Styles of Beer

This classification of beer style is made with a top fermented yeast. Generally ales are earthy, hearty and fruity.

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This style of beer is a top fermented beer which is unusually high in alcohol content similar to wine. Generally coppered colored or dark brown, this beer is strong in flavor, fruity and sometime fermented with wine or champagne yeast. This beer style was originally known as Old Ale.

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This style of brew is a regional beer of northern Germany. Pale is color, top fermented and sour. This beer is made with wheat and often flavored with special syrups.

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This style of beer is broadly used for beers that are opaque in complexion. However, it is most closely associated with the German style of Schwarzbier.

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This style of beer is a very strong lager traditionally enjoyed from winter to early spring. Full-bodied, smooth, malty, and hopped for balance. The term bock has several theories for its origin. One is that it is a shortened version of Einbock, where style originated, while the other refers to its translation to goat in German. The Capricorn sign of the goat coincides with when these beers were typically brewed.

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This style of beer which was originally brewed in Britian, is a top fermented beer that has a roasted and caramel malt sweetness with a light hoppy taste.

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A cream ale is brewed as an ale and then later blended or finished with a lager beer. The result is often a beer that is pale in color and of light hoppiness.

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A double bock or doppelbock, is a stronger bock beer, though not necessarily double the strength. The original style was brewed by the Italian monks of the order of St. Francis of Paula in Bavaria to help them through their Lenten fast. This style of beer is typically full bodied, rich and malty.

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This Irish style version of the stout is slightly more bitter with a lighter body than the English sweet stout. They are usually served on a nitro system to promote its creamy head.

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This beer style is the strongest of the bock beers. Produced by lagering beer in very cold cellars to the freezing point of water, and then decanting the concentrated beer from the ice thereby increasing the alcoholic strength of the beer.

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