carbon dioxide and alcohol.
		Though the fermentation is warm, the Germans age alts in cold storage, like lagers, thus the A/L categorization.
		A commonly held misconception is that bock beer is beer thatís been at the bottom of the barrel.
	www.spiritjournal.com /beergide.htm (2178 words)

	BT - The Queen of Köln -- A Visit to the Court of Germany's Kölschbier
		Fermented at the moderate end of the higher temperatures associated with ale production and stored for extended periods of time at cold temperatures like lagers, these beers are most accurately described as a hybrid style.
		Like the copper-colored, hoppy Altbiers of Düsseldorf, Kölsch is fermented at cooler-than-normal ale temperatures, perhaps 65-68 °F (18-20 °C), and then allowed to condition in cold storage for one to two months.
		The factors that are important to consider in fermentation for the Kölsch style are ester development and attenuation.
	www.brewingtechniques.com /library/backissues/issue6.1/williams.html (4165 words)

	Beer Glossary
		Fermentation: The process in which yeast turns the sugars present into alcohol and carbon dioxide.
		Mashing: The process in which barley malt is mixed with water and cooked to turn the starch into fermentable sugars.
		Yeast: A fungi of the genus Saccharomyces that is added to the wort for the purpose of turning the fermentable sugars into alcohol and carbon dioxide.
	www.beerwineonline.com /Main/BeerGlossary.htm (388 words)

	Bavarian Wheat Beers
		It is bottle-conditioned and sedimented so it has the yeast either in the bottom of the bottle or in suspension, giving it a cloudy appearance.
		After fermentation, the beer is bottled with its original yeast or a second strain to provide a tertiary fermentation in the container.
		Method one is to quickly invert the bottle in the glass, and when the level the beer in the glass reaches the bottle, slowly retract the bottle with minimal splashing until the bottle is empty.
	www.allaboutbeer.com /style/bavarian_wheat_beers.html (2144 words)

	seeleitner (Site not responding. Last check: 2007-11-02)
		At present, Kaltenhausen has eight fermenting tanks with a total capacity of 2,840 hectoliters, and nineteen storage tanks for the lagering with a total of 8,700 hectoliters.
		Bottom-fermented beers use a cold fermentation process, between 5 and 10 degrees Celsius (41 - 50 degrees Fahrenheit), with the yeast added to the bottom of the vessel.
		And, of course, top or bottom fermented beers, no brewery delivered its beers without a livery, and here we see Kaltenhausen's tradition, although to-day used for parades, and festivals such as Octoberfest, a Maifest, or any other of their many fests.
	www.csulb.edu /~parayner/topferm.html (297 words)

	Columbia Distributing - Beer Basics Article
		This involves the conversion of fermentable sugars derived from malted barley to alcohol by specific yeast strains that rise to the top of the fermenter during the process.
		LAGER beers are the product of fermentation at cooler temperatures during which the yeast settles to the bottom after converting the fermentable sugars.
		The cooler fermentation temperatures and extended cold conditioning (lagering) render LAGERS a flavor composition which is much "rounder" and smooth on the palate.
	www.columbia-dist.com /The_Articles/Beer_Basics.htm (600 words)

	Beer Styles definitions- BreweryMall.
		This ale from the United States is sometimes made by combining ales with bottom fermenting beers.
		In Britain it refers to any golden, bottom fermented beer, but everywhere else it has little meaning and is basically used as another word for beer.
		It is a cross between an ale and a bottom fermented beer.
	www.brewerymall.com /homebrewing/beer-styles.html (1119 words)

	Kim & Jeff's Homepage: Zymurgy Nation
		Ales are "top" fermented and a higher temperatures at 60°-75°F. The average fermentation for ale is 7-8 days.
		Ale yeast produce by-products of fermentation called esters, the "flowery" aromas of apple, pear, pineapple, grass, hay, plum, and prune that are characteristic of ale.
		Bottom-fermentation brewing uses a type of yeast that ferments at the bottom of the liquid.
	mysite.verizon.net /vyperzden/jeff/zymnat/zymnat.htm (804 words)

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