Here
is a glossary of some of the best known
brewing styles
ESB(Extra
Special Bitter)- A premium
bitter that was first brewed in 1971
by The renowned Fuller Brewery and
was quickly copied by brewers around
the world.
Faro- Traditionally,
a spontaneously fermented lambic sweetened
burnt sugar.
Framboise/Frambozen- A
lambic or Flanders brown ale aged with
raspberries.
Gueuze/Gueze- A
blend of aged and young lambics that
undergo additional fermentation in
the bottle. Sour to bitter taste. A
spontaneously fermented beer.
Hefeweizen
(Hefe Weiss)- A bottle conditioned
Bavarian wheat beer. Very carbonated
with a huge head.
Helles
Bock- A pale yellow to golden
coloured lager, brewed in the spring
and summer. Helles has a sweet barley
flavour and few hops. Helles bocks
come in a number of varieties, Meibok
(May bock), Lentebok (Spring bock)
and Zomerbok (Summer Bock).
Herfsbok- The
traditional German beer style. A form
of Dunkles
Bock. A heavy low fermented, dark
beer.
India
Pale Ale/IPA- A pale ale that
was originally produced in the UK
for export to India. Hop bitterness
and alcohol content (about 6% abv)
were increased to assist in preserving
the beer on the long voyage.
Kolsch- The
Cologne style. Light in colour with
a sweetish-slightly bitter taste.
Kristall
Weizen- A Bavarian wheat beer
that has been filtered.
Lager- A
lager is a bottom-fermented beer that
was intended to go through a long maturation
period. "Lager" means "to
store".
Lambic- Only
breweries around Brussels, Belgium
can produce what is known as a Lambic.
The beer is made with raw wheat, spontaneously
fermented and aged from one to two
years in oak barrels. Young Lambic
is slightly sour where old is quite
acidic.
Lentebok(Spring
bock)- A variety of Helles
bock brewed in the spring. A
strong light coloured sweet barley
seasonal beer.
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