The difference between low temperature fermented beer (Lager) and normal temperature fermented beer (Ale)?

Before the birth of Lager, beer has always been based on the brewing method of Ale. Ale means "old" in German, that is, beer brewed according to the ancient method. 

When Ale is fermenting, the yeast will float to the top, so it is called top fermentation. Another feature of Ale is that it can be fermented and brewed at room temperature, and the fermentation can be completed in about one week. The brewing method of Lager is different. 

It must be fermented at a low temperature of 5~10C. It takes a long time, about 1 month, and it must be matured after fermentation. The flavors of the Ale that has been fermented in the bottle for the second time and the Lager that has been matured for one month are very different. The biggest difference between the two is that Lager can taste much longer than Ale, and it has to be fermented at low temperature.

Now about 90% of the beer on the market is Lager, and the former mainstream Ale has declined, but it is by no means that the flavor of Ale is not as good as Lager. 

Ale is mainly distinguished by colors such as "Pale", "Brown" and "Porter", while Lager is divided into two types: "Pale" and "Dark". Since Lager is fermented at low temperature, it is essentially different from Ale fermented at room temperature. 

Not only the difference between upper and lower, turbidity, but also because at different temperatures, the amount of esters released by yeast will also be different. A large amount of esters makes Ale have many special fruity, floral and other aromas, which can be regarded as the biggest difference between the two beers.