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Beer Styles

ALES

LAGERS

Ales tend to be sweet, fruity, and texturally smooth. Many ales are higher in

Lagers are clear, crisp, and distinctly carbonated. They are bottom-fermented and most

alcohol content than lagers and have a pronounced flowery aroma.

are maltier, less hoppy and aromatic, lighter color and body and less alcoholic.

Barley Wine: A strong full-bodied dark ale with malt sweetness. Medium to strong

American Dry Lager: Pale to golden in color, these types are distinguished by high

hop bitterness with very high alcohol content.

carbonation but are low in bitterness, malt, and hop flavors. Dry, low in alcohol and

Bitter: Highly-hopped and quite bitter. Strength varies from Ordinary Best to Extra

scientifically balanced light body.

Special Bitter (ESB).

American Pilsener: Crisp and more carbonated than European Pilsener, but weaker

Blond/Golden Ale: A lighter version of the pale ale, this offering is closer to a

and lighter in body and flavor. Corn or rice adjuncts are often added during the brewing

lager flavor than most. It has a floral aroma with a light, dry taste.

process, giving bulk and filler.

Brown Ale: A lightly-hopped, sweet, full-bodied brew with low to medium alcohol

Bock: Traditionally full-bodied, strong, and high in alcohol content. It has an obvious

content. Color ranges from reddish brown to dark brown.

malt and hops presence. Color is copper to dark brown. The more full-bodied doppel-

India Pale Ale: High in hops with a moderate amount of malt flavor. A dry, assertively

bock is even higher in alcohol content.

bitter brew that ranges from pale to deep copper color. It is fruity and flowery with

European Lager: Malt, as opposed to hop, taste predominates. Suggestion of

evident alcohol.

caramel, although not as sweet as brown ales. Clean and crisp with nice carbonation.

Pale Ale: Combines distinct bitterness with some malt-based sweetness.

European Dark: Differs from the lighter lagers by the suggestion of caramel,

Distinguishing characteristics are dryness and defined hop taste. So named to

also not as sweet as brown ales. Roasted malts give it amber to brown color.

distinguish them from the darker porters, these ales range from amber to copper

brown and may be fairly mild to quite bitter.

COMBINATION STYLES

Porter: Black or chocolate malt contributes significantly to the dark brown color.

Combination styles are produced by a mix of ale and lager brewing techniques and/or

Well hopped and heavily malted, porters can be malty sweet and range from bitter to

ingredients.

mild and dryer than stouts.

Scottish Ale: Classically strong and amber to dark brown in color with a sweet,

Steam: Brewed at warmer ale temperatures and made with lager yeast. Medium-bodied,

malty character. Low in hops and vary widely in alcohol content.

amber, and very hoppy, with a generous head.

Stout: Come in a variety of types including dry, imperial, milk, and oatmeal. Highly-

Wheat: Offers wheat malty concentration, high carbonation, and lower alcohol content.

roasted barley is the keynote of stouts.

Yeasty tartness is a distinctive characteristic with fruity/spice overtones. Bottle-

conditioned with cloudiness and sediment.

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