||Ale is a top fermented beer. Ale is similar to lager, but usually richer, heavier, and more complex. Ale can vary from blond to black in
color. It is brewed in the 60 degree to 75 degree range.
||Means “old” in German and refers to the traditional brewing process that dates back to before the 1840’s, which is when lagers were
starting to be brewed. It is fermented warm but aged cold.
|Biere de garde
|| From Northwest France, it is medium to strong in alcohol content and straw to copper colored. It is generally in the Ale family, but
some are made with the lager process. Both types are bottle conditioned, which means they are laid on their side to age.
||Bitter is straw to red amber color. Ordinary bitter is low to medium in alcohol content, while Extra Special Bitter is medium to high.
It has low to medium bitterness with low carbonation.
|Black & Tan
||A mixture of stout or porter with a light or pale ale. It is a layered drink when made from scratch, a mixture when bottled.
||There are two distinctly different Brown Ale families. Northern England is known for its reddish, medium-bodied nutty or fruity beer,
while Southern England is known for its darker, sweeter, lighter-bodied product.
||Means “yeast” in German. It is an unfiltered wheat beer, cloudy and bottle-conditioned with yeast. Tastes of cloves or citrus are
prevalent. Pour to evacuate sediment out of the bottom; squeeze a lemon wedge into the creamy head.
|India Pale Ale
||Created to endure voyages from England to India during British rule. It is pale or golden to deep copper in color. It is quite hoppy,
with nuances of fruit and/or flowers. Alcohol strength is evident.
|Lambic or Lambiek
||Straight Lambic: Referred to taste-wise as being horsey, sweaty or tart. It can range from well-carbonated to almost flat, but always
pale and sour.
|Gueuze or Gueze
||A blend of lambics, it carries all the properties of the straight lambics in a smoother more complex package.
||A blend of lambics (usually young and old) with fruit added. Tart and pale. Varieties include Kriek (cherry), Framboise (raspberry),
Peche (peach), Faro (candy sugar), Vigneronne or Muscat (grape), Cassis (black currant), Mirabelle (plum), Fraises (strawberry), Exotic
(pineapple), Apricot, and Banana.
||A broad term for the rich traditional strong ale from England. It was originally brewed in the 17th century for consumption during the
||Color ranges from golden to copper. European versions tend to be heavily malted, and the American versions tend to lean toward a more
prevalent abundance of hops. Both may have a fruitiness about them.
||A blend of three ales (old, new, and weak). Medium brown to black. Usually very hoppy and very malty. Often sharp with a hint of
burnt charcoal flavor. Strong in flavor and alcohol content. Porter is the predecessor of modern day stout.
||Amber to red to dark brown in color. A broad term. Usually these beers are sweet and rich with a creamy head. They are more malty
||Very dark to black. Its origins are in 18th Century London. Tastes range from charcoal to molasses with a malty sweetness to a bitter
sweetness. Serve warm. Stout was born from Porter.
|Dry Stout or Irish Stout
||Deep dark red to black opaque, with a rich creamy head, roasty with a medium to high hop flavor balanced by hints of coffee and/or
caramel. Lower in calories and alcohol content than commonly thought.
|Imperial or Russian
||Very dark or black. Originally created for export to frozen Russian climates. It is heavy and rich with undertones of coffee, cocoa,
and/or burnt black currant. Strong in flavor and alcohol content.
|Milk Stout or Sweet Stout
||Very dark amber to black with a creamy head. Malty sweet, and not dry, often with caramel or semi-sweet chocolate overtones.
||A stout with any amount of oatmeal added. Originally a heavy, sweet beer marketed for lactating mothers. Heavy bitter ones as well as
lighter easier-drinking ones are being crafted by micro-breweries today.
||This fruity heavily sedimented ale is dark, rich, and strong. True Trappist is brewed at Trappist monasteries in Belgium under
centuries-old guidelines. Serve mild to warm 55 to 60 degrees F.
||A general term for any beer made with wheat malts. Pale straw to deep copper or brown. Usually cloudy, but some are clear; usually
highly carbonated, but some are rather low in carbonation. Often yeasty and tart, but taste can vary greatly.
|White Beer or Witbier
||Originates from Belgium and is a kind of wheat beer. Color can vary from pale to golden, with a creamy head. Taste is usually a
contrast of citrus and spices like coriander, nutmeg, and/or clove.
||Bottom-fermented beer, named for the German word “largern,” meaning “to store.” It is aged at cool temperatures that give it a smooth
||Traditionally brewed in Germany in the spring at the peak of barley and hop development. It is a full-bodied, stronger, richer lager.
||Doppelbock is very full-bodied and extra strong. It can be amber, red amber, or dark brown. It is often sweet and creamy, but can be
fruity or tangy.
||A Japanese variation on the German Diat Pils. It is now produced extensively in the US. Enzymes are added during the production,
converting more of the malt into alcohol, and making a drier beer with less aftertaste.
||Refers to any dark lager from deep red to black. Full-bodied with heavy malt character. Clean and crisp with caramel undertones.
Sometimes they are well hopped, but almost always bitter. NOTE: Some dark wheat beers (ale) are referred to as Dunkel.
||At first a German product known as Eisbock, a strong dark noteworthy brew. Now made extensively in the US. Slightly higher in alcohol
content due to the process of partial freezing during production. The ice is removed, yielding a stronger beer.
||A pale, watery, low-calorie, low-strength, pilsner style beer. It is an American original. Some light beers are actually the
companies’ normal product, with water added.
||A term made up in America to call beer that’s alcohol content exceeds the governmental guidelines. It is usually pale, strong, and
||Amber to pale copper. Very malty, and medium to strong in potency. Brewed in March to be ceremoniously imbibed in late September and
|Plzen (Pilsen, Pilsner)
||It originates from Pilsner, Czechoslovakia. It is pale to golden, elegantly dry, and crisp with a flowery finish. It is the most
copied and widely brewed beer style in the world.