Final answer:
While the question appears to ask about types of lager beers on tap, from a biological standpoint, it's relevant to note two types of fermentation: lactic acid and alcoholic fermentation. Lactic acid fermentation occurs in muscles under low oxygen, while alcoholic fermentation, used in brewing, produces alcohol and CO2.
Step-by-step explanation:
The question seems to inquire about two types of beers on tap, which may imply a discussion on types of fermentation. However, in a biological context, there are indeed two primary types of fermentation: lactic acid fermentation and alcoholic fermentation. Lactic acid fermentation occurs in muscle cells where oxygen is limited, and produces lactic acid as a result. Alcoholic fermentation, on the other hand, is used by yeast cells and some bacteria to produce CO2 and ethanol, which is the basis for making beer and other alcoholic beverages.
Although these processes share commonalities, such as taking place in the absence of oxygen (anaerobic conditions) and both producing ATP, they are fundamentally different in the products they create; one results in lactic acid and the other in ethanol and CO2. If we were to relate this to beers on tap, it's the alcoholic fermentation that is central to the brewing process, giving rise to different types of lagers and ales depending on the yeast and the fermentation conditions.