Ale

A beer normally brewed with barley malt & fermented at relatively high temps (60-75 Fº) with top fermenting yeast, which creates a fruity taste. Ales are made with a variety of colors & strengths.

Barley Wine

English term for an extra-strong ale (implied to be as strong as wine).

Bitter

A well-hopped beer very similar to pale ales. Essentially the difference is that pale ales are bottled where bitters are usually only draft beers.

Bock

German word for strong beer. It is a normally a dark lager, brewed from barley malt that displays a sweetness and relatively high alcohol % while diminishing the hop bitterness. Bock beers are traditionally served in the fall, late winter or spring. Bock beer is stronger than your typical lager and has a more robust malt character. In the Medieval days, German monks would brew beers, such as this strong one, for additional sustenance during their Lent fasts.

Flavor Profile: Rich and malty with a hint of hops bitterness.

Brown Ale

A reddish-brown ale best known in England as a thirst-quencher. It displays hints of chocolate and fruity sweetness. US versions, due to increased malt and increased hops, are more alcoholic and more bitter. All the while they still display the basic features of chocolate and fruit.. It’s an older style of beer, whose history dates back to unhopped ales from the 18th century. Then, brown ales were lightly hopped and brewed from 100 % brown malt — which is how they got their distinctive color. Today the term “brown ale” includes many kinds of brews.

Flavor Profile: Brown ales have a high amount of malt, which makes them less bitter & earthier to the palate. Flavors vary from sweet, to slightly hoppy, to earthy & malty.

Cask Conditioned

Draft beer that is neither pasteurized nor filtered. It has a secondary fermentation & natural clarification in the cellar of the pub. It is not served chilled, but at a cool temperature to fully showcase its flavors.

Dopplebock

Double Bock. An extra strong (alcohol %) bock beer that is usually dark brown in color.

Double IPA's

Are also called “Imperial IPAs”. These brews have even more hops than traditional IPAs, sometimes double to triple the amount. To balance the strong hoppy taste, more malt is also added which makes this beer a strong one.

Flavor Profile: Due to its “doubling up” on hops & malts, this brew has strong, fruity, hoppy notes & deep malty undertones.

Hop

A climbing plant much like those of a grape vine. Hops contain resins & oils that offer beer a bittering balance in taste & aroma to the sweetness of the malt. Oils contribute to the taste & aroma with the resins acting as bittering agents.

India Pale Ale

Commonly referred as an “IPA,” it is a stronger, hoppier version of a pale ale. The term originates from the difficulties of British brewers to make beer that could sustain the long voyage from England to India in the 1700s. The solution was to add hops to already fermented beer to act as a preserving agent. Hops are now not only added to fermented beer (dry hopping) but are also boiled in the wort. During the 1700s, when English troops stationed in India, the typical pale ale Englishmen normally drank would spoil before the ship reached India. To prolong the beers life, brewers added more hops as a natural preservative, and hence the birth of a very popular beer.

Flavor Profile: A strong hoppy flavor, with a slightly bitter taste. Lager – Any beer fermented at low temperatures using bottom fermenting yeast and then lagered (stored)in cool tanks in order to ensure a clean taste. Usually golden in color, but sometimes they can be dark too.

Lambic

Unique to Belgium, Lambic is a spontaneously fermenting type of beer made from malted barley and unmalted wheat.

Light Beer

US term describing a pilsner-style beer that is relatively low in alcohol content and low in calories.

Malt

Malt gives beer its sweet flavor. It refers to grains that have been soaked in water until they are partially “malted” & then kilned. This releases starches which are turned into fermentable sugar. Then when yeast is added, these sugars ferment & become alcohol and carbon dioxide.

Pale Ale

An ale brewed with pale malts giving it an often honey-like or caramel sweetness. They are often bronze or copper colored as opposed to the dark brown or black of porters and stouts. They’re made with the use of pale malt. Many English brewers use this term to describe their premium bitters. Pale ale is one of the world’s most popular beer styles. Thanks to innovation in brewing technology, it was invented when they discovered a way to gently roast the barley.

Flavor Profile: In the UK, this brew has a woody & strong malty flavor. In the U.S., the hops are ramped up during the brewing process, making it a somewhat spicy brew.

Pilsner

Is one of the youngest beer styles. It’s a simple & clean pale lager & one of the more popular beer made today. It was originally brewed in Czechoslovakia in 1842 using a distinctive Noble Saaz hops. Flavor Profile: Fragrant with a strong hops flavor, but softer malt, & pleasurably bitter.

Porter

An English (London) style of beer. It is a lighter-bodied companion to most stouts. They consist of roasted malts or roasted barley, & are typically brewed with slow fermenting yeast. Porters are strong flavored, dark brews that are bottom-fermented & strong in alcohol content.

Flavor Profile: Mild with notes of roasted grains, chocolate and toffee & none of the harsh notes of stout.

Stout

Originally called a “Stout Porter.” It is a strong porter that is extra-dark, almost black in color, due to the use of highly roasted malts. Stouts have an unclear history, yet it’s strongly believed that they derive from porters. They’re made with unmalted black barley which gives them the color & flavor characteristics common in all stouts. A stout’s head should be thick & is usually tan to brown.

Flavor Profile: Roasted flavor with hints of coffee, chocolate & molasses with seemingly no hops flavor.

Weisse/Weissbier

German term for a beer made with malted wheat.

Wheat Beer

Wheat Beer is similar of the first beers. They’re a mix of barley and wheat grains, have a low to small hops presence, cloudy appearance, & often prominent yeast flavor. The yeast used is a special ale yeast used only in wheat beers and gives much of the aroma & flavor of the beer.

Flavor Profile: The flavor varies depending on wheat styles, but they’re light in flavor, making them a great summer beverage.

Wort

Semi sweet liquid made by boiling water, malted grains & hops that yeast cells cause to ferment.

Yeast

Yeast cells love sugar. In consuming the sugars, they cause the wort to ferment, which makes alcohol & carbon dioxide. Yeast also makes its own flavor amp; can be used to give a fruity flavor to beer.

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