Find a short description of the beer types below. Beer types which are shown here have beers associated with it. Click the type to see the beers.
Weizen
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Kristal is German and means "clear" [like looking through a window]. Kristalweizen is a filtered wheat beer. Among fans it is called "champagne" beer, In commercial use this is prohibited. |
Wheat beer is brewed with a large proportion of wheat (at least 50% - as required by law in Germany). Wheat beers are usually top-fermented. The flavor of wheat beers varies considerably, depending upon the specific style. Most common is banana or glove. |
Same as wheat beer but much stronger in alcohol and taste. |
Stout
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Imperaial Stout, aka Russian Imperial Stout is a strong dark beer It has a high alcohol content. |
Chocolate stouts have a noticeable dark chocolate flavour through the use of a chocolate malt. |
Uses dark roasted malt which gives a bitter coffee flavour to dark beers. Sometimes ground coffee is added. Tastes often dry and bitter. |
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up to 30% of Oats are used to brew that sout. Adding of oats leads to a bitter or astringent taste. |
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Speciality
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Irish
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German
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Strong type of bottom fermented beer. Usualy dark beers, traditionally brewed for special occasions, often with religious background. |
Special Version of the bock beer. More Alcohol content. |
Exportbeer (short Export) is in Germany a bottom fermented beer with an original gravity with about 12-14%. Its ABV is about 5%. Colour is pale or dark. Original stronger brewed to gain biological stability for transport. |
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Traditional bottom fermented golden German Beer, mostly brewed in Baveria. Original gravity is between 11 and 12 %. The name "Helles" origins from its colour. "Hell" is the German word for "pale". |
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Altbier (altbeer or short alt) is a top fermented beer. |
A top fermented beer with an original gravity of 7-8%. Its colour is a dark yeasty yellow. Berliner Weiße is fermented by yeast and lactobacilli. It tastes sour by itself. Therefore it is often drunk with fruitsyrup: woodruff or raspberry |
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Gose beers are brewed with at least 50% of the grain bill being malted wheat. Because of the use of coriander and salt, Gose does not comply to the Reinheitsgebot. It is allowed an exemption from the rules on the grounds of being a regional speciality. It acquires its characteristic sourness through inoculation with lactic acid bacteria after the boil. |
Kölsch is a pale, filtered, stronger hopped top fermented beer with an original graviaty of about 11,3%. Kölsch is only brewed in Köln (Cologne). |
Wheatbeer has to be brewed with at least 50% wheat malt. Its original gravity is between 11 and 14%. Wheat beers usualy smell like gloves (4-Vinylgujacol) or banana (Isoamylacetat). It's mostly brewed in Baveria. |
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Rauchbier, smoked beer, is brewed with special smoked malt. It is mostly brewed in Bamberg, Germany. |
Zwickel is an unfiltrated, naturaly turbit not entirely finished beer served from the maturation tank. Due to lack of bundging the amount of CO2 is very low. |
Dark, amber, reddish, brown German beer. Dunkles is German and means dark. Its taste has a strong emphasis on the malt. |
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very dark beer, using dark or roasted malt to achive the colour and the roasty taste. Sometimes so called "Farbebier" is used for the colour. Minimum Original gravity is 11% |
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Dampfbier (literally: steam beer) is very old style originating from the Bavarian Forest (near Czech Border), Germany. Dampfbier is a top fermenting beer brewed with barley malt only. It is fermented between 18 - 21°C in open vessels. During the fermentation the formed CO2 is making its way up through the blanket of foam. This results in bubbles within the foam blanket, hence it looks like steam is coming through. |
Finnish
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Typically produced in Finland. Its a home-brew fermented brewed out of barley, rye, wheat and / or oats. Traditionally the beer is flavored with juniper berries in addition to (or instead of) hops. It is fermented by using bakers yeast. Nowadays top-fermenting yeast (like in most Ales) is used. Due to the bakers yeast Sahti has a stong estery smell, most of the times a strong banana note. |
English
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A top fermented beer originally brewed without hops. In UK / Ireland "Ale" is a synonym for beer. |
A very dark beer with a malty taste. Often strong hopped. In UK top fermented. In Germany mostly bottom fermented like a bock beer. German type porters are often called "Baltic porter" |
Stouts are dark top fermented beers using roasted malt or barley to achive the dark colour. The name Stout was mostly used for Stoutest (strongest) Porters which were later on just called Stout. Basically a kind of bock beer. |
Belgian
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Gueze is a mixture of young (1-year-old) and old (2- and 3-year-old) lambics that have been bottled. It undergoes secondary fermentation, producing carbon dioxide, because the young lambics are not yet fully fermented. A good gueuze will be given a year to referment in the bottle, but can be kept for 10–20 years. |
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Lambic is a cloudy, uncarbonated, sour beer. It is generally three years old. Some breweries bottle Lambic. |
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Oud Bruin is also know as Flanders Brown and has its origin int the Flemish region of Belgium. The word "oud bruin" means "old brown" and refers to the long aging process (up to 1 year). Oud Bruin undergoes a secondary fermentation which is followed by bottled aging. This will result in settling of the yeast (and bacteria) and a sour flavor. Alcohol (abv) is between 4 -8 %. It's bitterness is about 15 to 20 IBU. |
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American
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Stronger than the usual Bitter. Alcohol content above 5 %. |
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Ale
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India Pale Ale or Imperial Pale Ale, is a pale ale. Originaly brewed in England and Schottland for their colonies in India. Due to long travel to India the original gravity is about 16%. It is strong hopped. |
Bitters are pale ales. Bitters does have a greater variety of strength, flavour than normal pale ales. |
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