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Beer Guide

Beer comes in many different styles and flavors. Below, you'll find a detailed description of taste, color and body guidelines for each.

*Categories and definitions courtesy of the American Homebrewers Association

ALE

A fruity and aromatic style of beer fermented with top fermenting ale yeast. Generally heartier and higher in alcohol than lagers.

1. Barley Wine
2. Belgian and French Ale
3. Belgian-Style Lambic
4. Mild and Brown Ale
5. English-Style Pale Ale
6. American-Style Ale
7. English Bitter
8. Scottish Ale
9. Porter
10. English/Scottish Strong Ale
11. Stout

LAGER

Lagers are produced with bottom-fermenting Saccharomyces uvarum (a.k.a. S. carlsbergensis) strains of yeast at colder fermentation temperatures than ales. This cooler environment inhibits the natural production of esters and other fermentation byproducts, creating a "cleaner-tasting" product.

12. Bock
13. German Dark Lager
14. German Light Lager
15. Classic Pilsener
16. American Lager
17. Vienna/Mrzen/Oktoberfest

HYBRID/MIXED

The following beers are fermented or aged with mixed traditions. They can be brewed as an ale or lager (including unusual ingredients) or be made using unusual techniques or procedures.

18. German-Style Ale
19. German-style Wheat Beer
20. Smoked Beer
21. Fruit and Vegetable Beer
22. Herb and Spice Beer
23. Specialty and Experimental Beer
24. California Common Beer

A complete text only listing of all above beer styles (40K)



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