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Style
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Color
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Malt
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Hops
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Body/Flavor
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Alc%
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Description
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(ABA)
American Brown Ale
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Brown to Dark brown
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Malt still dominates, but the character is toasted or chocolate-like rather than caramel or nut-like
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Medium to high hop bitterness with noticeable hop aroma and flavor
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Medium body with low levels of ale fruitiness
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4.0-5.5
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This is the Americanized version of an English classic, common in brewubs and microbreweries
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(AD)
Abbey Double or Dubbel
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Copper to brown
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A malt accented beer with nutty, toasty and chocolate-like flavors
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low hop bitterness and no hop flavor or aroma
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Full body, often somewhat fruity/banana-like in aroma
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6.0-7.5
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A stronger version of Abbey Ale using more malt, resulting in higher alcohol content.
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(AHW)
American Hefeweizen
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Cloudy and opaque, golden to orange
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Light with wheat notes
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Low in bitterness
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Light to medium body, may have noticeable fruit character as well as some yeasty/bread-like notes
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3.5-4.5
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"Hefe" means "yeast", so beers in this style still contain much of the yeast used for fermentation.
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(ALT)
Altbier or Alt
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Amber to copper
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Medium to high maltiness, but little or no caramel flavor
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Medium to high bitterness, but usually fairly low in hop flavor and aroma
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Medium body, little or no ale fruitiness
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4.3-5.0
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"Alt" means "Old" and this German style relies on the old method of brewing that employed ale rather than lager yeast.
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(AP)
American Pale Ale
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Light amber to amber
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Moderate or assertive and may include caramel or toasted notes
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Medium bitterness and hop flavor, aroma may be spicy, resinous, or citrus-like
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Medium body
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4.5-5.5
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This ale is the U.S. interpretation of the classic English ale.
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(ASA)
American Strong Ale
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Pale to deep amber
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Medium to high
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Medium to high bitterness and medium to high hop flavor and aroma
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Full bodied, apparent alcoholic strength
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6.0-8.5
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This ale is an emerging U.S. style that still shows a lot of variation.
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(AT)
Abbey Triple or Trippel
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Golden to pale
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Somewhat sweet with no toasted or dark malt flavor
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Moderate bitterness and low hop flavor and aroma
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Full body, assertive fruity aroma that includes banana and clove traits, evident alcoholic strangth
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7.0-10.0
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This is the strongest Abbey-style beer.
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(AWA)
American Wheat Ale
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Golden to light amber
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Usually includes a mild malt/wheat character
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Low to moderate bitterness, may exhibit some hop flavor and aroma
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Light to medium body, often with a light fruity character
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3.5-4.5
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This style gives an American twist to German wheat ales.
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(BA)
English Brown Ale
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Copper to brown
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Malty with low levels of caramel flavor, some have a distinct nutty or woody flavor
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Hop bitterness, aroma and flavor are low
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Medium body with some characteristic ale fruitiness
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4.0-5.5
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This beer is a modern descendant of the ales drunk by Mary Queen of Scots and Robin Hood.
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(BG)
Belgian Pale Ale
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Golden to deep amber
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Low malt aroma. May have caramel or toasted notes.
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Low, but noticeable, hop bitterness, flavor and aroma. Nobel hops often used.
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Light to medium body. Low to medium fruity esters are evident in aroma and flavor.
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4.5-7.0
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This is the "standard" beer of Belgium although produced in astonishing variety.
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(BI)
Bitter
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Amber to Copper
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Malt generally plays a secondary role and is often accented by caramel-like, nutty, or woody flavors
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Moderate to high level of hop bitterness with medium to high hop flavor and aroma
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Low to medium body
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4.0-4.8
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The bitter ales of England are the centerpiece of pub fare, which are traditionally served only on draft.
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(BLA)
Golden or Blonde Ale
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Pale golden
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Fleeting malt flavor
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Light floral hop aroma and low to medium bitterness
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Light body, usually crisp with little fruitiness
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4.0-5.0
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Sometimes this beer is called extra pale or Canadian-style ale.
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(BSA)
Belgian Strong Ale
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Varies from light to dark
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Moderate to low malt character
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Low to high hop bitterness, low hop aroma and flavor
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Full body, alcoholic strength is evident with vinous or wine-like character
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7.0-11.0
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Because they couldn't serve hard liquor by law, Belgian cafes offered strong beers instead, giving rise to the strong ale style.
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(BW)
Barleywine
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Copper to medium brown
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Intensely malty and often sweet with low to medium caramel flavor
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Hop bitterness and character vary widely from low to intensely high
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Full bodied
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8.4-12.0
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Sometimes vintage dated, these beers are often good for years after they are bottled.
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(CA)
Cream Ale
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Quite pale
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Somewhat dry with mild pale malt flavor
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Low to moderate in bitterness and little or no hop flavor or aroma
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Light body, may have low levels of fruitiness
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4.4-5.7
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Originally a blend of ale and lager unique to North America. Canadian cream ales are usually dark in color.
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(DS)
Dry Stout or Irish Stout
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Black and opaque
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Dry, roasty, coffee-like malt character, caramel and sweet malt flavors may also be present
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Medium to high bitterness, but little or no hop flavor or aroma
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Medium bodied, little if any ale fruitiness, some interpretations (called foreign-style) are stronger and more full-bodied with more malt sweetness
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3.8-7.5
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This classic Dublin stout began life as a strong version of Porter and has become the better known of the two styles.
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(DW)
Dunkelweizen
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Cloudy, light brown
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Often include toasted and chocolate-like flavors
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Low bitterness and no hop flavor or aroma
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Light body, often sweet with low levels of clove and banana flavor
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4.8-5.4
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This beer is a dark version of the classic German hefeweizen.
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(ESB)
Strong or Extra Special Bitter
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Copper
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A high level of maltiness with nutty, woody, caramel-like flavors common
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Increased hop bitterness, flavor, and aroma
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Medium to full body
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4.5-5.8
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This beer is a stronger version of the classic English bitter.
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(HW)
Hefeweizen
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Cloudy with yeast, pale to amber
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Light and crisp
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Very low
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Light body, clove and banana notes dominant
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4.8-5.5
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Some customers like a slice of lemon in wheat beer, but beware because purists dislike this practice. Ask before you garnish!
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(IPA)
India Pale Ale
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Golden to copper
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Medium to high in malt flavor
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High hop bitterness , flavor, and aroma
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Medium to full body, moderat fruit esters and high alcohol flavor
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5.0-7.5
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The granddaddy of pale ales, this style got its start as a special brew for the English soldiers living in India
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(IS)
Imperial or Russian Stout
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Dark copper to black and opaque
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Rich, intense maltiness with caramel and coffee-like roasted flavors
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Medium to high hop bitterness, hop aroma and flavor can be subtle to overwhelming
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Full body
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7.0-9.0
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A strong version of the style was once exported to Russia and enjoyed by Catherine the Great.
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(KO)
Koelsch
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Pale golden
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Light and dry
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Medium bitterness, may exhibit some hop flavor and aroma
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Light body, rarely has any fruity characteristics
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4.4-5.0
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Centuries of resistance to lager brewing in the German city of Cologne resulted in this unique ale/lager hybrid style.
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(LA)
Light Ale
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Very Pale
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Light
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Low but discernible bitterness and hop flavor
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Light in body, slightly fruity
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<4.0
|
Developed by craft brewers for customers who prefer a light beer.
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(LC)
Lambic
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Varies from amber to fruit-colored, often cloudy
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Dry and light
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Low levels of hop bitterness, aroma and flavor
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Most are dry and light-bodied, makign for a tart, refreshing drink, fruit flavored versions vary from sweet to syrupy to intensely sour
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5.0-7.0
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Rather than adding brewers yeast, lambic makers throw open the doors of the brewery and allow their beers to be fermented by wild yeast and other organisms.
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(MA)
Mild Ale
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Amber to Brown
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Light to sweet with some toasty or caramel character
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Low levels of bitterness and hop flavor
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Fairly light in body
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3.2-4.0
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British tax laws encourage low alcohol beer production and mild ale is one result.
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(OA)
Old Ale
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Amber to Brown
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Assertive and full-bodied malt flavor that often includes a definited caramel character
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Medium bitterness plus low to medium hop flavor and aroma
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Full bodied, must display a fruity ale aroma and noticeable alcoholic strength
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6.0-8.0
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This style is descended from the strong English ales of the 17th and 18th centuries, which were aged for up to a year before serving
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(OS)
Oatmeal Stout
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Black and Opaque
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Malt flavor dominates with caramel and chocolate-like notes
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Hop bitterness is moderate, hop flavor and aroma may be present in moderate amounts
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Medium to full body
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3.8-6.0
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Once added to boost claims that stout had healthful or medicinal value, oats still help give stout a smooth, mellow character.
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(PA)
English Pale Ale
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Pale golden to amber
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Firm malt base
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Assertive hop flavor and bitterness
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Medium body
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4.5-5.5
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The "pale" designation recalls a day when most beers were brown or black.
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(PO)
Porter
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Light brown to black
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Noticeable dark malt flavor, may be toasty, chocolate-like or sharp and slightly burnt
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Hop bitterness is medium to high, hop flavor and aroma are faint to moderate
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Medium to high in body, generally differentiated from stouts by their lack of roasty/coffee-like flavor
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4.5-6.5
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Porter was the first industrial beer, coming of age with the Industrial Revolution in 18th century England.
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(SA)
Scottish Ale
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Gold to dark brown
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The malt profile often includes an assertive caramel character and may display a hint of smoke flavor
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Low bitterness and little or no hop flavor or aroma
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Medium to full body, they generally lack the fuitiness common in ales
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2.8-4.5
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The three common varieties were once known as "60-", "70-" and "80-shilling" ales and may also be called "light", "heavy" and "export"
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(SS)
Sweet Stout or Cream Stout
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Black and opaque
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Assertive malt sweetness that is often caramel-like
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Low levels of hop bitterness, no hop flavor or aroma
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Mildly roasty, coffee-like flavor, medium to full body
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3.0-6.0
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A sweet interpretation of stout, this beer sometimes has an addition of lactose or milk sugar.
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(SSA)
Strong Scotch Ale or Wee Heavy
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Amber to very dark brown
|
Malt-dominated flavor profile, and caramel character is medium to high
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Low in hop bitterness with little or no hop flavor and aroma
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Full bodied with some alcoholic warmth
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6.2-8.0
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This is a big, strong Scottish ale that has enjoyed a worldwide reputation for centuries
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(WB)
Weizenbock
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Cloudy, amber to dark brown
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Definite malty sweetness, may have some roasty or chocolate-like character
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Low bitterness and no hop flavor or aroma
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Medium to full body, banana and clove character noticeable, but not assertive
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6.5-7.5
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A strong dark weizen with increased alcohol, this ale is a hybrid of weizen and bock styles.
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(WE)
Weizen or Bavarian Weissbier
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Pale Golden
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Light with wheat notes
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Low in bitterness
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Light body with distinct clove and banana flavors, high in carbonation, usually displays a thick, creamy, white foam head
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4.8-5.5
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Once reserved for the Bavarian nobility, the pronunciation still retains a German character where "W" sounds like "V".
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(WT)
Wit or White beer
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Pale to golden and usually cloudy
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Light malt character with wheat notes
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Low to medium hop bitterness and flavor
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Low to medium body, spiced with coriander and orange peel
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4.8-5.2
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The combination of wheat, orange and coriander spice provides a distintive, but light and refreshing flavor.
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