Common types of beer:

(1) Wheat beer:

German wheat: raw materials for more than 50% of wheat malt, the rest of the barley malt, due to the yeast is not filtered, the body of the wine like the wafting of the yellow earth as cloudy, but also with the unique yeast aroma, but also has a flavor of bananas, cloves (Example: Ouellette) Pineapple Wheat)

Belgian Wheat: Compared to German Wheat, it has more citrus acidity and rich spice flavors, with orange peel, clove, and coriander, and less hop bitterness (Example: Little Rebel Beats Mango)

American Wheat: It greatly reduces the banana ester and eugenol flavors that come from yeast fermentation in the beer, and the malt side of the beer only shows more wheat breadiness and a basic barley malt sweetness. The malt side of the beer only presents more wheat bread flavor and basic barley malt sweetness, which is very different from the German-style wheat beer. At the same time, the input of more hops makes the overall bitterness rise, and the flavor and aroma with a very strong American-style hop aroma, citrus, tropical fruit, walnut, grapefruit, watermelon, etc..

(2) IPA: produced in the British colonial India, in order to facilitate long hours of sea transportation, this beer with a large number of hops, in order to play a preservative effect, so the taste is bitter. IPA is generally dry, dark amber color, often with tropical fruit flavor.

British IPA: usually not high alcohol, with a rounded malt aroma, will use some of the malt produced in England, more cookies and caramel sweet taste, the bitterness is elegant and pleasant, there will be earthy, spice, herbal flavor, etc., the overall very balanced

Belgium IPA: due to the use of Belgian yeast, there will be fruity and spicy flavor, the color of the models from Belgium will be a little lighter, fermentation rate will be higher, similar to Three Ingredients, only with more hops. Higher alcohol content and more complex flavors than regular IPAs

American IPA: A pronounced hop flavor and bitterness that expresses the modern American or New World hop varieties used in IPAs. The balance of malt and hops is more in favor of hop flavor, clean fermentation situation, clean finish

Double IPA: strong hop flavor, high alcohol, although heavy hop but clean, dry finish, and no irritation, drinkability is a very important indicator for double IPA, double IPA is not a class of thick, need to drink small sips of wine. Double stuff is just a symbolic description of the style to be more intense than the normal version of the IPA, in addition to double stuff will also be used in addition to adjectives such as imperial

New England IPA: mild, soft, full, smooth taste, hops to bring the fruit juice-like aroma and flavor, the yeast produced by the nuclear fruits, the ester of tropical fruits as a complementary, the bitterness is not too high

6 characteristics to distinguish the New England IPA from other types of IPAs

① High-protein malts, such as wheat or oats, are selected for grain use

② Contemporary, fruity hop types are used

③ Bitterness is suppressed by reducing the amount of hops used in the boil, and increasing the percentage of hops used in the settling of the backwash

④ Adjustments are made to the quality of the water, with higher levels of chlorine than in regular IPAs

④ The water quality is adjusted so that the level of chlorine is higher than in regular IPA

⑤ Selection of yeast types with low recession, low flocculation, and prominent ester flavor

⑥ Special dry-pitching methods and arrangements, including dry-pitching during fermentation

(3) Porter: In the 18th century, some people liked to mix Pale Ale, Brown Ale, and Old Ale together, and the resulting mixture was so popular with dockworkers that some brewers

Porter is a very smooth beer with an excellent balance of malty caramel sweetness and bitterness, with a hint of chocolate.

(3) Stout: Porter (Porter) beer to Ireland, the local improvement of the beer, it will be directly after the barley roasting brewing, brewing out of the wine with a burnt flavor, different from the hops bitterness and sharpness.

Sweet Saito: very dark, sweet, full-bodied, slightly roasted, reminding the drinker of a creamy coffee, or sweetened espresso.

Oatmeal Saito: A very dark, full-bodied ale with roasted, malty flavors complemented by oatmeal. Its sweetness, balance, and malt impression vary from recipe to recipe.

Empire Saito: Strong, heavy, caramelized roasted malt with dark or dried fruit flavors and a warm, bitter-sweet finish. The flavors are intense, and the flavors blend together to create a complex, harmonious brew

(4) Trappist Abbey: Includes single, double, and triple ingredients, mostly dark brown in color, rich in flavor, highly fermented, with a strong killer mouthfeel, and an assaulting yeast flavor. Some will have roasted malt aromas and may have plum, raisin, dark cherry chocolate and caramel flavors.

(5) European Sour Ale:

(1) Berliner Sour Wheat: A light, crisp, relatively low alcohol German wheat beer with clean lactic acid flavors and a very strong CO2 content, with lighter raw dough malt flavors to support the natural sourness. There's no hop flavor, and there may be some light musty notes of boozy yeast.

②Flanders Red Ale: A Belgian style ale rich in acidity and complex fruit flavors, much like red wine but with malty notes to support it. The dry finish and tannic flavors are reminiscent of a fine red wine.

3) Lambic: Traditionally brewed in the Brussels region through natural fermentation, usually without carbon dioxide aeration, it is a fairly sour, often moderately boozy yeast-stinking Belgian wild wheat beer. The sourness replaces the bitterness of the hops to balance out the sweetness of the malt, and it can be aged, which gives it a richer flavor as it ages.

④ Guize: is an aged Lambic beer mixed with freshly brewed Lambic beer that has undergone a secondary fermentation. It has a strong kill flavor and is very refreshing. The natural fermentation profile brings a very interesting and complex flavor profile with rich barnyard flavors of wild yeast, horse blanket notes, leather flavors, mixed with citrus flavors and tartness.

5 Fruit Lambic: Fruit Lambics are often made like Guinzas from a blend of Lambics aged for different years. The fruit is added during the aging process and the yeast and bacteria consume the sugars in the fruit.

(6) Gose Gose: cloudy in appearance, high in carbon dioxide, fermented and fruity wheat ale. It is accompanied by light coriander and savory notes, low bitterness, very fresh and fermented.

(7) Saison: the first beers brewed by farmers for their own consumption, where any material at hand could be an ingredient. Pale, fresh, highly fermented, moderately bitter, moderately strong, with a very dry finish. Usually has a very strong kill taste. Uses non-barley grains and spices to add complexity.

(8) American Wild Mushroom Ale: American Wild Mushroom Ales are primarily brewed by adding Brett yeast or bacteria to a base beer (e.g. saison, IPA, etc.), which can be a variety of styles.

(9) German-Style Pilsner: Light-bodied, highly fermented, and golden in color, this is a down-fermented German-style bitter that exhibits excellent foam persistence and elegant hop aromas, with strong malt flavors without any semblance of off-flavors.