Beer Styles

The unfortunate results of Prohibition and WWII. Straw colored and fizzy with minimal taste. Made to drink in quantity ... think macrobrewery.
This lagered ale is popular in Dusseldorf, Germany for its rich malt profile and “old” school brewing technique.
A darker rendition of the generic porter with a heavier mouthfeel. Bigger, bolder flavors and ABV.
Toasty caramel malt notes with a moderate to strong hop quality. A hearty, well-balanced beer.
Contains similar flavors as its ale counterpart, but with a smooth lager finish.
Rich and assertive malt quality with a substantial hop presence and warming ABV.
Nutty, roasty, and chewy with some chocolate flavors. Lighter than a porter and packed with flavor.
Bright fruity, citrus, and floral notes in both aroma and taste. Hops rule.
Give some props to Ken Grossman (Sierra Nevada) for getting this hoppy, refreshing brew on the map. A true classic.
A favorite of the American brewpub, this light and often corn-containing lager is kin to its European counterparts.
A classic US twist on this old style incorporates a more aggressive hopping with bold, roasty flavors.
Close to a Barleywine, these brews are amped up in the malt, hop, and ABV departments.
No banana or cloves here! Pure grain qualities, bready yeast, and clean hops make this hazy brew a great choice.
This lager found its place in the countries surrounding the Baltic Sea. Brewed strong with deep coffee, licorice or molasses flavors.
A fluffy head and lively nose that is close to Tripel. Spicy and fruity flavors dominate.
A hoppy twist and dry finish to a golden ale.
A session beer for Belgians’ with a lower ABV. It is toasty and light on the hops.
Bold yet complex dark fruit aromas and flavors. High carbonation and ABV.
A sour beer that displays some great tart fruity notes within a light wheat body. Napoleon called it the “champagne of beers.”
A French brew with malty sweetness of rich, earthy, caramel notes. Don’t keep it around long.
A lighter, sweeter ale perfect for those exploring the craft beer scene. An easy crowd pleaser.
A malt-centric lager. Sweet caramel and some biscuit notes. Has a smooth mouthfeel.
The first light, clear brew that won the world over in 1842. Uses Saaz hops, bready malts and has a bubbly personality.
An American Gold Rush staple that was made with lager yeast pre-refrigeration. Piney, earthy, and toasty.
Developed in the Cascade region of the US, this style blends bold roasted malt flavors and is loaded with hops.
Brewed with the addition of coffee, or aged on coffee beans.
The only craft beer where a corn flavor or ingredient is acceptable. Light, crisp, slightly fruity and sweet.
An uber-malty brew with double the strength: chocolatey, jammy, and hearty. This famous "liquid bread" is the antonym of IPA.
Native to the city of Dortmund, Germany, this style combines the hopping of a Pilsner with the malts of a Helles.
Smooth and chalky with coffee notes. A step up from a Porter. How does it finish? The name says it all.
Moderate ABV of 6-8% with a rich malt backbone. Can possess some spicy aroma, fruity and yeasty flavors.
A “dark” version of a Helles Lager. Known for its depth of toasty and roasty goodness. Dry finish.
The dark version of a normal Weizen. Contains dark fruit flavors and chocolaty notes.
Unlike its American cousin this beer displays great malt character and depth. Toasty and warm.
Three variations: Ordinary, Best, and Special/Strong are based on hopping and ABV. Burtonizing contributes smooth mouthfeel.
A rich, malty beer. Three variations: Mild (soft mouthfeel), Southern (darker toffee notes), and Northern (nutty and dry).
Floral and earthy hops with toffee and caramel malt notes. More balanced than American versions.
A shade more flavor than the Pale version...
A light bodied, slightly skunky brew. Kin to the infamous Adjunct Lager.
Brown to dark red brew made in East Flanders, Belgium. Similar to its Red sister, minus the oak.
A ruby red or burgundy fruity brew and slightly sour. Common to West Flanders, Belgium, and aged in oak barrels.
As the name suggests, these brews can have wonderful flavors with the addition of various fruits.
Popular fruits are Peche (Peach), Framboise (Raspberry), Kriek (cherry), and Foune (apricot).
While close to its Czech relative, this golden crisp brew is adapted for natural brewing resources.
A blending of an old Lambic (2-3 years) and a new Lambic. Great balance between acidic and fresh flavors.
A slightly tart and sweet fermented beverage using apples or pears as the main ingredients.
Gabriel Sedlmayr wanted in on the Pilsner craze so he created its light refreshing cousin in 1895.
Bigger is better! A huge hop bomb that has a pungent, bitter blast and minor malt profile. Hello flavor!
Larger than your average brew in a particular style. More flavor, malts, hops, and alcohol.
Originally brewed with more hops to preserve the beer on its voyage from Britain to India. Hoptastic!
Rich toffee, toasty, jammy and slightly buttery taste. Clean and smooth dry roasted finish.
Unique brew to Cologne (Köln), Germany. A grassy, sweet, crisp, golden straw colored ale that is cold lagered.
A sour beer with high acidity, complex of flavors, and a bubbly mouthfeel. These are straight and unblended.
A reduced calorie beverage that also uses adjunct grains.
A late spring brew on the lighter, hoppier spectrum of Bocks. This may or may not be the beer for you?
A lager that was brewed pre-prohibition. Generally full-bodied and higher in ABV.
The older cousin of the Vienna Lager, Märzen has a rich toasty sweetness with a clean finish. Pröst!
Creamy, silky, almost velvety. The addition of lactose (milk sugar) gives this one its sweet quality.
It's like diving into a bag of oats: on the sweeter side with a slick, chewy mouthfeel and dry finish.
A deep, malty brew that has molasses, toffee, and rich caramel notes. These are strong and deep.
Not to be confused with its European counterpart, this lager is brewed with integrity and contains no adjunct grains.
Originally the working man’s beer in England and predecessor to the Stout. Chocolate and coffee notes abound.
Thanksgiving-time brew made with pumpkin and can include some additional spices.
Four times the flavor of your average beer. Quads are full bodied and full of rich flavors.
A massive beer that is bold and complex. Get ready to experience deep burnt flavors with a high ABV.
Brewed with a portion of rye malt, resulting in a spicy flavor. Originated in Regensburg, Germany.
Bready, yeasty, spicy, and peppery notes. A lively, hoppy brew.
The antithesis of a lager in color and flavor. Roasty, burnt grains with smooth, clean drinkability.
Just like the name suggests. A heavy, full-bodied ale with rich flavors.
A variety of strengths (60, 70, 80, 90...) originally paid in schillings based on ABV. Strong, robust, malty ales.
An interesting style from Bamberg, Germany, that uses smoked, dried malts to impart flavor.
The use of the above ingredients can lend an interesting dimension to the final product.
Beers that have been aged in barrels that once held Bourbon, Whiskey, Scotch, Rum, or another spirit.
A golden Belgian ale slightly higher in ABV than a Dubbel. Peppery, bubbly, sweet and hoppy.
Thank Anton Dreher for this malty, clean, amber-colored brew. Roasted grains with noble hop finish.
Clove and banana aromas and flavors highlight his yeasty, cloudy beer. Served in a tall glass.
A reaction to Dopplebocks with a higher ABV and deeper fruity notes. Banana and clove undertones can be found.
Brewed seasonally during the hop harvest when freshly picked hops are used. Gives great hop flavor.
These cold weather beers have additional spices and robust flavors to pair with meals and keep you warm.
A light mouthfeel, refreshing finish, and fruity aroma. Brewed with dried orange peel and coriander seeds.
Beers that have been aged in wood barrels or on wood chips. They are earthy with smooth flavors.