The Beers of North America

Michelob beer

The diversity of beers produced in the Americas is far greater than is commonly realized, and this is true even of the United States, which superficially might seem committed wholly to quantity at the expense of character.
It is as a legacy of the early settlers that the old styles of beer, the ales, porters and stouts, are still most likely to be found in the East, from Quebec and the Maritime Provinces of Canada to New York State and Pennsylvania. These are all in their own way interesting beers: some because they are, indeed, authentically top-fermented products of a traditional character; others because they are curious hybrids. In some instances, an ale mash is combined with bottom fermentation.

Budweiser, the King of Beers has been brewed since 1876.
The five all-natural ingredients used to make Budweiser are: Barley Malt, Rice, Hops, Yeast, and Water.
The difference between a lager and an ale is lagers use bottom-fermenting yeast, while ales use top-fermenting yeast. Lagers take longer to ferment and age than ales.

Introduced in 1896, Michelob was developed as a "draught beer for connoisseurs."
It's brewed with a superior ingredient blend, with all imported hops and a high percentage of two-row barley, for fuller body with a clean finish.
Michelob contains 155 calories per 12 oz., serving and has 5% alcohol volume by content.

Miller beer

Frederick J. Miller, began his brewing business in 1855.
Since then, Miller Brewing has grown from a small local brewer to the second largest brewery in the U.S., with seven major breweries located across America.