Editing Beer (section)

=== Top-fermented beers ===

Top-fermented beers are most commonly produced with ''[[Saccharomyces cerevisiae]]'', a [[top-fermenting yeast]] which [[Yeast flocculation|clumps]] and rises to the surface,<ref>{{cite book |url=https://books.google.com/books?id=L8RwjqUKLygC&q=top%20fermenting&pg=PA222 |title=Handbook of Brewing: Processes, Technology, Markets |publisher=Wiley |access-date=7 August 2010 |isbn=978-3-527-31674-8 |date=4 June 2009}}</ref> typically between {{convert|15|and|25|C|F}}. At these temperatures, yeast produces significant amounts of [[ester]]s and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, [[Banana beer|banana]], plum, or prune, among others.<ref>[https://books.google.com/books?id=allg4XxlOM4C&dq=beer+fruity+esters&pg=PA13 Google Books] {{Webarchive |url=https://web.archive.org/web/20221101033216/https://books.google.com/books?id=allg4XxlOM4C&pg=PA13&lpg=PA13&dq=beer+fruity+esters&sig=ACfU3U3y2dmIwcGJCI9sZPpXzWfNHax3Vg |date=1 November 2022 }} Lalli Nykänen, Heikki Suomalainen, ''Aroma of Beer, Wine and Distilled Alcoholic Beverages'' p. 13, Springer (1983), {{ISBN|90-277-1553-X}}.</ref> After the introduction of hops into England from Flanders in the 15th century, "ale" came to mean an unhopped fermented brew, while "beer" meant a brew with an infusion of hops.<ref>[https://books.google.com/books?id=TIYbNdrIsPEC&dq=term+ale+-+unhopped+beer&pg=PA2 Google books] F. G. Priest, Graham G. Stewart, ''Handbook of Brewing'' p. 2, CRC Press (2006), {{ISBN|0-8247-2657-X}}.</ref> The term '[[real ale]]' was coined by the [[Campaign for Real Ale]] (CAMRA) in 1973 for "beer brewed from traditional ingredients, matured by [[Brewing#Secondary fermentation|secondary fermentation]] in the container from which it is dispensed, and served without the use of [[carbonation|extraneous carbon dioxide]]". It is applied to both [[bottle conditioned]] and [[cask conditioned]] beers.<ref>{{cite news |url=https://www.telegraph.co.uk/foodanddrink/4810832/Still-bitter-after-all-these-years.html |archive-url=https://ghostarchive.org/archive/20220110/https://www.telegraph.co.uk/foodanddrink/4810832/Still-bitter-after-all-these-years.html |archive-date=10 January 2022 |url-access=subscription |url-status=live|title=Still bitter after all these years |work=[[The Daily Telegraph]] |location=London |access-date=13 October 2008|first=Peter |last=Oborne |date=9 November 2000}}{{cbignore}}</ref> 

As for the types of top-fermented beers, [[pale ale]]<ref>{{cite web |url=http://www.beer-pages.com/protz/features/ipa.htm |title=Roger Protz on India Pale ale|publisher=beer-pages.com |access-date=3 October 2010 |archive-date=8 June 2016 |archive-url=https://web.archive.org/web/20160608150337/http://www.beer-pages.com/protz/features/ipa.htm |url-status=dead}}</ref> predominantly uses pale malt. It is one of the world's major beer styles and includes [[India pale ale]] (IPA).<ref name=":1">{{Cite web |title=Beer and Ale Glossary {{!}} The Deluxe Food Lover's Companion - Credo Reference |url=https://search.credoreference.com/content/entry/barronflc/beer_and_ale_glossary/0 |access-date=2023-07-24 |website=search.credoreference.com}}</ref> [[Mild ale]] has a predominantly malty palate. It is usually dark, with an [[Alcohol by volume|abv]] of 3% to 3.6%.<ref>{{cite book |last=Sutula|first=David |title=Mild ale : history, brewing techniques, recipes |year=1999 |publisher=Brewers Publications |location=Boulder, Colorado |isbn=978-0937381687 |pages=35–37}}</ref> [[Wheat beer]] is brewed with a large proportion of wheat although it often also contains a significant proportion of [[malted barley]]. Wheat beers are usually [[top-fermented]].<ref name="Warner">{{cite book |last=Warner |first=Eric |title=German Wheat Beer |location=Boulder, Colorado |publisher=Brewers Publications |year=1992 |isbn=978-0-937381-34-2}}</ref> [[Stout]] is a dark beer made using roasted barley, and typically brewed with slow fermenting yeast. There are a number of variations including dry stout (such as [[Guinness]]), sweet stout, and Imperial (or Russian) stout.<ref name=":1" /> Stout was originally the strongest variety of [[Porter (beer)|porter]], a dark brown beer popular with the street and river [[Porter (carrier)|porters]] of eighteenth century London.<ref>{{cite web |url=http://www.camra.org.uk/page.php?id=231 |title=Porter and Stout |publisher=[[CAMRA]] |access-date=24 February 2010 |url-status=dead |archive-url=https://web.archive.org/web/20120319235233/http://www.camra.org.uk/page.php?id=231 |archive-date=19 March 2012 }}</ref><ref name=":1" /><ref name=":2">{{Cite web |title=Porter Versus Stout: What's the Difference? |url=https://www.foodnetwork.com/how-to/packages/food-network-essentials/porter-vs-stout |access-date=2023-07-24 |website=Food Network}}</ref><ref>{{cite web |url=http://www.beerhunter.com/documents/19133-000041.html |title=Porter casts a long shadow on ale history |publisher=beerhunter.com |access-date=24 February 2010 |archive-url=https://web.archive.org/web/20100403081327/http://www.beerhunter.com/documents/19133-000041.html |archive-date=3 April 2010 |url-status=live}}</ref>