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These ales tend to be sweet, fruity and texturally smooth. Many are higher in alcohol content than lagers and have a pronounced taste and flowery aroma. They are top-fermented. Most are served at 50 to 55 degrees F. Varieties include Pale, Red, Brown, Scotch and others.
Generally bottle conditioned, top-fermenting ales and often contain yeast sediment. They comprise the most diverse national collection of quality beer in the world. Their beer-brewing origins date back to the Middle Ages.
-Hybrids & Specialty-
Beers that don’t fit neatly into either the ale or lager category including Lambics. There are relatively few examples of them. The difference usually lies in the unique technique used to brew them.
Meant to be aged for 6 to 8 weeks or longer at cool temperatures. They are clear, crisp and distinctly carbonated. Most are maltier, less hoppy and aromatic, lighter colored and bodied and less alcohilic than other beers. Lagers are bottom-fermented.
A dark-colored style of beer. The history and development of stout and porter are intertwined. The name was first used in the 18th century from its popularity with the street and river porters of London. It is generally brewed with dark malts.
Dark beers, and more specifically, ales made using roasted malt or barley, hops, water, and ale (top fermenting) yeast. Stouts were traditionally the generic term for the strongest or stoutest beers, typically 7% or 8%, produced by a brewery.
A beer that is brewed with a significant proportion of wheat. They often contain a significant proportion of malted barley and are usually top-fermented . The flavor of wheat beers varies considerably, depending upon the specific style.
Beers are rated using our 5 star rating system shown below:
Avoid = 0 stars
Bad = 1/2 Stars
Poor = 1 Stars
Ordinary = 1 1/2 Stars
Average = 2 Stars
Fine = 2 1/2 Stars
Very Fine = 3 Stars
Excellent = 3 1/2 Stars
Most Excellent = 4 Stars
Outstanding = 4 1/2 Stars
World Class = 5 Stars
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|10.0 - 4 votes|