ALE: Type assigned to all ale-fermented beers.< /span>
ALTBIER: Dark beer from the Düsseldorf region of Germany.
AMBER ALE Is named after the golden to amber color. The color is derived from the use of caramel and crystal malt additions, which are roasted.
AMERICAN PALE ALE While IPAs are typically quite bitter, American pale ales are usually a bit more balanced. They still have a noticeable hop flavor, but it is not as overwhelming as an IPA.
BELGIAN ALE Belgian beers tend to be higher in alcohol than most beers from other countries, and Belgian beers tend to get a lot of their character from the yeast that is used to ferment them. When drinking a Belgian beer, you'll often notice fruity or spicy notes in the beer's aroma and flavor.
BIERE DE GARDE: Traditional type of beer from the north of France, which matures or ages in cellars.
BITTER: British type of brown ale varying in intensity from regular to and extra special.
BLOND/GOLDEN ALE: Light beer with golden hues, which preferred in the summer months
BOCK: A type of German Lager blockquote>
DOPPELBOCK: Doppel in German means double. To put it simply a Doppelbock is double the 'bock;' or even simpler it's a stronger version of a German-style bock beer. Similar to other uses of the word “double” in beer, like a Double IPA, you can expect higher ABV and more intense flavor..
DUBBEL: Belgian type of Ale for which doubles are used – from the usual- amounts of malt, resulting in a strong dark beer
DUNKEL: Black Lager from Munich, Germany
GOSE: A German sour barley beer
GUEUZE: Belgian wild yeast beer< /blockquote>
HELLES: Type of Lager traditionally originating from Munich, Germany
HOPPY LAGER: Hoppy Lager is a beer style that combines the strong aromas and flavors of hops (Simcoe & Citra) from an American IPA and traditional lagering techniques of a German-inspired Pale Lager.
IMPERIAL IPA : Is an IPA that is generally above 8% ABV
INDIA PALE ALE: British (traditional) pale ale with large amount of hops and very intense bitterness.
KELLER: Kellerbier translates to “cellar beer,” an obvious reference to the cooler temperatures the beer is brewed and conditioned under. But the brewers also use a peculiar set of conditioning techniques that set it apart from the other lager styles.
It is unpasteurized and traditionally conditioned in an oak cask that is open to the environment through an unplugged bug hole.span>
KOLSCH: Light beer from the Cologne region of Germany
KRIEK: Belgian cherry flavored beer< /blockquote>
LAGER: Deep-fermented beer, often kept in a cold tank before sale
LAMBIC: Wild Yeast Beer blockquote>
MARZEN: German Lager usually brewed in March
NEIPA / New England IPA : Emphasizing hop aroma and flavor without bracing bitterness, the New England IPA leans heavily on late and dry hopping techniques to deliver a bursting juicy, tropical hop experience. The skillful balance of technique and ingredient selection, often including the addition of wheat or oats, lends an alluring haze to this popular take on the American IPA.
PALE ALE: Hazy British ale with a strong presence of hops span>
PILSNER: Lager from the Czech Republic blockquote>
PORTER: Dark bitter ale from Britain
QUADRUPPEL: The Belgian-style Quadrupel is amber to dark brown in color. Caramel, dark sugar and malty sweet flavors dominate, with medium-low to medium-high hop bitterness. Quads have a relatively light body compared to their alcoholic strength. If aged, oxidative qualities should be mild and not distracting..
RAUCHBIER: Smoky lager from the Bamberg region of Germany< /span>
RED ALE : Also known as red ale or Irish ale, is a style of pale ale that is brewed using a moderate amount of kilned malts and roasted barley, giving the beer its red colour.
RYE BEER: Barley has been replaced by rye
SAISON: Type of spicy Belgian beer produced in the spring span>
SCHWARTZBIER : It is a black beer, a dark lager that originated in Germany. It has an opaque, black colour with hints of chocolate or coffee flavours, and is generally around 5% ABV.
SCOTCH ALE : Scotch ale, or wee heavy, is a style of beer originating in Scotland that is fermented with ale yeast. Generally low in bitterness with rich malt sweetness, the caramel-colored beer often uses a pale malt base backed by darker malts.
SOUR: Type of beer that includes gueuze and lambic
STOUT: Stronger than sweet and/or roasted porters notes
STRONG ALE : Strong ale is a type of ale, usually above 5% abv and often higher, between 7 and 11% abv, which spans a number of beer styles, including old ale, barley wine, and Burton ale. Strong ales are brewed throughout Europe and beyond, including in England, Belgium, and the United States.
TRAPPIST ALE: Strong beer produced by monks par excellence
TRIPEL: Strong Belgian Ale for which triples are used – from usual- amounts of malt
WEISSBIER: German wheat beer< /blockquote>
WHEAT BEER: Ale that uses a significant amount of wheat instead of barley
WHITE BEER: Belgian type of wheat beer, in which they use to taste cilantro and orange peel