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WORLD BEERS

The simple combination of barley,hops, water, and yeast produces many different styles of beer. The process has several steps and too many people would consider brewing an art and there are a lot of kind of beers and here are few samples of them. references for this page http://www.tastings.com/beer

Lagers         (click anywhere on the level of this line to see result)

Pilsner. Pilsner styles of beer originate from Bohemia in the Czech Republic. They are medium to medium-full bodied and are characterized by high carbonation and tangy czech varieties of hops that impart floral aromas and a crisp, bitter finish. The hallmark of a fresh pilsner is the dense, white head. The alcohol levels around 5% ABV. Classic pilsners are refreshing, but they are delicate and must be fresh to show their best.

Vienna Style Lagers.The classic amber to red lager which was originally brewed in Austria in the 19th century.This style of beer was adapted by the Munich brewers and in their hands has a noted malty sweetness and toasted flavor.These are reddish-amber with a very malty toasted character and a hint of sweetness.

Amber Lagers. Amber lagers are a vaguely defined style of lager much favored by US lager brewers. They are darker in color, anywhere from amber to copper hued, and generally more fully flavored than a standard pale lager. They are frequently hoppier than the true vienna lager styles on which they are loosely based. Alcohol levels are generally a maximum of 5% ABV.

Bock. Bocks are a specific type of strong lager historically associated with Germany and specifically the town of Einbeck. These beers range in color from pale to deep amber tones, and feature a decided sweetness on the palate. Bock styles are an exposition of malty sweetness that is classically associated with the character and flavor of Bavarian malt. Hop aromas are generally low though hop bitterness can serve as a balancing factor against the malt sweetness.Alcohol levels are quite potent, typically 5-6% ABV.

Weat Beers

Brewing with wheat instead of barley is an ancient tradition that stretches back to the earliest days of brewing. Beers brewed with a proportion of wheat do not require maturation, as is the case with lagers, and can be drunk soon after brewing.

Kristall Weizen. A Kristal weizen is a non-hazy weizen ale. Kristall weizen has been filtered prior to bottling to remove the protein haze and yeast often suspended in such beers.Floral, fruity aromas are often noted in classic examples of this style, though healthy alcohol content of 5-5.5%.

Wheat Ale. As the name would suggest these are ales that use a proportion of wheat in the mash to add a protein haze. A host of variables ranging from the wheat/malt ratio, hopping and filtration/non filtration all contribute to wide variations on the theme. Generally US examples feature a more marked hop accent than classic German weizen styles and are often dryer.

White/Wit Beer.It is distinctly Belgian in origin. Wits employ a proportion of unmalted wheat in the mash but also have flavor added in the form of curaçao, orange peel and coriander, among other ingredients. Their appearance is marked by a hazy white precipitate and these beers generally have some sedimentation.

Lambics

Herb-spiced and fruit beers. These are lagers or ales to which herbs, fruits, or spices have been added in order to impart flavor or color. Depending on whether or not the seasonings have been used in the fermentation or as an addition of juice or extract, the beer will have more or less of the desired character. These beers allow the brewers great creativity in their formulations.

Lambics. Geueze, Fruit Lambic, Faro. Lambic beers are perhaps the most individualistic style of beer in the world. Lambics are produced in tiny quantities immediately south of the Belgian capital, Brussels. Lambic brewers use native wild yeasts in the open-air fermentation process to produce these specialties.

Rauchbier. The origins of Rauchbier lies with breweries in the region of Franconia in northern Bavaria which traditionally dried the barley over fires fueled by beech trees from local forests. The resulting pungent malt imparted an assertively smoky aroma and flavor to the beer from which it was made.

British ales

British ale styles captured the imagination of the craft brewing revolution. British ales lend themselves relatively easily to home brewing.

Bitter. Bitter is an English specialty, generally denoting the standard ale--the "session" beer --in a English brewers range. They are characterized by a fruitiness, light to medium body and an accent on hop aromas more than hop bitters. Colors range from golden to copper.

English Style Brown Ale. These medium-bodied reddish-brown beers are malt accented with a nutty character, a gentle fruitiness, and low bitterness. Alcohol is moderate, a maximum of 5%ABV.

Irish Style Ale. Irish ales are characterized by their reddish color, malt accents, slightly sweet palate, and low hopping. They are not generally bitter if true to style and in this they reflect the historical fact that the Irish have never taken to huge amounts of hops in their traditional beers.

Belgian style ales

Abbey Ales (Dubbel, Tripel, Singel). Monastic or abbey ales are an ancient tradition in Belgium.These "abbey ales" can vary enormously in specific character, but most are quite strong in alcoholic content ranging between 6% alcohol by volume to as high as 10%. Generally abbey ales are labeled as either Dubbel or Tripel, though this is not a convention that is slavishly adhered to. The former conventionally denotes a relatively less alcoholic and often darker beer, while the latter can often be lighter or blond in color and have a syrupy, alcoholic mouthfeel that invites sipping, not rapid drinking. The lowest gravity abbey ale in a Belgian brewer's range will conventionally be referred to as a Singel.

Belgian Style Strong Ale. Beers listed in this category will generally pack a considerable alcohol punch and should be approached much like one would a Barley Wine. Indeed, some of them could be considered Belgian style barley wines, such as those beers from Brasserie Dubuisson. Expect a fruity Belgian yeast character and a degree of sweetness coupled with a viscous mouthfeel.

Belgian Style Amber Ale. This is a not a classic style but nonetheless encapsulates various beers of a similar Belgian theme that do not fit into the more classic mold. Expect amber hued, fruity and moderately strong ales (6%ABV) with a yeasty character.

Staut Porter

Stouts are very dark, almost black beers, and feature a heavily roasted flavor profile. This is achieved by brewing with malt that has been kilned until it resembles burnt toast.

Flavored Porter. Flavoring traditional beer styles is a particular feature of the ever creative US craft brewing scene. Flavorings used in porters are typically dark berry fruits and coffee, and when skillfully done the effect can be greater than the sum of its parts.

Dry Stout. Dry stout is closely associated with Ireland in general, and Guinness in particular. These brews tend to be rich and dark with a definitive bitter note and a drying palate feel.

Flavored Stout. Flavored stouts are stouts, be they sweeter or drier, which have been flavored in some way. Dark fruits, coffee and chocolate are particularly popular, and the marriage of flavors should at best be greater than the sum of its parts.

Imperial Stout. Imperial Stout is an extra strong version of stout which was originally brewed by the British to withstand the rigors of export to Russia and the Baltic states. This style is dense, opaque black and strong in alcohol (6-7%), with a note of sweetness.