TIPS FOR BEER ENJOYMENT
Ale, beers that have been kneaded with porter that are active in temperatures between 15th C - 25th C. The basic characteristic of Ale is their fruity aroma.
Lager, beers that have been fermented with yeast that ferment the wort slowly and in low temperatures (5th C - 10th C). Afterwards their fermentation it is continued in suitable warehouses in low temperatures.
Lambic, beers that have a unique fermentation method, physics, namely the wort is fermented using wild yeasts. The Lambic are produced mostly from malted barley (60%), oats (40%) and wheat. Also, the hop that is used is 3 years old in order to avoid giving a strong aroma to beer and also to protect against deterioration.