| Altbier |
| Munich maltiness takes second place to hop bitterness. Sometimes copper-orange, other times brown. Sometimes a lager, sometimes an ale. Altbier originated in Düsseldorf, Germany. |
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| Amber Ale |
| An American style of ale close in flavor to that of many light English ales. |
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| Barley Wine |
| Amber- to dark-colored beer with a caramel fruitiness reminiscent of port wine. Loaded with hops and malt, barley wines are best served and sipped at cellar temperature. |
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| Belgian Ale |
| Any of the strong, swee-sour beers mad throughout Belgium. Many are as distinct as the region from which they originate. |
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| Belgian White Ale |
| These white beers (Witbier) are known for a sweet orange taste and a dry spiciness (usually from coriander); this is a delicious unfiltered specialty. |
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| Berliner Weiss |
| Called the "Campagne of the North" by Napolean's troops. This lively, carbonated beer is low in alcohol content and has an unusual lactic sourness. Because of this beer's sour demeanor, it is often enhanced with raspberry syrup or essence of Woodruff. |
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| Bière de Garde |
| Malty, rich and complex, "beer for keeping" is a farmhouse French ale. Traditionally brewed at the end of cool weather, this durable beer was created to survive summer heat. |
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| Bitter Ale |
| A highly-hopped, low-carbonated beer ranging from gold to red in color - usually on draught. |
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| Black Beer |
| A malty dark-roasted lager originating in Germany; now quite popular in Japan. |
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| Bock |
| A darker, lightly hopped beer with a rich malty flavor. "Bock" in German means "Billy Goat" or "Ram" --- you'll understand after you finish the beer. |
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| Brown Ale |
| A strong ale associated with the north of England, often times quite hoppy with a malty sweetness. |
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| Cider |
| Cider is not really a beer, but grouped in the same category. Cider is made from fermented juice of apples. |
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| Cream Ale |
| An American adaptation to her own light lagers, this beer has a light body and rich head. A smooth, well-carbonated, refreshing beer with a hint more alcohol than light lagers. |
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| Doppelbock |
| Meaning "Double Bock" and although strong, not twice as strong as a Bock. Originally made by Franciscan monks for fasting, this rich, chewy beer was known by the monks as liquid bread. |
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| Dry |
| A Japanese style lager which is filtered to remove many of the berry flavors and hop notes. |
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| Dry Stout |
| Originating in Ireland: this is a dry, dark beer often with a burnt coffee-like flavor. |
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| Gueuze/Gueze |
| A blended lambic beer with a sour, fruity and thirst-quenching palate, this fascinating beer has some complex, unique aromas: oaky, horse blanket, fruity, musty and barnyard. |
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| Helles |
| Similar to a pilsner, yet sweeter and maltier with milder hop notes. A clean, clear, golden beer, created in Munich in 1895 to compete with pilsners. |
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| Imperial Stout |
| An extremely strong, fruity stout originally made for the drinking pleasure of the Russian Czars, this beer has a "wine-like" character. |
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| India Pale Ale |
| This beer style has a unique history. During the British occupation of India it was found that regular mild ale would not last the long journey from Great Britain to India. Because of this, brewers increased the alcohol content and added extra hops (a natural preservative) giving this potent beer its trademark hoppy bitterness. |
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| Kölsch |
| Another pils' cousin with a fruitier finish. This beer's mother city is Köln (Cologne), German, and only European hops need apply. |
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| Lambic |
| A small but distinct family of spontaneously-fermented ales made in a particular region of Belgium. Many times fruit (raspberry, peach or cherry) is added during its long storage process making it a tasty dessert beer. |
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| Mead |
| Probably the finest fermented beverage ("accidentally") discovered. Smooth and wine-like; mead is truly neither a beer nor wine. Traditionally made (and found) with honey, water and yeast. |
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| Mild Ale |
| Typically lighter in alcohol than most British ales, mild presently refers to light hop bitterness contrasting its "Bitter" cousin. In the past, mild may have denoted a young beer lacking the sourness of an aged ale. A malt-accented beer with a drinkability and alcohol level that allows for consumption of more than one glass, which makes the mild a fine "session" beer. |
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| Oatmeal Stout |
| English style stout, dark in color, with a silky body and a hint of nuttiness in the roasted flavor. |
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| Oktoberfest |
| Amber-colored, strong lager characterized by bitter-sweet maltiness. Named also "Märzen." "März" (German for March) is typically when this historic lager is brewed. |
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| Old Ale |
| Rich with a dark amber color. After tasting a sweet maltiness and fruity background, an alcohol warmth knocks on the door. |
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| Pale Ale |
| The bottle's cousin to Bitter Ale. Clean and yesty fruitiness, with a dry finish. |
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| Pilsner |
| The most popular beer style in the world; invented in 1842 in Pilsen, Czechoslovakia. It is a well-hopped, crisp, thirst-quenching beer. Major American breweries produce an even lighter variation of this style. |
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| Porter |
| Extremely dark, almost black beer with a roasted malty flavor and creamy head. |
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| Rauchbier |
| "Smoked beer." A specialty from Bamburg, Germany. The malts used in its brewing are smoked over local Beechwood giving this style an unusual hearty, smoky flavor. Great for cooking. |
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| Roggen (Rye) Beer |
| A German specialty with malted rye and barley. Oily and spicy, finishing with a rye bitterness. |
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| Saison |
| A unique style of Belgian ale: golden in color, these tart, spicy beers are meant as thirst quenchers but are still strong and sustaining. "Beer of the season." |
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| Scotch Ale |
| Once a very strong, full-bodied ale from Scotland, now more reminiscent of a bitter ale. True Scotch ales are not associated with Belgium or France. |
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| Steam |
| Known also as California Common Beer and original to the West Coast, this lager is gold or amber in color and has both a malty and hoppy showing. Anchor Steam is a trademark name. |
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| Steinbier |
| "Stone beer" unique to Altenmünster, Germany. Porous stones are heated over local beechwood until white-hot and dropped into the wort -- resulting in a smoky and amazing beer experience. |
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| Trappist Ale |
| A strong ale made by Trapist monks in Belgium and the Netherlands. Sometimes flavored with secret herbs and spices, this distinctive style often has characteristics of port wine. Trappist ales should be served at room temperature. |
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| Weiss or Weizen |
| This is a wheat beer associated with southern Germany. Refreshing, fruity palate with notes of clove and banana. This style, often served unfiltered (Hefeweizen), is the "breakfast" or "Sunday" beer in Germany |
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