Cicerone Beer Styles

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Pale lager created and consumed in Munich

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Helles lager

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Amber lager named for Austrian capital

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Vienna lager

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Dark German lager style whose name translates as "black"

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Schwartzbier

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Often pale and hoppier variation of a 16P lager associated with Spring

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Maibock

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The style dubbed "liquid bread" created to sustain fasting monks

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Dopplebock

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Specialty lager made from malt dried directly over a wood fire

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Rauschbier

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Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style

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Altbier

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The city of Cologne gives a blonde ale known by what style name

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Kolsch

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Munich beer style known for flavor of 4-vinyl guiacol

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Weizen

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German style known for distinct tartness produced by lactobacillus

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Berlinerweiss

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Of the two sub-categories of European all-malt pilsner (Bohemian and German), which is the often-paler and drier version?

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German

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Brown Trappist or Abbey-style ale around 6 to 7% abv

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Dubbel (Chimay Red)

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Straight, unblended spontaneously fermented wheat-containing ale from Brussels region

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Straight Lambic

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Blend of one-, two- and three-year old spontaneously fermented Brussels-region wheat-containing ale

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Gueuze

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Spontaneously fermented Belgian-style ale aged with cherries

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Kriek

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Strong (>8% abv) pale Belgian-style ale of monastic origin

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Trippel

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With red and brown sub-styles, these lactic-acid flavored beers derive their name from the northern region of Belgium

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Flanders

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Malt-accented Belgian-style ale that often displays "cellar" notes and originates near the French border

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Biere de Garde

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Belgian-style ale that may be flavored with Curacao orange peel, coriander and grains of paradise

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Witbier

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Refreshingly well-attenuated yellow-orange Belgian/French-style ale with complex fruit-spice aroma and some earthy notes

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Saison

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Very pale ales with 7.5 to 10.5% abv made by secular Belgian brewers

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Belgian Golden Strong Ales

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An approx 3.5% abv draught pale ale consumed in British pubs

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Standard/Ordinary Bitter

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English Midlands ale, often dark and nearly always less than 3.5% abv

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Mild

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Dark ale consumed daily by London working classes circa 1750

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(Brown) Porter

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Best-known Irish beer style made with roast barley

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Dry Irish Stout

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Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale?

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Scottish Ales
60/ Light
70/ Heavy
80/ Export

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Sub-style of stout made in England using lactose

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Sweet stout (sometimes known as milk or cream stouts)

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Style name used for the strongest stouts

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Russian Imperial Stouts

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Nickname for a stong Scotch ale

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Wee Heavy

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In modern times, style name for stouts made for routine export

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Foreign Extra Stout

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Modern Irish style that is not a stout

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Irish Red Ale

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Well-hopped and pale British ale style created for export but became popular domestically in the mid-1800s

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India Pale Ale

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A draught pale ale with a bit more flavor than ordinary but still generally less than 4.0% abv

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Standard/Ordinary Bitter

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English ale of more than 5% abv some or all of which is held in wood vessels for six months or longer before blending and packaging

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English Old Ale

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A beer that contains no roast or black malts and is often the strongest of English ales

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English Barleywine

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Style of dark ale rare in Britain except for a Newcastle export well-known in the US

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Northern English Brown Ale

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Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration

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California Common

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A very pale 20th century American style that may be either a mixture of ale and lager or fermented using an ale yeast at cooler temperatures

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Cream Ale

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Similar to American Pale Ale but with slightly more malt character

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American Amber Ale

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Name(s) for stronger, more highly hopped versions of IPA

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Imperial/Double IPA

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Lager made with a grist of 30 to 50 percent corn or rice

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American Adjunct Lager

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Black ale style whose first name and distinguishing ingredient is a non-barley grain which it contains

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Oatmeal Stout

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Well-bittered all-malt pale lager

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Bohemian Pilsner

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Often malt-balanced ale with a color between that of amber and stout

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Porter