Big Belly Beer.
Item Number: CL55 30111a

		Our Price: $3.73
This Big Belly Beer ornament is about 4 ½ inches tall. At the top of this ornament is a pale yellow beer can with a large red circle and the words “Big Belly” written in dark blue on it. The bottom portion of the can has a dark blue stripe with Beer written on it on white letters. Next is an brown oval sign with a red border and the words “This Gut Was Built 12oz At A Time” written on it. Hanging from this sign is a small personalized sign that you can put the name of your favorite beer drinker on. Select this link to view our Sports Ornaments. Beer Beer is any alcoholic beverage produced through the fermentation of starchy material and which is not distilled after fermentation. The process of beer production is called brewing. Because the ingredients used to make beer differ from place to place, beer characteristics such as taste and color vary widely, and consequently its type or classification. It is the world's oldest and most popular alcoholic beverage. It is produced by the fermentation of sugars derived from starch-based material — the most common being malted barley; however, wheat, corn and rice are also widely used, usually in conjunction with the barley. Less widely used starch sources include millet, sorghum and cassava root in Africa, potato in Brazil, and agave in Mexico, among others. The starch source is steeped in water, along with certain enzymes, to produce a sugary wort which is then flavored with herbs, fruit or most commonly hops. Yeast is then used to cause fermentation, which produces alcohol and other waste products from anaerobic respiration of the sugars. Beer uses many varying ingredients, production methods and traditions. The type of yeast and production method may be used to classify beer into ale, lager and spontaneously fermented beers. Some beer writers and organizations differentiate and categorize beers by various factors into beer styles. Alcoholic beverages fermented from non starch sources such as grape juice (wine) or honey (mead), and distilled beverages are not classified as beer. Select this link to view our Unique Christmas Ornaments. Ale A modern ale is commonly defined by the strain of yeast used and the fermenting temperature. Ales are normally brewed with top-fermenting yeasts (most commonly Saccharomyces cerevisiae) , though a number of British brewers, including Fullers and Weltons, use ale yeast strains that have less pronounced top-fermentation characteristics. The important distinction for ales is that they are fermented at higher temperatures and thus ferment more quickly than lagers. Ale is typically fermented at temperatures between 15 and 24 °C (60 and 75 °F). At these temperatures, yeast produces significant amounts of esters and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, banana, plum, or prune, among others. Typical ales have a sweeter, fuller body than lagers. Differences between some ales and lagers can be difficult to categorise. Steam beer, Kölsch, Alt, and some modern British Golden Summer Beers use elements of both lager and ale production. Baltic Porter and Bière de Garde may be produced by either lager or ale methods or a combination of both. However, lager production results in a cleaner-tasting, dryer and lighter beer than ale. Lager Lager is the English name for bottom-fermenting beers of Central European origin. They are the most commonly consumed beers in the world. The name comes from the German lagern ("to store"). Lagers originated from being fermented in the cellars of Eastern European castles and monasteries which became quite cold. Lager yeast is a bottom-fermenting yeast (e.g., Saccharomyces pastorianus), and typically undergoes primary fermentation at 7–12 °C (45–55 °F) (the "fermentation phase"), and then is given a long secondary fermentation at 0–4 °C (32–40 °F) (the "lagering phase"). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a "crisper" tasting beer. Modern methods of producing lager were pioneered by Gabriel Sedlmayr the Younger, who perfected dark brown lagers at the Spaten Brewery in Bavaria, and Anton Dreher, who began brewing a lager, probably of amber-red colour, in Vienna in 1840–1841. With improved modern yeast strains, most lager breweries use only short periods of cold storage, typically 1–3 weeks. Select this link to view our Unique Christmas Gifts.
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