Beer Types and Styles

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TYPES

THE DIFFERENCE BETWEEN TOP - AND BOTTOM FERMENTATION YEAST

STYLES

A COMPILATION OF OUR STYLES

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TYPES & STYLES

AMBER LAGER / VIENNA

Ready to learn more about one of world's oldest prepared beverages? Then beerpare yourself for some serious studying! Knowing the different Types and Styles of beer is quite the challenge, since which beer belongs where is very much dependet on who you ask. Different regions, countries, organisations and competitions all use different sets of criteria. Thererfore we will present you with our own categorisations which we use to manage our beers. We hope that this will not only broaden your beer horizin, but perhaps enable you to make up your own beer categories.

 

To learn more about beers, types and categories you may be interested in the books World guide to beer or The Essentials of Beer Style

In general beer can be split up into ales and lagers. These two types represent the entire range of available flavors and both vary in an endless range of colors, aroma ant taste. The main difference between lagers and ales lies in the fermentation and the yeast which are used.

 

Yeast convertes sugar to alcohol and carbon dioxide in the fermentation stage and determines the flavor of the beer. During fermentation the living yeast metabolizes, reprodiced and lives off the ingredients in the beer. The names of the yeasts describe where the fermentation takes place.

Ale is the oldest type of beer-style and was brewed even before people knew about yeast. Brewers only knew that if they let their barrels opened at room temeprature, fermentation would eventually happen. The top fermenting yeast tends to flocculate at the surface, generating a thick foamy head of yeast during the first couple of days before it settles to the bottom of the fermenter. A large part of the yeast stays in dispersion. Top fermenting yeast is handled at a temperature range of 15-20° C under rather short periods. An ale can be brewed within 7 days.

 

The Ale-type is rather easy to make and often has a more stronger, more pronounced or assertive flavor compared to Lagers. Ale-types are served at a warmer temperature than Lagers, usually at about 12° C.

 

Some Top-fermented beer styles which you can find on brewme.one are:

India Pale Ale- American Pale Ale - Weissbier - Porter - English Bitter - Stout - English Strong Ale

Bottom fermenting yeast does not form the foam mentioned foam and flocculates at the bottom of the vessel. Bottom fermented yeasts are best suited for 4-9° C. The fermentation takes alot longer and has to be done in a rather cool place. Brewing may take up to several months. This leads up the term Lager, which is German for storehouse. It is often said that this way of fermentation was invented by mistake, when back in the Dark Ages people would store their beer and other goods in cool places. Some barrels happend to catch on some bottom-fermenting yeast which was flying around, thus inventing the Lager.

 

This longer production at cooler temperature produces a smoother, crisper and more subtle beer which is often associated with Lagers. It is usually more subdued compared to the Ale-type. Lager-style beers are also usually served as lower temperatures between 6-10° C.

 

Some Bottom-fermented beer styles which you can find on brewme.one are:

Pilsener- Lager - Helles - Bock - Dunkel - Schwarzbier - Oktoberfest/Märzen

LAGERS: BOTTOM-FERMEMTING YEAST

ALES: TOP-FERMEMTING YEAST

To help you distinguish between the endless variety of beer styles we have are continuously expanding our library of beer styles. Since the definition of the single beer styles vary between countries and regions, but also associations and competitions, our list features those beers and types which you will also find at brewme.one and the way we define the beers we have tried.

AMBER LAGER / VIENNA

AMERICAN AMBER / RED AL

FROM BREW ME ONE

Taste and Scent

Mild to moderate alcohol notes, some citrus hops, caramel malts, some fruity esters

Appereance

Clear to slightly cloudy copper to reddish brown. Medium to fast rising Bubbles. Short to medium finish and atteniation.

American Amber Ale / Red Ale, a well balanced beer, was first crafted by brewers from California and the Pacific Northwest. It is distinguished by a medium to high focus on maltiness with a more or less explicit caramel note, some fruits and a medium hop bitterness, taste and scent. American Ambers / Red Ales are dark in color, ranging from dark amber to red.

AMERICAN AMBER / RED ALE

Serving temperature

7-12° C

Food pairings

BBQ

Medium strong cheese

Fruit cake or banana bread

 

FROM BREW ME ONE

Taste and Scent

Explicitly malty beer, often with hints of caramel, chocolate and toast. Low hop taste and scent, medium to high hop bitterness. Mild to moderate alcohol notes, eventually some fruits. Medium finish and attenuation.

Appereance

Deep clear copper to dark brown. Medium to fast rising bubbles.

The American Brown Ale was created by U.S. homebrewers who combined the English-style brown ales and porters, though adding more bitterness. It usually carries an explicit note or roasted malt and a medium amount of caramel and chocolate, many American brown ales may carry hints of coffee or nuts. American brown ales contain a low to medium hop flavor and scent and medium to high hop bitterness.

Food pairings

Grilled meats and vegetables

Aged cheese

Fried or baked fruits

 

Serving temperature

10-12° C

AMERICAN BROWN ALE

AMERICAN LAGER

FROM BREW ME ONE

Taste and Scent

Assertiive hop taste, scent and bitterness. Malts of bread and caramel. Caramel malt character and fruity esters. Short finish and medium attunation

Appereance

Clear amber with medium to fast rising bubbles

American Lager, Steam Beer or California Common: Brewed with lager yeasts but fermented at ale fermentation temperatures. Dating back to Califirnia in the 1800's when refrigeration still was a luxury. The brewers back then used shallow fermenters to cool the beer. The American Lager / Steam Beer / California Common is light amber to tawny in color with a malty character, mild fruity notes and an assertive hop character.

Serving temperature

10-12° C

AMERICA PALE ALE

FROM BREW ME ONE

Taste and Scent

Strong hop taste and scent with both floral and citrus notes. Malts of bread and caramel. Hop bitterness is medium to very high. Cirtus, fruit and pine esters. Mild to noticeable alcohol notes. Medium to logn finish, medium to high attenuation

Appereance

Clear to hazy gold, copper, red/brown. Medium to fast rising bubbles.

This top-selling craft beer on the U.S. market of British origin is known for it's good balance of malt and hops. It is characterized for it's floral, fruity and citrus esters, bitterness can range from light floral to strong. The American Pale Ale tends to be hoppier and cleaner in contrast to the more aromatic and malty British Pale Ales

Serving temperature

10-12° C

BELGIAN STRONG ALE

The Belgian Strong Ale was developed after WWII as a response to the growing popularity of Pilsrner beers. Strong Belgian Ales are s strong version of Belgian Ales whith a higher amount of alcohol in taste and scent. Hop and malts vary depending on the specific beer, though Belign Strong Ales are known for their hop character.

Taste and Scent

Fruity esters in scent and taste, low to moderate alcohol and hop scent which find a more dominant note when tasting the beer. Notes of spices and pepper.

Appereance

Hazy yellow to gold medium bubbles.

Serving temperature

7-10° C

Food pairings

Alcoholic deserts

Aperitif

Fruit

 

 

BELGIAN WITBIER

FROM BREW ME ONE

Taste and Scent

Low to no hop taste and scent, same goes for the hop bitterness and the malt scent and taste. Strong orange and citrus esters, spicy and pepper phenols. Medium finish and high attenuation

Appereance

Hazy straw yellow to pale. Fast rising bubbles

The Belgian Witbier, an style which is several hundred years old, has currently been revivedf after been almost forgotten for many decades. The Belgian Wit (white) is brewed witg unmalted wheat, coriander and orange peel.

Serving temperature

5-8° C

Food pairings

Sea food

Mild cheese or mascarpone

Creamy deserts like Panna Cotta

FROM BREW ME ONE

Taste and Scent

Fruity esters, hop and malts are not present to mild. High carbination with fast rising bubbles. Short to medium finish, high attenuation

Appereance

Clear straw to pale, eventually some colored syrup

Berliner Weisse, a top-fermented, bottle conditioned wheat beer, is known for it's amount of alcohol and is often served with a flavored syrup, giving it an interesting and intense color. A real refreshment on hot summer days. Hops are usually not present, esters usually are. The Berliner Weisse displays a dominating acidity with hints of sour citrus sharpness.

Name: Kindl Weisse Waldmeister

Brewery: Berliner Kindl Schultheiss Brauerei

Style: Berliner Weisse

Location: Berlin, DE

ABV: 3,0%

 

 

Food pairings

Ham and spicy sausage

Fruity deserts

Salads

 

Serving temperature

7-10° C

BERLINER WEISSE

Blonde Ale, also known as, Golden Ale was invented as a way to draw drinkers of regular Lagers onto the craft beer market. It is chracazterized by it's blonde color and it's moderate bitterness and maltiness.

Taste and Scent

Very weak scent with some hops and malts. Dry taste with some malt sweetness and hints of fruits

Appereance

Clear pale yellow to golden with medium to fast bubbles

FROM BREW ME ONE

Serving temperature

8-10° C

Food pairings

Lamb

Red meat

White meat

 

 

BLONDE ALE / GOLDEN ALE

FROM BREW ME ONE

Taste and Scent

Slight note of alcohol, low hops, notes of toastes malts, nuts and caramel

Appereance

Clear dark brown with medium to slow rising bubbles.

German monasteries used to brew a strong beer for sustenance during Lenten fasts, being a a symbol of better times to come and announcing the end of winter. The beer itself is a Lager which is stored for several months, becoming a stronger and maltier Lager. Most Bocks are, if at all, only lightly hopped.

 

 

Serving temperature

7-10° C

Food pairings

BBQ

Honey ribs

 

 

BOCK

CZECH PILSENER

FROM BREW ME ONE

Taste and Scent

Low to medium hop aroma and flavor, explicit hop bitterness often with bready malts. Short finish, medium attenuation

Appereance

Clear deep straw to light amber with medium rising bubbles

Czech Pilsner is the original Pilsener Beer which was invented in the ancient city of Plzen (Pilsen) in the west of the Czech Republic, formerly part of the of the historical Bohemian Kingdom. Pilsner beer was first brewed by the Pznen bewers guild back in the 1840's. The Czech Pilsner / Bohemian Pilsner has a dark straw to golden color and is crystal clear. The Hops are very present combined with a dominant bitterness or floral flavor and aroma with a clean malty bready note.

Serving temperature

5-8° C

FROM BREW ME ONE

Taste and Scent

Low hops, cloves, smoke

Appereance

Clear gold or amber

German Steam Beer (Dampfbier) was a widespread beer style in Rheinland, in the German regions Rhineland, Westphalia and Bavaria until the end of the 19th century. Due to it's low production costs it was also known as poor man's beer (Arme-Leute-Bier).

 

The beer was mainly brewed with barley and barely used any caramelized malt. Fermentation was done with the leftovers from Weißbier breweries. To lower production costs even more, self-grown hops were added. The beer was not pasteurized and stored in low basements or rock cellars to improve the beer's durability. The low amount of hop resulted in a phenolic (cloves), sometimes slightly smoky flavor.

The production of Dampfbier ceased over time and had fully disapperar at the dawn of the 20th century until the 1980s when breweries in Bavaria and North Rhine-Westphalia brought it back on the market.

 

A similar style, the American Steam Beer, was invented in the region of San Francisco, though it has no direct ties to the German Dampfbier. Here too barley and homegrown hops were used as well as raw materials from the region.

(Source: de.wikipedia.org)

 

Serving temperature

7-10° C

Food pairings

Fish

Steak

 

 

DAMPFBIER

DOPPELBOCK

FROM BREW ME ONE

Taste and Scent

Explicit alcohol taste, notes of ripe or dried fruits, heavy malt sweetness and hints of chocolate or roast.

Appereance

Clear dark amber to black with medium bubbles.

Doppelbock is but a stronger, more full-bodied and often darker version of the German Bockbier with focus on the malts and very little bitterness. Doppelbock emerged in the late eighteenth century as a variant of the old monastic strong beer which was brewed for the Lenten season.

 

 

Serving temperature

7-10° C

Food pairings

BBQ

Honey ribs

 

 

DUNKEL

FROM BREW ME ONE

Taste and Scent

Mid alcohol notes, domonating malt arome of chocolate and roasted malt. Medium finish and attenuation.

Appereance

Clear or hazy dark to very dark brown with medium rising bubbles

Dunkel offers a great balance between malt sweetness and hop chracteristics. Dunkel is known for it's not overly sweet notes of chocolate and roasted malt.

 

 

Serving temperature

7-10° C

Food pairings

Roasted meat and sausages

Seasones deserts

 

Brewed with darker malts than the regular German Weißbier, the Dunkelweizen has more notes of chocolate and malts and may even remind one of banana bread.

Taste and Scent

No opes, some bitterness. Bready, chocolate and toasted malts.

Appereance

Hazy copper to brown with slow to medium bubbles.

Serving temperature

7-10° C

Food pairings

Roasted poultry

Pasta

Asian dishes

Fruity deserts

 

 

DUNKELWEIZEN

ENGLISH BROWN ALE

FROM BREW ME ONE

Taste and Scent

Malty with some fruity notes and hints of caramel, grain, chocolate, or roasted malts. Finishes sweet or dry, sometimes evenn roasty.

Appereance

Clear copper to dark brown to mahogany with medium to fast bubbles.

English Brown Ale is said to be the prototype of English Porters. It is a malty beer which is easy to drink while being quite complex in taste and scent.

 

 

Food pairings

Grilled meats and vegetables

Aged cheese

Fried or baked fruits

 

Serving temperature

10-12° C

The Englsh Pale Ale, or Bitter, was invented by British brewers to distinguish themselves amongst the other mostly mild ales. No or mild taste of alcohol with dominant sweet malts and perhaps some hop bitterness.

Taste and Scent

Mild to no hop taste and scent, medium sweet malt. Cirtus and fruit esters. Short finish with a medium attenuation

Appereance

Clear gold to copper with medium to fast rising bubbles

Serving temperature

10-12° C

Food pairings

Roasted poultry

Firm cheese

Grain desert

ENGLISH PALE ALE / BITTER

ENGLISH STRONG ALE

Taste and Scent

Explicit alcoholic taste, hops can vary from mild bitterness to strong

Appereance

Clear amber to reddish copper

Serving temperature

7-10° C

Food pairings

Peppery meat

Grilled meat

Fruity cakes

 

 

The English Strong Ale is rich and complex, often unfiltered and bottle conditioned, chacaterized by a bold fruity, estery and malty mix.

EXPORT / DORTMUNDER

Export or Dortmunder combines the malty sweetness of a German Helles with the bitterness of German Pilsener. Export beers were brewed with a higher amount of alcohol so that the beer, which was shipped abroad, could be stretched with water at it's destination.

Taste and Scent

Low hop taste and scent, medium hop bitterness combined with a medium malt sweetness. Short to medium finish, medium attenuation

Appereance

Clear straw to deep gold, medium to fast rising bubbles

Serving temperature

7-10° C

Food pairings

Grilled meat

Cold platter

FROM BREW ME ONE

Taste and Scent

Mild alcohol notes, low hops, bready and sweet malts

Appereance

Clear pale to gold with medium bubbles.

Created to counteract the Czech Pils which was becoming more and more populare, the bavarian brewers developed the Helles (German for light/bright) which has a more malty, sweet and round character than the Czech Pilsener.

 

 

Serving temperature

7-10° C

Food pairings

Roasted meat and sausages

Seasones deserts

 

HELLES

GUEUZE

Geuze is an example of the traditional 100% spontaneous fermentation Lambic style brewing. The Geuze is produced by blending young and old Lambics. Lambics are spontaeously fermented beers with high levels of esters and sourness. The Lambic is exposed to yeasts and bacteria which are native to the Brussel area. After bottling the beer matures in the bottles for 2-3 years which result in a more dryer, fruitier and more intense style of Lambic. Geuze has no hop character or sweetness and is historically dry, some may add sweetness through sugar. The Original Geuze is called Brussel's Champagne.

Taste and Scent

Low hop taste and scent, same goes for malt sweetness, high fruity ester and notes derived from fermentation. Dry, vinous, cidery

Appereance

CHazy gold to amber, medium to fast bubbles

Serving temperature

7-10° C

Food pairings

Seafood

Strong cheese

Dark chocolate desert

FROM BREW ME ONE

Taste and Scent

Slight note of alcohol, low hops, malt sweetness, banana esters and clove phenols.

Appereance

Hazy straw to amber.

Brewed with 50 percent malted wheat. The yeast gives the Hefeweizen it's aroma and flavor of banan and clove. It is believed that Weißbier is one of the older beer types in the world, invented by German farmers who used the grains which were at hand at the moment.

Serving temperature

7-10° C

Food pairings

Sea food

Fruity deserts

Salads

Pasta

 

 

Hefeweizen / Weißbier

IMPERIAL INDIA PALE ALE

The Imperial India Pale Ale is a recent American craft type, following the trend of strong hopped craft beers. As the word Imperiaimplies, the Imperial India Pale Ale is but a stronger IPA. It is less malty and has a much more intense hop scent and taste. Overall clean and lean.

Taste and Scent

Intense and complex dry hop aroma and taste and an extreme bitter taste. Some malty sweetness, scent of of grass and alcohol, taste of caramel and low fruit.

Appereance

Clear or hazy golden amber to reddish copper or orange. Medium to fast bubbles.

FROM BREW ME ONE

Serving temperature

10-12° C

Food pairings

Seafood

Aperitif

 

IMPERIAL PORTER

The Imperial Porter lacks the roasted or burnt barley and malt notes and is characterized by a stronger almost alcohol like flavor with cocoa sweetness and some hops.

Taste and Scent

Alcohol is present, low to medium hop scent and taste, some malt sweetness but no other malt notes. Fruity esters.

Appereance

Clear dark brown to black with medium bubbles.

FROM BREW ME ONE

Serving temperature

10-12° C

Food pairings

Vension

Dark chocolate

Smoked meat

 

IMPERIAL STOUT

FROM BREW ME ONE

Taste and Scent

Explicit roasted barley and malt with hints of chocolate and coffee. Some soureness No or very low hop taste and scent. Long bittersweet finish.

Appereance

Clear deep brown to black

Imperial Stout is a draught version of the standard Irish Stout. The Imperial Stout was an attempt to compete with the London Porters, offering a stronger, fuller and creamier beer.Today, the Imperial Stout is brewed from a lower original gravity and hence is no longer the stronger alternative to Porters. Most Imperial Stouts use roasted barley, others may use chocolate malt, black malt or mix the ingredients. Bitterness, roastes notes and dry finish may vary.

Serving temperature

7-10° C

Food pairings

Rye bread

Vension

Dark chocolate desert

INDIA PALE ALE

FROM BREW ME ONE

Taste and Scent

Flowery hop taste and scent. Earth and floral hop notes. Sweet and grainy malts. Fruity esters which are at least medium and often very strong.

Appereance

Clear to hazy gold to copper

India Pale Ale was originally brewed in England and exported for the British troops in India in the late 1700s. To make the Pale Ale more durable a greater amount of hops were used. India Pale Ale is characterized by earthy and floral hops and an an increased alcohol content. In comparision to the Amarica Pale Ale, the India Pale Ale has a lot more balance between malt and hops.

Serving temperature

7-10° C

Food pairings

Pasta

Aged cheese

Asian dishes

FROM BREW ME ONE

Taste and Scent

Low hops and some bitterness, slight malty. Fruity sweet esters. Short finish.

Appereance

Clear straw to gold

Kölsch ist a Lager which is geographically protected,only being allowed to be brewed in the German city of Köln (Cologne). Characteristic is the pale color, the medium hop bitterness, grape notes and dry taste

Serving temperature

7-10° C

Food pairings

Peppery meat

Grilled meat

Fruity cakes

 

 

KÖLSCH

FROM BREW ME ONE

Taste and Scent

Slight note of alcohol, low hops, light bitterness, toastd malts

Appereance

Clear dark brown with medium to slow rising bubbles.

Märzen & Festbier stems from the times when it was hard to brew beer in the summer due to the high temperatures. Hence, brewing began in the fall and ended when spring came. Most beers were brewed in March (März) and were then stored at low temperatures. These beers are full-bodied and toasty.

 

 

Serving temperature

7-10° C

Food pairings

Cold platter

Spicy cheese

Peppery roasted meat

 

 

MÄRZEN & FESTBIER

PALE LAGER

FROM BREW ME ONE

Taste and Scent

Dry and lean. Hop bitterness ranges from medium to an explicit dry bitterness. Notes of butter may occur. Some brewers use rice or corn to make the Pale Lager more pale.

Appereance

Clear straw to pale, fast rising bubbles.

The Pale Lager uses the pale ale brewing technique combined with classic Lager brewing. The result is a pale to golden colored Lager with a gentle hop bitterness. Pale Lager is known for being very lean and crisp.

Serving temperature

7-10° C

Food pairings

Poultry

Seafood

Mild cheese

 

 

PILSENER

FROM BREW ME ONE

Taste and Scent

Explicit hops and domonating hop bitterness, some sweet malts may occur.

Appereance

Clear straw to pale, fast rising bubbles.

Invented in the German speaking part of Bohemia, Pilsener is Germany's favorite beer style. The German Pilsener has a straw to golden color and is well hopped.

Serving temperature

7-10° C

Food pairings

Poultry

Seafood

Mild cheese

 

 

PORTER

Taste and Scent

Strong hop taste and scent with both floral and citrus notes. Malts of bread and caramel. Hop bitterness is medium to very high. Cirtus, fruit and pine esters. Mild to noticeable alcohol notes. Medium to logn finish, medium to high attenuation

Appereance

Clear to hazy gold, copper, red/brown. Medium to fast rising bubbles.

Serving temperature

10-12° C

Food pairings

Roasted ort grilled meat

Stews

Dark chocolate

The English Porter used to be popular with transportation workers in Central London who gave the beer it's name. According to brewing documentation from the 1700’s, the so called "Entire Butt / Three Threads" was a mix of three kinds of ales (old, new, weak). Low to medium malt sweetness with hints of caramel, chocolate or ripe fruit. is acceptable. Hop bitterness is medium. Softer, sweeter and more caramel-like than a robust porter, with less alcohol and body. Porters are the precursor style to stouts.

PREMIUM BITTER / ESB (EXTRA SPECIAL BITTER)

FROM BREW ME ONE

Taste and Scent

Assertive hop taste, scent and bitterness with sweet malts and fruity esters. Mild alcohol scent and taste.

Appereance

Clear gold to dark copper

This English Premium Bitter, or ESB (Extra Spaciel Bitter) is supposed to be derived from the city of Burton-upon-Trent, whose hard water increases the clear color and hop bitterness of the beer. Premium Bitter / ESB is known for it's balance regading malt and hop bitterness with earthy and herbal notes. Medium to high hop bitterness, some fruity esters.

Serving temperature

10-12° C

Food pairings

Roasted poultry and fish

Nuts and caramel dishes

PREMIUM LAGER

FROM BREW ME ONE

Taste and Scent

Crisp and dry with low to medium malty sweetness, some scents of sweet grains. Hop bitterness is low to medium in both scent and taste. Usually the Premium Lager has a great balance between malt sweetness ans hop bitterness, though depending on the beer, one or the other may be more explicit.

Appereance

Clear pale straw to gold color, medium to fast bubbles.

The Pemium Lager tends to have more of a malty taste and scent than standard Lagers and is usually even more intense.

Serving temperature

7-10° C

Food pairings

Poultry

Cold platter

Mild cheese

 

 

RAUCHBIER / SMOKE BEER

Taste and Scent

The taste varies depending on the recepture, often there are less hops and bitterness and a focus on roasted malts

Appereance

Varies, often dark brown to black

Serving temperature

7-12° C

Food pairings

Grilled meat and vegetables

Bacon

Cold platter

 

Rauchbier/Smoke Beer dates back to Germany in the 1500's to the district of Franconia and the town of Bamberg. The Rauchbier/Smoke Beer uses green malts which are dried over an open fire of beech wood, giving it an unique smoke aroma.

SCHWARZBIER

The Schwarzbier is drier, darker and has more roasted notes than the Dunkel. Noted of roast and burnt, moderate to high bitterness.

Taste and Scent

Low hops, distinct hop bitterness. Explicit malt character with notes of roast, burn, coffee.

Appereance

Clear dark brown to black, medium bubbles.

Serving temperature

7-10° C

Food pairings

Roasted poultry

Peppered meat

Cold platter

 

 

SCOTTISH ALE

FROM BREW ME ONE

Taste and Scent

Ehe Scottish Ale is charachterized by a high level of unfermentable sugars which gives it it's malty flavors and aromas. There may be some smoke notes, hops are commonly low.

Appereance

Clear copper to dark copper brown

The Scottish Ale traditionally goes through a long boil in the kettle for a caramelization which results in a deep copper to brown color.

Serving temperature

7-10° C

Food pairings

Peppery meat

Grilled meat

Vensio

 

 

SESSION INDIA PALE ALE

FROM BREW ME ONE

Taste and Scent

Hoppy scent and taste in the India Pale Ale tradition. Very dry and light compared to standard India Pale Ales. Some malt sweetness. Some alcohol notes, pineapple and citrus.

Appereance

Clear or hazy orange to copper gold

Session India Pale Ale is a crafted sessionable India Pale Ale with ABV 3,2-4,6%, being weaker than many other beers in it's class but still offering a strong dominant hop experience.

Serving temperature

7-10° C

Food pairings

Seafood

Fruits

Aperitif

 

 

STOUT

Stouts are usually d ark brown to pitch black, often using roasted barley which gives the Stout it's dry character and roasted flavor with notes of burnt to coffee to chocolate.

Taste and Scent

No hops, some moderate hop bitterness. Dominating malts with a dry-roasted character. Toffee notes, some bitter and fruity esters

Appereance

Clear black, medium to now bubbles

FROM BREW ME ONE

Serving temperature

10-12° C

Food pairings

BBQ

Chocolate cake

 

STRONG ALE

FROM BREW ME ONE

Taste and Scent

No Strong and intense flavor. Dominating rich malts, often with a caramel, nutty or fruity taste and aroma, may contain notes of chocolate or roasted grain. Some malty-sweetness with fruity esters. Some alcohol notes may be present, reminding one of Sherry or Port. Hops may vary between mild to strong.

Appereance

Clear light gold or amber to very dark reddish-brown, copper or ruby. Medium rising bubbles.

The Strong Ale, devided into OId Ale and Barley Wine, all feature a strong and intense malty-sweet character with fruity esters and hints of nuts, caramal or roasted malts and dried fruits. The Barley Wine tends to be more hoppy, especially the American Barley Wine, while English Barley Wine is fruitier and maltier. Old Ales are sort of a hybrid between Bitters and Barley Wines, have a much lower attenuation and more emphasis on sweetness and malt.

 

Name: Thisted Stenøl (5)

Brewery: Thisted Bryghus

Style: Strong Ale

Location: Thisted, DK

ABV: 7,0%

 

 

Serving temperature

10-12° C

Food pairings

BBQ

Chocolate cake

Vension

 

STRONG PILSENER / IMPERIAL PILSENER

The Strong Pilsener, or Imperial Pilsener has more focus on malts ant intense bitterness than the standard Pilsener. The Strong Pilsener is characterized by sweet malts and an alcoholic taste.

Taste and Scent

Alcohol and malty sweetness in scent ant taste, dominant bitter hops in taste.

Appereance

Clear gold with fast bubbles.

FROM BREW ME ONE

Serving temperature

8-10° C

Food pairings

Cold platter

BBQ

 

 

 

SWEET STOUT

Sweet Stouts contain a larger amount of residual dextrins and unfermented sugars than the standard Stouts, giving this beer a full body and alot of sweetness which ads to the roasted sweet malt notes.

Taste and Scent

Malt sweetness, chocolate, and caramel with some malt bitterness and hop bitterness.

Appereance

Thick black with slow rising bubbles

FROM BREW ME ONE

Serving temperature

10-12° C

Food pairings

BBQ

Chocolate cake

 

WEIZENBOCK

Weizenbock is a Dunkelweizen which has been brewed to have the strength of Bock or Doppelbock beer and was invented to counter the trend of Doppelbocks which were populare in Germany back in the 1900s.

Taste and Scent

A very complex beer with scents of bock-like bready notes and fruits combined with the taste of dark fruits, banana and vanilla.

Appereance

Clear ruby.

FROM BREW ME ONE

Serving temperature

8-10° C

Food pairings

Seasoned deserts and dishes

Vension

 

 

 

ZOIGL

FROM BREW ME ONE

Taste and Scent

Very malty with either strong notes of caramel, toffee, nuts and dried fruit (dark) or citrus and grain (bright).

Appereance

Cloudy gold or cloudy brown to copper.

Zoigl is a bottom-fermented beer brewed especially in the northern Upper Palatinate in Germany in small community breweries. The right to use these breweries was given to specific homes and properties since the 16th century.A genuine Zoigl is cheap is not machine-bottled or sold in large quantities but is always freshly tapped. Zoigl is brewed in both bright (hell) and dark (dunkel) verisons.

Serving temperature

7-10° C

Food pairings

Cold plattee

Pork

BBQ

FROM BREW ME ONE

Taste and Scent

Very malty with either strong notes of caramel, toffee, nuts and dried fruit (dark).

Appereance

Cloudy copper

These beers are not filtered and are served directly after the brewing process has been completed. Usually there the beer is not matured in cold temperaturesand has low carbonation. Since the beers are to be served fresh, the beers have a low durability. The beers are malty sweet and spicy. Since all natural ingredients are preserved, it is considered more nutritious than filtered beers.

 

In eralier days, the unfiltered beer was reserved for the brewmaster who tool the first sip of the tapped barrel. The barrel was then sealed with a wooden crotch, called Zwickel, hence the name of the beer.

Serving temperature

7-10° C

Food pairings

Cold platter

Pork

BBQ

ZWICKEL, KELLERBIER, LANDBIER