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AN AROMATIC BREW THAT IS USUALLY MORE FULL-BODIED AND BITTER THAN "REGULAR" BEER PRODUCED FROM TOP-FERMENTATION.
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OLD-STYLE DARK GERMAN BEER, VERY SIMILAR TO ALE.
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A CEREAL GRAIN CONVERTED TO MALT THAT IS ONE OF THE BASIC INGREDIENTS OF BEER.
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A STRONG, DARK, HEAVY BEER ORIGINALLY BREWED IN THE FALL AS A WINTER WARMER.
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USUALLY A BLEND OF LAYERED BEER AND ALE.
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LAGER BEER MADE BY USING ROASTED BARLEY.
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TRADITIONALLY MEANT TO BE KEG BEER, BUT NOW ALSO PACKAGED.
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Extra Special Bitter (ESB)
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FULL BODY, STRONG, HOPPY AND AMBER IN COLOR.
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NATURAL, AROMATIC HERBS THAT PROVIDE THE LEVEL OF BITTERNESS IN BEER AND ACT AS A NATURAL PRESERVATIVE.
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BOTTOM-FERMENTED BEER THAT HAS BEEN "LAGERED" (STORED OR AGED) AT NEAR FREEZING FOR A FEW DAYS TO SEVERAL WEEKS, DEPENDING UPON THE BREWER. MOST AMERICAN AND IMPORTED BEERS ARE LAGERS. LAGERING IMPROVES BOTH THE TASTE AND STABILITY OF BEER.
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LAGER BEER BREWED TO HAVE LOWER LEVELS OF CALORIES. THEY ALSO GENERALLY HAVE LOWER LEVELS OF ALCOHOL.
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SPOUTED BARLEY THAT IS THEN KILN-DRIED. THE TYPE OF MALT DETERMINES THE LEVEL OF SWEETNESS IN THE BEER.
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A LAGER BEER BREWED TO HAVE HIGH ALCOHOL CONTENT.
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HAND CRAFTED, MADE WITH ONLY TRADITIONAL INGREDIENTS WITHOUT CHEMICALS. THESE BEERS ARE BREWED AND AGED SLOWLY TO ALLOW FLAVORS TO COME THROUGH.
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REQUIRED BY LAW TO BE CALLED "MALTED BEVERAGE". THEY GENERALLY CONTAIN LESS THAN .5% ALCOHOL. THE ALCOHOL IS REMOVED BY INTERRUPTING THE FERMENTATION CYCLE OR THROUGH VACUUM EVAPORATION.
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MEDIUM MALTINESS, HIGH HOP BITTERNESS, AND GOLD IN COLOR.
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A TYPE OF LAGER BEER, GENERALLY MEANING LIGHT IN COLOR AND RELATIVELY LIGHT IN TASTE.
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A STYLE OF DARK BEER THAT WAS POPULAR IN ENGLAND TWO TO THREE CENTURIES AGO. IT RESEMBLES A BLEND OF DARK ALE AND STOUT.
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A VERY DARK TYPE OF ALL THAT IS EXTREMELY MALTY IN TASTE AND SLIGHTLY BITTER, MADE USING ROASTED BARLEY MALT.
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MEDIUM-BODY, CLOUDY OR CLEAR, FRUITY AND SPICY - LOW IN ALCOHOL.
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