Bottom Fermentation Beer
| STYLE |
DESCRIPTION |
% ALCOHOL |
| Pils - Pilsner - Pilsener |
Blonde, bitter, dry, very hoppy |
Ca 5% |
| Dunkel |
Dark, bitter, dry, very hoppy |
Ca 5% |
| Diät-pils |
Dietetic, for diabetics |
Ca 5% |
| Kellerbier |
Unfiltered, very hoppy |
Ca 5% |
| Kräusenbier |
High in dextrine, unfilteres |
Ca 5% |
| Dortmunder Export |
Quite dry and thin in body |
Ca 5,5% |
| Münchener |
Amber coloured, very malty |
Ca 5% |
| Vienna |
Amber coloured, with a typical metallic taste |
More than 5% |
| Märzen |
Amber coloured, with a typical malty taste |
More than 6% |
| Rauchbier |
Dark, with malt smoked over a wooden fire |
Ca 5% |
| Bock |
From Germany, golden colour, strong body, malty |
More than 6% |
| Eisbock |
From Germany, the wort is frozed before fermentation |
More than 6,5% |
| Maibock |
Golden colour, bock brewed in may, with a strong flavour |
More than 6% |
| Doppelbock |
Dark, strong, the name usually ends in -ator |
More than 7% |
| Lager |
Bottom fermented, in general |
- |
| Strong Lager |
High in alcohol, from England and Scotland |
Ca 8-9% |
| Malt-liquor |
From Danemark, high in alcohol, strong body |
Ca 6-7% |
| Cream-Ale |
From the USA, very creamy |
Ca 5% |
| Dry |
From Japan, very popular in Canada and in the USA |
Ca 5% |
| Ice-beer |
the wort is frozed before fermentation, very popular in Canada and in the USA |
- |
| Light-beer |
Light |
Ca 2% |
| Low-alcohol |
Marked L.A. |
Ca 2% |
| Non-alcohol |
Marked N.A. |
0% |
| Bière de table - Tafelbier |
Table beer, for the whole family |
- |
Top fermentation Beer
| STYLE |
SUBSTYLE |
DESCRIPTION |
% ALCOHOL |
| Weisse - Weizen |
Traditional |
Traditional beer from Bavaria, with wheat |
Ca 5% |
|
Kristal-weizen |
Filtrered |
Ca 5% |
|
Hefe-weizen |
With yeast |
Ca 5% |
|
Weizen-dunkel |
Dark |
Ca 5% |
|
Weizenbock |
Dark and strong |
Ca 7% |
|
Berliner Weisse |
Acidulous (lactic bacteria) |
Ca 3% |
| Bière Blanche - Witbier |
|
From Belgium, the Nedherlands, France, etc... , very spicy (coriander seeds, orange peel, Curaçao) |
Ca 5% |
| D'épautre |
|
With spelt |
- |
| De sarrasin |
|
With buckwheat |
- |
| Bière de Garde |
|
From Northern France, aged beers |
Ca 6-7% |
| Ales |
Pale Ale |
Light Ale |
Ca 4% |
|
IPA |
For "Indian Pale Ale" |
Ca 4-5% |
|
Mild Ale |
Old style, brown, sweet |
Ca 3% |
|
Real Ale |
Cask conditioned, a tradition to save |
- |
|
Best bitter Ale |
The most favourite in the pubs |
Ca 3-4% |
|
Strong Ale |
From England, quite strong for the English taste |
Ca 5,5% |
|
Old Ale |
From England, high in alcohol |
More than 7% |
|
Brown Ale |
Form England and Scotland, with a caramel taste |
Ca 5% |
|
Scotch Ale |
From Scotland, very popular in also Belgium |
Ca 7% |
| Barley wine |
|
Very high in alcohol |
More than 10% |
| Porter |
|
Old style, dark, with roasted malt |
Ca 4-5% |
| Stout |
Milk Stout |
With lactose |
Ca 4% |
|
Oatmeal Stout |
With oats |
Ca 4-5% |
|
Imperial Stout |
From England, high in alcohol |
Ca 7% |
|
Dry Stout |
From Ireland, alcohol perc. can vary |
Ca 4% |
|
Sweet Stout |
Sweet stout, from Scotland |
Ca 4-5% |
|
Chocolate Stout |
From the USA or from England |
Ca 4-5% |
|
Oyster Stout |
To serve with oysters |
Ca 4-5% |
| Alt |
|
From Dusseldorf, amber colour |
Ca 5% |
| Kölsch |
|
From Cologne, golden colour |
Ca 5% |
| Bönnsch |
|
From Bonn, a new style |
Ca 5% |
| Belgian Ale |
|
From Flanders, red in colour |
More than 5% |
| Trappiste |
|
Brewed in a trappist abbey, not properly a style |
From 3,5 to 12% |
| Bières d'abbaye |
|
Not brewed in a trappist abbey |
- |
| Dubbel |
|
Dark, fruity, round in flavour |
Ca 6,5% |
| Tripel |
|
Golden, fruity, dry |
Ca 7,5% |
| Quadrupel |
|
Dark, very strong |
Ca 10% |
| Oud bruin |
|
From Oudenaarde brown, quite sour (lactic bacteria) |
Ca 6% |
| Oud Bruin Kriek |
|
Cherries on "Oud bruin" |
Ca 6% |
| Oud bruin Framboise |
|
Raspberries on "Oud bruin" |
Ca 6% |
| Old Flemish Red |
|
Acetic, Rodenbach and imitations |
Ca 6% |
| Uytzet |
|
Old Flemish style, slightly sour |
Ca 6% |
| Druivenbier |
|
With whole grapes |
- |
| Saison |
|
Seasonal speciality from the Walloon region |
Ca 6-7% |
| Kerstbier |
|
For parties and celebrations, high in alcohol |
More than 7% |
| Celebration |
|
For parties and celebrations, high in alcohol |
More than 7% |
| Easter Beer |
|
From Belgium, Danemark, etc, for Easter |
Ca 7-8% |
| Christmas Beer - De Noel |
|
For Christmas, from Belgium, France, etc. |
More than 7% |
| Fumée |
|
With smoked malt, from Antwerp etc. |
Ca 6% |
| Steinbier |
|
Dark, smoked with a very hot stone |
Ca 5% |
| Steam Beer |
|
New style from S. Francisco |
- |
Drink with spontaneous fermentation
| STYLE |
SUBSTYLE |
DESCRIPTION |
% ALCOHOL |
| Lambic |
From Pajottenland |
Del Pajottenland |
Ca 5% |
| |
Faro |
With candy sugar |
- |
| |
Gueuze |
Blend of young and aged lambic |
- |
| |
Kriek |
With whole cherries |
- |
| |
Framboise |
With whole raspberries |
- |
| |
Abricot |
With whole apricots |
- |
| |
Druiven |
With whole grapes |
- |
| |
Commerciale |
With fruit syrups, of all kinds |
- |
| Iris |
|
New style: all barley malt, with spontaneous fermentation |
- |
Thanks to Nicola Zanella for the translation |
Tutte Le opere letterarie originali sono state depositate presso
la Societą Italiana degli autori ed editori (SIAE)