The primary sugar that ferments is a product of the malting process of grains. Many home brewers use malt syrup to brew their own. Home brewers may also use a small amount of milk sugar added before bottling to create the CO2 for carbonation.

Ordinary granulated sugar can be used. If you are using fruit to make beer or wine it generally contains enough natural sugar of its own and there is usually no need to add any additional sugar.

General guidelines are here:

http://www.beeripedia.com/index.php/Best_serving_temperature

The colder a beer, the more the flavor is masked. So... the basic answer is: The warmest temperature you can where you still like it... and if it's a beer you don't particularly like, serve it really cold.

well every time it was the best of the day before I get a follow back on my way home from work to be the first half of the day before I get a follow back on my way home from work to be the third time this season is a good time with the day I type this is the only thing that would

Well, the Thirsty Crowe in Silverlake used to serve it, but then they stopped which made me really sad. Once you've had Olympia, you can't just go back to drinking Pabst, because you now realize that Pabst sucks.

Never fear though, I found another joint that serves Oly in a can for 3 bucks a pop. The Monty Bar in Westlake, the raddest bar in the city. You're welcome.

6%

I don't know about the whole sperm part but i do know that beer mabey the oldest drink around next to water and whine beer actuley gets it's name from the latin word bibere meaning to drink.

mmm sperm

The main differences between ale and lager production are in temperature and type of yeast used. Lager is fermented at a lower temperature than ale and uses a bottom fermenting yeast whereas ale uses a top fermenting yeast.

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The two main reasons the beer would be so foamy, is that it is too hot or overly carbonated. The beer should be between 38 & 42 degrees to reduce the foam.

Ginger is a member of the Zingiberaceae family. originated in the in Cambodia and across Southeast Asia.

A slim keg can hold anywhere from 640 to 1984 ounces depending on the manufacturer.

I don't know, but I wouldn't try this without adult supervision, unless you are an adult, because orange juice is very acidic because of the citrus level, and if mixed with the chemical, bleach the outcome might not be too good.

It is called a dray

The Irish

Evidence shows that thousands of years ago, beer was spread throughout the Celtic nations by Irish clans. Later, this spread to mainland Europe, and eventually made its way to Germanic tribes, who were also known for brewing skills. This was the first "modern" beer. So to answer your question, it was the Irish/Celts.

The average weight of a 16 ounce or 500 ml bottle is 1.56 pounds or 0.71 kilograms. Since bottles are made of glass, it's heavier than aluminum cans. Bottles are double the weight of cans.

Slightly over 165 12 oz beers.

At the bar or at the mall.

Depends on how drunk you are when you try to drink it again.

About 100.

To brew beer at home, you need a beer brewing kit including a fermenter, bottling equipment, cleaner, etc. The ingredients will vary depending on what type of beer you want to make but you will always need yeast to ferment the beer and malts to give the beer flavor.

In Australia light beer means less alcohol, that is done by adding less sugar or malt, resulting in a beer also lighter in calories.

Not sure about other countries.

In America, it refers to less calories. To achieve this, they use more water and less malt and hops, hence reducing the ABV%. WELL ONLY IF YOU DRINK IT !!!!!!!

One oz of yeast is 28.34 gm . That is approximately two tablespoons.