Beers made with lager yeast...

These beers are fermented with lager yeast strains. This method of brewing originated in Bavaria and typically the fermentation is done at a lower temperature and the yeast flocculate drops to the bottom of the fermenter.

Lagers are malty and light-bodied with predominant flavors of toast and caramel. They have a crisp-dry finish. Light versions have less alcohol and low calories, they are easily drinkable and thirst quenching.

Pilsners are slightly darker than lagers. Created in the city of Plzen in the Czech Republic, they display a complex balance between hops and malt. The result is a smooth and crisp beer.

Oktoberfest/Marzen beers originated in Bavaria. Historically brewed in March and served all summer; they usually runs out in October hence the 'Oktoberfest' celebrations. An amber style has malty and sweet notes. These beers are brewed with hops originating from Germany or the Czech Republic.

Bocks are rich lagers, stronger in alcohol with a pronounced malt character. A mai(May)bock is pale in color and hoppier than a dark, rich doppel(double)bock which is higher is alcohol. A eis(ice)bock is obtained by concentrating the alcohol in the beer: Ice crystals are removed from the beer kept at very low temperatures. These beers were created in the city of Einbeck in Germany.

Beers made with ale yeast...

These beers are fermented with ale yeast strains. Brewing with ale is believed to have been practiced since Ancient Egyptian times. Because of their ancient origins, ale strains are more diversified and ale beers are more varied than lagers. The fermentation is conducted at higher temperature and the yeast flocculate to the top of the fermenter; although this is not always the case anymore with modern brewing techniques.

Witbier is a summer wheat ale style from Belgium. Witbier translates from Flemish as 'white beer'. Belgian brewers traditionally use unmalted wheat which gives a light body and a hazy, whitish color to this unfiltered beer. These beers are usually spiced with coriander and orange peel (curacao). Sometimes other spices are added but in most blends the hop levels are kept low.

Wheat Beers are brewed with malted wheat which gives a more pronounced "bread" wheat flavor. In a Bavarian Hefeweizen, there is no use of spices since their addition is forbidden by the German purity law. A typical yeast strain is used for this type of traditional unfiltered beer which generates banana and clove aromas. The filtered version of this beer is called 'Kristall'. In contrast, American wheat beers have a neutral yeast character that is often replaced by a gentle hop aroma.

Kolsch is a light in color and hazy German ale brewed in Cologne (Koln). This beer is dry, lightly hopped and low in alcohol.

Pale Ales originated from Burton-on-Trent, the city characterized by its hard water. These beers were originally designated as 'pale' in comparison with stouts, porters and brown ales. They are fruity and hoppy and in England, they are still cask conditioned.

India Pale Ales (IPA's) were originally brewed hoppier and stronger to protect them during shipment to the English colonies in India. The American brewers, who have a likeness for very hoppy beers, have created double and triple IPA's. IPA's are dry and bitter with subtle malt flavors.

Fruit & Honey Beers are ales with the addition of fresh fruit or honey. Hops are kept low so as to not overwhelm the delicate flavors. The fruit flavor or honey adds freshness to the beer. These beers tend to not be overly sweet since most of the sugars from the honey and the fruits are fermented. However, some may have residual sugars in order to offer a sweeter product appealing to some beer drinkers.

Lambics are Belgian beers made by spontaneous fermentation with yeast and bacteria. This type of beer undergoes a secondary fermentation in bottles (method champenoise) for up to three years. Gueuze is a mix of young and old lambics. Faro is a young lambic with added sugar for sweetness. Framboise is a lambic with raspberry and Kriek is a lambic with cherries.

Cream Ales are light-bodied American pale ales of golden color and mostly kept at low temperature for aging. They display low bitterness and no hop flavor or aroma.

Bitters are British ales, hoppy and mostly cask conditioned. Low in gas they are bronze to copper-colored.

Red Ales are red-orange color with malt aroma and caramel character. The levels of bitterness and hop flavor/aroma are varied.

Brown Ales are malty, brown, sweet beers originating from England with hints of coffee, nuts, caramel and chocolate. Their American counterparts are hoppier with aromas more pronounced.

Belgian Ales are varied, complex and well-balanced. Some are still brewed in accordance with the ancient tradition of the Trappist monks. There are only 6 of them in the world and 5 are located in Belgium. Abbey beers are inspired by the Trappist beers and sold by other religious orders. A 'double' indicates a dark, round, rich, fruity and sweet beer, whereas a 'triple' is higher in alcohol but lighter in color.

Scotch Ales are the Scottish version of the English bitter. They are usually brown-colored due to the malts used and lightly hopped. Aromas are strong with hints of grapes, plum and red berries.

Barleywines are strong ales which are sweet and round. These beers keep very well especially if bottle conditioned.

Porters are dark brown and originated in England. Typically they have roasted flavors complemented by nutty and toffee characteristics.

Stouts are dark brown to inky black ales that feature the rich flavors of roasted malts that include chocolate, coffee and toffee. They have an increased bitterness compared to porters. Russian or Imperial stouts have higher alcohol levels.