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Types of Beer / Common Types of Commercially Available Beer
Filed in: Food and Drink
Tagged with Beer, beer types, beer categories, characteristics, kinds of beer,brew, brewed, ale, lager, bock, alcohol, fermentation
Last Modified Apr 20, 2008 at 09:27 PM PDT by thinktankViewed 5838 time(s)
Rated 
by 7 Cylivers
Commonly (& commercially) available types of beer
Beer Type | Fermentation Method | Aroma | Color | Taste | Category | Alcohol | Dispense Method | Remarks | ||
|---|---|---|---|---|---|---|---|---|---|---|
| Brown Ale | Bottom Fermentation | Often fruity | Copper brown or ruby red color | Full-bodied; less-carbonated, medium sweet, fruity (sometimes pleasantly bitter seasoning) flavor | Lager | 5.5 - 8% (higher) alcohol levels | Bottle / Can |
Ferments at warmer temperatures & takes less time to brew (as compared to lagers);
More hops are included in the wort; Abbey beers (aka Trappist beers) are most often top-fermented al... |
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| Dark Lager / Bock Beer | Bottom Fermentation | Lacks aromatic characteristic (due to cooler fermentation temperature, which inhibits the production of aromatic compounds, such as esters, in the beer) | Almost opaque, dark, chocolate brown color | Richer, stronger, maltier & sweeter in taste; Roasted barley or malt flavor | Lager | About 5 - 8.5% alcohol; some Eisbock beers go as high as 12% | Bottle / Can |
The dark color is attributed to the caramelized, roasted malt;
Requires extra lagering (fermentation) to smooth out the strong brew |
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| Fruit & Vegetable Beers | Bottom Fermentation | Depends on the fruit the beer is mixed during fermentation | Varies with the fruit added during fermentation | Varies with the fruit; Malt flavor is typically hidden with a low hop bitterness to allow the fruit or vegetable to dominate | Lager | 4.0 - 8.0% (can go as high as 18% for Fort) | Bottle / Can |
Fruity beers are basically made by mixing different fruits and Lambic.
A generic form of flavored beer, some breweries actually use real fruit or veggies, though most use an extract, syrup or ... |
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| Herbed & Spiced Beer | Bottom Fermentation | Depends on the herb or spice added | Depends on the herb or spice added | Depends on the herb or spice added | Lager | 4.0 - 8.0% alcohol by volume | Bottle / Can |
This is anything from the common spiced Fall Pumpkin beer to Christmas beers with nutmeg and cinnamon to ginger beers to heather ales.
Some brewers will throw just about anything into the brew... |
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| Lambic (unblended & fruit) | Bottom Fermentation | Depends on the additives | Depends on the additives | Crisp, light bodied with little hop flavor or bitterness; tarty (similar to hard cider or white wine) | Lager | 3.0 - 8.0% alcohol by volume (ABV) | Bottle / Can |
A flat beer with no head; produced with wild yeasts found specifically in the valley of the river Senne.
The flavor is dominated with a unique tartness from the wild yeast and bacteria that i... |
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| Light Lager | Bottom Fermentation | Lacks distinct Aroma (due to cooler fermentation temperatures) | Very light; yellowish hue (clear) | Mild flavor (with fewer calories); highly carbonated with low bitterness & no aftertaste | Lager | About 3% | Bottle / Can |
In Europe, it refers to the color of the beer; In US, it refers to the lower calorie count in the beer;
It is made with a reduced amount of malt and grain; Available commercially in kegs |
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| Pale Ale | Bottom Fermentation | A mix of fruity, hoppy, earthy and malty aromas | Bronze; copper-colored; reddish amber; | Fruity, hoppy, earthy, buttery & malty flavors | Lager | 4.0 - 7.0% alcohol by volume | Bottle / Can |
It is pale when compared to Porter;
It has good head (froth) retention; |
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| Pale Lager (American Style) | Bottom Fermentation | Lacks distinct aroma (cooler fermentation temperatures inhibit the production of aromatic compounds, such as esters, in the beer) | Pale, golden hue (generally clearer in color, lighter in body) | Dry, crisp, delicate, refreshing & somewhat bitter; highly carbonated (& effervescent) | Lager | Low alcohol content (3.2 - 4.0%) | Bottle / Can |
This beer is also dispensed in kegs;
It uses lager yeast & is lightly hopped; Primary fermentation is at low temperatures (45 - 55 degrees Fahrenheit) & secondary fermentation is ... |
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| Pilsner / Pils | Bottom Fermentation | Lacks distinct aroma (due to cooler fermentation temperatures which inhibit aroma) | Pale, amber color | Dry, crisp & bitter; highly carbonated; strong hop flavor | Lager | 3 - 6% (by volume) | Bottle / Can |
Highly hopped; Keg-dispensed also;
Lager is often synonymously used with Pilsner |
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| Porter & Stout Ales | Bottom Fermentation | Nuances of Fruit & spices | Dark brown to black; full-bodied | Malty & hoppy (often mildly); less carbonated; bittersweet, (unsweetened) chocolate / caramel to even coffee flavor; gives a buttery aftertaste | Lager | 3.5 - 5.5% alcohol by volume; Russian Imperial Stout can go as high as 8 - 11% abv | Bottle / Can |
They get their flavor from roasted barley or barley malt or dark malt;
They could range from sweet to dry & even distinctly bitter; The buttery taste is due to DiAcetyl produced durin... |
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Comments
- Iann, Apr 12, 2008 at 08:59 PM PDT said:
Aaah..for a bottle (or can, as the case may be) of that chilled one!
Types of Beer
Various types of beer with distinguishing characteristics
