- The English-language term for a brew made with a top-fermenting yeast, which should impart to it a distinctive fruitiness.
- English term for a well-hopped ale, most often on draught.
- The German term for a strong beer. If unqualified, it indicates a bottom-fermenting brew from barley malt.
- Brown Ale
- In the south of England, a dark-brown ale, sweet in palate, low in alcohol.In the northeast, a reddish-brown ale, drier.
- India Pale Ale
- British pale ales for the Indian Empire were made to a higher than normal strength, and given more hops, to protect them on the journey.
- Any beer made by bottom-fermentation. In Britain, lagers are usually golden in colour, but in continental Europe they can also be dark.
- English term indicating an ale that is only lightly hopped. Some Milds are copper in colour, but most are dark brown.
- Pale Ale
- Pale in this instance means bronze or copper-coloured, as opposed to dark brown. Pale ale is a term used by some English brewers to identify their premium bitters.
- Loosely, any golden-coloured, dry, bottom fermenting beer of conventional strength might be described as such (in its various spellings abbreviations) though this most famous designation properly belongs only to a product of "super-premium" quality.
- A London style that became extinct, though it has recently been revived. It was a lighter-bodied companion to stout,
- Scotch Ale
- The term "Scotch ale" is something used specifically to identify a very strong, and often extremely dark, malt-accented speciality from that country.
- An extra-dark, almost black, top-fermenting brew, made with highly roasted malts.
Definitions for styles of beers were taken from: Michael Jackson's Beer Styles
India Pale Ale
Someone asked the question: What's the difference
between stout, ale, porter, lager, pilsner, and the other types of beer?
All beer can be classified as either a lager or an
ale. The differences begin during the brewing process. Whether the beer is an
ale or lager is defined by the type of yeast used in the brew and the
temperature at which fermentation takes place. Ales are brewed with
top-fermenting yeast which allows for rapid fermentation at warmer
Lagers are brewed with bottom-fermenting yeast which ferments more slowly and
at colder temperatures.
- Lager means to store or put aside.
- This beer is made with bottom yeast, so-called because it flocculates to the
bottom of the vat.
- Traditionally bottom yeast will ferment at cold temperatures less than 10
deg C. Now fermentation takes place at 12 to 18 deg C. This cold or deep
fermentation allows the malt and hops to assert their fine flavours.
- Lager tends to be paler, drier and less alcoholic than ales.
- Pilsener or pils beer originated in Bohemia where brewers first found beer
that was over-wintered or lagered improved if stored in cool caves and kept on
- German lagers, including beers such as bock and marzen, are made according
to the Bavarian Purity Laws of 1516 to ensure the beer is all-malt (no sugar)
and hopped with bitter and aromatic varieties (noble hops).
- Some German-style beers are described as "helles" meaning pale or
blonde. Pale beers grew in popularity following the adoption of the glass for
drinking in the 19th Century.
- Ales are brewed with top-fermenting yeasts at temperatures from 15 to 25 deg
- Ales are matured for shorter periods and at warmer temperatures.
- Ales include a wide range of beer styles from porters and stouts (porter is
a heavy beer of pronounced bitterness, reddish-brown to a very dark brown, but
is usually lighter in body and malt character than stout) to pale ales and
- Generally, ales are higher in alcohol, more robust and complex than lagers.