This came in my inbox today, not sure how I got on the women's health mailing list.
http://eatthis.womenshealthmag.com/slideshow/your-essential-guide-beer
For ales, brewers use a bottom-fermenting strain of yeast, and they let it do its work under relatively warm conditions. Lagers, the lighter of the two, rely on top-fermenting yeast and colder temperatures.
They go on to call Labbat Blue an American lager and spell it wrong, etc.
http://eatthis.womenshealthmag.com/slideshow/your-essential-guide-beer
For ales, brewers use a bottom-fermenting strain of yeast, and they let it do its work under relatively warm conditions. Lagers, the lighter of the two, rely on top-fermenting yeast and colder temperatures.
They go on to call Labbat Blue an American lager and spell it wrong, etc.