A boutique brewery that produces fewer than 15,000 barrels annually. the american microbrewery movement began in the 1980s, fueled by the increasingly sophisticated american palate and consumer di...
|india pale ale|
In the 19th century, the british in the indian empire was supplied with ale from england, largely because the indian water was caused health problems to systems not raised on it. the original ipa ...
An opaque black stout that was originally brewed by thrale’s brewery in london, england for export to the court of the tsar of russia. it is very rich, with powerful malt flavors, hints of dark fr...
|imperial brown ale|
A bigger, bolder version of a brown ale, with a higher abv—7% or more.
A wheat beer (hefeweizen is german for “yeast wheat”—hefe is the word for yeast) in which the beer is not filtered before bottling. thus, the yeast continue to act (known as bottle conditioning), ...
A dry style of lambic, made without fruit. called the “champagne of beer,” gueuze is a blend of one-, two-, and three-year-old lambic beers. the beers are kept in old oak barrels that have generat...
A medieval belgian wheat beer, brewed today in a somewhat different recipe. the original was brewed with spices rather than hops; today’s gruut contains some hops along with coriander, bitter oran...
Raspberry beer, usually made from lambic. see also kriek.
English beer styles include barley wine, bitter, brown ale, imperial stout, india pale ale (ipa), mild ale, old ale, porter and stout.
A higher-alcohol beer produced by chilling it below 32°f (0°c) and filtering out the ice crystals that form.
An unfiltered lager with a high hop content and low carbonation.
A beer that is, or formerly was, produced in a monastery or convent. see also abbey beer and trappist bier.
- A fermented beverage made from honey, sometimes referred to as “honey wine.” plausibly humankind’s first fermented beverage, mead is also the beverage drunk by the mythological gods on mount o...
Neither malty nor a liquor, usually a strong american lager intended for a cheap high. some states require the term malt liquor to be applied to all beers of more than 5.0 percent by volume.
- Beer-making starts with the grain. barley is malted (soaked in water until it is partially germinated, then dried) which releases starches, which in turn are made into fermentable sugar. see b...
An american term indicating a watery pilsner-style beer that is lower in calories.
In england, light ale is the bottled counterpart of a draught bitter. in scotland, “light” applied to beer indicates the lowest gravity (density) draught beer—coincidentally usually dark in color....
A spontaneously-fermenting style of wheat beer, unique to belgium. while most beers are distinguished by their flavors of hops and malt, lambic is an ancient style of beer that is naturally bone d...
Any beer made by bottom-fermentation. it is usually golden in color but sometimes can be dark. lager requires a longer, colder fermentation than ale (which is a top-fermenting beer), and uses a di...
A german filtered wheat beer. kristall is the german word for crystal, so indicates that the beer will be clear, not cloudy (as opposed to a hefeweizen, which might have sediment). it is often ser...
Cherry beer, usually based on lambic, with 5% to 6% alcohol by volume.
A dark version of a wheat beer (“dunkel” is the german word for dark).
Adapted and named by the japanese after the popular german beer, diat pils, a low-carb pilsner fermented to higher alcohol. american dry beer has standard alcohol levels, little taste and no finis...
Beer drawn from a keg. bottled or canned beer labeled “genuine draft” implies that it, like most beer pumped from kegs, is unpasteurized. however, it is sterile filtered for longer shelf life.
A classic berlin brew, a white, top-fermenting wheat beer that has gone through lactic fermentation to produce a sparkling high carbonation, and a low alcohol content of (around 3% by volume) and ...
Belgian beer styles include dubbel, enkel, flanders red ale, lambic, oud bruin, saison, tripel and witbier.
Beer is fermented grain. american beer is made of barley, except as noted, for example, wheat beer, mostly produced by craft brewers. the barley is malted (soaked in water until it is partially ge...
Bavarian and bohemian both describe the region the beer comes from, not a particular brewing style. although a brewer might be located in bavaria or bohemia, you’d still be ordering a weissbier, a...
An english term for an extra-strong ale, implied to be as potent as wine (beers tend to be 3% to 5% alcohol, compared to 10% to 15% for wines).
- Amber-colored beer.
- Ã. îáåðí (øò. íüþ-éîðê, ñøà);
- Ã. îáåðí (øò. ìýí, ñøà)
American beer styles include amber ale, american pale ale, american-style lager, cream ale and steam beer.
A dark amber, hoppy pale ale brewed around düsseldorf and the lower rhine region of germany. the name literally means “old beer,” and refers to the pre-lager brewing method of using a warm to...
A beer not necessarily made in an abbey, or by monks, but imitating the trappist monk style. these are top-fermenting brews that characteristically add sugar in the kettle and are always bottle-co...
A medium-hopped beer with a rich, malty flavor. bock beers (see next entry) were originally brewed by monks to minimize hunger pangs during fasting periods; most bock beers are dark in color. toda...
Bock is the german word for strong, referring to a strong beer brewed from barley malt. bock beer is traditionally served in autumn, late winter and spring. it was originally brewed by top ferment...
See bavarian beer.
Dopplebock is german for extra-strong—around 7.5% alcohol by volume, or stronger. it is a bottom-fermented beer, tawny or dark brown in color. it’s a southern germany spring specialty, seasonally ...
Fruit-flavored and chocolate-flavored beers are often enjoyed with dessert. chocolate beer and stout are growing in popularity. see chocolate beer.
An american term for a very pale ale. usually it is a golden ale that may have been blended with a lager.
Chocolate stout is a sub-category that uses different malts for an even more pronounced chocolate flavor. these days, some brewers add actual chocolate into the brew, or brew over cacao beans, or ...
Chocolate beer, which can be a lager, stout or other beer variety, has the subtle flavor of chocolate. this can be achieved by blending different types of roasted barley, adding real chocolate to ...
Draft beer or ale that is neither filtered nor pasteurized and has a secondary fermentation and natural clarification in the cellar of the pub. this should produce a relatively clear brew with a l...
A dark brown ale made with a dark or brown malt; the roasted malt produces caramel and chocolate flavors. the original style originated in london but today brewed in a variety of styles: sweet, lo...
A microbrewery that does not produce to distribute its beers, but sells them primarily through its own restaurant or bar, which is generally on the premises of the brewery.
In the brewing processes, a mash, generally prepared from crushed barley and water (and often using other cereals such as rice and corn) is heated and rotated in a mash tun. this dissolves the sol...