Editing Beer (section)

=== Colour ===

[[File:Paulaner.jpg|thumb|upright|[[Paulaner Brewery|Paulaner]] [[dunkel]]&nbsp;– a dark lager]]

Beer colour is determined by the malt.<ref>[https://books.google.com/books?id=5PVTAAAAMAAJ&q=The+color+of+beer+is+first+of+all+determined+by+the+malt+type. Google Books] Fritz Ullmann, ''Ullmann's Encyclopedia of Industrial Chemistry'' Vol A-11 pp455, VCH (1985), {{ISBN|3-527-20103-3}}</ref> The most common colour is a pale amber produced from using pale malts. ''Pale lager'' and ''pale ale'' are terms used for beers made from malt dried and roasted with the fuel [[Coke (fuel)|coke]]. Coke was first used for roasting malt in 1642, but it was not until around 1703 that the term ''pale ale'' was used.<ref>[http://www.ratebeer.com/Beer-News/Article-579.htm British Bitter] {{Webarchive|url=https://web.archive.org/web/20100203045718/http://ratebeer.com/Beer-News/Article-579.htm |date=3 February 2010 }} "A beer style or a way of life?", RateBeer (January 2006). Retrieved 30 September 2008.</ref><ref>Martyn Cornell, ''Beer: The Story of the Pint'', Headline (2004), {{ISBN|0-7553-1165-5}}</ref>

In terms of sales volume, most of today's beer is based on the pale lager brewed in 1842 in the city of [[Plzeň]] in the present-day [[Czech beer|Czech Republic]].<ref>[http://www.beerhunter.com/documents/19133-000262.html BeerHunter] {{Webarchive |url=https://web.archive.org/web/20100712053442/http://www.beerhunter.com/documents/19133-000262.html |date=12 July 2010 }} Michael Jackson, "A Czech-style classic from Belgium", Beer Hunter Online (7 September 1999). Retrieved 20 September 2008.</ref> The modern pale lager is light in colour due to use of coke for kilning, which gives off heat with little smoke.<ref>{{cite book |url=https://books.google.com/books?id=qO76CwAAQBAJ&pg=PA18 |page=18 |title=The Beer Wench's Guide to Beer: An Unpretentious Guide to Craft Beer |first=Ashley |last=Routson |publisher=[[Voyageur Press]] |date=2015 |isbn=978-0-7603-4730-0 }}</ref>

Dark beers are usually brewed from a pale malt or lager malt base with a small proportion of darker malt added to achieve the desired shade. Other colourants—such as caramel—are also widely used to darken beers. Very dark beers, such as [[stout]], use dark or patent malts that have been roasted longer. Some have roasted unmalted barley.<ref>[https://books.google.com/books?id=gtKOyU9ci1MC&dq=roasted+malts+color+beer&pg=PA320 Google Books] Costas Katsigris, Chris Thomas, ''The Bar and Beverage Book'' pp320, John Wiley and Sons (2006), {{ISBN|0-471-64799-3}}</ref><ref>[https://books.google.com/books?id=QDpi_6VnhegC&dq=roasted+malts+color+beer&pg=PA228 Google Books] J. Scott Smith, Y. H. Hui, ''Food Processing: Principles and Applications'' pp228, Blackwell Publishing (2004), {{ISBN|0-8138-1942-3}}</ref>