Lager

Lager is a type of beer that is fermented and conditioned at low temperatures. Pale lager is the most widely consumed and commercially available style of beer in the world. Bock, Pilsner and Märzen are all styles of lager. There are also dark lagers, such as Dunkel and Schwarzbier. While cold storage of beer, "lagering", in caves for example, was a common practice throughout the medieval period, bottom-fermenting yeast seems to have emerged as a hybridization in the early fifteenth century.

Pilsner

Pilsner (also pilsener, pilsen or simply pils) is a type of pale lager. It takes its name from the city of Plzeň, Bohemia, Czech Republic, where it was first produced in 1842. The original Pilsner Urquell beer is still produced there today Malja is Pilsner Urquell European Outlet of the Year 2006 & 2007!.

Ale

Ale Ale is a type of beer brewed from malted barley using a warm fermentation with a strain of brewers' yeast. Compared to lager yeasts, ale yeast ferments more quickly, and often produces a sweeter, fuller–bodied and fruitier taste. Most ales contain hops, which help preserve the beer and impart a bitter herbal flavour that balances the sweetness of the malt

Porter

Porter is a dark style of beer originating in London in the 18th century, descended from brown beer, a well-hopped beer made from brown malt. The name is thought to come from its popularity with street and river porters. The history and development of stout and porter are intertwined. The name "stout" for a dark beer is believed to have come about because a strong porter may be called "Extra Porter" or "Double Porter" or "Stout Porter".

Stout

Stout Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest porters, typically 7% or 8%, produced by a brewery. There are a number of variations including Baltic porter, dry stout and imperial stout. The term "Stout Porter" would later be shortened to just "Stout". For example, Guinness Extra Stout was originally called "Extra Superior Porter" and was only given the name Extra Stout in 1840.

Imperial stout, also known as Russian imperial stout or imperial Russian stout, is a strong dark beer or stout in the style that was brewed in the 18th century by Thrale's brewery in London, England for export to the court of Catherine II of Russia. Worth a try? USA? Try really dark Founders Imperial Stoutia!

Sweet stout or Milk stout Milk stout is a stout containing lactose, a sugar derived from milk. Because lactose is unfermentable by beer yeast, it adds sweetness, body, and calories to the finished beer. Milk stout was claimed to be nutritious, and was given to nursing mothers, along with other stouts, such as Guinness.

Wheat beers

Wheat beer Wheat beer is a style of beer brewed with a large proportion of wheat malt; it includes Weissbier, Witbier and sour varieties such as lambic, Berliner Weisse and gose. Wheat beers are commonly marketed as spring or summer seasonal products. Bavarian-style wheat beer is usually served in 500 ml, vase-shaped glasses. In Belgium, witbier is usually served in a 25cl glass; each brewery (Hoegaarden, Dentergems, etc.) has its own shape of glass. Berliner Weisse is often served in a schooner.

IPA

IPA (Indian Pale Ale)is a hoppy beer style within the broader category of pale ale. It was first brewed in England in the 19th century. The first known use of the term "India pale ale" is an advertisement in the Sydney Gazette and New South Wales Advertiser in 1829. It was also referred to as pale ale as prepared for India, India Ale, pale India ale, or pale export India ale. The term pale ale originally denoted an ale that had been brewed from pale malt.

Lambic

Lambic Lambic is a type of beer traditionally in the Pajottenland region of Belgium (southwest of Brussels) and in Brussels itself at the Cantillon Brewery and museum. Lambic is now mainly consumed after refermentation, resulting in derived beers such as Gueuze or Kriek lambic. Unlike conventional beers, which are fermented by carefully cultivated strains of brewer's yeasts, lambic is produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria that are said to be native to the Zenne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste.

ESB

ESB eli Extra Special Bitter (English Pale Ale) ) is a famous style from Burton-on-Trent. Stronger body than ordinary bitter, but slightly less bitter. A balanced, easy drinking beer that is malty and strong but not overbearing.

Trappist

Trappist Trappist beer is brewed by Trappist breweries. Ten monasteries — six in Belgium, two in the Netherlands, one in Austria and one in the United States — currently brew beer and sell it as Authentic Trappist Product. The Trappist order originated in the Cistercian monastery of La Trappe, France. Various Cistercian congregations existed for many years, and by 1664 the Abbot of La Trappe felt that the Cistercians were becoming too liberal. He introduced strict new rules in the abbey and the Strict Observance was born. Since this time, many of the rules have been relaxed. List of Trappist breweries:

St Benedictus Abadij – Achel: Panimo perustettu 1998, vuosituotanto 4500hl, Abbaye Notre Dame de Scourmont – Chimay: 1863, 123000hl, Abbaye Notre Dame de Orval – Orval: 1931, 45000hl, Abbaye de Notre Dame de Saint Rèmy – Rochefort: 1595, 18000hl, Abbaye N.Dame de la Trappe du S.Coeur – Westmalle: 1836, 120000hl, Abbaye Notre Dame de St Sixte – Westvleteren: 1838, 4750hl, Abbaye N.Dame de Koningshoeven – La Trappe: 1884, 145000hl.