Beer: Originally a beer brewed by monks in a monastery,
the term now applies to beers from brewers who have acquired
an abbey's rights. An abbey beer is often a strong, top-fermented
Beer brewed using the top fermentation process, where yeast
cells rise to the top of the brewing tank, to be skimmed off
when fermentation is complete. Ales commonly use darker malt
and have a higher alcohol content and richer flavor than lagers
produced by bottom fermentation.
beer: A common term for beers whose color is midway between
dark and pale. The amber color is obtained by the use of special
caramelized malts. Most amber beers are top fermented.
lager: A bottom-fermented dark beer. The dark color is
produced by the use of caramilized malt. Dark lagers are popular
in Germany and Eastern Europe.
An unfiltered wheat beer.
stout: Extra-strong stout (alcohol content often above
10% vol.) first popular in Czarist Russia.
India Pale Ale. A highly-hopped and above-average strength
Beer produced using the bottom fermentation process, where
the yeast cells sink to the bottom of the tank during fermentation,
and are then drawn off when fermentation is complete. Most
lagers are of the pils type. Other examples are Dortmunder,
bock, dark lager and Vienna.
ale: Bronze-to-copper-colored ale. It is pale when compared
A pale lager beer, highly hopped. It takes its name from the
town of Pilzen in Czechoslovakia where the bottom fermentation
process producing a pale beer was invented in 1842. Lager
is often used as a synonym for pils.
Dark brown or black ale with a medium-to-strong hop content.
In rare occasions some porters are brewed as lagers.
Dark-brown to black ale. Sweet stouts have a lesser hop content,
dry stouts have a higher hop content.
beer: A strong pale to brown top-fermented beer that is
bottle conditioned. Trappist beers are brewed in one of Belgium's
five remaining brewing abbeys - Chimay, Orval, Rochefort,
Westvleteren and Westmalle - or in the Schaapskooi abbey brewery
in the Netherlands.
beer: Any beer containing a high proportion of malted
or unmalted wheat. Wheat beers are top-fermented, and many
are bottle-conditioned by the addition of yeast. Such beers
are traditionally brewed in Belgium and Germany. Belgian wheat
beers contain 30-50% wheat and include Hoegaarden White and
also the gueuzes.