A very strong lager traditionally brewed in winter to celebrate the
coming spring. Full-bodied, malty, well-hopped.
This is the mouthfeel of beer.A stout is said to have a full body while
a light beer is said to have a light body.
Wort is boiled in the brew kettle, typically for 90 minutes. During
this time, the wort is spiced with hops. Boiling stops all mash
enzyme activity, it extracts bitter and aromatic substances from
the hops, it boils off any harsh grainy odors, and it precipitates the
trub which helps clarify the wort.
When carbomation is done in the bottle by living yeast.