Educate your mind and your palate!
Ale: is a type of beer brewed from malted barley using a warm fermentation with a strain of brewer’s yeast. The Yeast will ferment the beer quickly, giving it a sweet, full bodied and fruity taste. Most ales contain hops, which impart a bitter herbal flavor that helps to balance the sweetness of the malt and preserve the beer. All beer styles made with a top-fermenting yeast, Saccharomyces Cerevisiae are considered ales. Generally ales areearthy, hearty, and fruity.
Lager: is a type of beer that is brewed using bottom-fermenting yeast at lower temperatures and for longerdurations rather than those typically used to brew ales. In German, the term “lager” refers to storing a beerat cool temperatures and does not necessarily imply bottom-fermentation. Pilsner, Bock, Dortmunderare all styles of lager. They are generally smooth, elegant, crisp and clean.
Wheat Beer: is a beer that is brewed with a large proportion of wheat. Wheat beers often also contain a significant proportion of malted barley. Wheat beers are usually top-fermented (as required by law in
Germany). The flavor of wheat beers varies considerably, depending upon the specific style.
India Pale Ale: abbreviated IPA, is a type of ale that is light amber to copper in color, medium to medium-high alcohol by volume, with hoppy, bitter and sometimes malty flavor. IPA is a style of beer that is usually included in the broader category of pale ale. It was first brewed in England in the 18th century and exported to troops in India. Both alcohol and hops serve as natural preservatives, so the beer was made stronger and with higher amounts of hops to survive a voyage that could take as long as six months.
Bock: is the term for a strong malty lager beer of German origin. Several substyles are based on bock, including maibock or helles bock, a paler, more hopped version generally made for consumption at spring festivals; doppelbock,a stronger and maltier version; and eisbock, a much stronger version made by partially freezing the beer and removing the water ice that forms.
Double Bock: A double bock or doppelbock is a stronger bock beer, though not necessarily double the strength.The original of the style was brewed by the Italian monks of the order of St. Francis of Paula in Bavaria to help them through their Lenten fast. Typically full bodied, rich, and malty.
Eisbock: 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.
Pale Lager: is a very pale to golden-colored lager beer with a well attenuated body and a varying degree of noble hop bitterness. The brewing process for this beer developed in the mid 19th century when Gabriel Sedlmayr took pale ale brewing techniques back to the Spaten Brewery in Germany and applied it to existing lagering brewing methods.This approach was picked up by other brewers, most notably Josef Groll who produced Pilsner Urquell. The resulting pale colored, lean and stable beers were very successful and gradually spread around the globe to become the most common form of beer consumed in the world today.
Pilsner: (also pilsener or simply pils) is a pale, golden-hued, highly hopped, bottom-fermented beer. This style is common throughout the world but the original was first brewed in the Bohemian town of Pilsen in 1842 as one of the first pale beers with clarity. The traditional Czech or German pilsner is highly hopped for a spicy citrus taste and crispness.
Black & Tan: This applies to pre-blended packaged beers, where a brewery will blend a dark ale with a light ale or lager. It’s by no means a traditional style of beer, but rather brewers capitalizing on the concept practiced at bars where the beers are physically layered.
Stout: A very dark, top fermented beer made from pale malt, roasted unmalted barley and, often, caramel malt.Stout was first introduced by Guinness as an extra stout version of their porter. The new stout was darker,hoppier and richer than porter, which it gradually overtook in popularity. A distinction is drawn between sweet stout and dry stout: although both have hop bitterness, sweet stout is less bitter than dry stout. See also: Russian stout, imperial stout, cream stout, sweet stout, and dry stout.
Rye Beer: Beer brewed using rye. The American version uses large amounts of rye grain in the grist creating a spicy and sour taste in the beer. In Europe rye is used in the Finnish beer sahti as well
as the German Roggenbier.
Octoberfest: A bottom-fermented Moen style beer, originally brewed for Germany’s Oktoberfest celebration.Copper-colored, malty, and sweet.
Oatmeal Stout: A sweet stout brewed using oats to create a fuller mouth feel and smoothness.
Lambic: A wheat beer originally produced in Brussels. It has a strong acidic character from the spontaneous fermentation of wild yeast and bacteria. Gueuze and Kriek beers are derivatives of the lambic family.
Irish Stout: The Irish version of stout, also known as a dry stout, is slightly more bitter with a lighter body English sweet stout. They are usually served on a nitro system for a creamy head.
Hefeweizen: An unfiltered German style wheat beer.
Ice Beer: A style in which the beer is cooled down before filtration to the point where the water freezes. The ice crystals are then removed, leaving a more concentrated beer.
Cider: A drink made by fermenting apple juice.
Abbey Ale: The term Abbey does not denote a particular style of beer but is often a strong beer brewed traditionally in the Belgian abbey style. The Trappists still have their own breweries and are the only ones who can use that title. Other orders or breweries that create in a similar style use the term abbey instead.
Dortmunder: A gold colored, bottom-fermented beer from Dortmund, Germany’s largest brewing city. Similar in color and dryness to a pilsner, a biscuity malt note and higher strength.
Pale Ale: A top-fermented beer brewed with pale malts, encompasses many versions of this parent style.The terms of Pale ale and a Bitter often overlap but both are known for their pale malts and hop bitterness.The traditional English pale ale uses English hops and malt for a beer that’s earthy, rounded, and hoppy.Other cousins include a strong pale ale, American pale ale, extra special bitter (ESB), India pale ale (IPA),and an Altbier.
Weissbier: In Germany, a generic name for wheat beers. Weiss means white, and such beers are usually very pale and cloudy, with a white foam.
Weizenbock: In Germany, a wheat beer of bock strength.
White Ale: An unfiltered wheat ale often brewed with a generous variety of dried spices. The white designation refers to the color resulting from the cloudiness from yeast suspension.
Winter Ale: A winter seasonal brew, generally dark and spiced.
Now that you have a few things to think and talk about you are ready to DRINK!