### food | beverage | alcohol | beer:

Ale
* actively ferment with yeast for two to three days.
* also condition at near-freezing temperatures for one to two days.
* are beers that utilize a top fermenting yeast which functions at warm temperatures
  - generally beers made with top fermenting yeasts
  - higher in alcohol content
  - the oldest category of malt beverages
* beer-making expert who has less experience in the other areas.
* brewing in Scotland predates whisky distillation.
* can be any color and any strength.
* have a pronounced palate
  - more esters than lagers and fresh beer also tends to have more esters than aged beer
* is also a medicinal drink
  - their eating and their drinking, surely, which keeps their bodies clear and soluble
  - top-fermented beer
* mostly originate from England, Scotland and Ireland.
* range in colour from golden to black.
* trace their heritage to the British and Belgian brewing traditions.

### food | beverage | alcohol | beer | ale:

Brown ale
* are low-hopped, low in alcohol, malty and dark in colour, sweet in finish
  - versatile in use, with a pleasant malty flavor, frequently tangy
* is also the secret ingredient in the dough for the brick-oven pizzas.
* slightly darker version of the pale ales.

### food | beverage | alcohol | beer | ale:

Pale ale
* are darker in color than most, pale only in their comparison to brown and black ales
  - normally more highly hopped than bitters and lack their sweeter finish
  - the premium, bottled counterpart to English draft bitters
* clear beer with a dry, malty, nutty flavor.
* is ale
  - lighter, paler and less bitter than porter
* range in color from bronze to copper-coloured, rather than exibiting the darker browns.
* term used by some English brewers to identify their premium bitters.
* vary in colour from copper to deep amber.

Stout
* are stronger kinds of mild ale
  - the darker, heavier cousins of porter
* can be sweet or bitter, even coffee-ish in taste.
* is ale
  - beers
  - size

### food | beverage | alcohol | beer | ale | stout:

Oatmeal stout
* are smooth and mild, with oats making up an important part of the grist.
* is one of many beers using some oats.
+ Oat, Uses: Grains
  * Oats are also sometimes used in drinks. In Britain, it is used for making beer. Oatmeal stout is one of many beers using some oats.

Belgian beer
* Many Belgian beers are bottle-conditioned, similar to medhode champenoise champagnes.
* are famous for having a sweet, fruity taste mixed with carbonation.
* come in a range of colours, strengths and flavours - some seasonal.
+ Reinheitsgebot: Beers :: Food in Germany
  * Belgian beers are different. Nevertheless, Belgian beers have a brewing tradition at least as long as those of Germany. They taste totally different from the German ones.

Bock
* are lagers
  - usually strong beers made with lots of malt yielding a very full-bodied, alcoholic beer
* spends summers mainly in Finland.

Ice beer
* Most ice beers contain more alcohol than normal ale's or lagers.
* are popular in Australia and North America.
* is beer that has reportedly been fermented a nearly freezing temperatures.

Lambic beer
* are esoteric and quite distinctive in the world of brewing
  - perhaps the most individualistic style of beer in the world
* is brewed in Belgium.

### food | beverage | alcohol | beer | malt:

Barley malt
* good substitute for brown sugar.
* is crushed to expose the inside of the kernel
  - sprouted barley that is made into syrup
* thick, dark, slow-digesting sugar made from sprouted barley.

Single malt
* are the royal family in the kingdom of distilled spirits.
* is the rare pure basis from which all blends are developed.

Beverage alcohol
* central nervous system depressant.
* is ethyl alcohol, or ethanol
  - grain alcohol or methyl alcohol
  - responsible for thousands of broken lives, deaths and untold suffering
  - simply too easy to manufacture, store, transport, and consume