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 will definitely 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