MAJOR TYPES OF BEER
Fermentation: Top. Country of Origin: Belgium or Holland. Colour: Light to Medium Brown. True Abbeys are brewed under license of Monastic orders.
Fermentation: Top. Colour: The Full range from light to dark. Often served warm.
Fermentation: Top. Colour: Always the colour of copper. The term "Alt" means "Old" in German and this beer originates from Dusseldorf.
Fermentation: Top. Colour: Light to Medium brown. The Bitters designations refer to a class of ales whech are very high in hops.
Fermentation: spontaneous. Colour: Reddish. A lambic (see below) which has been fermented with raspberries.
Fermentation: Spontaneous. Colour: Medium brown. A gueuse results when older lambics are combined with new batches.
INDIA PALE ALE
Fermentation: Top. Colour: Goldish. Technically, this beer puts bitterness (from hops) together with a strong ale, though there are commercial variations which are light in strength and only mildly "hopped up".
Fermentation: Bottom. Colour: Pale. Lager means "Store" in German and it refers to the process of "taming" the beer in storage before it is ready for release. The process if fairly complex and the result is an exceedingly smooth brew, which is understandably one of the most popular.
Fermentation: Spontaneous. Colour: Pale Gold. Lambics are Belgium-made beers that use wheat for their grain component.
Fermentation: Spontaneous. Colour: Pale Brown. A lambic fermented with peaches.
Fermentation: Bottom. Colour: Light Gold. The first clear, bottom fermented beer (1842). Today the term is used often to describe a lager. Pale to light gold.
Fermentation: Top Porters are a dark and bitter ale.
Fermentatino: Top. Colour: Very Dark. This is a malty ale born and raised in Scotland.
Fermentation: Top. Colour: Very Dark. This is a hopped brew with quite the bitter edge.
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