Hefeweizen, Kölsch, Pils experts explain differences in beer

These are the differences in beer

Excessive alcoholic drinks damage your health. The one or the other cool blonde may - but especially now for the World Cup - ever be. Some prefer to use Weissbier, others prefer Pils or Kölsch. Experts explain the differences in beer.

Do not drink too much alcohol

Beer is high on the list of favorite German drinks. Too much should not be drunk. After all, a high consumption not only promotes the development of a beer belly, but can in principle damage any organ of the human body. However, there is also evidence that the popular barley juice may be beneficial to health. You can treat yourself to one or the other glass.

Hefeweizen, Helles, Kölsch: Most beer lovers prefer a certain type of brewing. Experts explain the differences. (Image: mhp / fotolia.com)

Healthy in small quantities?

Most people are aware that regular alcohol consumption is not healthy. Among the most well-known alcohol-related diseases include liver disease, cardiovascular problems, cancer and long-term mental disorders.

In addition, the fattening alcohol is often underestimated. In small quantities, however, alcoholic drinks can apparently also serve health.

For example, British scientists in a study found that moderate drinking (such as one a day) can reduce the risk of severe heart disease.

However, other scientific studies conclude that even low alcohol is not healthy.

Difference between top-fermented and bottom-fermented beer

Those who like to take beer, usually prefers a certain type of brewing. Some beer lovers prefer Kölsch, others rather old and especially in Bavaria Weissbier (also called Hefeweizen) is high on the popularity scale.

These three beers are among the top-fermented beers, explains the consumer center Bavaria on their website.

Bright, Märzen and Pils, on the other hand, are among the bottom-fermented varieties. The decisive factor is which yeast is used.

"In addition to water, hops and malt, yeast is required to produce beer. The type of yeast decisively influences the fermentation process and the type of beer that is produced ", it says on the website.

Sabine Hülsmann, nutrition expert at the Consumer Advice Center Bavaria, explains: "Top-fermented yeasts require a temperature of between 15 and 20 degrees for the conversion of sugar to alcohol. The yeast rises to the surface and can later be skimmed off. "

According to the information, bottom-fermented beer was traditionally brewed in regions with severe winters such as Bavaria or Baden-Württemberg.

Bottom-fermented yeasts need temperatures between four and nine degrees. After fermentation, the yeast sinks to the bottom of the fermentation tank. Today, about 85 percent of all beers are bottom-fermented. (Ad)