Here
is a glossary of some of the best known
brewing styles
Saison- Brewed
at high temperatures, this amber
Belgian ale often has herbs and spices
added. Originally a seasonal ale
Saison is now brewed year round.
Occasionally dry roasted. Occasionally
refermented in the bottle.
Scottish
Ale- Top fermented but aged cold
for smoothness. Malty in taste. medium
to full bodied.
Steam
beer- A pale lager that is fermented
at high temperatures like an ale.
Stout- Usually
sweet and bitter, with a roasted flavour.
Dark to opaque in colour.
Sweet
Stout- a stout that is sweetened
before bottling (usually with lactose)
and then pasteurized to prevent further
fermentation. Occasionally called
milk stout.
Tarwebok- A
form of Dunkles
bock where both wheat and barley
are used.
Trappist- A
variety of strong bottle conditioned
ales by the six Trappist monasteries
that produce commercial beers. Each
monestary produces its own distinctly
unique beers using its own special
yeasts.
Triple
bock- 17%abv! This extremely
dark, extremely rich beer was developed
by Samual Adams. Softens with age.
Collected by vintage.
Trippel
(Triple)- A pale yellow to deep
golden Belgian ale with a spicy clove-like
nose and a sweet malty finish.
Vienna- An
amber lager with a balance of malt
sweetness and hop bitterness.
Weizenbock- Highly
carbonated and full bodied for a wheat
beer. Malty with little use of hops.
Winterbok- A
stronger and sweeter version of the
traditional Dunkles
bock.
Wit
(White)- A cloudy Belgian ale
made from raw wheat and barley malt
and spiced with coriander, curacao
orange peel and hops.
Zomerbok(Summer
bock)- A variety of Helles
bock that is usually lighter
and possessing a bitter taste. A
seasonal sweet barley beer.
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