Beer Styles

Abbey, Abbaye, Abdij Beir: Used to describe the style of brewing imitating the Trappist monks.

Ale: The English term for a brew made with a top fermenting yeast which should impart to it a distinctive fruitiness.

Barley Wine:  Despite its name, a Barleywine is very much a beer,  albeit a very strong and often intense beer! In fact, it's one of the strongest of the beer styles. Lively and fruity, sometimes sweet, sometimes bittersweet, but  always alcoholic. A brew of this strength and complexity can be a challenge to the palate. Expect anything from an amber to dark brown colored beer, with aromas ranging from intense fruits to intense hops. Body is typically thick, alcohol willdefinitely be perceived, and flavors can range from dominant fruits to palate smacking, resiny hops.

Bok / Bock: German for strong beer—the name bockbier is Bockbier based on the German city Einbeck where the style was first brewed. The brew master from Einbeck moved to Bavaria and brewed a "Ainpockisch Bier" which later became Bockbier. Brewed during the sign of the Capricorn goat, hence the goat being associated with Bock beers. This beer was a symbol of better times to come and moving away from winter.

Brown Ale: In the South of England, a dark-brown ale, sweet in palate, low in alcohol.

Doppelbock: Double bock – German for extra strong bottom fermenting beer. Dark brown in colour with an ABV % of 7.5 or higher.

Dortmunder: Originated n Dortmunder, a lager beer.

India Pale Ale:  The beer style India Pale Ale (IPA) was born in the late 18th century when more hops and grains were added to a pale ale recipe to help the beer survive the long and hot journey to India, to supply the English troops with beer.  These beers are moderately to massively hoppy or bitter tasting.  They can have bready, caramelly malt character with fruity and/or nutty flavors.  Crisp and bitter finish.

Kolsch: This crisp, everyday session beer attest to the diversity of ancient brewing traditions in Northern Germany.  This is a highly drinkable golden colored ale from the German city of Cologne.  Kölsch is well-balanced beer with a delicate, fruity aroma, clean, soft maltiness and subtle hopping.

Lager: Any beer made by bottom-fermentation.  This is a family of beers that share a pale color and lager heritage, but that differ in their hop malt balance and in the personalities of aroma hops used by each Brew  Master.  US craft versions tend to stick pretty close to the original models, but are often slightly bolder in all their flavor aspects. Clean, crisp and refreshing.

Lambic: Spontaneously fermenting style of wheat beer unique to Belgium, notably to the Senne Valley.  An ancient family of sour beers fermented with wild yeasts and bacteria in open tanks.  Gueuze, the most common form, is a bottled blend of young and old lambics. Because fruit is often added to a Lambic, it has a hazy color and unbelievably aromatic smell with earthy, and fruity notes depending on the fruit.  They are always bone dry and extremely refreshing. Can be served with fresh fruit or even over ice cream.

Maibock: Made from the end of April and beginning of May to celebrate spring. A bock beer of super-premium quality usually pale in color.

Marzen: From "March" in German. This beer was originally brewed in March and laid down in caves before the summer weather rendered brewing impossible. Stocks would be drawn upon during the summer, and finally exhausted in October. Seasonal to Oktoberfest.

Oatmeal Stout: These are generally medium to full bodied stouts that have an unreal smoothness to them from the addition of oats to the mash. The oats not only add a lot of smoothness to the mouth feel but give a touch of sweetness that is unlike any other type of stout. Both   levels of roasted flavor and hop character will vary depending on Brew Master.

Pilsner:  The Pilsner beer was first brewed in Bohemia. Pilsner is one of the most popular styles of lager beers in   Germany, and in many other countries. It’s often spelled as "Pilsener", and often times  abbreviated, or spoken in slang, as "Pils." Classic German Pilsners are very light straw to golden in color. Head should be dense and rich. They are also well-hopped, brewed using Noble hops. These varieties exhibit a spicy herbal or floral aroma and flavor, often times a bit coarse on the palate, and distribute a flash of citrus-like zest--hop bitterness can be high.

Schwarzbier: ("shvahrts-beer"), is simply German for black beer. It doesn’t mean that it’s necessarily heavy or light in body, although they tend to lean towards light. Unlike other dark beers, like porters or stouts, they are not overly bitter with burnt and roasted malt characteristics that the others tend to depend on.

Stout: An extra-dark, almost black, top-fermenting brew made with roasted malts.
   Sweet Stout – contains milk sugars
   Dry Stout – Irish Style – roasted unmalted barley.
   Imperial Stout – a strong dark beer or stout that was originally brewed by Thrale''s brewery in London, England for export to the court of the Tsar of Russia as "Thrale''s Entire Porter".

Trappist: An authentic Trappist beer is brewed within a Trappist monastery under the control and responsibility of the monastic community with a portion of revenue returning to monks for their charities.  Only 6 beers in Belgium can carry the appellation “Trappist”. Other brew masters emulate this by calling their beers “Trappist Style”

Pale Ale:  Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent.

Pilsener,/Pilsner/Pils: Inspired by the Urquell (original) brew from the town of Pilsen, in the province of Bohemia, Czechoslovakia. Any golden colored, dry, bottom-fermenting beer of conventional strength.

Porter:  Inspired from the English Porter, the American Porter is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding   coffee or chocolate to complement the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well.

Weisse/Weissbier/Weizenbier: German term for "Wheat" beer, implying a pale brew made from wheat. This classic from Southern Germany features a unique yeast that adds fruity bubblegum and banana notes along with characteristic clove aromas. Pale or amber, weissbier is almost always packaged with yeast (Hefe) in the bottle. Poured into a traditional Weizen glass, the Hefeweizen can be one sexy looking beer with great curves.
 No Lemon needs to added to this masterpiece!

Vienna Lager: Named after the city in which it originated, a traditional Vienna lager is brewed using a three step decoction boiling process. Decoction involves first mashing, and then boiling part of the wort in order to physically break down the starch.

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