Types of beer

alt=A glass of ale|thumb|A glass of real ale from an [[English pub]] Ale is a style of beer, brewed using a warm fermentation method. In medieval England, the term referred to a drink brewed without hops.

thumb|upright=1.3|A glass of lager from Bitburger brewery|Bitburger, a German brewery

thumb|upright|Boza from Turkey Boza, also bosa, is a fermented beverage originating from Central Asia and made in Turkey, Central Asia, the Caucasus, and North Africa. It is a malt drink made by fermenting various grains: millet, wheat (or bulgur) and maize (corn) in Turkey. It is one of the oldest Turkic beverages. It has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor.

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

thumb|250px|Chicha served at the yearly Archaeology Museum, Sogamoso|Fiesta del Huán, to celebrate the December solstice at the Sun Temple in [[Sogamoso, Boyacá, Colombia]] Chicha is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer (chicha de jora) made from a variety of maize landraces has been the most common form of chicha. However, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa (Chenopodium quinia), kañiwa (Ch

beer with little or no alcohol content

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.

alcoholic beverage made from fermentation of mashed bananas

carbonated beverage

Shandy is beer or cider mixed with a lemon flavoured beverage, usually half lemonade (a carbonated lemon-flavoured soft drink) and half beer or cider, resulting in a lower ABV for the finished drink. Shandies are popular in Europe, Australia, New Zealand, South Africa, the Caribbean, and Canada.

Chhaang or chhyang (, , , (Thhee in Limbu) is a Nepalese and Tibetan alcoholic beverage popular in parts of the eastern Himalayas among the Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Bhutia, Gurung, Magar, Sherpa, Tamang, Tharus and Lepcha communities. Among the Lepcha, it is called Chi. It is also known as jaarh in Nepal.

thumb|Lammin Sahti, a Finland|Finnish sahti brand thumb|Finlandia sahti Sahti is a Finnish type of farmhouse ale made from malted and unmalted grains including barley and rye. Traditionally the beer is flavored with juniper in addition to, or instead of, hops; the mash is filtered through juniper twigs into a trough-shaped tun, called a kuurna in Finnish. Sahti is top-fermented and many have a banana flavor due to isoamyl acetate from the use of baking yeast, although ale yeast may also be used in fermenting.

beer served from a cask or keg, rather than from a bottle or can. The term emphasizes the method of dispensing and the immediacy of flavour it provides.

beer originating in sub-Sahara Africa

thumb|Teff and sorghum, Tella grains Tella or talla (Amharic ጠላ; , ) is a traditional beer from Ethiopia. It is brewed from various grains, which can change depending on location. These typically include barley or teff. Depending on region, wheat, sorghum, or corn may be used; spices can also be added. Dried and ground shiny-leaf buckthorn leaves are used for fermentation. The drink is made in a clay pot. The pot is washed with a plant called grawa. After rinsing it is smoked with weyra or Abyssinian rose. The alcohol content of tella is usually around 2–4 volume percent.

thumb|upright|Beer brewed following a 13th-century recipe using gruit herbs

traditionally made beer

Tongba ( ) (Limbu: , Tongbaa) is a millet-based alcoholic beverage found in the eastern mountainous region of Nepal and neighbouring Indian regions of Sikkim and Darjeeling.

low-alcohol beverage, around 2% that is prepared from malt and has a sweet taste, similar to beer

Umqombothi The word "Umqombothi" originates in KwaZulu Natal with the actual word being "Unqambothi" meaning Very Nice .(), is a South African traditional type of beer made from maize (corn), maize malt, sorghum malt, yeast, and water. The beer has a rather low content of alcohol (usually less than 3%) but a high content of B vitamins. It has a thick, creamy, and gritty consistency (from the maize), a heavy and distinctly sour aroma, and an opaque, buff-colored appearance.

thumb|upright|Eagle brand Balinese brem

German beer

type of ale with a predominantly malty palate

beer style made from corn

Cauim is a traditional alcoholic beverage or beer of the Indigenous peoples in Brazil since pre-Columbian times. It is still made today in remote areas throughout Panama and South America. Cauim is made by fermenting manioc (a large starchy root), or maize, sometimes flavored with fruit juices. The Guna Indians of Panama use plantains.

type of beer made from fermented millet or sorghum in northern Ghana

beer flavored with fruit

prehispanic corn beer from South America

thumb|Various in a shop , or low-malt beer, is a tax category of Japanese liquor that most often refers to a beer-like beverage with less than 67% malt content. The alcoholic beverage is popular among consumers for having a lower tax than beverages that the nation's law classifies as . Although the label is most frequently found on low-malt beer or beer-like products, alcopops that contain malt are also categorized as .

thumb|125 px|A bottle of Svagdricka Svagdricka, ( in Swedish) is a form of sweet, dark, low-alcohol (less than 2.25% ABV) malt beverage or small ale. In the early 20th century, there were local producers of svagdricka all over Sweden, but in recent decades its popularity has dwindled. It is top fermented, unpasteurized and resembles Russian kvass. It is one of the two old Swedish brews that has survived into modern times, the other one being gotlandsdricka. There are only a few manufacturers left and their production volumes display great seasonal fluctuation with peaks around Christmas and Ea

thumb|A pitcher of gotlandsdricka Gotlandsdricka (in modern Gutnish drikke or drikko, and drikku) is a traditional homebrewed alcoholic beverage made on the island of Gotland, Sweden. It is a kind of ale, closely related to the Finnish sahti, and Norwegian maltøl with a smoky, bitter-sweet, spicy (juniper) flavor. It is similar to gruit.

rice-based fermented alcoholic beverage from India

Beer made from ingredients that do not contain gluten

thumb|upright=0.8|Girl brewing munkoyo beer in rural Zambia Munkoyo or ibwatu is a type of beer brewed in rural Zambia. It is a mildly fermented drink made from maize porridge and pounded Rhynchosia venulosa (known locally as munkoyo) roots. This mixture is then boiled. It can then be drunk immediately after it is made or allowed to ferment for several days. It is often called "sweet beer" by Zambians. It is also found in central African countries like Congo where it is used as a drink in traditional ceremonies as well as an ordinary beverage.

thumb|Oshikundu

Indian rice beer

beverage flavored with the buds, needles, or essence of spruce trees

beer classification in Sweden and Finland

Zythum (from Latin, based on , zŷthos), sometimes also known as zythus or zythos, was a malt beer made in ancient Egypt. The earliest existing records of brewing relate to the production of zythum by ancient Egyptians, .

beer that has been festively dyed green for occasions such as Saint Patrick's Day or Maundy Thursday

beer variety, with low alcohol content

beer that has been aged in a wooden barrel

Choujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade.photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is qū.

thumb|220px|alt=Mbege being poured|right| Mbege, a traditional chagga brew