The American IPA is a different soul from the
reincarnated IPA style. More flavorful than the withering
English IPA, color can range from very pale golden to
reddish amber. Hops are typically American with a big
herbal and / or citric character, bitterness is high as
well. Moderate to medium bodied with a balancing malt
American Pale Ale
Of British origin, this style is now popular worldwide
and the use of local ingredients, or imported, produces
variances in character from region to region. Generally,
expect a good balance of malt and hops. Fruity esters
and diacetyl can vary from none to moderate, and
bitterness can range from lightly floral to
pungent.American versions tend to be cleaner and
hoppier, while British tend to be more malty, buttery,
aromatic and balanced.
A Belgian Style ale that's very pale and cloudy in appearance due to it being unfiltered and the high level of wheat, and sometimes oats, that's used in the mash. Always spiced, generally with coriander, orange peel and other oddball spices or herbs in the back ground. The crispness and slight twang comes from the wheat and the lively level of carbonation.
Pilsner beer was first brewed back in the 1840's. The birth of Pilsner beer can be traced back to its
namesake, the ancient city of Plzen, which is situated in the western half of the Czech Republic. It will also occasionally be named a Bohemian Pislner. It is light straw to golden color and crystal clear. Hops are very prevalent, usually with a spicy bitterness and/or a spicy floral flavor and aroma. Smooth and crisp with a clean malty palate, many are grassy.
ESB (Extra Special Bitter)
Despite bitter being in its name, ESBs are not really that bitter. The key to an ESB is balance. ESBs are essentially more aggressive and more balanced than Bitters, both in alcohol and hop character. Malts tend to be more pronounced, often toasty and fruity.
Classic German Pilsners are very light straw to golden in color. They are also well-hopped, brewed using Noble hops such has Saaz, Hallertauer, Hallertauer Mittelfrüh, Tettnanger, Styrian Goldings, Spalt, Perle, and Hersbrucker. These varieties exhibit a spicy herbal or floral aroma and flavor, often times a bit coarse on the palate, and distribute a flash of citrus-like zest--hop bitterness can be high.
A south German style of wheat beer (weissbier) that has unique flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples. Little hop bitterness, and a moderate level of alcohol. The "Hefe" prefix means "with yeast", hence the beers unfiltered and cloudy appearance.
Light to medium in body with a very pale color. Hop bitterness is medium to slightly assertive. A somewhat vinous (grape-y from malts) and dry flavor make up the rest.
Before refrigeration, it was nearly impossible to brew beer in the summer due to the hot weather and bacterial infections. Brewing ended with the coming of spring, and began again in the fall. Most were brewed in March (Märzen). These brews were kept in cold storage over the spring and summer months, or brewed at a higher gravity, so they’d keep. Märzenbier is full-bodied, rich, toasty, typically dark copper in color with a medium to high alcohol content.
Milk stouts are basically stouts that have a larger amount of residual dextrins and unfermented sugars that give the brew more body and sweetness.
Generally medium to full bodied stouts that have an unreal smoothness to them from the addition of oats to the mash.
Russian Imperial Stout
Inspired by brewers back in the 1800's to win over the Russian Czar, this is the king of stouts, boasting high alcohol by volumes and plenty of malt character. Low to moderate levels of carbonation with huge roasted, chocolate and burnt malt flavors. Often dry. Suggestions of dark fruit and flavors of higher alcohols are quite evident. Hop character can vary from none, to balanced to aggressive.
Saisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months. Not so long ago it was close to being an endangered style, but over recent years there's been a massive revival; especially in the US. This is a very complex style; many are very fruity in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lots of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness.
Scotch Ale/Wee Heavy
Compared to Scottish Ales, this style will be sweeter and fuller-bodied, and of course higher in alcohol, with a much more pronounced malty caramel and roasted malt flavor. A low tea-like bitterness can be found in many examples.
Scottish Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew and a higher level of unfermentable sugars which create a rich mouthfeel and malty flavors and aromas. Overall hop character is low, light floral or herbal, allowing its signature malt profile to be the highlight. Smoky characters are also common.