Here
is a glossary of some of the best known
brewing styles
Ale- Ales
are fermented with a top fermenting
yeast, in most cases at or near room
temperature. They can be of almost
any colour and almost any strenght,
but tend to have a richer flavour than
lager beers.
Abbey
Ale- A beer made in a Trappist
style by a secular brewery occasionally
through a license from an abbey.
Alt- "Old
Style" A type of beer commonly
made in Germany (particularily D§sseldorf)
before the introduction of lager beers.
Alt is a top fermented specialty beer
that is cold conditioned.
Barley
Wine- A strong ale of British
origin with an alcohol content within
the 7 to 11 % (by volume) range.
Berliner
Weisse- An acidic beer made
with large amounts of wheat. It is
a low gravity beer that uses lactic
fermentation. Often served with a
touch of fruit syrup to help lessen
the acidity.
Bitter- A
hoppy English style ale of average
strenght. 3.5-5.5%abv.
Bock- A
strong German style lager of at least
6.25% abv. Usually very malty and sweet.
A "Doppelbock" has 7% or
more.
Brown
Ale- Light amber to light
brown in colour. Average malt, little
in the way of hops.
Cream
Ale- A uniquely American style.
Often a blend of lager and ale.
Dort- Short
for Dortmunder. German style lager,
less hoppy than pilsener
Dry
Stout- A very dark, full bodied
ale whose dry taste can be attributed
to roasted barley and hops.
Dubbel
(Double)- A strong Trappist/
Abbey Ale usually containing 6-7%
abv. Usually dark amber to brown
in colour. Little use of hops, but
plenty of roasted malt. Bottle conditioned.
Dunkles
Bock- The original German
bock style. A heavy low fermented
beer with a dark colour. Varieties
include Herfstbok, Winterbok and
Tarwebok.
Dunkel
Weiss- This malty beer uses
less wheat than other Weiss styled
beers, yet maintains many of the
characteristics of other Weiss beers.
|
