Beers fall into two broad categories: Ales and Lagers. The determining factor is the type of yeast used in fermentation, not the flavor, color, sweetness or weight of the beer. Ale, which is very popular in Great Britain, is the earliest form of beer. It is fermented at relatively warm temperatures by yeasts that float on the surface of the fermentation vessel, thus imparting their own fruity, aromatic flavor to the brew.

The best known styles of ale include mild, bitter, pale ale, stout, and porter. However, some ales are difficult to categorize: California common beer is produced using a lager yeast at ale temperatures.

Wheat beers use an ale yeast and then are lagered, sometimes with a lager yeast. Lambic styles employ wild yeasts and bacteria, naturally occurring in the Payottenland region of Belgium. Real ale is a term for unpasteurized beers produced using traditional methods. Generally, ales have a more complex, robust flavor than lagers and are best consumed at a cool, not cold, temperature. Lagers, the most common type of beer consumed in the United States, are made from yeasts that ferment at the bottom of the vessel. Traditionally, they are fermented at a low temperature for weeks or months, acquiring mellowness and becoming charged with carbon dioxide that produces a head of foam when poured.

The nation's first lager beer was brewed in Philadelphia in 1840 by a Bavarian named John Wagner who brought the lager yeast to America. Today the most popular styles of lager are Pilsner, Bock, Dunkel, and Oktoberfest/Maerzen.

Generally, lagers are light in color, high in carbonation, with a mild hop flavor and an alcohol content of 3-6% by volume. Lagers tend to be more attenuated, cleaner, rounder, and less fruity than ales. 1. Divert waste: recycle, reuse, reduce, compost.

2. Switch to eco-friendly detergents and cleansers.

3. Use organic products whenever possible.

4. Buy from local farmers, dairies, meat companies and other vendors.

5. Turn off appliances and equipment when not in use, including faucets.

6. Reduce paper usage: communicate via email, print on both sides of the paper, use 100% post-consumer recycled paper.

7. Implement a sustainable seafood program.

8. Use non-petroleum-based plastics and tree-free disposables.

9. Keep equipment working efficiently by checking for leaky gaskets, cleaning filters and fan screens often.

10. Urge your staff to act with environmental awareness; post relevant signs as reminders. Flavored fries - crab, cheese and spicy fries, gravy over fries

Original local favorites - e.g., Tony Lukes pork sandwich in Philadelphia

Beer in aluminum bottles

Chef stations - cooking demonstration by well-known chefs

Outdoor grilled items such as sausages and steak sandwiches, served sizzling hot off the grill

Portable carts featuring specialties such as fish tacos and burritos made on site with fresh ingredients

Made to order choices such as multiple toppings for hot dogs

Mini bites such as bags of sliders and hot wings in a bucket

Inclusive game tickets that include unlimited food and soft drinks (no alcohol) at an event

Family pack bundles

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