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70 Cards in this Set
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Lambic |
3-7 SRM, 5.0-6.5%, 0-10 IBU 30-40% wheat Aged hops Uncarbonated Belgium Cantillon Grand Cru Bruoscella |
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Fruit Lambic |
3-7 SRM, 5.0 - 7.0%, 0-10 IBU 30-40% wheat Hops to preserve whilst aging 10-30% fruit High carbonation Boon Oude Kriek, Boon Framboise Marriage Parfait |
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Gueuze |
3-7 SRM, 5.0-8.0%, 0-10 IBU Blend of 1,2&3 year lambics Old oak barrels for aging More carbonated than lambic Has fermentable sugars of younger lambics but intense flavours of aged lambics Boon Oude Gueuze, Cantillon Gueuze |
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Flanders Red Ale |
10-16 SRM, 4.6-6.5%, 10-25 IBU Up to 20% maize Black cherries, plums, red currants Subtle acetic flavours Can be complementary diacetyl More acetic than Oude Bruin Up to 98% apparent attenuation First was Rodenbach 1820s Rodenbach Grand Cru |
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Oud Bruin |
15-22 SRM, 4.0-8.0%, 20-25 IBU Raisins, figs, date Sourness can increase with age Never acetic Originally Liefman Deeper malt character than Flanders Red Liefmans Oud Bruin |
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Belgian Dubbel |
10-17 SRM, 6.0-7.6%, 15-25 IBU Sweet, brown, Abbey beer Traditionally bottle conditioned Grain bill tastes complex, made of unrefined sugar Less malty than a Bock Less intense than Belgian Dark Strong Westmalle Dubbel |
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Belgian Tripel |
4.5-7 SRM, 7.5-9.5%, 20-40 IBU Highly carbonated Spicy phenols Citrus fruit and banana Soft malt character Pale sugars to thin body Darker than Belgian Golden Strong Ale, more phenolic Westmalle Tripel |
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Belgian Dark Strong Ale |
12-22 SRM, 8.0-12.0%, 20-35 IBU Quadruple Strong, toasty malt Traditionally bottle conditioned Complex grain made of unrefined sugars Fuller body and richer malt than Funnel Less bitter than Tripel Rochefort 10 |
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Belgian Blond Ale |
4-7 SRM, 6.0-7.5%, 15-30 IBU
Sweet, bready flavour from pils malt Medium hop bitterness Developed to appeal to euro pils drinkers Goldings hop Sweeter, less strong, less bitter than Belgian Golden Strong Ale
Leffe Blond |
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Belgian Pale Ale |
8-14 SRM, 4.8-5.5%, 20-30 IBU Belgian session beer Moderate malt, moderate to high fruit Medium hop bitterness Pils malt be with Vienna or Munich to add colour Less yeast character than other Belgian styles Similar to British Strong Bitter with different yeast character De Koninck |
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Belgian Golden Strong Ale |
3-6 SRM, 7.5-10.5%, 22-35 IBU Soft malt Fruity, spicy hop character High bitterness Names often refer to the devil Crisper and drier than a Tripel Duvel |
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Saison |
5-14 SRM (pale) 15-22 (dark) 3.5-5.0% table, 5.0-7.0% standard, 7.0-9.5% super 20-35 IBU High attentuation Never sweet Citrus fruit, pepper 27-32°C Often wheat, oats, rye No Brett Hppy, highly attenuated Belgian Blond Ale Samson Dupont |
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Biere De Garde |
6-19 SRM, 6.0-8.5%, 18-28 IB Malt focused, dry Toast, caramel, biscuit, toffee Lager or ale yeast Long, cold conditioning Blond, amber or brown Unfiltered Doesn't contain spicy yeast character of Saison La Choulette |
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Witbier |
2-4 SRM, 4.5-5.5%, 8-20 IBU Belgian wheat beer 50% wheat Coriander and orange Optional lactic sourness Died in 1950s, revived by Pierre Celis in 1980s Hoegaarden |
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Ordinary Bitter |
8-14 SRM, 3.2-3.8%, 25-35 IBU Low alcohol, low carbonation Medium to high bitterness Bready, biscuits May have low diacetyl May use sugar, corn or wheat More early bitter hop additions than American ales Adnams Southwold |
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Best Bitter |
8-16 SRM, 3.8-4.6%, 25-40 IBU Higher alcohol than Ordinary Bitter Higher quality ingredients More malt flavour Bready, biscuity, toasty Fuller's London Pride |
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Strong Bitter |
8-18 SRM, 4.6-6.2%, 30-50 IBU More pronounced flavours than other bitters May use black malt for colour Stronger versions similar to Old Ale Shepherd's Neame Bishop's Finger |
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English IPA |
6-14 SRM, 5.0-7.5%, 40-60 IBU Well attenuated High hop bitterness Floral, citrus Sulphur if from Burton Bready Less malt sweetness than British Pale Ales Thornbridge Jaipur |
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Dark Mild |
12-25 SRM, 3.0-3.8%, 10-25 IB Malt-focused session ale Caramel, toffee, buttery, chocolate, plum, raisin Little hop aroma Less sweet than London Brown Ale Bank's Mild |
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British Brown Ale |
12-22 SRM, 4.2-5.4%, 20-30 IBU Toffee, nutty, heavy caramel Light floral or earthy hops Normally in bottles Stronger than Dark Mild Newcastle Brown Ale |
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English Porter |
20-30 SRM, 4.0-5.4%, 18-35 IBU Originated in London 300 years ago Disappeared 1950s and came back in 1970s No connection between Mild and Porter Roast flavour, never burnt Chocolate, caramel, no fruit Softer, sweeter, less alcohol than American Porter Fuller's London Porter |
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Sweet Stout |
30-40 SRM, 4.0-6.0%, 20-40 IBU Sweet, full-bodied Espresso, chocolate Moderate hop bitterness Low attenuation, low ABV Sometimes called Milk Stout Yeast won't consume lactose sugars Brewdog Jet Black Heart |
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Oatmeal Stout |
22-40 SRM, 4.2-5.9%, 25-40 IBU Full-bodied, Roasty Coffee May be fruity Nutty oatmeal aroma 5-20% oats Brown coloured head Nuttier than Irish Stout Young's Oatmeal Stout |
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Foreign Extra Stout |
30-40 SRM, 6.3-8.0%, 50-70 IBU Roasted grains, liquorice, dried fruit First brewed in 1801 for longer shelf life Now brewed in Africa, Asia and Caribbean Less intense than Russian Imperial stout. Less bitter than American Stout Guinness Foreign Extra Stout |
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Old Ale |
10-22 SRM, 5.5-9.0%, 30-60 IBU Dried fruit, caramel, nutty, light treacle Little hop aroma Alcoholic strength evident May have Brett character if aged May have characteristics described as off flavours due to aging Less strong than Barley Wine, more barrel qualities Theakston Old Peculiar |
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English Barley Wine |
8-22 SRM, 8.0-12.0%, 35-70 IBU Rich, chewy body Warming alcohol Complex malt Strong, dark fruit Little dark malt as colour comes from boiling Original Barley wine More malt character than American version Fuller's Golden Pride |
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Scottish Light |
17-22 SRM, 2.5-3.2%, 10-20 IBU Malt-focussed, hops not grown in Scotland Sugar adjuncts Clean yeast Normally draft Similar character to Wee Heavy McEwans 60 |
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Scottish Heavy |
13-22 SRM, 3.2-3.9%, 10-20 IBU Malt-focused, low hops Bread, rich caramel, toast Kettle Caramelization not traditional Less strong than Wee Heavy McEwan's 70 |
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Scottish Export |
13-22 SRM, 3.9-6.0%, 15-30 IBU Brewers caramel and dark sugars for colour Clean yeast Caramelly, malt-focused Higher ABV and IBU than Scottish Heavy Belhaven Scottish Heavy |
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Wee Heavy |
14-25 SRM, 6.5-10.0%, 17-35 IBU Highest OG and FG of all beer styles Very rich, chewy Significant caramel Plums, raisins, dried fruit Clean yeast Thicker body than English Barley Wine Belhaven Wee Heavy |
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Irish Red Ale |
9-14 SRM, 3.8-5.0%, 18-28 IBU flavours Interpretation of ordinary bitter with less hops Roast barley adds colour and dryness Subtle flavoursInterpretation of ordinary bitter with less hopsRoast barley adds colour and drynessLess caramel and body than Scottish ExportSamuel Adams Irish Red flavoursInterpretation of ordinary bitter with less hopsRoast barley adds colour and drynessLess caramel and body than Scottish ExportSamuel Adams Irish Red Less caramel and body than Scottish Export Samuel Adams Irish Red |
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Irish Stout |
25-40 SRM, 4.0-4.5%, 25-45 IBU Pronounced coffee roastiness Roasted barley will make more bitter version of the style No hop character Almost always nitro Created in late 1700s Guinness first to use Black Patent Malt in 1820s Darker than English Porter Guinness |
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Czech Premium Pale Lager |
3.5-6 SRM, 4.2-5.8%, 30-45 IBU Soft, floral, bready Josef Grill first brewed in 1842 Richer and more colour than German Pils Grassy Saaz hop Pilsner Urquell |
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German Pils |
2-5 SRM, 4.4-5.2%, 22-40 IBU Crisp, clean, bitter Well attenuated Adapted from Czech Pilsner in 1870s More hop character and bitterness than Munich Helles Paulaner Premium Pils |
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Munich Helles |
3-5 SRM, 4.7-5.4%, 16-22 IBU Clean, malty, sweet Low DMS acceptable Soft, dry finish Created in 1894 to compete with Pilsners Most popular style in Southern German Less hop character than German Pils Paulaner Premium Lager |
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Vienna Lager |
9-15 SRM, 4.7-5.5%, 18-30 IBU Clean, bready malt, no specialty malt or adjuncts No longer produced in Vienna Popular in Mexico, use adjuncts which lessen traditional characteristics Less intense malt character than Marzen Chuckanut Vienna Lager |
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Festbier |
4-7 SRM, 5.8-6.3%, 18-25 IBU Moderate toast and dough No caramel or biscuit Clean fermentation Lower ABV than traditional Oktoberfest due to tourists Less intense than Marzen Richer and more hop than Helles Less malt than Hellesbock Weihenstephaner Festbier |
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Marzen |
8-17 SRM, 5.8-6.3%, 18-24 IBU Soft, rich, toasty No hop aroma Hop bitterness balancing so never sweet Decoction mash Brewed in March and layered in caves over the summer Close to Oktoberfest but became paler in 1990s More body, more malt, less hops than Festbier Not as strong and Dunkelsbock Paulaner Oktoberfest |
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Munich Dunkel |
14-28 SRM, 4.5-5.6%, 18-28 IBU Toast, caramel, toffee Low but perceptible hop bitterness Munich malt First lager style produced in 1500s Less malt than Bock Less roasted flavours and bitterness than Schwarzbier Augustiner Dunkel |
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Schwarzbier |
17-30 SRM, 4.4-5.5%, 20-30 IBU Dark chocolate, coffee Low spicy hop Clean yeast Hop bitterness, some roastiness in aftertaste Inspired black lagers in Japan Huskless roasted malt so no burnt flavour Darker and less body than Dunkel Less roast than American Porter German hops different from Black IPA Einbecker Schwarzbier |
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Rauchbier |
12-22 SRM, 4.8-6.0%, 20-30 IBU Smoky, bacon German Rauchmalz makes 20-100% of grist Smoked Marzen Victory Scarlet Fire Rauchbier |
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Hellesbock |
6-11 SRM, 6.3-7.4%, 23-25 IBU Pale, strong, malty More apparent hop character than other bocks Light DMS acceptable Also known as Mai bock No adjuncts Richer malt, stronger than Festbier Capital Maibock |
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Dunkles Bock |
14-22 SRM, 6.3-7.2%, 20-27 Dark, strong, malty No hop aroma Well attenuated Decoction mash Fruitiness from specialty malts Darker, less apparent bitterness than Helles bock Stronger malt than Marzen Aass Bock |
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Doppelbock |
6-25 SRM, 7.0-10.0%, 16-26 IBU Sweetness from low hopping Large colour range so different malt flavours Most often dark versions Monks developed to sustain during fasting, sent to Pope for approval who was so impressed they survived on something so disgusting (it hadn't travelled well) that he gave his blessing Strong than Helles bock or Dunkles bock Paulaner Salvator |
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Eisbock |
18-30 SRM, 9-14%, 25-35 IBU Doppelbock frozen and water removed to concentrate Obvious alcohol presence Long lagering Created by accident as a junior brewer left some barrels out to freeze in the winter Not a stronger Doppelbock but one that has been concentrated Less fruity flavours than Barley Wine Southampton Eisbock |
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Weissbier |
2-6 SRM, 4.3-5.6%, 8-15 IBU Banana, clove, hazy Fluffy mouth feel 50-70% wheat Pale Weissbier became popular in 1960s Decoration mash POF+ strain of ale yeast Less peppery than Witbier Schneider Weiss Unser Original |
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Dunkles Weissbier |
14-23 SRM, 4.3-5.6%, 10-18 IBU Banana, clove, caramel More traditional version of Weissbier Less obvious banana and clove than pale version Weihenstephaner Hefeweissbier Dunkel |
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Weizenbock |
6-25 SRM, 6.5-9.0%, 15-30 IBU Strong, malty, fruity Large variety of malt flavour Unser Aventinus, first in 1907 Stronger and richer than Weissbiers Schneider Unser Aventinus |
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Berliner Weiss |
2-3 SRM, 2.8-3.8%, 3-8 IBU Doughy, bready, dry May have Brett character but unusual Often served with sugar syrup Clean lactic tartness Less acidic than Lambic Brewdog Blitz |
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Altbier |
11-17 SRM, 4.3-5.5%, 25-50 IBU Well-balanced, well-attenuated Apparent bitterness masked by malt character Top fermented and layered, producing a cleaner flavour than other ales Finished flavour similar to California Common Schumacher Alt |
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Kolsch |
Light bread, grainy sweet No residual sweetness Hop character largely variable Light, delicate flavours Short shelf life, easily oxidised Fruitier than European Pilsners Different hop character than Cream Ale Fruh Kolsch |
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American Light Lager |
2-3 SRM, 2.8-4.2%, 8-12 IBU Thin body Up to 40% adjuncts No strong flavour May contain noticeable DMS Popular in 1973, marketed as healthy as lower calorie Less alcohol and body than American Lager Bud Light |
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American Lager |
2-4 SRM, 4.2-5.3%, 8-18 IBU Highly carbonated, light bodied Served very cold No strong flavours DMS not a fault May contain apple fruitiness Cheap to produce post-prohibition Less bitter than International Lager Less flavour than European Pilsner Budweiser |
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American Wheat Beer |
3-6 SRM, 4-5.5%, 15-30 IBU No banana or clove Attenuation very variable Popularised by Widmer in 1980s Cleaner yeast than German style More hop than German style More wheat flavourbthan Blonde Ale Widmer Hefeweizen |
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American Blonde Ale |
3-6 SRM, 3.8-5.5%, 15-28 IBU Sweet bread, light caramel Low to medium hop from any region May contain up to 25% wheat and sugar adjuncts (uncommon) "Lager" for breweries who can't produce it Could be lager yeast or cold conditioned More flavour than American Lager Less bitterness than American Pale Kona Big Wave |
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American Pale Ale |
5-10 SRM, 4.5-6.2%, 30-50 IBU Strong American or New World hop aroma Bread, toast or biscuit malt not to distract from hops Adapted from English Pale Lighter with cleaner yeast than English Pale Less bitterness and alcohol than American IPA Less caramel than American Amber although may look similar Sierra Nevada Pale Ale |
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American Amber Ale |
10-17 SRM, 4.5-6.2%, 25-40 IBU May be citrusy hops Moderately high Caramel malt American and New World hops masked by malt Popular in Northern California and Pacific Northwest No chocolate or roast Rogue American Amber Ale |
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American IPA |
6-14 SRM, 5.5-7.5%, 40-70 IBU Intense American and New World hops Many dry hopped Light caramel or toast acceptable First Anchor Liberty Ale in 1975, not bitter enough for the style now Stronger and more hops than American Pale Ale Stone IPA |
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Double IPA |
6-14 SRM, 7.5-10.0%, 60-120 IBU Strong, complex American and New World hops High hop bitterness Smooth alcohol First developed mid-late 1990s More drinkable than Barley Wine with more aggressive hop profile Fat Heads Hop Juju |
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Black IPA |
25-40 SRM, 5.5-9.0%, 50-90 IBU High hop bitterness Chocolate or coffee, dark notes shouldn't be burnt Blackwatch IPA First produced by Greg Noonan in 1990 Less body than American Stout Similar to Double IPA with dark malt flavour Rogue Dad's Little Helper |
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White IPA |
5-8 SRM, 5.5-7.0%, 40-70 IBU Banana, citrus, sometimes apricot May be light clove phenols High bitterness gives refreshing finish Developed as early spring seasonal beer More hops than Belgian Witbier More spicy character than IPA Blue Point White IPA |
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American Brown Ale |
18-35 SRM, 4.3-6.2%, 20-30 IBU Chocolate, caramel, nutty Balanced, complementary hops Popular with home brewers Usually American hops More bitter than English Brown Ale with different hop Stronger than English Brown Brooklyn Brown Ale |
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American Porter |
22-40 SRM, 4.8-6.5%, 25-50 IBU Malt flavour usually burnt, never acrid Resiny if dry-hopped Stronger, more aggressive than English Porters Less hop bitterness than Black IPA Less Assertive than American Stout Sierra Nevada Porter |
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American Stout |
30-40 SRM, 5.0-7.0%, 35-75 IBU Roasted malt, dark chocolate More hop character than Irish Stout More body than Black IPA Sierra Nevada Stout |
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Imperial Stout |
30-40 SRM, 8.0-12.0%, 50-90 IBU Deep, complex, aggressively bitter Unsweetened chocolate, strong coffee Traditionally English but more popular in America Brewed for export to Russian Imperial Court in 1700s More roast than Barleywine More variety of hops than Stout Sierra Nevada Gnarwhal |
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American Barleywine |
10-19 SRM, 8.0-12.0%, 50-100 IBU Rich malt, maybe sweet finish Never roasted or burnt Often associated with winter More residual sweetness than DIPA More hop bitterness than English Barley Wine Sierra Nevada Bigfoot |
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Cream Ale |
2.5-5 SRM, 4.2-5.6%, 8-20 IBU DMS common Up to 20% maize Up to 20% glucose Survived prohibition Top fermented warm and then conditioned Well attenuated Hybrid! Similar to American Lager with more character Anspatch & Hobday Cream Ale |
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California Common |
10-14 SRM, 4.5-5.5%, 30-45 IBU Pronounced hop bitterness Rustic American hops Low caramel or toast Warm-fermented lager yeast Similar to Amber Ale but more traditional hops Anchor Steam Beer |
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International Pale Lager |
2-6 SRM, 4.6-6.0%, 18-25 IBU Maybe light DMS Low hop character, generally floral "Premium" version of American Lager or less bitter Pilsner outside of US More bitter than American Lager Less hop than German Pils Red Stripe |
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Baltic Porter |
17-30 SRM, 6.5-9.5%, 20-40 IBU Often called Imperial Porter Rich, malty sweetness Hop flavour spicy (if present) Black malt Historically top fermented, recipes adapted to bottom fermenting as survives better in Baltic temps Smoother, less roast than Imperial Stout Fruity compared to other Porters Baltika No 6 Porter |
