Amber Ale: Amber to red colored, this ale should be defined more by the malt than by the hopping. Aromas will vary widely, but should be light on the stomach.
Barley Wine: A strong full-bodied dark ale with medium to high hop bitterness. The ale will have alcohol taste and forceful fruit aromas. Most barley wines will have a very high alcohol by weight percentage usually close to the 10% region.
Bitter: This amber to copper colored beer is highly hopped and quite bitter. Usually it is served in English pubs, but can be found in some North American breweries.
Brown Ale: A lightly hopped, brown colored ale with nut and fruit overtones. This style is designed for easy drinking and has an alcohol content of 4%- 5% by volume.
American Pale Ale: Demonstrates a bitter hoppiness with fruitiness. Color is pale to deep amber, reddish, or copper.
English Pale Ale: Color is pale to deep amber or copper. High hoppiness subdued with fruit. Has nice medium body.
India Pale Ale: IPAs have a nice deep-coppery color. Very high in hops, they often have fruity, malt-flavors with a hint of alcohol. The name was derived from the high rates of hopping used to preserve ales during the long sea journey from Europe to India.
Porter: Black, or chocolate, malt contributes to the dark brown to black color. A porter should have various levels of roastiness, as well as coffee, chocolate, or fruit flavors. Porters are drier and have weaker flavors than stouts.
Dry Stout: Color is opaque black. The addition of roasted barley or flaked barley produces a coffee-like character.
Imperial Stout: Color is dark copper to black. Shows forceful alcoholic and fruity flavors. Created as an export to the frozen tundra of Czarist Russia.
Milk Stout: Has a black, opaque color. Demonstrates a malty sweetness with a lower alcohol content than dry stout. The name reflects the addition of milk sugar as a sweetener. Resembles strong porters.
Oatmeal Stout: Very similar to milk stout, but has a sweeter taste caused by the addition of oats. Will have a silky, smooth texture.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment