A beer made by warm fermentation using
predominately pale malt. Noticeably hoppy.
A beer that uses yeast that ferments at a
much cooler temperature and sinks to the bottom,
as opposed to an ale, which uses yeast that ferments
at higher temperatures and rises to the top.
A beer made by warm fermentation
using predominately pale malt.
Certain Belgians are malt-balanced on the
sweet side, while others remain malt-
balanced but lack sweetness. Many also
display fruit and/or spicy yeast character.
A beer brewed with black unmalted
barley, which imparts the dark colour
and rich flavour characteristics.
Clarity may vary from good
to brilliant. The lack of sparkling
clarity is not a fault, but visible
particles are undesirable
Beers made by allowing wild yeast strains
or bacteria into the brew. Before Pasteurization,
almost all beer was sour in some way due
to naturally occurring wild yeast strains.
Spawned from the English mild ale, brown
ales tend to be maltier and sweeter on the
palate, with a fuller body. Color can range
from reddish brown to dark brown.
A beer brewed with a large
proportion of wheat malt.
A blend of base beer with
characteristics from aging on
or in contact with wood.