Dark beer: Beer becomes darker when the barley is kilned for a longer period of time. This also creates richer, deeper flavors from the roasted grain.
Lager: Two different types of yeast can be used to create alcohol. Yeast that ferments slowly at a low temperature creates a smoother, more mellow beer.
Ale: The other type of yeast, which ferments more rapidly and at a higher temperature, results in a more aromatic and fruity product.
Amber: Malty, hoppy beers with a rich golden color.
Bitter: A British style, highly hopped for a more dry and aromatic beer, pale in color but strong in alcohol content.
Fruit Beer: Fruit may be added either during the primary fermentation or later. Usually made with berries, although other fruits can be used.
India Pale Ale: The name is often shortened to IPA. This ale was originally brewed in England for export to India. The large quantities of hops added were intended as a preservative and to mask potential off-flavors that might develop during the long voyage.
Pilsner: This is the term for the classic lager originally developed in Czechoslovakia, a pale, golden-hued, light beer after which many mass-produced American beers are modeled.
Porter: Very bitter, very dark, this beer was developed in England as a "nourishing" drink for manual laborers such as porters.
Stout: Very dark and heavy, with roasted unmalted barley and, often, caramel malt or sugar. Invented by Guinness as a variation on traditional porter.
Wheat beer (Weizen): Malted wheat, in addition to barley, is used for this German style beer. Hefeweizen is a variation.
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