Cicerone Ber Styles
Cream Ale
A very pale 20th century American style that can be fermented with either ale or lager yeast
Standard Bitter
A ~ 3.5% draught pale ale consumed in British pubs
Scotch Ale
Alternate name for Wee Heavy
Vienna Lager
Amber lager named for Austrian capital
Witbier
Belgian style ale that may be flavored with Curacao orange peel, coriander, and grains of paradise
Geuze
Blend of one-, two,- and three-year old spontaneously fermented Brussels-region wheat-containing ale
Dubel
Brown Trappist or Abbey- style ale around 6-7%
Kolsch
City of Cologne brews blond ale know by this name
Belgian Golden Strong Ale
Very pale ales with 7.5-10.5% ABV made by secular Belgian brewers
California Common
Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration
Flanders Ales
Red & brown styles, lactic-acid flavored beers derive name from the northern region of Belgium
Saison
Refreshingly well-attenuated yellow-orange Belgian/French style ale with complex fruit-spice aroma and earthy notes
American Amber Ale
Similar to American Pale Ale but with slightly more malt character
Barleywine
A beer that contains no roast or black malts and is often the strongest of English ales:
Dry Stout
Best known Irish beer style made with roast barley
Altbier
Brewed on the banks of the Rhine River, Zum Uerige is a classic example of this style
Schwarzbier
Dark German lager style whose name translates as "black"
Brown Porter
Dark ale consumed daily by London working classes circa 1750
Best bitters
Draught pale ale with a bit more flavor than Ordinary but still generally less than 4.5% ABV
Mild
English midlands ale, often dark and nearly always less than 3.8%
Berliner Weisse
German style known for distinct tartness produced by lactobacillus
Gose
German wheat beer traditionally brewed with coriander
Foreign Extra Stout
In modern times, style names for stouts made for routine export
American Standard/Light Lager
Lager made with a grist of 30-40% corn or rice
German Pilsner
Light gold German lager with pronounced bitterness
Scotland
Light, Heavy, and Export ales are styles from what country?
Bier de Garde
Malt-accented Belgian-style ale that often displays "cellar" notes and originates near the French border
Irish Red Ale
Modern Irish style that is not a stout
Czech Premium Pale Lager
Modern style name for the original hoppy pale lager from Pilsen
Hefeweizen
Munich beer style known for flavor of 4-vinyl guiacol (phenols)
Imperial India Pale Ale
Name for stronger, more highly hopped versions of IPA
Maibock
Often pale and hoppier variation of a 16 degree plato lager associated with spring
Munich Helles
Pale lager created and consumed in Munich
Rauchbier
Specialty lager made from malt dried directly of wood fire
Kreik
Spontaneously fermented Belgian-style ale aged with cherries:
Lambic
Straight, unblended spontaneously fermented wheat-containing ale from Brussels region:
Tripel
Strong (>7.5%) pale Belgian-style ale of monastic origin
Doppelbock
Style dubbed "liquid bread" created to sustain fasting monks
Imperial Stout
Style name used for the strongest stouts
Northern English Brown Ale
Style of dark ale rare in Britain except for a Newcastle export well-known in the US
Sweet (milk) stout
Sub style of stout made in England using lactose
English India Pale Ale
Well hopped and pale British ale style commonly brewed for export popular domestically in mid-1800s
Oatmeal Stout
black ales style whose first name comes from the non-barely grain it contains
