Amber ale is an American term used to describe a variety of beers that range in color from light golden to deep red. They are slow-fermenting and are considered somewhat richer than pale ale, with a medium body. The US Association of Brewers describes these beers as having flavors determined primarily by hops.
A lager is one of the two main overarching beer types in the world. The other type is called an ale. What really differentiates these two is the type of yeast used in fermentation during the brewing process. Ales use “top-fermenting” yeast strains, which ferment at the top of the fermentation container.
One of the oldest styles of beer, the current form of barley wine originated in England during the 15th and 16th centuries. In the 18th century, it developed a short-lived popularity with English aristocracy, who were looking for an alternative to wine that had the same alcoholic strength.
The story of bière de garde begins like many other beers whose roots are anchored in rural Europe. Beer was brewed as a means to nourish, liquid sustenance that made use of products at hand among farmers to preserve the bounty of the agrarian lifestyle.
A normal bock falls within the ABV range of 6 to 7 percent and has a very smooth mouthfeel and low carbonation. Substyles of bock vary in flavor and profile: a maibock is paler and has more hops while a doppelbock is heavier, darker, and maltier.
Brown ale is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale, though the term had a rather different meaning than it does today. 18th-century brown ales were lightly hopped and brewed from 100% brown malt.
Unfiltered beer, usually ale), that is racked (transferred) into casks, krausened (carbonated), sealed and then undergoes a slight final fermentation in the cask. Often finings (clarifying agents) will be added to help the beer drop bright—when yeast cells naturally flocculate (clump) and settle at the bottom of a vessel.
Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples. The juice of any variety of apple can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before a second fermentation increases the alcoholic content of the resulting beverage.
Cali Creamin’ Vanilla Cream Ale, Mother Earth Brew Co. (Vista, CA) – This North San Diego County brewer has seized on the cream ale style and amped up the cream quotient. More like a cream soda, it’s got a subtle vanilla flavor at a mellow 5.2% octane which pairs perfectly with a trip to the beach.
Flanders Reds are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavors which are created by special yeast strains.
Kellerbier is a type of German beer which is typically not clarified or pasteurised. Kellerbier can be either top- or bottom-fermented. The term Kellerbier literally translates as "cellar beer", referring to its cool lagering temperatures, and its recipe likely dates to the Middle Ages.
A Bavarian brewing ordinance decreed in 1553 that beer may be brewed only between 29 September and 23 April. The Märzen was brewed in March (März in German is "March") with more hops and slightly higher alcohol content that would allow the beer to last while the brewing of new beer was forbidden from 24 April to 28 September.
Old Ale. Description: Old Ales, also referred to in the past as "Stock" Ales, are low attenuated beers with high levels of dextrins, creating a full malt body with plenty of character. Old Ales of a hundred plus years ago were often transfered into vats to mature, hence the name.
Emily Hutto set out on a quest to find out how craft-beer brewers across the country defined “saison.” Here’s what she found. Polling craft-beer artisans about what makes a saison a saison, I received diverse responses, to say the least. Dann Paquette of Pretty Things Beer and Ale Project ...
Schwarzbier ("shvahrts-beer"), is simply German for black beer. It doesn t mean that it s necessarily heavy or light in body, although they tend to lean towards light. Unlike other dark beers, like porters or stouts, they are not overly bitter with burnt and roasted malt characteristics that the others tend to depend on.
The name "Tripel" actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist "Simple.". Traditionally, Tripels are bright yellow to gold in color, which is a shade or two darker than the average Pilsener. Head should be big, dense and creamy.
Named after the city in which it orginated, a traditional Vienna lager is brewed using a three step decoction boiling process. Munich, Pilsner, Vienna toasted and dextrin malts are used, as well wheat in some cases. Subtle hops, crisp, with residual sweetness.
Dunkles Weißbier or Dunkelweizen: a dark version of a wheat beer ("dunkel" is the German word for "dark"). Weizenbock is a wheat beer made in the bock style originating in Germany. Witbier (Literally, "white beer") or simply Wit: Dutch language name for the Belgian style of wheat beer.