fermentation	alcohol	colour	foam	IBU	flavor	characteristics	hop character	carbonation	conditionned	yeast
ales
barley wine
Barley Wine	top	8-14%	reddish to dark	thin, brief	50-100	sweet, ev. slightly acid	alcohol, estery, fruity, liquor	medium to strong	medium to high	bottle or CO2	saccharomyces cerevesiae
belgian ale
Flanders Red/Oud Bruin	top and lactic	4-9%	reddish to dark ruby	few, brief	14-25	acid, sweet	vinegar, fruity, chocolate	very low	medium to high	CO2 or bottle	saccharomyces and brettanomyces
Dubbel (Prior)	top	3.2-9%	dark brown	dense, creamy	20-35	sweet	chocolate, caramel, alcohol	not present	medium to high	bottle	saccharomyces cerevesiae
Tripel	top	6.5-10%	golden blond to reddish	dense, creamy	25-35	sweet, bitter, ev. slightly acid	estery, alcohol, fruity, malt	medium to strong	high	bottle	saccharomyces cerevesiae
Belgian Style Pale-Ale	top	4-5.5%	reddish to copper	thin, creamy	20-35	sweet, bitter	hops, caramel	medium	low to medium	bottle	saccharomyces cerevesiae
Abbaye Blonde	top	5-8%	golden to amber	dense, creamy	25-35	sweet, ev. slighlty sour	estery, alcohol, spicy	few or not present	medium to high	bottle	saccharomyces cerevesiae
Abbaye Brune (Pater)	top	6-7%	brown to ruby	dense, creamy	20-35	sweet	chocolate, caramel, alcohol	not present	medium to high	bottle	saccharomyces cerevesiae
ABT (Quadrupel)	top	9-14%	dark brown	dense, creamy, brief	25-50	sweet	chocolate, caramel, alcohol, estery	not present	medium to high	bottle	saccharomyces cerevesiae
saison and bières de garde
Bière de Garde	top (ev. bottom)	4.5-8%	blond to red-amber	medium	20-35	sweet, bitter	malt, alcohol, licorice, fruity	low	medium to high	CO2 or bottle	cerevesiae and ev. uvarum
Saison	top	4.5-8%	reddish to brown	creamy	20-45	sweet, sour, ev. bitter	caramel, alcohol, licorice	low	medium to high	bottle or CO2	saccharomyces cerevesiae
Bière de Mars/Christmas	top (ev. bottom)	4-9%	reddish to brown	creamy	14-25	sweet, sour, acid	malt, caramel, ev. corn	very low	medium to high	bottle or CO2	saccharomyces cerevesiae
mild and brown ale
Brown Ale	top	3.5-6%	brown to reddish	medium, brief	15-35	sweet, bitter	malt, brown sugar, nut	low to medium	low to medium	CO2	saccharomyces cerevesiae
Mild	top	2.5-4%	dark brown to ruby	few to absent	10.-24	sweet	malt, chocolate, caramel	low to medium	low	cask or CO2	saccharomyces cerevesiae
english-style ale
English Pale Ale	top	4-5%	light amber to copper	few to absent	30-65	sweet, bitter, ev. slightly acid	malt, caramel, estery	strong	low to medium	CO2	saccharomyces cerevesiae
India Pale Ale	top	5-8%	light amber to copper	few to absent	40-90	bitter	malt, citric, floral	strong	low to medium	CO2	saccharomyces cerevesiae
Old Ale/English Strong Ale	top	4-9%	amber to brown	few to absent	25-60	sweet, acid	malt, toffee, fruity	not present to low	low	CO2	saccharomyces cerevesiae
american-style ale
American Pale Ale	top	4.5-6%	light amber to copper	few to absent	20-45	sweet, bitter, ev. slightly acid	malt, hops	strong	low to medium	CO2	saccharomyces cerevesiae
American Amber Ale	top	4.5-6%	light amber to dark red	few to absent	20-40	sweet, bitter, ev. slightly acid	malt, hops	low to medium	low to medium	CO2	saccharomyces cerevesiae
english bitter
Ordinary Bitter	top	3-4%	reddish to amber	medium, creamy, brief	20-40	sweet, bitter	yeast, caramel, grapefruit	medium	very low	cask or CO2	saccharomyces cerevesiae
Best Bitter	top	4-5%	reddish to amber	medium, creamy, brief	20-45	sweet, bitter	yeast, caramel, grapefruit	medium	very low	cask or CO2	saccharomyces cerevesiae
Extra Special Bitter	top	4.5-6%	reddish to amber	medium, creamy, brief	30-50	sweet, bitter	yeast, caramel, grapefruit	medium	very low	cask or CO2	saccharomyces cerevesiae
scottish and irish ale
Scotch Ale	top	2.5-10%	reddish to amber, copper	creamy	9.-40	sweet	toffee, liquor	low	low	CO2	saccharomyces cerevesiae
Irish Ale	top	4-6%	red	creamy	20-30	sweet, bitter	malt	medium	low	CO2	saccharomyces cerevesiae
porter
Porter	top	4-8%	very dark brown	creamy	20-45	sweet, bitter	malt, chocolate, toasty, coffee	low	low	CO2	saccharomyces cerevesiae
Baltic Porter	top or bottom	6-10%	very dark brown	creamy	20-30	sweet	malt, chocolate, plum	low	low	CO2	saccharomyces cerevesiae or uvarum
stout
Irish-/Foreign-Stout	top	3.5-8%	ebony black	creamy, compact	30-70	bitter, acid (sweet)	roasted, chocolate (fruity, alcohol)	low to medium	low	CO2	saccharomyces cerevesiae
Oatmeal Stout	top	3.5-6%	ebony black	creamy, compact	20-50	bitter, sweet	roasted, chocolate, oily	low to medium	low	CO2	saccharomyces cerevesiae
Russian Imperial Stout	top	8-12%	ebony black	creamy, compact	50-100	bitter	roasted, chocolate, oily, fruity	low to medium	low	CO2	saccharomyces cerevesiae
Sweet-Stout	top	3-6%	ebony black	creamy, compact	20-40	sweet	roasted, chocolate	low	low	CO2	saccharomyces cerevesiae
lambics
lambic
Faro	spontaneous	3.5-5%	golden-blond	absent	10.-15	acid, sweet	vinegar, sulphur	very low	low	bottle or CO2	natural
Gueuze Lambic	spontaneous	4-6%	golden-yellow to amber	creamy, brief	10.-15	sweet, sour, acid	fruity, vinegar	very low	high	bottle or CO2	natural
Fruit Lambic	spontaneous	4-6%	variable	creamy	10.-15	sweet, sour, acid	fruity, syrupy	very low	medium to high	bottle or CO2	natural
lagers
bock
Traditional Bock	bottom	6-7.5%	red-brown, ruby	medium, brief	20-35	sweet, ev. acid	malt, alcohol, chocolate, vanilla	not present	medium to high	kräusen or CO2	saccharomyces uvarum
Helles Bock/Maibock	bottom	6-7.5%	golden	medium, brief	20-35	sweet, bitter	malt, alcohol, vanilla	not present	medium to high	kräusen or CO2	saccharomyces uvarum
Doppelbock	bottom	7.5-14%	red-brown, ruby	medium, brief	20-40	sweet	malt, alcohol, chocolate, smokey	not present	medium to high	kräusen or CO2	saccharomyces uvarum
Eisbock	bottom	8.5-14.4%	gold to dark brown	medium, brief	25-50	sweet, bitter	malt, alcohol	not present	low	kräusen or CO2	saccharomyces uvarum
dark lager
Dunkel	bottom	4-5.5%	light to dark brown	big	14-30	sweet	malt, chocolate, caramel, ev. nut	very low to absent	medium to high	kräusen or CO2	saccharomyces uvarum
Schwarzbier	bottom	4-5.5%	black	medium	25-35	sweet	malt, caramel, roasty	very low to absent	medium to high	kräusen or CO2	saccharomyces uvarum
blond lager
Helles	bottom	0.6-5.5%	pale yellow to golden	dense, brief	8.-32	sweet	malt, hops	low to medium	low to medium	kräusen or CO2	saccharomyces uvarum
Dortmunder/Export	bottom	5-7%	blond, ev. copper	brief	23-30	slightly sweet	malt, estery	low	low to medium	kräusen	saccharomyces uvarum
Malt Liquor	bottom	6-10%	pale yellow to golden	dense, brief	14-20	sweet	alcohol, grain	low	low to medium	kräusen or CO2	saccharomyces uvarum
Zwickelbier/Kellerbier	bottom	4.5-6%	pale to reddish amber	dense, brief	22-40	sweet	malt, hops	medium	low	bottle	saccharomyces uvarum
pilsener
Pilsener	bottom	4-5.5%	golden blond	few to medium	28-45	sweet, bitter	hops, flowers, herbal	strong	medium	kräusen	saccharomyces uvarum
vienna
Vienna/Märzen/Oktoberfest	bottom	4.5-6.5%	bronze to copper	brief	18-30	sweet, bitter, ev. acid	malt, caramel, floral	medium	medium to high	kräusen or CO2	saccharomyces uvarum
wheat/rye
wheat/wit/weizen/rye/roggen
Witbier	top	4.5-5.5%	very pale, lactic	medium to big	15-22	sweet, ev. acid	spices, citrus fruit, corn	very low	high	bottle	saccharomyces cerevesiae
American Wheat	top	3.5-5.5%	very pale to brown	medium to big	10.-30	sweet	citric, corn	low to medium	high	bottle	saccharomyces cerevesiae
Berliner Weisse	top and lactic	2.2-3.6%	pale blond	low to medium	3.-8	very sour, acid	fruity	very low	high	kräusen	cerevesiae and lactobacillus delbrückii
Hefe-Weizen	top	4.5-5.5%	very pale, lactic	medium to big	10.-20	sweet	banana, clove, yeast, bread	very low	high	bottle	saccharomyces cerevesiae
Dunkelweizen	top	4.5-5.5%	brown	medium to big	10.-20	sweet	banana, caramel, yeast, toasty	very low	high	bottle	saccharomyces cerevesiae
Weizenbock	top	6-5-9%	reddish	medium	15-30	sweet	malt, fruity, spices	very low	high	bottle	saccharomyces cerevesiae
Kristall Weizen	top	4.5-5.5%	very pale, transparent	medium to big	10.-20	sweet	banana, clove	very low	high	bottle	saccharomyces cerevesiae
Rye/Roggen	top	4-5.5%	amber	medium to big	14-25	sweet	spices, corn, yeast	low	high	bottle	saccharomyces cerevesiae
hybrid/mixed styles
german-style ale
Kölsch	top and bottom	4-5.5%	pale yellow	medium	16-32	sweet, bitter, slightly acid	hoppy, malt, fruity	medium to strong	medium	CO2	saccharomyces cerevesiae
Altbier	top and bottom	4.5-5.5%	copper, reddish, brown	medium	25-60	bitter, sour, slightly sweet	hoppy, malt, caramel	medium to strong	medium	CO2	saccharomyces cerevesiae
smoked beer
Rauchbier/Steinbier	top or bottom	4.5-6.5%	amber to dark brown	medium, creamy	20-30	sweet, bitter	smoky, malt	very low	medium	bottle or CO2	saccharomyces cerevesiae or uvarum
Other Smoked Beer	top or bottom	variable	variable	variable	variable	variable	smoky, variable	variable	medium	bottle or CO2	saccharomyces cerevesiae or uvarum
fantasy
fantasy beers/not classified
Glühbier, fruit, cream ale, ...	top or bottom	variable	variable	variable	variable	variable	variable	variable	variable	variable	variable
non-alcoholic
non-alcoholic
non-alcoholic	variable	0-0.5%	variable	variable	variable	variable	variable	variable	variable	variable	variable