Beer styles

thumb|upright=1.3|Pilsner Urquell, the world's first [[pale lager and ancestor of today's Pilsners]]

beer brewed in part with wheat

right|thumb|210px|A "double oat malt stout" Stout is a type of dark beer that is generally warm fermented, such as dry stout, oatmeal stout, milk stout and imperial stout.

dark style of beer

Pale ale beer with high hop content to improve its preservation

Lambic ( ; ; ) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels since the 13th century. Types of lambic beer include gueuze, kriek lambic, and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste.

Type of ale

beer style

beer made partly from rye

English beer style

style of strong ale

thumb|250px|Brasserie Château d'Or produced gueuze in Vilvoorde until 1954 thumb|160px|Brasserie de la Couronne, Uccle, Brussels

Grodziskie (; other names: Grätzer, Grodzisz) is a historical beer style from Poland made from oak-smoked wheat malt with a clear, light golden color, high carbonation, low alcohol content, low to moderate levels of hop bitterness, and a strong smoke flavor and aroma. The taste is light and crisp, with primary flavors coming from the smoked malt, the high mineral content of the water, and the strain of yeast used to ferment it. It was nicknamed "Polish Champagne" because of its high carbonation levels and valued as a high-quality beer for special occasions.

thumb|Dupont Brewery|Saison Dupont Vieille Provision, the archetype for modern saisons

Beer

beer style

differentiates and categorizes different types of beer

The term dubbel (also double) is a Belgian Trappist beer naming convention. The origin of the dubbel was a strong version of a brown beer brewed in Westmalle Abbey in 1856, which is known to have been on sale to the public by June 1861. In 1926, the recipe was changed by brewer Henrik Verlinden, and it was sold as Dubbel Bruin. Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was used by several breweries for commercial purposes.

French strong, pale ale

Steinbier (, German for stone beer) is a type of beer that was predominant in Carinthia until the beginning of the 20th century. It was also common in Scandinavia, the Baltics, Franconia and south-western Germany.

Belgian beer style

Belgian beer style

beer style

beer style

type of ale with a predominantly malty palate

dark, malty English beer

beer which has an intentionally acidic, tart, or sour taste

thumb|Belgian framboise Framboise is a Belgian lambic beer fermented with raspberry. ( is the French word for raspberry, pronounced .)

Wikimedia list article

beer style, a malty, strong ale, amber-to-dark red in color

Style of pale ale from Ireland

type of beer

Beer brewed using bread

Methods of measurement of beer