Browse by Beer Style

Altbier is a traditional German copper-colored ale originating from Düsseldorf that combines ale yeast fermentation with cooler, lager-like conditioning. It features a clean, malty character balanced by pronounced hop bitterness, with a smooth, clean finish despite its full flavor profile. Typically brewed with German malts (particularly Munich), German noble hops, and a specialized ale yeast that works at cooler temperatures.

American Adjunct Lager is a light-bodied, pale, mass-produced lager that uses up to 40% corn or rice adjuncts to lighten flavor and body. These highly carbonated beers are characterized by very mild flavors, minimal hop bitterness, and a crisp, clean finish with little to no aftertaste, making them highly approachable and refreshing.

American Amber/Red Ales are characterized by moderate to high hop flavor and aroma with a significant malt backbone featuring caramel and toasty notes. These ales originated in the American craft beer movement of the 1980s and 1990s as a more malt-forward alternative to American Pale Ales, using American hops and crystal malts as key ingredients. They typically present with a beautiful amber to deep red color, medium body, and a balanced finish between malt sweetness and hop bitterness.

American Amber/Red Lagers are moderately malty with a caramel character, balanced by moderate hop bitterness and often featuring noble or American hop flavor and aroma. These lagers originated as American brewers' interpretations of Vienna lagers, typically using American ingredients including six-row barley, corn adjuncts, and American hops while maintaining the clean fermentation profile of a lager.

American Barleywine is a strong, intensely flavored ale showcasing both malt richness and bold hop character, distinguishing it from its English counterpart with more pronounced hop bitterness and American hop varieties. It features complex flavors of deep caramel, toffee, and dark fruits balanced by significant alcohol warmth and a pronounced hop presence. Traditionally brewed with a high percentage of base malts, specialty malts for complexity, and aggressive late-addition American hops, this style emerged in the 1970s-80s as American craft brewers created their own interpretation of the classic English Barleywine.

American Blonde Ale is a straightforward, approachable beer style with a pale, straw-to-gold appearance and a light, balanced profile. It features subtle malt sweetness, low to moderate hop bitterness, and often presents mild fruit esters, with an overall clean, crisp character. Developed as an entry-level craft alternative to American lagers, it typically uses American two-row malt, sometimes with small additions of wheat, Munich, or Crystal malts, and American hop varieties.

American Brown Ale evolved from English Brown Ales but features distinctly American characteristics with more hop presence, particularly in aroma and flavor, and often higher alcohol content. It offers a balanced profile of nutty, chocolate, and caramel malt flavors complemented by moderate hop bitterness and subtle citrus or pine notes from American hops. The style emerged in the 1980s American craft beer movement and typically uses American two-row malt as a base with crystal malts, chocolate malt, and sometimes small amounts of darker malts for color and flavor.

American Dark Wheat Beer is a contemporary American craft beer style that combines the refreshing character of wheat beers with darker malts for added flavor complexity. These beers feature a significant portion of wheat malt (typically 30-50%) along with darker specialty malts like chocolate wheat, caramel, or munich malt that contribute rich caramel, chocolate, or toasted notes while maintaining the smooth, creamy mouthfeel characteristic of wheat beers. Unlike German Dunkelweizen, American Dark Wheat Beers generally lack the banana and clove phenolics, instead emphasizing clean fermentation with subtle dark malt flavors.

American IPA is a hop-forward, moderately strong pale ale that showcases modern American and New World hop varieties with their characteristic citrus, pine, floral, fruity, and resinous qualities. Evolved from the English IPA but with a cleaner fermentation profile, less caramel malt character, and featuring distinctly American hop varieties, this style became the craft beer movement's flagship style since the 1990s.

American Imperial Stout is a more robust, higher alcohol version of the traditional stout style that originated in the craft beer movement of the United States. It features intense roasted malt character with deep chocolate, coffee, and burnt flavors, often complemented by substantial hop bitterness and sometimes American hop varieties for aroma. Typically brewed with abundant dark malts including roasted barley, chocolate malt, and black patent malt, these beers are characterized by their bold, complex flavor profiles and warming alcohol presence.

American Lager is a clean, crisp, light-bodied beer style that evolved from European pilsners brought to the United States by German immigrants in the mid-19th century. Characterized by its pale straw to light golden color, subtle grainy-sweet malt flavor, low hop bitterness, and high carbonation, it typically uses 6-row barley malt, corn or rice adjuncts, and American hop varieties.

American Pale Ale (APA) is a hop-forward beer style developed in the 1980s, inspired by English pale ales but showcasing American hop varieties with distinctive citrus, pine, and floral characteristics. It typically features a moderate maltiness with caramel notes that balances the pronounced hop bitterness, aroma, and flavor, while maintaining a clean fermentation profile and medium body.

American Pale Wheat Beer is a light, refreshing ale that combines American brewing techniques with a significant portion of wheat malt (typically 30-50%). It features a clean fermentation profile with subtle hop character, modest bitterness, and a smooth mouthfeel, distinguishing itself from German wheat beers by the absence of yeast-derived phenolic and estery notes. Originally developed as an alternative to mainstream American lagers, these beers showcase the grainy, slightly sweet character of wheat while remaining accessible and highly drinkable.

American Porter is a robust dark ale that evolved from the English Porter tradition but with a distinctly American twist, featuring increased hop character and often higher alcohol content. It showcases a moderate to strong dark malt character with flavors of chocolate, coffee, and caramel, balanced by a noticeable American hop presence that provides bitterness and often citrus, pine, or floral notes. Traditional ingredients include pale malt, chocolate malt, black patent malt, crystal malt, and American hops.

American Stout is a bold, roasty variant of the traditional British Stout, characterized by a more aggressive hop presence and often higher alcohol content. It features prominent flavors of dark chocolate, coffee, and roasted barley, balanced by American hop varieties that contribute citrus, pine, or resinous notes. While maintaining the dark, rich foundation of traditional stouts, American brewers have amplified both the malt complexity and hop character, creating a distinctly American interpretation of this classic style.

American Strong Ale is a catch-all category for bold, high-alcohol ales that don't fit neatly into other style categories, typically showcasing rich malt character balanced with assertive American hop presence. These beers often feature complex flavor profiles with caramel, toffee, and dark fruit notes complemented by citrus, pine, or resinous hop character. While loosely defined, American Strong Ales generally represent a more robust and hop-forward approach than their European counterparts, with examples ranging from beers like Arrogant Bastard to Stone's Double Bastard.

Baltic Porter is a strong, dark beer that evolved from English Porters but was influenced by Russian Imperial Stouts, developing in countries bordering the Baltic Sea during the 18th and 19th centuries. It combines the rich, roasty character of a porter with higher alcohol content and a smoother lager-like profile, as it's traditionally fermented with lager yeast at cold temperatures. Typical flavors include dark chocolate, coffee, dried fruits, and licorice, with a full body and moderate sweetness that balances its mild roast character.

Belgian Blonde Ale is a moderate-strength golden ale that originated in Belgium. It features a smooth malt sweetness, moderate spicy and fruity character from Belgian yeast, with subtle hop flavors that provide balance. Typically brewed with Belgian Pilsner or pale malt, noble hops, and distinctive Belgian yeast strains that produce fruity esters and spicy phenols.

Belgian Dark Ale is a malt-forward brown ale with complex fruity esters, subtle spice characteristics, and a rich sweetness balanced by moderate hop bitterness. Originating in Belgian abbeys and breweries, it typically features Belgian yeast strains that produce distinctive phenols alongside specialty malts like Munich, Special B, and caramel malts, with some versions incorporating small amounts of dark candy sugar.

Belgian Dark Strong Ale is a rich, complex beer style characterized by deep malty flavors of dark fruits (raisins, plums, figs), caramel, and toffee, complemented by warming alcohol and subtle spicy yeast phenolics. Originating in Belgian Trappist monasteries, these beers are typically brewed with Belgian Pilsner or pale malt, specialty malts like Special B, dark candi sugar, and distinctive Belgian yeast strains that contribute the signature fruity-spicy character.

Belgian IPAs blend the hop-forward character of American IPAs with the fruity esters and spicy phenolics of Belgian brewing traditions. Typically brewed with Belgian yeast strains and American hop varieties, these beers showcase a complex interplay between hop bitterness and the distinctive character of Belgian fermentation. They emerged in the early 2000s as Belgian brewers experimented with American craft brewing trends, creating a hybrid style that balances the hoppy intensity of IPAs with the distinctive Belgian yeast flavors.

Belgian Pale Ale is a moderate-strength amber-colored beer with a malty flavor, subtle fruity character, and moderate hop bitterness. Originating in the early 20th century as a response to Pilsner beers, it features distinctive Belgian yeast strains that provide subtle spiciness, alongside noble hops and Belgian pilsner malt with small amounts of crystal malts for color and flavor complexity.

Belgian Pale Strong Ale, often referred to as Belgian Golden Strong Ale, is a highly effervescent, pale-colored strong ale that combines deceptive drinkability with significant alcoholic strength. Characterized by its complex fruity-spicy fermentation profile, subtle malt sweetness, and dry finish, this style was pioneered by Moortgat brewery's Duvel ('devil') in the early 20th century and typically features Belgian pilsner malt and noble hops with possible small additions of brewing sugars.

Berliner Weisse is a pale, highly carbonated, sour wheat beer that originated in Northern Germany in the 16th century. It features a clean lactic sourness with minimal hop bitterness and a light, effervescent body, traditionally brewed with a mix of Pilsner malt and wheat malt, and often fermented with a combination of traditional yeast and lactobacillus. Historically called the 'Champagne of the North' by Napoleon's troops, it's traditionally served with sweetened syrups like raspberry (Himbeersirup) or woodruff (Waldmeistersirup) to balance the tartness.

Bière de Champagne (also called Bière Brut) is a relatively modern Belgian-inspired beer style that undergoes the méthode champenoise, the same bottle conditioning process used for Champagne. It features high carbonation, clarity, and a bone-dry finish with complex fruit and spice notes, typically brewed with pilsner malt and noble hops, then finished with champagne yeast. This elegant, highly effervescent beer often has a wine-like character with sophisticated flavors that develop from extended aging and the specialized conditioning process.

Bière de Garde is a traditional farmhouse ale originating from northern France, particularly the Nord-Pas-de-Calais region, historically brewed in winter and spring for consumption during warmer months. It features a malt-forward character with toasty, caramel notes, moderate hop bitterness, and a distinct rustic quality often accompanied by earthy, cellar-like attributes from extended aging. The style typically uses French or Belgian malts, noble or continental hops, and is fermented with strains that produce subtle esters and spicy phenols.

Black IPA (also known as Cascadian Dark Ale) is a hybrid beer style combining the hop-forward characteristics of an American IPA with the dark, roasted malt profile of a porter or stout. It features pronounced citrusy, piney, or resinous hop flavors and aromas alongside subtle notes of chocolate, coffee, or toast, with the dark malts providing color without excessive roast bitterness. Originating in the early 2000s in the Pacific Northwest, this style typically uses American hop varieties and specialty dark malts like dehusked black malt or Carafa to achieve color without overwhelming roast character.

Bock is a strong, malty German lager beer style with roots in medieval brewing traditions. Characterized by a rich malt sweetness with toasty or caramel notes, minimal hop bitterness, and a clean lager finish. Traditional Bocks are brewed with Munich and Vienna malts, creating a dark amber to brown color with little to no roasted character.

Strong lagers originating from Germany, ranging from pale to dark with malty sweetness.

Braggot is an ancient hybrid beer style that blends mead and beer, typically made with both honey and malted grains. It showcases a complex flavor profile with honey character, malt sweetness, and varying levels of hop bitterness, often accompanied by spice or herbal notes depending on the recipe. Originating in medieval Europe, particularly Wales and England, braggots can range from light and refreshing to rich and potent with an emphasis on balancing the distinctive characteristics of both mead and beer.

Brett Beer is a beer style characterized by the use of Brettanomyces yeast, either as the primary fermenter or in secondary fermentation. It typically features funky, earthy, and sometimes barnyard-like aromas with potential fruity notes of pineapple, mango, or citrus, depending on the Brett strain used. The base beer can be any style, but the Brett character must be noticeable and an essential part of the flavor profile.

Malt-accented ales with flavors ranging from mild to bold, featuring nutty and caramel notes.

Brut IPA is a modern American craft beer style characterized by its bone-dry finish, champagne-like effervescence, and minimal residual sweetness. First developed around 2017 in San Francisco by brewers using amylase enzymes to break down complex sugars, it features a pale, clear appearance with aromatic hop character but less perceived bitterness than traditional IPAs despite similar IBU levels.

California Common, also known as Steam Beer, is a uniquely American hybrid style developed in the late 1800s in San Francisco. It's characterized by its warm fermentation with lager yeast, producing a beer with fruity esters, moderate hop bitterness, and a distinctive rustic, woody, or minty hop flavor (typically from Northern Brewer hops). The style features a medium amber to copper color, medium body, and a clean finish with moderate carbonation.

Chile Beer is a specialty beer style that incorporates chiles or chile extracts to create a spicy, pepper-forward character that complements the base beer. These beers can use any base style, though light lagers, amber ales, and stouts are common choices, with the chile flavor and heat providing a distinctive character ranging from subtle to intense. Originating from Mexican and Southwestern U.S. brewing traditions, authentic Chile Beers balance the capsaicin heat with the underlying beer qualities without overwhelming the palate.

Cream Ale is a light, refreshing American hybrid beer style that combines ale yeast fermentation with brewing techniques similar to American lagers. Characterized by a crisp, clean flavor with subtle malt sweetness, low hop bitterness, and a smooth mouthfeel, it originated in the pre-Prohibition era as American brewers' attempt to compete with popular lagers. Typically brewed with pale two-row or six-row barley malt, corn or rice adjuncts, and American hop varieties.

Czech/Bohemian Pilsner is the original pale lager style that originated in 1842 in Plzeň (Pilsen), Bohemia. It features a complex malt character, distinctive spicy Saaz hop bitterness, and a crisp finish, all made possible by soft Bohemian water and traditional floor-malted Moravian barley. This style is characterized by its brilliant clarity, golden color, and dense, long-lasting white head.

Czech Amber Lager (Vienna Lager or Czech Polotmavý) is a complex, balanced beer with a rich amber color and caramel-like malt character balanced by moderate noble hop bitterness. It features a toasty, bready malt profile with subtle notes of caramel and toffee, while still maintaining the clean fermentation profile and crisp finish characteristic of Czech lagers. The style originated in the Czech Republic where it bridges the gap between pale Czech Premium Pale Lagers and dark Czech Dark Lagers.

Czech Dark Lager (Tmavý ležák) is a smooth, rich dark lager originating from Bohemia with a complex malt character featuring notes of caramel, toast, and subtle chocolate, but without the roasted bitterness of porters or stouts. It features a moderate hop bitterness to balance the malt sweetness, typically showcasing traditional Czech Saaz hops, while the base recipe includes Munich and Vienna malts alongside darker specialty malts for color and flavor complexity.

Czech Pale Lager (Světlý Ležák) is a crisp, golden beer with a rich hop character, moderate bitterness, and complex malt profile that originated in the Czech Republic. It typically features Moravian malts, Czech Saaz hops, and is brewed using decoction mashing with a soft water profile. This style is exemplified by Pilsner Urquell, which created the template for this refreshing, balanced beer with a distinctive hop-forward profile that remains the backbone of Czech brewing tradition.

Ales with dark malts providing rich, roasted flavors and deep color.

Lagers brewed with dark malts, combining the smoothness of lagers with roasted malt character.

Doppelbock is a stronger, richer version of the traditional German Bock, originally brewed by Paulaner monks in Munich as 'liquid bread' to sustain them during Lenten fasting. It features a robust malt character with notes of toasted bread, caramel, dark fruits, and chocolate, with minimal hop presence, all derived from an abundant use of Munich and Vienna malts and a clean lager fermentation.

Dubbel is a Belgian abbey ale characterized by rich, malty sweetness with notes of dark fruit, caramel, and a hint of spicy phenolic character. It typically employs Belgian yeast strains and candi sugar, giving it a complex flavor profile with moderate alcoholic strength. Originating in Trappist monasteries, Dubbels showcase a deep amber to copper-brown color and exhibit a clean, dry finish despite their initial sweetness.

Dunkelweizen is a dark German wheat beer that combines the banana and clove characteristics of a hefeweizen with additional rich malt flavors of chocolate, bread crust, and caramel. It originated in Bavaria and is brewed with a high percentage of dark wheat malt alongside Munich or Vienna malts, using a traditional Bavarian wheat beer yeast strain for its distinctive estery and phenolic profile.

Eisbock is an intensified version of Doppelbock created by partially freezing the beer and removing the ice crystals, a process called 'ice distillation' that concentrates both flavor and alcohol. Originating in Germany, likely in the Kulmbach region, this style exhibits rich malty sweetness with notes of dried fruits, chocolate, and caramel, while alcohol warmth is apparent but should remain smooth. Traditional versions are made from the same ingredients as Doppelbocks (Munich and Vienna malts), but with increased intensity due to the freezing process.

English Barleywine is a strong, complex, and intensely flavored ale characterized by its rich maltiness, deep fruity esters, and full body. Originating in England in the late 18th century, it was traditionally brewed to rival the strength of wine, with ingredients typically including floor-malted British pale malts, a variety of caramel malts, and English hops like East Kent Goldings or Fuggles. The style showcases warming alcohol, toffee, dark fruit, and bread-like flavors that develop exceptional complexity as they age.

English Bitter is a classic, refreshing pub ale that forms the cornerstone of British beer culture, characterized by its restrained maltiness, moderate hop bitterness, and remarkable drinkability. It typically features biscuity, toasty or caramel malt flavors balanced by earthy, floral, or herbal English hop varieties, with low to moderate fruitiness from traditional English ale yeast. Despite its name, English Bitter is not intensely bitter by modern standards, but instead showcases a perfect harmony between malt sweetness and hop character in a low-alcohol, session-friendly package.

English Brown Ale is a malt-focused, sessionable British style characterized by caramel, toffee, and nutty flavors with low to moderate hop bitterness. Traditionally developed in England, it exists in various forms including the sweeter Southern English Brown and the drier Northern English Brown, both featuring a blend of English malts that may include brown malt, chocolate malt, and crystal malts alongside English hops.

English Dark Mild Ale is a low-alcohol, malt-focused beer style with subtle dark fruit, chocolate, and caramel flavors balanced against minimal hop presence. Originating in Britain as a refreshing session beer for workers, it features dark malts like chocolate malt and crystal malt with English ale yeast contributing subtle fruity esters. Despite declining popularity in the mid-20th century, it remains an excellent example of a flavorful session ale.

English IPA is a traditional version of the India Pale Ale style with moderate to assertive British hop character balanced by a firm malt backbone. Originating in the 1800s as a higher-hopped pale ale designed to survive long sea voyages to British colonies in India, it features earthy, floral, and spicy hop notes from traditional British varieties like East Kent Goldings and Fuggles, complemented by biscuity, toffee-like malts.

English Pale Ale is a classic British beer style characterized by its balance between biscuity malt flavors and earthy, floral hop character from traditional English hop varieties. It typically features medium to medium-high bitterness, moderate fruitiness from English ale yeasts, and a slightly dry finish, with early examples originating in the 18th century when pale malts became more available. The style often uses English pale ale malt, often with small additions of crystal malt, and traditional English hops like Fuggles, East Kent Goldings, and Target.

English Pale Mild Ale is a low-alcohol, malt-forward British beer style characterized by subtle hop character, light to medium amber color, and high drinkability. Traditionally served as a fresh beer for immediate consumption, it features biscuit, toast, caramel, and nutty malt flavors with minimal hop bitterness, using traditional British ingredients including pale ale malt, crystal malt, and English hops.

English Porter is a moderate-strength brown beer with a restrained roasty character and bitterness. It has a malty flavor profile with mild caramel, chocolate, toffee, and sometimes coffee notes, balanced by a moderate hop bitterness. Originating in London in the early 1700s, it was historically made with brown malt, though modern versions typically use pale malt as a base with additions of chocolate, crystal, and sometimes black malt.

English Stout is a dark, full-bodied ale originating in London during the 1700s, characterized by its roasty, coffee-like flavors with moderate bitterness and subtle dark fruit notes. Traditionally brewed with roasted barley, chocolate malt, and English hops, it exhibits less sweetness and intensity than its Imperial or Foreign Extra counterparts while maintaining a creamy mouthfeel, often accentuated by nitrogen carbonation in modern examples.

English Strong Ale encompasses a family of rich, complex ales typically ranging from amber to dark brown in color with substantial malt character. These ales feature a balance of prominent malt sweetness with moderate to assertive hop bitterness, often showcasing notes of caramel, toffee, dark fruits, and sometimes nuts or subtle roast. Historically developed in England before the advent of barleywines, these robust ales were designed to be full-bodied and warming, traditionally brewed with English malts, hops, and ale yeasts that contribute distinctive fruity esters.

Dortmunder Export is a pale lager that originated in Dortmund, Germany in the late 19th century as a response to Pilsner's popularity. It's characterized by a medium body with a balanced malt sweetness and moderate hop bitterness, typically brewed with German noble hops, Pilsner malt, and hard water with high mineral content that gives it a distinctive firm, rounded character.

European Dark Lager is a broad category encompassing several traditional dark lager styles from Continental Europe including Munich Dunkel, Czech Dark Lager, and Schwarzbier. These beers typically feature a rich malty character with notes of toast, chocolate, caramel, and nuts, while maintaining the clean fermentation profile and crisp finish characteristic of lagers. They're brewed using specialty dark malts like Munich, Vienna, and roasted malts, with traditional European hops providing subtle balancing bitterness.

European Pale Lagers are clean, crisp, pale beers with a medium-low to medium hop bitterness and a subtle malt character. Originating in Europe as a response to the popularity of Pilsners, they typically use continental European malts, noble hops, and bottom-fermenting lager yeast, resulting in a balanced, refreshing beer with minimal esters or off-flavors.

European Strong Lager is a broad category of pale, higher-alcohol lagers originating from various European brewing traditions. These beers typically feature a clean, malt-forward profile with moderate hop presence, restrained esters, and a smooth finish despite their elevated alcohol content. Traditional examples include Dortmunder Export, Euro Strong Lager, and various continental strong lagers that balance increased malt sweetness with a crisp lager character.

Extra Special/Strong Bitter (ESB) is a classic British ale that represents the strongest version of English Pale Ales, featuring a pronounced malt character balanced by assertive English hop varieties. With its rich copper to amber color, ESB offers a harmonious blend of biscuit and caramel malt flavors with earthy, floral, and sometimes fruity hop notes, moderate to medium-high bitterness, and a dry to medium-sweet finish. First popularized by Fuller's Brewery in London with their iconic Fuller's ESB, the style epitomizes the tradition of balanced British ales, typically featuring English pale ale malt, crystal malts, and classic English hop varieties like Fuggles and East Kent Goldings.

Faro is a traditional Belgian lambic beer that is sweetened with candi sugar or caramel after fermentation, making it more approachable than unblended lambic. It originates from Brussels and the Pajottenland region of Belgium, where it was historically a popular working-class drink. While it maintains some of the characteristic sourness and funk of lambic, the added sweetness creates a more balanced flavor profile with hints of caramel complementing the wild yeast character.

Festbier, also known as Wiesnbier, is the modern beer served at Munich's Oktoberfest—a smooth, clean, pale German lager with a mildly sweet malt character and subtle hop presence. It evolved from the darker Märzen style in the 1970s to a more drinkable, golden beer made with Pilsner malt as the base, often supplemented with Vienna and Munich malts, and showcasing noble German hop varieties.

Flanders Oud Bruin (Old Brown) is a traditional Belgian sour ale characterized by a deep malty richness, complex fruity flavors, and gentle lactic acidity. It differs from Flanders Red Ale by being maltier, less acetic, and typically undergoes extended aging in large oak vessels that allow slow microbiological development, resulting in a complex blend of caramel, dark fruit, vanilla, and mild sourness.

Flanders Red Ale is a complex, sour Belgian beer style characterized by its deep red color and distinctive acidic, fruity profile with notes of cherries, plums, and wine-like tannins. Traditionally aged in oak barrels for up to two years, the style undergoes mixed fermentation with brewer's yeast, lactic acid bacteria, and Brettanomyces, creating a balanced blend of sweet and sour flavors. It originated in West Flanders, with Rodenbach being the most famous producer, and typically uses Vienna and Munich malts along with maize to lighten the body.

Foreign/Export Stout evolved from the higher gravity stouts brewed for export to tropical markets, particularly the Caribbean and Asia. It features a robust, roasty character with notes of dark chocolate, coffee, and dark fruits, balanced by a moderate to high hop bitterness. Compared to Irish Stout, it has a fuller body, higher alcohol content, and more intense roasted flavors, often with subtle fruity esters from warmer fermentation.

Fruit Lambic is a traditional Belgian beer style where whole fruits (commonly cherries, raspberries, or peaches) are added to young lambic during secondary fermentation. The result is a complex, fruity, and tart beer with a perfect balance between the fruit character and the funky, wild yeast flavors from the base lambic. These beers undergo spontaneous fermentation and are aged in wooden barrels, often for 1-3 years before bottling.

Fruit and Field Beer is a specialty category covering any beer that incorporates fruit, vegetables, or other agricultural products as a significant flavor component. The base beer style may vary widely, but the added ingredient(s) should harmonize with and complement the underlying beer while remaining recognizable. These beers showcase creative brewing approaches, with the added ingredients providing distinctive aromatics, flavors, and sometimes colors that distinguish them from their base styles.

Fruited Kettle Sours are modern sour beers made through a quick souring process using Lactobacillus in the brew kettle, followed by the addition of fruit. These beers typically feature bright acidity, prominent fruit character, and a clean finish without the funky complexity of mixed-fermentation sours. Originally inspired by Berliner Weisse and Gose styles, Fruited Kettle Sours have become popular craft beer offerings, especially with additions of berries, stone fruits, or tropical fruits.

German Pilsner is a crisp, pale lager with a prominent hop bitterness and floral, herbal, or spicy hop character from noble hops like Saaz, Hallertau, Tettnanger, and Spalt. Developed in the mid-19th century as Germany's answer to Czech Pilsner, it features a distinctly drier and more bitter profile with a clean fermentation character, medium-light body, and excellent head retention, traditionally brewed with German pilsner malt and soft water.

Gose is a traditional German sour wheat beer originating from the town of Goslar and later popularized in Leipzig. It features a distinctive saltiness, gentle lactic sourness, and subtle coriander spicing, with a refreshing and dry finish. The style typically uses at least 50% malted wheat, with the characteristic salinity coming from either local water sources or added salt during brewing.

Grisette is a historical Belgian farmhouse ale traditionally brewed for miners in the Hainaut province, similar to Saison but typically lighter and more refreshing. It features a grainy malt character with subtle hop bitterness, moderate fruity esters, light spicy phenolics, and a dry finish. Originally brewed with wheat and often featuring a subtle tartness, modern interpretations are golden-colored, light-bodied, and highly carbonated.

Grodziskie is a historical Polish wheat beer style known for its distinctive smoky character due to oak-smoked wheat malt. This pale, highly-carbonated beer offers a delicate smoky flavor balanced with moderate hop bitterness and a crisp, dry finish. Originating in the town of Grodzisk (Grätz), it was nearly extinct until recent revival efforts brought this 'Polish Champagne' back to craft brewing.

Gruit or Ancient Herbed Ale is a historical beer style that predates the widespread use of hops, instead using a mixture of herbs, spices, and botanicals (called gruit) for bittering and flavoring. These ales typically display herbal, spicy, and sometimes floral characteristics with varying sweetness levels depending on the specific herb blend, which might include yarrow, bog myrtle, heather, juniper berries, and other local botanicals. Originating in medieval Europe, particularly in Germanic and Celtic regions before the 1500s, these ales represent brewing traditions that were largely replaced by hopped beers due to the preservative qualities of hops and changing regulations.

Gueuze is a traditional Belgian sour beer made by blending young (1-year-old) and old (2-3 years) lambics, then bottle conditioning for a secondary fermentation. Characterized by its complex sour profile with notes of hay, barnyard funk, citrus, and aged hops, Gueuze relies on spontaneous fermentation from wild yeasts and bacteria native to Belgium's Senne Valley. The style features wheat and aged hops in its grain bill, with its distinctive character coming entirely from the microflora rather than brewers' yeast.

Happoshu is a Japanese low-malt beer-like beverage created primarily for tax avoidance purposes, as it contains less than 67% malt content which qualifies it for lower taxation than traditional beer in Japan. It generally has a lighter, crisper flavor profile than regular beer, often supplementing the reduced malt with ingredients like corn, rice, soy, starch, or happo (carbonated) spirits. Happoshu emerged in the 1990s and remains popular in Japan as an economical alternative to beer despite typically having less body and complexity.

Hefeweizen is a traditional German wheat beer originating in Bavaria, characterized by its cloudy appearance due to suspended yeast ('hefe' means yeast in German). It features distinctive banana and clove flavors from the special Weizen yeast strains, with a smooth, creamy mouthfeel from the high percentage (typically 50-70%) of malted wheat alongside barley malt.

Helles is a traditional German pale lager that originated in Munich in the late 19th century as a response to the growing popularity of Czech Pilsners. It features a clean, malty sweetness, subtle hop character, and exceptional balance with a smooth, crisp finish. Brewed primarily with high-quality German Pilsner malt and noble hops (typically Hallertauer), Helles exemplifies the refined brewing traditions of Bavaria.

Herb and Spice Beers are brews that feature one or more herbs or spices as distinctive ingredients that complement the base beer style. These beers can range widely in character depending on the base beer and the specific herbs or spices used, which can include everything from basil, mint, and rosemary to cinnamon, nutmeg, and ginger. The herb or spice character should be evident but in balance with the underlying beer, creating a harmonious flavor profile where neither the base beer nor the special ingredients overwhelm each other.

Beers that blend characteristics of both ales and lagers, or combine multiple brewing traditions.

Imperial IPA (or Double IPA) is a stronger, more intense version of the traditional IPA with significantly higher hop character and alcohol content. Originating in the American craft beer movement of the 1990s, this style showcases bold hop aromas and flavors ranging from citrus, pine, and tropical fruit to resinous and dank, balanced by a substantial malt backbone. Typically brewed with generous amounts of American hop varieties and a clean fermenting yeast to highlight the hop complexity.

Imperial Pilsner is an amplified version of the traditional European Pilsner, featuring increased alcohol content, more pronounced hop character, and a bolder malt backbone while maintaining the crisp, clean fermentation profile of a lager. It originated as American craft brewers' response to the imperial/double trend, taking the classic Pilsner style and scaling up all elements while typically using premium European pilsner malts and noble hops or modern hop varieties. The style balances increased sweetness from higher malt content with substantial bitterness and aromatic hop presence.

Imperial Porter is a robust, amped-up version of the traditional English Porter, featuring intensified malt complexity and higher alcohol content. It showcases rich chocolate, coffee, and dark fruit flavors with a fuller body and more pronounced roast character than standard porters. While sharing some characteristics with Imperial Stouts, Imperial Porters typically feature less roast bitterness and often maintain some of the brown malt character associated with the Porter style's origins.

Imperial Red Ale is a robust, intensified version of American Red/Amber Ale, characterized by a pronounced caramel maltiness alongside assertive hop bitterness and aroma. It balances a rich malt backbone with prominent, often citrusy or piney American hop character, while featuring a deep amber to reddish copper color and elevated alcohol content that provides warmth. The style emerged in the American craft beer renaissance as brewers explored higher gravity versions of traditional amber ales, often utilizing crystal malts for color and sweetness, alongside generous American hop additions.

Hop-forward ales originally brewed for export to India, known for high hop bitterness and aroma.

India Pale Lager (IPL) is a hybrid style that combines the hop-forward character of an IPA with the clean, crisp fermentation profile of a lager. It typically features pronounced hop aroma and bitterness with a lighter, more refreshing body than its ale counterpart, achieved through cold fermentation with lager yeast. IPLs emerged in the craft beer movement of the early 2010s as brewers experimented with applying aggressive hopping techniques to traditional lager brewing methods.

Irish Dry Stout is a dark, roasty, bitter ale characterized by its dry finish, medium-light body, and creamy mouthfeel when served on nitro. Originating in Ireland with Guinness as its most famous example, this style features roasted barley as a signature ingredient, contributing coffee-like roastiness and a distinctive dry character.

Irish Red Ale is a malt-focused beer with a distinctive reddish color derived from a small amount of roasted barley. It features a smooth, caramel-like sweetness balanced by moderate hop bitterness, with traditional versions exhibiting toasty, toffee notes and a clean finish. Originating in Ireland, this style is typically brewed with pale malts, roasted barley, and crystal malts, with English hops providing subtle earthy balance.

Japanese Rice Lager is a light, clean, and crisp beer style that typically incorporates rice as an adjunct, which lightens the body and creates a dry, refreshing finish. Originally developed by Japanese brewers like Asahi, Kirin, and Sapporo in the late 19th century, these beers combine German brewing techniques with local ingredients, resulting in a subtle, balanced profile with restrained hop bitterness and a slightly sweet rice character.

Kellerbier/Zwickelbier is an unfiltered German lager originating from Franconia, characterized by its naturally cloudy appearance and fresh, malty flavor profile. It's typically served directly from the lagering vessel, preserving its yeast content and resulting in a fuller body with pronounced bread and dough notes. Traditional Kellerbiers use German malts, noble hops, and are less carbonated than typical lagers due to their serving method.

Kristallweizen is a filtered version of Hefeweizen, resulting in a crystal-clear wheat beer that maintains the distinctive wheat character but without the signature yeast haze. Originating in Bavaria, Germany, it features the same banana and clove notes as its unfiltered counterpart, though often with slightly reduced yeast flavors due to the filtration process. Traditional ingredients include at least 50% malted wheat, malted barley, German noble hops, specialized Weizen yeast, and water.

Kvass is a traditional Eastern European fermented beverage made primarily from rye bread, often flavored with fruits, raisins, or herbs. Originally from Russia and Ukraine, it's a low-alcohol, sweet-and-sour refreshment with a bread-like maltiness and slight lactic sourness. Though historically considered more of a non-alcoholic beverage for daily consumption, modern craft versions might have slightly higher alcohol content.

Kölsch is a clean, crisp, delicate German ale originating in Cologne (Köln), Germany, characterized by subtle fruit and malt notes balanced with a soft, rounded hop bitterness. It's fermented with ale yeast but then cold-conditioned like a lager, creating a hybrid style with a brilliant clarity, straw-to-pale-gold color, and a delicate balance between malt sweetness and hop character. Traditional ingredients include German Pilsner malt, German noble hops, and a specific Kölsch yeast strain that produces subtle fruity esters.

Lambic is a traditional Belgian wild ale spontaneously fermented with airborne yeasts and bacteria native to the Senne Valley, characterized by pronounced sourness, funk, and complexity. These beers typically feature unmalted wheat alongside malted barley and aged hops that contribute preservative qualities rather than bitterness. Traditional lambics are often aged for 1-3 years in oak barrels, developing distinct barnyard, hay, leather, and citric acid characteristics with subtle fruit notes.

Light Lagers are clean, crisp, and refreshing beers characterized by their pale straw color, high carbonation, and minimal hop presence, producing a light, delicate flavor profile with subtle maltiness. Originating in America as a response to Prohibition and further developed in the mid-20th century, these beers typically use 6-row barley, rice or corn adjuncts, and noble or American hop varieties in restrained quantities.

Low-Alcohol Beer refers to beers intentionally brewed to contain less alcohol than standard versions while maintaining flavor complexity. These beers undergo modified brewing processes such as restricted fermentation, alcohol removal techniques, or dilution methods, and often emphasize malt character with balanced hop presence to compensate for the reduced alcohol content.

Maibock (or Helles Bock) is a pale to golden version of the traditional Bock beer, brewed specifically for consumption in the spring, particularly May (Mai in German). It combines the rich malty character of traditional Bocks with a more pronounced hop presence, lighter color, and a slightly more attenuated finish, while still maintaining the strength of the Bock family. Maibock typically uses Pilsner malt as its base with Vienna or Munich malts for depth, and features noble German hops for balance.

Malt Liquor is a higher-alcohol American adjunct lager, typically brewed with corn, rice, or other fermentable sugars to boost ABV while maintaining a light body. It is characterized by its sweetish flavor, minimal hop presence, and is often sold in larger containers like 40oz bottles or tall cans, historically marketed to lower-income consumers as a high-alcohol, budget-friendly option.

Milkshake IPAs are a contemporary sub-style of New England IPAs characterized by a thick, creamy mouthfeel achieved through the addition of lactose (milk sugar) and often vanilla, plus substantial fruit additions. They feature the hazy appearance and juicy hop character of NEIPAs while exhibiting a dessert-like sweetness and milkshake-inspired flavor profile, often incorporating ingredients like fruit purees, vanilla, and occasionally spices. This style emerged around 2015, pioneered by breweries like Tired Hands and Omnipollo, as an extension of the hazy IPA trend.

Munich Dunkel is a dark German lager that originated in Munich, characterized by its smooth, malty richness with notes of chocolate, bread crusts, and toasted nuts, while maintaining a clean lager profile with minimal hop bitterness. It is traditionally brewed using Munich malts and a decoction mashing process, which contributes to its deep copper to dark brown color and complex malt flavors, while German noble hops provide subtle balance.

Märzen is a traditional German amber lager with origins in Bavaria, historically brewed in March (hence the name 'Märzen') and stored through summer months for consumption during Oktoberfest. It features a rich malty character with toasted bread notes, moderate hop bitterness, and a clean, crisp lager finish, typically brewed with Vienna and Munich malts for its characteristic amber-orange color and depth of flavor.

New England IPA (NEIPA) is a hazy, juicy, and less bitter variant of IPA that emerged from the Northeastern United States in the early 2010s. Characterized by its opaque appearance, soft mouthfeel, and intense tropical/stone fruit hop flavors from late and dry hopping additions, NEIPAs typically feature high-protein grains like oats and wheat along with water chemistry adjustments to enhance the smooth, creamy texture.

Oatmeal Stout is a variant of traditional stout that incorporates oats into the grain bill, resulting in a smooth, silky mouthfeel with a fuller body. It typically displays roasted grain aromas, coffee-like flavors, and mild sweetness, with the oats contributing a distinctive creaminess without overwhelming the roasted character. Originating in the late 19th century but revived in the 1980s, modern versions often contain 5-10% oats in the mash.

Old Ale is a traditional British beer style known for its rich malty character, fruity esters, and complex oxidative notes that develop with age. Historically brewed to be cellared and consumed after extended aging, these beers typically feature caramel, toffee, and dark fruit flavors with subtle notes of leather, tobacco, or port-like oxidation. Traditional examples often used extended boiling times, partial mash techniques, and in some cases Brettanomyces for fermentation character.

Ales brewed with pale malts, offering balanced malt and hop character.

Light-colored, crisp, and refreshing lagers that are among the most popular beer styles worldwide.

Dark ales with robust roasted malt flavors, historically popular among London porters.

Pumpkin Beer is a seasonal specialty beer typically brewed with pumpkin flesh and/or seeds, along with spices commonly found in pumpkin pie such as cinnamon, nutmeg, allspice, and clove. The base beer style varies widely, from light amber ales to darker brown ales or even imperial stouts, with the pumpkin character ranging from subtle to prominent and often complemented by a sweet malty backbone.

Quadrupel (Quad) is a Belgian strong dark ale style characterized by its rich, complex malt profile with flavors of dark fruits (raisins, plums, figs), caramel, and warming alcohol, often with subtle spicy phenolics. Originating in Trappist breweries as the strongest offering beyond Dubbel and Tripel, Quads typically use Belgian yeast strains, caramelized candi sugar, and special malts to achieve their distinctive flavor profile and high alcohol content. Despite their strength, well-crafted Quads maintain a deceptive drinkability with a relatively dry finish that balances their initial sweetness.

Rauchbier is a German smoked beer originating from Bamberg, where beechwood-smoked malt gives it a distinctive smoky flavor profile reminiscent of bacon, campfires, or smoked meats. The base is typically a Märzen-style dark lager with a smooth, malty backbone that balances the prominent smoke character, which can range from subtle to intense depending on the brewer's approach.

Robust Porter is a stronger, more assertive version of the traditional English Porter with pronounced roasted character and fuller body. It features complex dark malt flavors with notes of chocolate, coffee, and sometimes light smoke, balanced by moderate hop bitterness. Originally developed as American craft brewers explored intensifying traditional porter recipes, this style typically uses a combination of pale, crystal, chocolate, and black malts.

Roggenbier is a traditional Bavarian rye beer made with at least 50% malted rye, which provides a distinctive spicy flavor profile with notes of bread crust and mild sourness. It has a characteristic dark copper to reddish-brown color, low to moderate hop bitterness, and a medium-full body with a creamy texture. Historically popular before the Bavarian Purity Law (Reinheitsgebot) of 1516, Roggenbier experienced a revival in the late 20th century, with Paulaner's Roggen being a notable commercial example.

Russian Imperial Stout is a massively rich, intensely flavored beer originally brewed in England for export to the Russian Imperial Court. It features bold roasted malt character with flavors of dark chocolate, coffee, dark fruits, and often a warming alcohol presence, balanced by sufficient hop bitterness. Traditional versions use high percentages of dark roasted malts, often complemented by specialty grains and sometimes aging in wood.

Rye Beer is a specialty style that incorporates rye as a significant portion of the grain bill, typically 15-40%. The addition of rye contributes a distinctive spicy, sometimes peppery character along with dryness and a slightly robust mouthfeel. While rye can be incorporated into any base beer style, it's commonly found in American pale ales, IPAs, and amber ales where the spicy rye character complements the hop profile.

Sahti is a traditional Finnish farmhouse ale characterized by its use of juniper branches in the brewing process, which imparts a distinct pine-like flavor alongside rye and oats for a unique grainy profile. It's typically unfiltered, unfined, unpasteurized, and fermented with baker's yeast rather than brewer's yeast, resulting in a cloudy appearance and banana-like esters. This ancient beer style dates back several centuries and was traditionally brewed for celebrations and special occasions.

Saison is a rustic, farmhouse-style ale originating from Belgium's Wallonia region, traditionally brewed in winter for summer consumption by seasonal farm workers. It features a complex, fruity-spicy character with high carbonation, moderate bitterness, and a distinctively dry finish, often incorporating ingredients like wheat, rye, and spices alongside barley malt, with fermentation by specialized yeast strains that contribute signature phenolic and estery notes.

Schwarzbier ('black beer' in German) is a dark lager originating from Germany that combines the smoothness of a lager with subtle roasted malt characteristics. It features a medium-light body with flavors of chocolate, coffee, and light roastiness, balanced by moderate hop bitterness and a clean, dry finish. Unlike porters or stouts, Schwarzbier uses dark roasted malts more sparingly, resulting in less intense roasted flavors and a more approachable, sessionable dark beer.

Scotch Ale/Wee Heavy is a rich, malty, full-bodied strong ale with prominent caramel character and restrained hop presence. Originating in Scotland, this style is known for its sweet, caramel-malt dominance, hints of dried fruits, and subtle smoky or peaty notes that reflect its Scottish heritage. Traditional versions undergo a long boil that caramelizes the wort, contributing to the deep amber-to-dark copper color and rich flavors, while using primarily Scottish malts.

Scottish Ale is a malt-forward beer style originating in Scotland characterized by its rich caramel and toffee flavors with minimal hop bitterness, often having subtle smoky notes from historical use of peat-smoked malt. The style typically features crystal malts, a moderate to low hop presence, and a focus on showcasing clean malt sweetness. Scottish Ales are traditionally categorized by strength (Light, Heavy, Export, Wee Heavy), with the lower-strength versions being more common as everyday drinking beers.

Smoked Beer, or Rauchbier in German tradition, is characterized by its distinctive smoky aroma and flavor derived from the use of malts dried over open flames. The style originated in Bamberg, Germany, where brewers traditionally dried their malt over beechwood fires, imparting a smoky character that can range from subtle to intense. While the German versions often follow a Märzen base, modern craft interpretations use various base styles from porter to wheat beer.

Smoked Porter is a dark, complex ale that combines the roasty, chocolate notes of traditional Porter with distinct smoky flavors derived from using smoked malts (often beechwood or cherrywood smoked). It originated as a modern craft beer innovation, gaining popularity in the 1980s-90s, with Alaskan Brewing Company's version being particularly influential. The style typically features a robust malt backbone with moderate hop bitterness that balances the combination of roasted and smoky character.

Beers that incorporate unique ingredients, techniques, or styles outside traditional categories.

Very dark ales with pronounced roasted malt flavors, often featuring coffee and chocolate notes.

High alcohol content ales with intense malt flavors and complexity.

Sweet/Milk Stout is a dark, moderately sweet English stout characterized by the addition of lactose (milk sugar) that remains unfermented to provide residual sweetness. The style emerged in the early 20th century England as a supposedly nutritious drink for nursing mothers and manual laborers, with the Mackeson brewery popularizing it commercially. Typical flavor profile includes notes of chocolate, coffee, caramel, and cream with a silky mouthfeel and moderate roast character balanced by the signature sweetness.

Tripel is a strong, golden-colored Belgian abbey ale characterized by its complex fruity-spicy yeast character, moderate bitterness, and deceptively high alcohol content. Originally developed at Westmalle Trappist Brewery in the 1930s, it typically features Belgian pilsner malt, noble hops, Belgian yeast strains, and often subtle spice additions or candi sugar to boost alcohol without heaviness.

Vienna Lager is an amber-colored, medium-bodied lager originating in mid-19th century Vienna, Austria, pioneered by brewer Anton Dreher. It features a malty, toasty flavor profile with subtle caramel notes, moderate hop bitterness, and a clean finish, typically brewed with Vienna malt as the base and traditional European hops.

Weizenbock is a strong, malty, fruity, wheat-based bock beer that combines the best qualities of a Bavarian hefeweizen and a traditional bock. It typically features prominent banana and clove notes from the weizen yeast, along with rich malt flavors of bread, caramel, and sometimes raisins or other dark fruits, balanced by minimal hop presence. Originally developed by Schneider brewery in Germany with their Aventinus, introduced in 1907, Weizenbock is brewed with a high percentage of wheat malt (40-60%), along with Munich and Vienna malts for depth of flavor.

Beers brewed with a significant portion of wheat, often cloudy with distinctive yeast character.

Wheatwine is a strong ale style that's essentially a barleywine brewed with a significant portion of wheat malt (typically 40-60%). It features a rich, full body with smooth, wheat-derived creaminess, complex fruity esters, and warming alcohol, while showcasing flavors of bready wheat, honey, caramel, and light spice notes. Originating in the American craft beer movement in the 1980s, it represents a wheat-forward interpretation of the traditional barleywine style.

Wild Ales are a diverse category of sour beers defined by their use of 'wild' yeast strains (typically Brettanomyces) and/or bacteria (like Lactobacillus and Pediococcus) for fermentation. These microorganisms create complex, funky, and often tart flavor profiles featuring characteristics such as barnyard, horse blanket, leather, fruit, and varying degrees of acidity. While they originated in Belgium with styles like Lambic, American craft brewers have embraced and expanded this category, often incorporating local ingredients, barrel aging, and creative brewing approaches.

Beers fermented with wild yeasts or bacteria, resulting in tart, funky, or complex flavors.

Winter Warmers are malty, full-bodied ales traditionally brewed for the cold winter months, often featuring spices like cinnamon, nutmeg, and cloves. These beers typically showcase rich caramel and toffee flavors with moderate hop bitterness, and many versions include subtle holiday spice additions that complement their warming alcohol presence and complex malt profile.

Witbier (White Beer) is a Belgian wheat ale characterized by its cloudy, pale appearance and refreshing, zesty flavor profile. It typically features unmalted wheat (30-50%), pilsner malt, orange peel, and coriander, which contribute citrusy, spicy notes alongside subtle vanilla, honey, and bread-like qualities. Historically revived by Pierre Celis in the 1960s after nearly disappearing, witbiers are lightly hopped with a subtle tartness and silky mouthfeel from wheat proteins.