Beer Style

  • February 10, 2016

    English Barley Wine / Beer Style

    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.
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  • January 5, 2016

    Wit beer / Beer Style

    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.
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  • September 30, 2015

    Lager / Beer Style

    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 Lagerbier referred 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.
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  • September 16, 2015

    Berliner Weisse (Sour Ale) / Beer Style

    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.

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  • August 25, 2015

    Golden Ale / Beer Style

    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.

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  • August 19, 2015

    Black India Pale Ale / Beer Style

    A variation of the American IPA style first commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s. This style is sometimes known as Cascadian Dark Ale (CDA), mainly in the Pacific Northwest.
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  • July 28, 2015

    Porter / Beer Style

    Porter is a dark style of beer developed in London from well-hopped beers made from brown malt. The name was first recorded in the 18th century, and is thought to come from its popularity with street and river porters. The history and development of stout and porter are intertwined.The name "stout" as used for a dark beer is believed to have come about because strong porters were marketed under such names as "Extra Porter", "Double Porter", and "Stout Porter". The term "Stout Porter" would later be shortened to just "Stout". For example, Guinness Extra Stout was originally called Extra Superior Porter and was only given the name Extra Stout in 1840. Porter is mentioned as early as 1721 and was a more-aged development of the brown beers already being made in London. Before 1700, London brewers sent out their beer very young and any ageing was either performed by the publican or a dealer. Porter was the first beer to be aged at the brewery and dispatched in a condition fit to be drunk immediately. It was the first beer that could be made on any large scale, and the London porter brewers, such as Whitbread, Truman, Parsons and Thrale, achieved great success financially.
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  • July 21, 2015

    Classic American Pilsner / Beer Style

    A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.
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  • July 21, 2015

    Bohemian Pilsener / Beer Style

    First brewed in 1842, this style was the original clear, light-colored beer. Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters.
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