AS much as we like to think we’re knowledgeable about these matters, it’s a truth universally acknowledged fact that the process of brewing alcohol is a deep and mysterious one.
The truth is, as much as we like to think we know our Bulmers from our bottled beer, deep down, most people aren’t entirely sure what it is that makes the big three so different. Is it the brewing process? The ingredients? Or do a team of elves come along at midnight and perform a special dance to transform each brew into the correct type?
Well, as much as we’d like the elves to be the case, it’s actually a mixture of the brewing process and the ingredients that produce the individual drinks. Let us begin by differentiating between lager and bitter. Bitter refers to a type of ale that is, unsurprisingly, rather bitter in taste, as well as a darker colour: thick brown, tawny or even black. Bitter, like all ales, is made in a process known as ‘top fermentation’. This involves the initial fermentation process occurring whilst the brew is kept at a temperature of around 22 degrees C; once this ‘primary fermentation’ has occurred, the brew is kept at 11-13 degrees C whilst the ‘secondary fermentation’ happens. Experts say that these two stages produce different flavours, enhancing the ale and giving it a much deeper flavour.
Lager is produced during a slightly different process known as ‘bottom fermentation’. This is where the primary fermentation takes place at a much colder temperature: between six and 14 degrees C. The lager is then left to mature for a few weeks (or even months) at about zero degrees C, which produces a much lighter, mellower flavour. Lager was originally produced in Germany, and is named after the German word for ‘store’, since the lager was often stored in giant kegs for months at a time until it had matured. There you go, fact fans!
Cider is a slightly different beverage, in terms of both ingredients and the brewing process. Whilst bitter and lager come from a mixture of yeast, hops, barley and water, cider has a slightly different background. Its main ingredient is apples, ground down into a liquid known as pomace. Yeast is then added (although this can also be found naturally in the apple skins), and the cider is left to ferment at temperatures of four to 16 degrees C. This fermentation process converts the sugars found in the fruit into ethanol, or alcohol, and generally lasts for about three months. After that, the cider may be drunk or perhaps left to mature for a couple of years. The longer the brew is left to mature, the stronger it will taste, although the maturation process doesn’t have any impact on how alcoholic the cider is: the fermentation process has already occurred and no further alcohol can be produced at this stage.
Cider can also be made using other types of fruit, with pear being a popular choice along with cherry, strawberry or grape. Limes or other citrus fruits may also be added to enhance the flavour. Different coloured apples will also produce different flavours, as well as changing the appearance of the brew; Bulmer’s Red Apple cider is a good example of this. On the whole, cider is sweeter and lighter than lager and bitter.
Whichever is your personal preference, there can be nothing more relaxing than a cold glass of your favourite beverage after a particularly stressful day. Whether Bulmers cider or deepest, darkest, bitterest bitter, it’s definitely one of the more fun ways to unwind. And now you know all the facts behind how they’re made, it’s the perfect excuse to have friends over for drinks to show off your new brewing knowledge. Cheers!
