Beer Style Information (from Beer Master's Tasting Society)   Every beer that is brewed has a profile that the brewers attempt to achieve. The more you know, the more fun you can have while drinking your next beer. The following listing has many but not all styles or derivations. ALES Barley Wine | Belgian | Brown Ale | English-Style Pale Ale | American Style Ale | Scottish Ale | Porter | English and Scottish Ale | Stout LAGERS Bock | Bavarian Dark | Classic Pilsner | American Lager | Vienna/Oktoberfest/M&aunlrzen MIXED STYLES California Common | German Style Ale | Wheat Beer BEER INGREDIENTS Malt | Barley | Hops | Yeast | Water   ALES Ales are made using the top fermented yeast Saccharomyces cerevisiae. Top fermenting yeasts.The top fermenting yeasts perform at warmer temperatures than do yeasts used to brew lager beer, and their byproducts are more evident in taste and aroma. Fruitiness and esters are often part of an ale's character. Barley Wine -- Color is copper to medium brown. Malty sweetness. Ý Fruity, estery character. Diacetyl (butterscotch flavor) can be low medium. Bitterness is medium to high. May have hop aroma and flavor. Alcohol taste. Belgian-Style Specialties Flanders Brown -- Color is copper to brown. Slight sourness and spiciness. Fruity, estery character. Low diacetyl (butterscotch flavor) is acceptable. Bitterness low to medium. No hop flavor or aroma. Dubbel -- Color is dark amber to brown. Sweet, malty, nutty aroma. Can have low diacetyl (butterscotch flavor). Bitterness low. Medium to full body. Can have faint hop aroma. Trippel -- Light, pale color. Light malty and hop aroma; Neutral hop to malt balance. Finish may be sweet. Medium to full body. Mild alcohol taste. Belgian Ale -- Pale color. Bitterness is subdued. Light to medium body. Low malt aroma. Slight acidity is acceptable, as is low diacetyl (butterscotch flavor). BelgianStrong Ale -- Color is pale to dark brown. Alcohol taste. Can taste vinous. Darker beers are colored with candy sugar. Full body. Lambic-style Ale -- Intensely and cleanly sour. No hop bitterness, flavor or aroma. Fruity, estery character, and uniquely aromatic. Malted barley and unmalted wheat. Stale, old hops used. Cloudiness is acceptable. Effervescent. Faro -- A lambic with sugar and sometimes caramel. Pale to light amber. Gueuze -- Unflavored lambic. Pale color. Often very dry. Diacetyl (butterscotch flavor) is very low. Framboise (rasberry), Kriek (cherry), P&iacuteche (peach) -- Traditional, fermented flavored lambics. Fruity flavor. Aroma and color intense. Sourness dominates. They are often very dry. White -- Unmalted wheat and malted barley. Oats are acceptable. May be spiced with coriander and orange ` peel. Traditional hop flavor and aroma are desired. Low to medium bitterness. Low to medium body. Low diacetyl (butterscotch flavor) is acceptable, as are low to medium esters. Return to the top Brown Ale English Brown -- Color is medium to dark brown. Sweet and malty. Low bitterness. Hop flavor and aroma are low. Some fruitiness and esters. Medium body. Low diacetyl (butterscotch flavor) is acceptable. English Mild -- Medium to very dark brown color. Low hop bitterness, flavor and aroma. Mild maltiness. Light body. Low alcohol. Low esters. American Brown -- Medium to dark brown. High hop bitterness, flavor and aroma. Medium maltiness and body. Low diacetyl (butterscotch flavor) is acceptable. Return to the top English-style Pale Ale Classic English Pale Ale --Color is pale to deep amber or copper. Low to medium maltiness. High hop bitterness. Medium hop flavor and aroma. Uses English hop such as Goldings, Fuggles, etc. Fruity, estery character. Low diacetyl (butterscotch flavor) is acceptable. Medium body. India Pale Ale --Pale to deep amber or copper color. Medium body. Medium maltiness. High hop bitterness. Medium to high hop flavor and aroma. Fruity, estery character. Alcohol strength evident. Low diacetyl (butterscotch flavor) is okay. Return to the top American Style Ale American Pale Ale -- Color is pale to deep amber, reddish or copper. Low to medium maltiness. High hop bitterness. Medium hop flavor and aroma. Use of American hops such as Cascade, Willamette, Centennial, etc. Fruity, estery character. Low diacetyl (butterscotch flavor) is acceptable. Medium body. American Amber Ale -- Color ranges from light copper to light brown. Uses American varietal hops to produce a high hop bitterness, flavor and aroma. Medium to high maltiness. Medium to low caramel character. Medium body. Low levels of fruity-ester flavor and aroma are acceptable. Diacetyl (butterscotch flavor) should be absent or barely perceived. Chill haze is allowable at cold temperatures. American Wheat -- Color is pale to amber. Light to medium body. Low to medium bitterness. Malt and hop flavor and aroma are okay. Low to medium fruitiness and esters. Low diacetyl (butterscotch flavor) is acceptable. Lager yeast may be used. English Bitter -- Color is gold to copper. Low carbonation. Medium bitterness. Hop flavor and aroma evident or not. Low to medium maltiness. Light to medium body. Low to medium diacetyl (butterscotch flavor) is okay. Fruity, estery character may be present. English Extra Special -- Strong bitter. Maltiness evident. Hop bitterness balanced with malt sweetness. Return to the top Scottish Ale Scottish Light -- Color is gold to amber. Low carbonation. Low bitterness. Hop flavor and aroma evident or not. Medium maltiness. Medium body. Low to medium diacetyl (butterscotch flavor) is okay as is fruity, estery character. May be faintly smoky. Scottish Heavy -- Gold to amber or dark brown color. Low carbonation. Low bitterness. Hop flavor and aroma. Medium body. Low to medium diacetyl (butterscotch flavor) is okay, as is fruity, estery character acceptable, as is faint smoky character. Scottish Export -- Gold to amber or dark brown color. Low carbonation. Low to medium bitterness. May or may not have hop flavor and aroma. High maltiness. Medium to high body. Low to medium diacetyl (butterscotch flavor) is okay. Fruity, estery character acceptable, as is faint smoky character. Return to the top Porter Robust Porter -- Black color. No roasted barley character. Sharp bitterness of black malt, without much burnt or charcoal-like flavor. Medium to full body. Malty sweetness. Hop bitterness medium to high. Zero to medium hop flavor and aroma. Fruity, estery character is okay, as is low diacetyl (butterscotch flavor) . Brown Porter -- Medium to dark brown color. No roasted barley or strong burnt malt character. Light to medium body. Low to medium malt sweetness. Medium hop bitterness. No to medium hop flavor and aroma. Fruity, estery character is okay, as is low diacetyl (butterscotch flavor). Return to the top English and Scottish Strong Ale English Old Ale/ Strong Ale -- Light amber to deep amber or copper color. Medium to full body. Malty. Hop bitterness apparent but not aggressive; flavor and aroma can be assertive. Fruitiness and esters are high. Alcohol strength recognizable. Low diacetyl (butterscotch flavor) is okay. Strong " Scotch " Ale -- Similar to English Old/Strong Ale. Deep copper to very black. Stronger, malty character. Hop bitterness low. Diacetyl (butterscotch flavor) medium to high. Return to the top Stout Classic Dry Stout -- Black opaque color. Light to medium body. Medium to high hop bitterness. Roasted barley (coffeelike) character required. Sweet maltiness and caramel malt evident. No hop flavor or aroma. Slight acidity/sourness is okay. Low to medium alcohol. Diacetyl (butterscotch flavor) low to medium. Sweet Stout -- Black opaque color. Overall sweet character. Medium to full body. Hop bitterness low. Roasted barley (coffeelike) character mild. No hop flavor or aroma. Sweet malty and caramel evident. Low to medium alcohol. Low diacetyl (butterscotch flavor) okay. Imperial Stout -- Color is dark copper to black. Hop bitterness, flavor and aroma medium to high. Alcohol strength evident. Rich maltiness. Fruity, estery character is okay. Full bodied. Low diacetyl (butterscotch flavor) is okay. Return to the top   LAGERS Lager beers are produced with bottom fermenting yeast strains, Saccharomyces uvarum (or carlsbergensis) at colder fermentation temperatures than ales. This cooler environment inhibits the natural production of esters and other byproducts, creating a crisper tasting product. Bock Traditional German Bock -- Copper to dark brown color. Full body. Malty sweet character predominates in aroma and flavor with a hint of total chocolate. Low bitterness. Low hop flavor; traditional type is okay. No hop aroma. No fruitiness or esters. Low to medium diacetyl (butterscotch flavor) is okay. Helles (Light) Bock -- Pale to amber color. Other characters same as dark bock without the chocolate character. Doppelbock -- Color is light to very dark, amber to dark brown. Very full body. Malty sweetness evident in aroma and flavor can be intense. High alcohol flavor. Slight fruitiness and esters are okay, but not desirable. Low bitterness. low hop flavor of a traditional type is okay. No hop aroma. Low diacetyl (butterscotch flavor) is okay. Return to the top Bavarian Dark Munich Dunkel -- Copper to dark brown color. Medium body. Nutty, toasted, chocolatelike, malty sweetness in aroma and flavor. Medium bitterness. Hop flavor and aromas of a traditional type is okay. No fruitiness or esters. Low diacetyl (butterscotch flavor) is okay. Schwarzbier -- Dark brown to black color. Medium body. Roasted malt evident. Low sweetness in aroma and flavor. Low to medium bitterness. Low bitterness from roast malt. Hop flavor and aroma of a traditional type is okay. No fruitiness, esters or diacetyl (butterscotch flavor). Alcohol warmth is evident. Dortmund/Export -- Pale to golden color. Medium body. Medium, malty sweetness. Medium bitterness. Hop flavor and aroma of a traditional type is okay. No fruitiness, esters or diacetyl (butterscotch flavor). Alcohol warmth is evident. Munich Helles -- Color is pale to golden. Medium body. Medium, malty sweetness. Low bitterness. Hop flavor and aroma of a traditional type is okay. No fruitiness or esters. Low diacetyl (butterscotch flavor) is okay. Return to the top Classic Pilsner German -- Color is pale to golden. Light to medium body. High hop bitterness. Medium hop flavor and aroma, traditional type. Low maltiness in aroma and flavor. No fruitiness or esters. Very low diacetyl (butterscotch flavor) is okay. Bohemian -- Pale to golden color. Light to medium body. medium to high bitterness. Low to medium hop flavor and aroma of a traditional type. Low to medium ,maltiness in aroma and flavor. No fruitiness or esters. Low diacetyl (butterscotch flavor) is okay. Return to the top American Lager American Standard -- Very pale color. Light body. Very low bitterness. Low malt aroma and flavor. Low hop aroma and flavor is okay. No fruitiness, esters or diacetyl (butterscotch flavor). Effervescent. American Light Lager -- Title used in reference to caloric content, "light" beers must have at least 25% fewer calories than the regular version of that beer, according to FDA regulations. Must comply with packaging labeling standards. Extremely pale. Light body. Highly effervescent. Very low bitterness. Low malt aroma and flavor. Low hop aroma and flavor is okay. No fruitiness, esters or diacetyl (butterscotch flavor). American Premium -- Very pale to golden color. Light body. low to medium bitterness. Low malt aroma and flavor is okay. Low hop flavor or aroma is acceptable. No fruitiness, esters or diacetyl (butterscotch flavor). Effervescent. Dry -- Color is pale to golden. Light body. Low to medium bitterness. Low malt aroma and flavor. Low hop aroma and flavor. No fruitiness, esters or diacetyl (butterscotch flavor). Effervescent. No lingering bitterness. Cream Ale/Lager -- Very pale color. Light body. Low to medium bitterness. Low hop flavor or aroma is okay. Low fruitiness and esters is acceptable. Effervescent. May utilize ale or lager yeasts or a combination of both. American Dark -- Color is deep copper to dark brown. Light to medium body. Low bitterness. Low malt aroma or flavor is okay as is low hop flavor or aroma. No fruitiness or esters. Very low diacetyl (butterscotch flavor) is okay. Effervescent. Return to the top Vienna/Oktoberfest/M&aumlrzen Vienna -- Color is amber to deep copper or light brown. Toasted malt aroma and flavor. Low malt sweetness. Light to medium body. Hop bitterness of a traditional type is low to medium. Low hop flavor and aroma of a traditional type is okay. No fruitiness or esters. Low diacetyl (butterscotch flavor) is okay. Oktoberfest/M&aumlrzen -- Amber to deep copper or orangish color. Malty sweetness, toasted malt aroma and flavor dominant. Medium body. Low to medium bitterness. Low hop flavor and aroma of a traditional type is okay. No fruitiness, esters or diacetyl (butterscotch flavor). Return to the top MIXED STYLES Beers of these styles are fermented and/or aged with a mixed tradition of ale or lager and can be brewed as either.   California Common -- Color is pale to deep amber. Bitterness is medium to high. Medium to high hop flavor with medium hop aroma. Dry. Moderately effervescent. Toasted caramellike maltiness in aroma and flavor. Typically fermented warm (ale temperatures) using lager yeasts. Slight esters are acceptable. Often fermented in shallow vessels. Return to the top German Style Ale Dusseldorf-Style Altbier -- Color is copper to dark brown. Bitterness is medium to high. Very low hop flavor, and no hop aroma. Light to, medium body. Low fruitiness and esters. Traditionally fermented warm but aged at cold temperatures. Very low diacetyl is okay. ( Another definition: German Altbier uses a top-fermenting yeast; has pronounced hop aroma obtained with noble aroma hops; has medium to high body and a fruity, estery flavor because of the top yeast and warm fermenting temperature.) Kolsch -- Pale gold color. Low hop flavor and aroma. Medium bitterness. Light to medium body. Slightly dry, winy palate. Malted wheat is okay. Lager or ale yeast or a combination is used. Fruit Beer -- Any ale or lager made with fruit. The character of the fruit should be evident in the beer's color, flavor and aroma. Body, color, hop character, and strength can vary greatly. Return to the top   Wheat Beer (ale) Berliner Weisse -- Color is pale. Light body. Dry. Sharp lactic sourness. Fruity, estery character. Utilizes between 60 to 70 percent malted wheat. Very low bitterness. No hop flavor or aroma. No diacetyl (butterscotch flavor). Effervescent. German-Style Weizen/Weissbier -- Pale to golden color. Light to medium body. About 50 percent wheat malt. Clovelike, slightly banana character. Fruity, estery tones. Phenolics tasting like clove, vanilla, nutmeg, smoke and cinnamon are acceptable. Mild sourness is okay. Cloudiness is okay. Low bitterness. Low hop flavor and aroma are okay. No diacetyl (butterscotch flavor). Highly effervescent. Dunkelweizen -- Color is rusty brown to dark brown. Medium body. At least 50% wheat malt. Estery tones and phenolic character are present. Mild sourness okay. Low hop flavor and aroma. No diacetyl (butterscotch flavor). Highly effervescent. Usually uses dark barley malts in conjunction with dark cara or color malts. Weizenbock -- Commonly brewed for the holiday season. Color can be pale or dark. High starting specific gravity and alcohol content. Medium malt sweetness balanced by medium phenolic and estery elements. Low hop flavor and bitterness. Highly effervescent. Return to the top MEAD Meads are produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs, and/or spices. According to final gravity, they are categorized as: dry (0.996 to 1009); medium (1010 to 1019); or sweet (1020 or higher). Wine, Champagne, sherry, mead, ale or lager yeasts may be used.   Traditional Mead Sparkling --Effervescent. Dry, medium or sweet. Light to medium body. No flavors other than honey, which gives a honey character and aroma. Low to fruity acidity. Color depends on honey type. Absence of harsh and stale character. Still --No effervescence. Dry, medium sweet or very sweet. Light to full body. Honey character in aroma and flavor. Low to fruity acidity. Absence of harsh or stale character. Return to the top   Beer Ingredients Malt Malt is the heart and soul of a beer, the determining factor in its essential character -- its color, body, flavor, and strength. Like spinning straw into gold, the malting process transforms barley into aromatic malt, full of the fermentable sugars needed to feed hungry yeast cells. Barley The process itself has been the same for nearly six millennia: the barley is soaked in water until germination occurs, the partially sprouted grain is then kiln-dried and roasted. The finished product -- the grains of roasted malt -- look like tiny coffee beans. The heat used to dry the malted grain creates the final aroma, flavor, and color of the malt. Depending on the heat and duration of the roasting, the final malt product could produce anything from a straw gold pilsner to an opaque black stout. As a general principle, the more malt used in the brewing, the more flavorful the beer. Hops Hops contribute to a beer's flavor and aroma and serve as a natural preservative. The acids contained in the hop flowers give beer its bitterness; their oils endow a delicate floral aroma. Over 100 hop varieties are grown throughout the world, but if you're searching for a heady aroma and a spicy taste, look for a beer brewed with the choicest hops in the world - hop varieties known as Noble hops. Growing hops for beer is much like growing grapes for wine -- the soil, the climate, and the farmer's care of the vines greatly affect the taste and aroma of the delicate hop flowers. Noble hops have been cultivated for centuries, defining beer through the ages. Yeast Yeast plays a very important role in the brewing of beer -- it defines whether a brew is classified as a lager or an ale. A yeast strain called Saccharomyces carlsbergensis produces smooth, elegant lagers; another strain, Saccharomyces cerevisiae, makes hearty, robust ales. Yeast is responsible for producing the alcohol contained in the beer, as well as its natural carbonation. The yeast consumes the sugars from the malt and converts them into carbon dioxide and alcohol. In fact, you could say that brewers merely make food for yeast -- the yeast makes the beer. Water Contrary to popular belief, water is actually the least important ingredient in beer. As long as it is clean, it is fine for brewing. Historically, the water supply available to brewers determined which styles of beer they could brew. However, with modern water treatment capabilities, the mineral content in water can be tuned to meet the needs of any style of beer. Return to the top

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