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Abbey:
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Top fermented
specialities, from Belgium and the Netherlands.
Commercially brewed under license (or in style) of
monastic orders. They are normally light brown to dark. |
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Ale: |
Top fermented or warm
fermented beer. Colours vary from pale to dark |
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Alt:
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(Old) The German
equivalent of an ale. A top fermented speciality usually
associated with Dusseldorf. Always copper colour! |
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Bitter:
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A generic term for highly
hopped ales. Light to medium brown |
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Black
Beer: |
A strong tasting,
bitter-chocolate lager. It could be mistaken as a stout,
but is a very dark lager. |
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Bock:
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A strong malty beer,
originally brewed for winter months, but these days goes
down well all year round. |
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Brown Ale:
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In a bye-gone era, this
was a popular 'workers' drink. Not as popular these days
though. A sweetish mild ale - low in alcohol and dark in
colour. |
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Cream Ale:
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A sweetish ale brewed
mainly in the US. Originally brewed to try and replicate
the Pilsner style. |
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Faro:
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A Lambic sweetened with
sugar and is usually low in alcohol. |
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Framboise: |
A lambic fermented with
raspberries. Red in colour. |
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Gueze:
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A blend of old and young
Lambics. Tawny colour. |
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Hefe: |
A cloudy beer that is
unfiltered with sediment. |
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India Pale
Ale: |
Originally strong pale
ales with firm bitterness. Today often used for ordinary
qualities. |
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Ice Beers: |
A product of the 90's.
The brew is frozen during the maturation stage, to
produce a 'purer' beer. The ice crystals are removed
leaving a clearer, stronger brew. |
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Lager: |
Bottom fermented beer.
The name is the German word for store. Originally (and
still today) the best lagers undergo a lengthy
conditioning stage i.e lagering time. Usually light pale
in colour. |
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Lambic: |
Belgian wheat beer
produced by spontaneous fermentation. |
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Kristall: |
A filtered wheat beer
which is usually clear. |
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Kriek: |
A lambic fermented with
cherries. Dark red. |
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Peche: |
A lambic fermented with
peaches. Light brown. |
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Pilsner: |
The first clear, bottom
fermented beer (1842). Today a term used often to
describe a lager. pale to light gold. |
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Porter: |
Top fermented, dark
bitter ale. The predecessor to stout. |
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Rauchbier: |
Bottom fermented dark
smoked beers of Bamberg. The malt is smoked over
beech-wood fires. The smoke penetrates the malt and
ensures a uniquely distinctive flavour. |
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Scotch
Ale: |
Strong, dark malty top
fermented ales from Scotland. Very Dark. |
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Steinbier: |
'Stone Beer' A German
brew. Brewed by placing large, red hot rocks into the
brew to bring it to the boil. The rocks are removed with
the burnt sugar coating them. They are added later to
give the brew a 'second' fermentation stage. |
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Stout: |
Top fermented classic
ale, successor to porter - usually very dark, well
hopped beers, bitter and not the most refreshing -
originally derived from the word strong. |
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Urquel: |
Meaning 'original
source', the beer is still brewed in the original style |
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Weissbeers: |
Top fermented wheat beers
(malt & wheat) from Bavaria. Low in bitterness, most
refreshing. |
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Witbier: |
Belgian top fermented and
bottle conditioned wheat beer. |
