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A type of beer that is made from fermented barley malt and hops. Sometimes referred to as English beer, it has a strong and slightly bitter taste. A dark malted beer, lighter and paler than Stout.
A barley wine typically reaches an alcohol strength of 8 to 12% by volume and is brewed from specific gravities as high as 1.120. It is called a barley wine because it can be as strong as wine; but since it is made from grain rather than fruit, it is, in fact, a beer. Most barley wines range in colour from amber to deep reddish-browns, though until the introduction of Whitbread Gold Label in the 1950s, British barley wines were always dark in colour. All are rich and full-flavoured.
A bottom fermenting lager that generally takes extra months of lagering (cold storage) to smooth out such a strong brew. There are several different styles of bock beer; Bock, Maibock or Helles Bock, Double Bock and Eisbock. Bock beer in general is stronger than your typical lager, more of a robust malt character and higher alcohol somewhere between 6-7% alcohol by volume with an amber hue.
Dunkel, or Dunkles, is a dark German beer. Dunkel is the German word meaning dark, and dunkel beers typically range in colour from amber to dark reddish brown. They are characterized by their smooth malty flavour. Dunkel, along with helles, is a traditional style brewed in Munich and popular throughout Bavaria. With alcohol concentrations of 4.5% to 6% by volume, dunkels are weaker than Doppelbocks, another traditional dark Bavarian beer. Dunkels are produced using Munich malts which give the Dunkel its colour. Other malts or flavours may also be added. Dunkels were the original style of the Bavarian villages and countryside. Lighter-coloured lagers were not common until the later part of the 19th century when technological advances made them easier to produce.
Simply broken down, Hefe (yeast) Weizen (wheat) is of German origin and traditionally means an unfiltered wheat beer with yeast in it. It is often referred to as “weissbier mit hefe” (with yeast). It is an ale and usually a bottle-conditioned one at that – filtered, then infused with a secondary yeast strain for natural conditioning.
A type of beer that is recognized by its high carbonation level and light color, though some modern lager beers are darker in color and may even be black.
Pale ale is a beer which uses a warm fermentation and predominantly pale malt. It is one of the world's major beer styles. The higher proportion of pale malts results in a lighter colour. The term "pale ale" was being applied 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.
Typically crisp and refreshing, with a light to medium body and a clear, light to deep gold appearance.
A London style of beer. It is a lighter-bodied companion to stout. Porters are roasted-tasting dark brews that are bottom-fermented and stronger in alcohol.
A strong very dark heavy-bodied ale made from pale malt and roasted un-malted barley and (often) caramel malt with hops.
A spiced Belgian Style ale that’s very pale and cloudy in appearance due it being unfiltered and the high level of wheat, and sometimes oats, that’s used in the mash. Often referred to as “white beers” or “whites” (witbieren) due to the cloudiness / yeast in suspension.
A beer which is made with wheat, creating a much lighter color and more delicate flavor than beer made with barley and other grains. Historically, wheat has been a challenging grain to use in brewing, but when prepared well, a wheat beer can be quite distinctive and, in the eyes of some consumers, quite tasty. Germany and Belgium have a long history of wheat beer production, and many American breweries also make their own wheat beers.