Flavor & balance: Lightly flavored with low hop bitterness and water cracker or white bread malt flavor. Typically highly carbonated with a crisp, light body. History: Similar to American Lagers,

Flavor & balance: Malty amber beer made with lager yeast fermented at warmer temperatures. Woody or minty hop flavor with firm bitterness for clean finish. History: This most flavorful of

Flavor & balance: American Barleywines typically show high levels of American hop aroma, flavor, and bitterness as well as rich caramel and toffee malt flavors in a robust, high-alcohol ale.

Flavor & balance: Intense roasted flavors of coffee and chocolate with medium to high hop bitterness. Dark and dried fruit notes are common. The additional alcohol may impart a warming

Flavor & balance: The roasty, coffee flavors of stout form the malt base of this beer, supported by moderate citrus and resinous American hops in flavor, aroma, and bitterness. History:

Flavor & balance: Displays dark malt flavors like chocolate and roast without intense acrid or burnt flavors of stout. Hopping varies widely. History: Porter history extends back to the early

Flavor & balance: A malt-dominated style with rich toasty, caramel, and chocolate flavors complemented by low to medium levels of American hops and medium bitterness. History: A classic beer of

Flavor & balance: This style is characterized by an extreme expression of American hops in aroma, flavor, and bitterness. Maltiness may be subdued by the use of sugar to lighten

Flavor & balance: Intense American hop aroma and ripe, tropical fruit or fruit juice-like flavors dominate this style. Bitterness is pronounced but subdued compared to other types of IPA. History:

Flavor & balance: This style is defined by the assertive presence of American hops in aroma, flavor, and bitterness. Resinous, citrus hop traits dominate aroma and flavor. History: The original

Flavor & balance: Amber ales have the evident citrus and pine hoppiness of American Pale Ale with a richer malt base that includes dark caramel and toasted flavors. Both malt

Flavor & balance: Citrus and pine flavors of American hop varieties are evident—and usually dominant—in aroma and flavor. Low to medium malt base with some caramel and toast notes. History:

Flavor & balance: Bread and light biscuit notes from pale malts. Variable level of hop flavor and gentle bitterness. History: Lightly flavored all-malt beer. Related Styles: American Wheat Beer COLOR

Flavor & balance: Light malt flavor includes flour and bread notes from wheat. Hop character varies from low to moderate. Does not have the clove-banana fermentation traits of German wheat

Flavor & balance: Light flavor, thin body, and high carbonation combine to create a highly refreshing beer. History: First brewed in the mid-1900s, American Light Lagers achieved widespread popularity through

Flavor & balance: Often described as the ale version of a Pilsner, with subtle fruitiness, delicate malt flavor, and moderate bitterness. High attenuation gives the beer a crisp, refreshing edge.

Flavor & balance: Highly carbonated German wheat beer brewed with salt and coriander and fermented with lactic acid bacteria. Beer should be tart and refreshing and should not taste overly

Flavor & balance: Low-alcohol German wheat beer with assertive lactic acidity and no hop flavor, aroma, or bitterness. High carbonation and tartness contribute to highly refreshing character. History: Historically brewed

Flavor & balance: Flour-like maltiness of wheat balanced by clove and banana fermentation flavors and high levels of carbonation. History: Weissbier has fluctuated in popularity over several centuries but today

Flavor & balance: Highly malty and often sweet and thick. The malt character follows beer color with pale examples being bready and toasty while darker examples show toffee and chocolate

Flavor & balance: Has the bready, toasty flavors of a pale Doppelbock, but with less alcoholic strength and more hop flavor, aroma, and bitterness. History: A pale version of bock

Flavor & balance: A malt-balanced beer with about 0.5 to 1.0% more alcohol than German Pils or Munich Helles. Most examples show malt flavors of bread, toast, and bread crusts.

Flavor & balance: Generally darker and more malty than German Pils, but with similar levels of aroma, flavor, and bittering hops. History: Golden lager from Czech Republic city of Pilsen,

Flavor & balance: Similar in alcohol and appearance to German Pils but malt balanced so that it shows off the bready flavor of pilsner malt. History: Formulated in 1890s to

Flavor & balance: Floral, perfumy hops dominate aroma and flavor, crisp finish from bitterness. Often has some bread-like pale malt flavor. History: German interpretation of the original pilsner from Bohemia

Flavor & balance: Irish Stout has the lowest alcohol content of the many stout variations. Defined by burnt, acrid, coffee-like flavor from roasted barley. Significant bitterness but little to no

Flavor & balance: Rich caramel malt flavors supported by light roasted, nutty, or toasted notes. Hop flavor and bitterness are low and balance is firmly towards malt. History: Similar in

Flavor & balance: Oatmeal stout displays a balance somewhere between an Irish Stout and a Sweet Stout, but often tends towards sweetness with a full, creamy mouthfeel. History: A variation

Flavor & balance: Sweet Stout displays lower bitterness than most stouts to emphasize malt flavor and sweetness. A sub-style of Sweet Stout called Milk Stout is further sweetened by adding

Flavor & balance: Nutty, caramel malt flavors provide the key attraction. Moderate levels of bitterness and possible English hop aroma and flavor. History: A moderate strength dark ale, lacking the

Flavor & balance: A “session” beer, flavorful but brewed for drinkability. Balanced toward bitterness but with apparent malt character. Herbal, earthy hoppiness. History: A member of the British Bitters family,

Flavor & balance: Spicy wheat ale with refreshing flavors derived both from fermentation and the addition of spices such as coriander and orange peel. Notable for using unmalted wheat for

Flavor & balance: Fruity esters and peppery phenolic notes from fermentation occasionally fortified by an eclectic mix of herbs and spices. Further complexity from low to medium hop aroma and

Flavor & balance: These light- to medium-bodied beers often hide their substantial alcohol content very well. They are very pale (straw to gold in color) with moderate bitterness, light body,

Flavor & balance: Gold in color and malt-balanced. Malt along with fruity esters gives an impression of sweetness. History: Developed to compete with Pilsner-style beers. Often shows slightly less fermentation

Flavor & balance: Characterized by fruity esters and spicy/peppery phenols produced during fermentation. Medium bodied with a slight sweetness and pale malt flavor, Belgian Tripels may also have substantial hop

Flavor & balance: Some examples are malt-balanced and on the sweet side, while others remain malt-balanced but lack sweetness. Many examples display dark fruit and/or spicy yeast character. History: Produced

Flavor & balance: This style develops a measure of vinegary sourness and fruit notes during maturation in large oak tanks, but the best examples retain enough malt flavor and sweetness

Flavor & balance: Fermented by several yeast and bacteria, aged for up to three years, and often a blend of batches and vintages, this complex ale exhibits fruit flavor as

Flavor & balance: A long multi-organism fermentation gives thismember of the lambic family lactic, barnyard-like, and earthy flavors.Gueuzes are refermented in the bottle to yield high carbonation, whichresults in a