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Old Ale / Beer Style

Jul 13, 2015

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Old Ales, also referred to in the past as "Stock" Ales, are low attenuated beers with high levels of dextrins, creating a full malt body with plenty of character. Old Ales of a hundred plus years ago were often transfered into vats to mature, hence the name. Rich dark amber in color to a very dark brown; near black. Tamed aromatics. Although bittering levels can greatly vary, expect common fruity, vinous, intense malts and sharp alcohol characteristics. The often racy but mellow attitude of the beer may also include acidic notes, raisins and black currants. Vintage varieties may have a low level of oxidation. Stronger versions may have similarities to a port wine. Brewers may also inoculate a portion of the batch with Brettanomyces lambicus and age for an extended period of time to achieve an old-school acidic character.

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Pale Ale (aka Extra Special/Strong Bitter) / Beer Style

Jun 30, 2015

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Pale ale is a beer made by warm fermentation using predominantly pale malt. The higher proportion of pale malts results in a lighter colour. The term "pale ale" first appeared around 1703 for beers made from malts dried with coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop levels have resulted in a range of taste and strength within the pale ale family.

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Amber Ale / Beer Style

Jun 23, 2015

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Amber Ale (also often known as Red Ales or American Ales) are a more modern, non-traditional style, and many of these beers borrow heavily from the characteristics associated with more classical styles such as "Pale Ales" or "Bitters." Amber ales are light to medium bodied and can be anywhere from light copper to light brown in hue. They can vary from generic and quaffable to serious craft brewed styles with extravagant hoppy aromas and full malt character. Typically amber ales are quite malty but not heavily caramelized in flavor.

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Milk Stout / Beer Style

Jun 09, 2015

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Also known as a cream or sweet stout this beer style can trace its origins back to the practice of blending milk and beer in the United Kingdom in the late 1800s. Modern milk stouts don't use real milk but are brewed with lactose, or milk sugar, added to the kettle or fermenter. This unfermentable sugar gives the beer some residual sweetness. In the late 1800s milk beers were served at lunchtime to laborers for added strength to get through the day. In time, brewers began experimenting by adding milk directly to the fermentation stage and began touting these “milk stouts” as restorative beverages.

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Scotch Ale / Beer Style

Jun 02, 2015

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Scotch Ales are strong ales, also known as "Wee Heavy", from the late 1800s when Scottish brewers commonly sold their strong ale in small 6oz bottles called “nips” or “wee” bottles." In 19th century Scotland, they'd also be known as 160/-, a nomenclature based on the now obsolete shilling currency. Scotch Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown colored brew with a tan head. Scotch Ale is dark, heavy and strong with a bittersweet, sometimes slightly metallic tang and also very malty in character and is generally fairly full-bodied. Very rich malt aromas and flavors evoke a caramel, nutty character along with characteristic flavors from kettle caramelization.

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