Here is a glossary of some of the best known brewing styles
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Saison- Brewed at high temperatures, this amber Belgian ale often has herbs and spices added. Originally a seasonal ale Saison is now brewed year round. Occasionally dry roasted. Occasionally refermented in the bottle.
Scottish Ale- Top fermented but aged cold for smoothness. Malty in taste. medium to full bodied.
Steam beer- A pale lager that is fermented at high temperatures like an ale.
Stout- Usually sweet and bitter, with a roasted flavour. Dark to opaque in colour.
Sweet Stout- a stout that is sweetened before bottling (usually with lactose) and then pasteurized to prevent further fermentation. Occasionally called milk stout.
Tarwebok- A form of Dunkles bock where both wheat and barley are used.
Trappist- A variety of strong bottle conditioned ales by the six Trappist monasteries that produce commercial beers. Each monestary produces its own distinctly unique beers using its own special yeasts.
Triple bock- 17%abv! This extremely dark, extremely rich beer was developed by Samual Adams. Softens with age. Collected by vintage.
Trippel (Triple)- A pale yellow to deep golden Belgian ale with a spicy clove-like nose and a sweet malty finish.
Vienna- An amber lager with a balance of malt sweetness and hop bitterness.
Weizenbock- Highly carbonated and full bodied for a wheat beer. Malty with little use of hops.
Winterbok- A stronger and sweeter version of the traditional Dunkles bock.
Wit (White)- A cloudy Belgian ale made from raw wheat and barley malt and spiced with coriander, curacao orange peel and hops.
Zomerbok(Summer bock)- A variety of Helles bock that is usually lighter and possessing a bitter taste. A seasonal sweet barley beer.
A B C D E F G H I J K L M N O P Q R (S T U V W X Y Z )
