La Birra

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Principal types

	The origin of beer
	Principal types
	Accompaniments

ALE: High fermentation and different alcohol grades (pale ale, bitter ale, light ale and mild ale) are consumed at 12°-14°c.
WHEAT: White Belgium beer, weizen, weissbier, prodocts with barley annd wheat, served at 6°-8°c.
ABBEY: Very aromatic, from ancient recipes of monks served at 12°-14°c.
STOUT: Dark product with added caramel, aromatic and bitter, the Irish national drink. Taste at 12°-14°c.
LAGER: Low fermentation, light (blonde) thirst quenching for a clean taste. Serve at 5°-6°c.
DOUBLE MALT OR BOCK: High alcoholic grade, intense aroma. Serve at 8°-10°c.
MUNCHNER: Brown beer with a pronounced taste, with a bite and slightly sweet flavour. Taste at 12°-14°c.
PILSNER o PILS: From the name of the city of Pilsen, light, very bitter, plentiful in Europ. Taste at 8°c.
DORTMUNDER: From the city of Dortmund with a golden colour and full body. Needs to be served cold 7°-9°c.