|
Style
|
Color
|
Malt
|
Hops
|
Body/Flavor
|
Alc%
|
Description
|
(C)
Cider
|
Pale gold to dark brown
|
Tart to sweet. Fruity like apples
|
Hops not used.
|
May be still or carbonated
|
4.0-8.0
|
Technically not beer at all since it's made with apples. Often served as an interesting alternative to grain-based beer.
|
(CB)
Chili Beer
|
Pale golden
|
Light malty sweetness to balance heat of chilies
|
Hop bitterness, flavor and aroma are low
|
Light to medium body
|
4.0-5.0
|
Technically a fruit, chili peppers have found their way into a number of commercial beers
|
(FB)
Fruit Beer
|
Pale with hints of fruit or berry color
|
Very light, often with high wheat content
|
Very light
|
Light body, fruit flavors ranging from subtle to assertive, depending on type and amount of fruit used
|
4.0-5.0
|
Dozens of different fruit beers are brewed in small breweries around the United States today.
|
(HB)
Honey Beer
|
Pale straw to golden
|
Light, depending on percentage of honey used
|
Light
|
Light to medium body, sweetness is generally removed during fermentation but honey character can often be detected in both the aroma and flavor
|
4.0-7.5
|
Honey may be added to any beer to provide a subtle, but distinctive character, an brewers often add it to an American wheat ale. When honey accounts for more than half the sugar in beer, the resulting beverage is called "mead".
|
(NA)
Low or No Alcohol Beers
|
Pale to straw
|
Low malt sweetness
|
Hop levels are generally low to medium. Low aroma and flavor.
|
Light body.
|
0.0-1.5
|
Now offered by many brewers as an alternative for those who wish to limit or avoid alcohol consumption.
|
(PSS)
Peat-smoked Scottish Ale
|
Amber to dark brown
|
Malty with caramel flavors
|
Bitterness is moderate, hop flavor and aroma low to medium
|
Medium to full body
|
5.0-6.0
|
Peat-smoked malt, which is used in the production of scotch whiskey, has found favor with many craft brewers.
|
(RB)
Rauchbier
|
Amber to brown
|
Malty with smoke flavor that can be mild and elusive or assertive and nearly overwhelming
|
Little hope bitterness, no hop flavor or aroma
|
Medium to full body
|
4.3-4.8
|
This is a classic German beer made with malt that has been smoked over a hardwood fire.
|
(SEA)
Seasonal or Holiday beer
|
Amber to brown
|
Rich, often complex
|
Hop flavor and aroma often subdued, but may be assertive
|
Medium to full body
|
5.0-8.0
|
This style typically combines several different "pumpkin pie" spices such as cinnamon, nutmeg, clove and allspice to create a unique and complex flavor profile.
|
(SMP)
Smoked Porter
|
Brown to black
|
Rich malt profile with a complex combination of toasted, chocolate-like and smoked flavors
|
Bitterness is moderate, hop flavor and aroma low to medium
|
Medium body
|
4.5-6.5
|
This beer has become increasingly popular among American craft brewers. Some brewers use a peat-smoked malt instead of hardwood-smoked malt.
|
(SPB)
Herb/Spiced Beer
|
Pale to brown
|
Light to medium
|
Low
|
May contain one or more of the following spices: ginger, coriander, spruce and others
|
4.0-8.0
|
The habit of adding spices to beer goes back as far as for wine and cider. Brewers often experiment with exotic spices with unusual results.
|
(STB)
Stone beer
|
Amber to brown
|
Malty with caramel flavors
|
Light hop bitterness, flavor and aroma
|
Light to medium body, although not made with smoked malts, stone beer has a faintly smoky flavor profile
|
4.5-5.5
|
During brewing, large stones are heated in a wood fire and added directly to the boiling beer. Afterwards, the stones are put in the aging tanks with the beer.
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