Very kindI wanted to also let you know that the woman I spoke with was very kind and helpful. It's nice in this day and age to still see companies that provide good customer service.
Thank you very much,
Atlanta, GA, USA
There are four types of fermentation: top, bottom, spontaneous and mixed fermentation.
Beer obtained from top fermentation uses yeast that ferments at relatively high temperatures and for a short period of time. This is beer of the ‘Special’, ‘Trappist’, ‘Stout’ and ‘Ale’ type.
Bottom fermented beer on the other hand ferments for a longer period at a lower temperature. Lager and Export type beers are bottom fermented.
With regard to spontaneously fermented beer: this is beer that ferments without any addition. It has a rather sour flavour. This comes from the fermentation of lactic acid and acetic acid, which ferment naturally: ‘Geuze’, ‘Lambic’, ‘Faro’.
Mixed fermentation beers (the southern Flanders red beers) finally, are the result of a combination of top fermentation and bacterial flora that convert organic acids and higher alcohols into esters.