Beers of the World is written by the leading beer writers of our time, and will cover all the beers of the world - ale and lager, from the UK and Germany, the Czech Republic, US and beyond.

Subscribe online now and save 25% on the recommended price.

Welcome back () Tuesday 23rd December 2008 - 7:12 PM GMT

Styles of Beer


ALE


PALE ALE


STANDARD PALE ALE

     
 

Best Bitter
Warm fermented, pronounced malt and fruit, balanced by generous hop aroma and bitterness. Generally 4-4.8% ABV

Bitter
Warm fermented, big hop aroma and palate, some fruit, juicy and biscuity malt. Generally 3.4-3.9% ABV

Blonde / Golden Ale
Warm fermented, light malt, citrus fruit, big hop aroma and bitterness. Juicy malt on palate and finish with continuing hop bitterness and fruit. The ABV ranges can vary

Kolsch
Malt on nose and palate, soft, creamy palate from soft water, with light fruit and perfumy hops. Generally 4.5-5% ABV

Light
Please enter bitter or blonde / golden ale style category

Low Carb
Ales that have been specifically brewed to have a low carbohydrate content. The ABV ranges can vary

Rye
Beer made with a high proportion of rye. Warm fermented, big dark and spicy malt aroma with dark fruit and peppery hops. Bready, biscuity, grainy palate with dark fruit and hops. The ABV ranges can vary

Saison
Warm fermented, fruity aroma and palate balanced by spicy and bitter hops. Bittersweet in the finish withy biscuity malt and lingering hop bitterness. Generally 5.5-6.5% ABV

Standard
Please enter bitter or blonde / golden ale style category

Summer
Warm fermented, pale gold colour, juicy malt balanced by resinous hops and tart citrus fruit. Long, quenching finish with big hop character. The ABV ranges can vary

 
     

STRONG PALE ALE

     
 

Abbey (pale)
Warm fermented. As with Trappist, no distinct style and range in colour from pale to dark. Big floral and herbal hop character, balancing rich malt and citrus fruit. Generally 6-9% ABV

Altbier
Warm fermented, rich malt aroma and palate balanced by light fruit and aromatic hops. Bittersweet finish with malt to the fore but with good lingering hop notes. Generally 4.8-6% ABV

Amber
Warm fermented, rich malt aroma and palate balanced by light fruit and aromatic hops. Bittersweet finish with malt to the fore but with good lingering hop notes. Generally 4.8-6% ABV

Biere de Garde
Warm fermented but may use lager yeast. Big malt aroma and palate but balanced by spicy hops. Bittersweet finish but with good spicy and resinous hop notes. May be pale, copper, or russet. Generally 6.5-8.5% ABV

Export
Warm fermented, big malty aroma and palate with rich fruit and light hops. Good underlying hop bitterness throughout but malt to the fore. Long, bittersweet finish. Generally 4.2-4.6% ABV

IPA
Warm fermented, powerful hop resins and tart fruit on the nose with light malt. Juicy malt in the mouth but main character comes from hop resins and citrus fruit. Pale or light bronze. Generally 5.5-6.5% ABV

Harvest Ale
Brewed with fresh grain and hops from the autumn harvest. Generally more than 5% ABV

IPA
Warm fermented, powerful hop resins and tart fruit on the nose with light malt. Juicy malt in the mouth but main character comes from hop resins and citrus fruit. Pale or light bronze. Generally 5.5-6.5% ABV/p>

Imperial IPA
Bigger, rounder and maltier version of IPA with malt and fruit more to the fore but with profound hop bitterness. Generally 7-8.5% ABV

Strong Pale Ale / ESB
Warm fermented, massive marmalade fruit on aroma and palate, balanced by juicy and biscuity malt and a big spicy and peppery hop note. Generally more than 5.5% ABV

Trappist
Warm fermented, bottle conditioned. No Trappist “style” – range from gold to deep bronze and brown. Some, such as Orval, have deep hop bitterness, others have pronounced fruit and rich malt. Generally 5-11% ABV

Vintage
Warm fermented, deep fruit, often raisin and sultana on aroma and palate, with biscuity malt and hop resins and spices. Long, bittersweet finish with biscuity malt, vinous fruit and bitter hops. Generally 6-9% ABV

 
     

DARK ALE


STANDARD DARK ALE

     
  Brown
Warm fermented, malty aroma and palate, often with chocolate, coffee and liquorice notes. Light hops throughout but not dominating. Bittersweet finish with biscuity, malt and chocolate/coffee notes. Generally 3-3.4% ABV
Mild
Warm fermented dark ale. Tend to have more hop character and more restrained malt than brown ales. Generally 3.2-3.6% ABV
 
     

STRONG DARK ALE

     
 

Abbey (dark)
Warm fermented. As with Trappist, no distinct style and range in colour from pale to dark. Big floral and herbal hop character, balancing rich malt and citrus fruit. Generally 6-9% ABV

Barley Wine
Warm fermented. Massive vinous fruit on aroma and palate with biscuity malt and spicy hops throughout. Bittersweet in finish but with good bitter hop balance. Generally 6-12% ABV

Standard dark strong ale
Warm fermented, vinous fruit and roasted grain on the nose with peppery hop resins. Fruit and grain dominate the palate but bitter hops balance fruit and malt in the finish. The ABV ranges can vary

Oud Bruin
arm fermented, dark fruit, roasted grain and peppery hops on aroma and palate. Some sourness from the yeast culture. Bittersweet finish with spicy hops, sourness and dark malts. Generally 4.8-6% ABV

Sour
Sour lactic aroma and palate, balanced by biscuity malt and big hop bitterness. Woody and vanilla notes in the mouth, tannic and sour. Generally 4.8-6% ABV

 
     

LAGER


STANDARD LAGER

     
 

Lager 2.5% & Under
Cold fermented, light aroma and palate of toasted malt and floral hops. Gentle, short finish, quenching, light mild, gentle hop bitterness. Must be 2.5% ABV and under

NB. For lagers 4.6% and above, enter Premium Lager category opposite.

Lager 2.6% - 4.5%
Cold fermented. Toasted malt and floral and “noble” hop aroma and palate. Slight hint of citrus and vanilla. Finish is malt-driven but with good balance of floral and grassy hops. Must be between 2.6% and 4.5%

 
     

PREMIUM LAGER

     
 

Dortmunder
Cold fermented, rich and mellow toasted malt on aroma and palate, with spicy hops and some light citrus fruit in the mouth and the palate. Generally 5-6.5% ABV

Helles / Muncher
Cold fermented, light to heavy toasted malt and floral and resinous hops on aroma and palate. Quenching with a long gentle finish of malt and light hop bitterness. Generally 4.8-5.2% ABV

Low Carb
Lagers that have been specifically brewed to contain a low carbohydrate content. The ABV ranges can vary

Marzen / Oktoberfest
Cold fermented, amber, big floral hop bouquet balanced by biscuity malt. Spicy hops build in the mouth with juicy malt. Hop bitterness and juicy malt combine in finish. Generally 5-6% ABV

Pils / Pilsner
Cold fermented, pale gold colour. Toasted malt and floral, herbal, grassy hops aroma. Ripe, juicy malt and tangy hops with light citrus fruit in the mouth. Long, lingering finish, balanced between malt and tart hops. Generally 4.8-5.2% ABV

Rice
Cold fermented and brewed with high proportion of rice (but not enough to be classified as Happoshu). The ABV ranges can vary

Standard
Cold fermented. Golden with malt aromas and a light hop bitterness. Generally between 4.6-5.5% ABV

Vienna Red
A red-amber lager with an emphasis on a rich toasted malt aroma and flavour. Generally 4.6%-5.5% ABV

 
     

STRONG LAGER

     
 

Bock
Cold fermented, can be pale or dark. Big malt loaf aroma and palate with a vinous fruitiness and a gentle but sustained noble hop bitterness. Hints of figs, dates and coffee in darker versions. Generally 6-6.8% ABV

Doppel Bock
Cold fermented, massive malt bouquet with powerful hints in the mouth of coffee and figs, all balanced by good hop bitterness. Big, lingering bittersweet finish with ripe grain and spicy hops. Generally 6.9-7.5% ABV

Maibock
Cold fermented, gold/pale bronze. Rich toasted malt and floral hops aroma and palate with some light fruit. Long quenching finish finely balanced between ripe malt and bitter hops. Generally 6-6.5% ABV

Dark Lager
Also known as black lager or dunkel. Cold fermented, malt-accented with dark grain, chocolate and coffee notes. Hops are light but give good solid underpinning to the malt. Generally 4.4-5.6% ABV

Malt Liquor
Cold fermented, strong gold/bronze with big malt character and light hops. Finish is sweet with light hops only. The ABV ranges can vary

Strong
Please enter Bock or Doppel Bock category

Vintage
Please enter Bock or Doppel Bock category

 
     

STOUT / PORTER
NB “porters” and “stouts” made by cold fermentation – mainly from Scandinavia, Eastern Europe and Russia – will be entered in the appropriate lager class


STOUT

     
 

Dry
Warm fermented classic-style stout. Roasted grain to the fore, with dark, burnt fruit and powerful hop bitterness. A light caramel sweetness can also be evident. Generally 4-4.6% ABV

Export Style
The same typical stout character but brewed at a slightly higher alcoholic strength than classic dry stout. Generally 6-8.5% ABV

Imperial
Warm-fermented with extremely rich flavour and dark colour. Generally 7.5-9% ABV

Oatmeal
Warm fermented with the addition of oatmeal to the grist. Moderate bitterness and a smooth profile. Genrally 3.8-4.5% ABV

Oyster
Warm fermented. Brewed with the addition of oysters or the juice. Beers called Oyster Stout but do not actually contain this ingredient must enter another category. Generally 4-4.6% ABV

Standard
Please enter dry stout category

Sweet/Milk
Residual/added sugars eg. lactose give a sweetness that counters the traditional stout bitterness. Full bodied mouthfeel with sweet caramel flavours. Generally 3.2-4.8% ABV

 
     

PORTER

     
  Porter
Rich dark grain, coffee and chocolate aroma and palate with solid hop bitterness. Long and quenching finish, becoming dry and hoppy but with rich dark grain character
   
     

WHEAT

     
  Grain Only
Warm fermented. Light hop character. Aroma and palate dominated by creamy grain, banana, bubblegum and cloves. Long quenching finish with grain and fruit to the fore. Spices, raisins and sultanas in darker and stronger versions. Belgian-style wheat beers may use spices and fruit.
Flavoured
As 'Grain Only' but flavoured with spices and fruit in the Belgian style. Often darker and stronger than grain only wheat beers. ABV ranges can vary
 
     

SPECIALITY

     
 

Chocolate and Coffee
Any cold or warm fermented beer made with the addition of chocolate or coffee. Aroma and palate determined ingredient used. The ABV ranges can vary

Experimental
Any cold or warm fermented beer made with an unusual ingredient or process that does not fit into any other Speciality category. The ABV ranges can vary

Fruit and Vegetable
Any cold or warm fermented beer made with addition of fruit such as cherry, raspberry and peach – aromas and palate determined by type of fruit added. NB: not made by spontaneous fermentation. The ABV ranges can vary

Gluten free
Any cold or warm fermented beer brewed without ingredients containing gluten ie. barley, wheat, spelt, oats, rye or their derivatives. The ABV ranges can vary

Honey / herbs / spices
Any cold or warm fermented beer made with addition of ingredients such as honey, heather or ginger – aromas and palate determined by type of adjunct used. The ABV ranges can vary

Lambic / gueuze / fruit lambic
Spontaneous fermentation. Sour, vinous and cidery aromas and palates. Tart but quenching finish. Addition of fruit – usually cherries and raspberries – adds additional sourness and fruitiness. Generally 4-6% ABV

Smoked
Any cold or warm fermented beer. Lager beers are associated with Bamberg region of Germany, using malt kilned over beechwood fires. Intense smoky aroma and palate balanced by grassy hops. Long, refreshing finish with smoky malt, hop bitterness and light fruit. Generally 4.8-5.2% ABV

Steam
A hybrid beer with elements of both lager and ale in its character, usually achieved by brewing lager yeasts at ale fermentation temperatures. Highly effervescent. The ABV ranges can vary

Wood Aged
Beer that has been aged for a period of time in a wooden barrel or in contact with wood. Aromas and palate determined by type of wood, such as new oak, used sherry, bourbon, scotch, port, wine etc. The ABV ranges can vary

 
     


 
Home | Subscribe | Magazine | Brands | Directory | Store | Forum | Links | Contact | Sitemap
Published by Paragraph Publishing Ltd © 2005
Beers of the World | Whisky Magazine | Whisky Live | Scotland Magazine | World Whiskies Conference