There are several differences between light beer (which include the following: American Standard Beers, American Light Beers, American Wheat Ales, Belgian Wheat Ales, Hefeweizen, and Pilsners) and dark beer (which include Brown Ales, German Bocks, Nut Brown Ales, Porters, and Stouts). Some of the differences include their origins, the processes involved in making or producing it, as well as, their popularity since light beer is far more popular than dark beer.
The institution of that brewery aforementioned caused the birth of “Jean Vigne” who was the “first non-native American to become the first brewer horn in Manhattan” (Chronology.. n.p.). In addition to that, after a few years, “Governor Van Twiller” along with the “West India Company” built another brewery in New Amsterdam on Brewers Street (Chronology.. n.p.). This has been followed by another brewery which was built on Manhattan Island by Peter Ninuit (Chronology.. n.p.). After so many breweries have been instituted, a license to open a pub in Boston has been awarded to a man named Samuel Cole (Chronology.. n.p.).
Three years later, the “first authoritatively recorded brewery in the Massachusetts Bay Colony under the control of Captain Sedgwick has been instituted” (Chronology.. n.p.). Then another brewery has been built located in Providence, Rhode Island which has been assigned and to be led by Sergeant Bauleton (Chronology.. n.p.). Immediately following that, “Samuel Wentworth has been given a license to operate and brew beer in New Hampshire” in 1670 (Chronology.. n.p.). Two more breweries were set up: one in 1683 which was set up near Bristol, Pennsylvania and another one in 1738 which has been established in Jekyll Island, Georgia (Chronology.. n.p.). Then finally after 34 years, dark and light beer have been concocted in England (Chronology.. n.p.).
Process of Making It
In making light beer, the first stage is to “steep the grain in water until it sprouts or germinates” (SF Brewers Guild.. n.p.). After that stage technically referred to as “malting”, the grain/malt is then heated and dried “in order to stop the malt from germinating further” (SF Brewers Guild.. n.p.) After that process known as “kilning”, the malt may be roasted further according to preferred color and flavor (SF Brewers Guild.. n.p.). The next step is to “process the dried malt in a mill in order for the outer coating of the grain to crack” (SF Brewers Guild.. n.p.).
After cracking it will placed in a container then it will be poured with hot water (SF Brewers Guild.. n.p.). Here, the sugars contained in the grain will be broken down and released in the water and will consequently produce a sweet liquid called wort as well (SF Brewers Guild.. n.p.). After that the “wort” will be boiled for two hours and hops will be added (SF Brewers Guild.. n.p.).In making dark beer, the same processed is followed except that hops in dark beer are boiled 30 minutes or more longer (SF Brewers Guild.. n.p.).
It is said that college students are more likely to drink light beers. This is simply because it is easier to drink than dark ones. However, a medical breakthrough affected such popularity of light beer because dark beer has been proven to prevent blood clots (Peck n.p.). In addition to that, it has “powerful antioxidant effects” (Fauber n.p.).
Both light and dark beers were produced in 1772 sharing the same history. They differ, however in the process of making it since dark beers involve more time in boiling hops than in light beers. Also, in terms of popularity, although dark beers are proven to be good for the health, more people still go for light beers especially college students.
Chronology of the American Brewing Industry. n.d. n.a. 22 October 2007
Fauber, John. Dark Beer Better for Heart. 11 November 2003. The Temple News.
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Peck, Peggy. Dark Beer May be Better for the Heart. 11 November 2003. WebMD.
22 October 2007
SF Brewers Guild. How Beer is Made. n.d. n.a. 22 October 2007