Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.
A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time. Witbier, white beer, bière blanche, or simply witte is a barley/wheat, top-fermented beer brewed mainly in Belgium and the Netherlands. It gets its name due to suspended yeast and wheat proteins which cause the beer to look hazy, or white, when cold. It is a descendant from those medieval beers which were flavored and preserved with a blend of spices and other plants such as coriander, orange, and bitter orange referred to as "gruit" instead of using hops.
Lager (German: storeroom or warehouse) is a type of beer that is conditioned at low temperatures normally in cold storage at the brewery, before being delivered to the consumer. It may be pale, golden, amber, or dark. Up until the 19th century, the German word Lagerbierreferred to all types of bottom-fermented, cool-conditioned beer, in normal strengths. In Germany today however, the term is mainly reserved for the prevalent lager beer styles of southern Germany.
When Napoleon occupied Berlin in 1809, he dubbed Berliner Weisse the "Champagne of the north" and Frederick Wilhelm encouraged the spread of the beer through Prussia, declaring it as "best for our climate", and having his son, Frederick the Great, trained to brew it. At the height of Berliner Weisse production in the 19th century, it was the most popular alcoholic drink in Berlin, and 700 breweries produced it. By the end of the 20th century there were only two breweries left in Berlin, and a handful in the rest of Germany.
Golden Ales are a variety of Ale developed in hope of winning the younger people away from drinking lager in favour of cask ales. In a way quite similar to pale ale yet there are some notable differences- it is paler, brewed with lager or low temperature ale malts and they are served in colder temperatures. The strength of Golden ales varies from 3.5% to 5.3%. Fairly simple beers they are balanced and not too complex. They are often very drinkable and refreshing which comes in handy during the summer months. They typically have a clean crisp flavor, light color and good balance between hops and malt. Malt base is primarily pale ale malt while some use malted wheat, which is also light in color and adds to the crispness and head retention.