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Pale Lager

The most common lager beers in worldwide production are pale lagers. The flavor of these lighter lagers is usually mild, and the producers often recommend that the beers be served refrigerated. Pale lager is a very pale to golden-colored lager with a well attenuated body and noble hop bitterness.

Styles include Helles, a pale malty lager brewed in southern Germany around Munich, and Pilsner, a pale hoppy lager originally from the city of Plzeň in the Czech Republic, which influenced the modern American lager style. [https://en.wikipedia.org/wiki/Lager]

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Cider

Common culinary apples used in modern ciders include McIntosh, Golden Delicious, Jonagold, Granny Smith, Gala, and Fuji. A sweet or low alcohol cider may tend to have a strong aromatic and flavour character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavours.

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Bock

Bock is a strong lager of German origin. Several substyles exist, including maibock (helles bock, heller bock), a paler, more hopped version generally made for consumption at spring festivals; doppelbock (double bock), a stronger and maltier version; and eisbock, a much stronger version made by partially freezing the beer and removing the ice that forms.

Originally a dark beer, a modern bock can range from light copper to brown in colour. The style is very popular, with many examples brewed internationally. [https://en.wikipedia.org/wiki/Bock]

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Blonde Ale

A type of pale ale. Ranging anywhere from 3.8 to 7 percent ABV, this brew is usually a pale straw to deep golden color. With medium to high carbonation and a sturdy lasting head, it looks thirst-quenching on a hot summer day.

An American blonde ale will sometimes have added fruit or spices, but for the most part, a balance between hops and malt lends the beer a simple light-bodied taste that often has a pale malt sweetness and a bready, biscuity flavor. [http://brewwiki.com/index.php/Blonde_Ale]

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Brown Ale

They range from deep amber to brown in colour. Caramel and chocolate flavours are evident. Brown ales from northeastern England tend to be strong and malty, often nutty, while those from southern England are usually darker, sweeter and lower in alcohol. North American brown ales are usually drier than their English counterparts, with a slight citrus accent and an aroma, bitterness, and medium body due to American hop varieties. [https://en.wikipedia.org/wiki/Brown_ale]

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Stout

No matter the style, there are a few characteristics drinkers can expect from a stout. The head is thick and usually tan to brown. Its body is either very dark brown or black and typically opaque. The nose is typically grainy and can carry hints of coffee, chocolate, licorice, and molasses with little to no apparent hops. The flavor is similar to the nose and should be rich and full. A good stout can be silky, full, and creamy.

Styles include the Irish Dry Stout (a typical stout), the Milk Stout (a sweeter brew), and the Oatmeal Stout (slightly sweeter than a dry but not as sweet as a Milk Stout). Another style, the Imperial Stout, tends to be much richer in flavor with higher alcohol content. [https://www.thespruceeats.com/introduction-to-stouts-353365]

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Porter

This is a beer that is well-hopped and dark in appearance due to the use of brown malt. Very similar to a stout. The Baltic Porter is similar to the Imperial Stout, in that it is rich in flavor and has a higher alcohol content. [https://en.wikipedia.org/wiki/Porter_(beer)]

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Pale Ale

Different brewing practices and hop levels have resulted in a range of taste and strength within the pale ale family.

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IPAs are an example of this, and come in Black IPA (which shares the bitter hoppy flavours of its IPA cousins; however, the use of roasted malts gives it a much darker malty flavour), Brut IPA (a crisper and drier brew), Double/Imperial IPA or DIPA (a stronger, very hoppy variant with higher alcohol content), New England IPA or NEIPA, also known as a Hazy IPA or Juicy IPA (characterized by juicy, citrus, and floral flavours, with an emphasis on hop aroma with low bitterness), and West Coast (known for being low in malt content, very clear, and dry with a focus on the hops.)

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Styles also include the the American Pale Ale (distinguished by the use of American hops and not as strong as an IPA), the English Bitter (a variety of different strengths, from ordinary to strong), the Irish Red Ale (a darker amber ale or a "red" beer that is a lager with caramel colouring), and Scotch Ale (sometimes conflated with the term "wee heavy,” as both are used to describe a strong beer). [https://en.wikipedia.org/wiki/Pale_ale; https://en.wikipedia.org/wiki/India_pale_ale]

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Sour

A Sour has an intentionally acidic, tart, or sour taste. Varieties include Lambic (made with wild yeasts and bacteria), Berliner Weisse (a cloudy, sour beer), Witbier (a white beer), and Gose (a German-type sour, salty, herbal beer). [https://en.wikipedia.org/wiki/Wheat_beer; https://en.wikipedia.org/wiki/Sour_beer]

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Saison

A type of pale ale. highly carbonated, fruity, spicy, and often bottle conditioned. It was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol. [https://en.wikipedia.org/wiki/Saison]

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Berliner Weisse

A type of wheat beer that is cloudy and sour with around 3% alcohol by volume. This is often served in a bowl-shaped glass with flavoured syrups, such as raspberry (Himbeersirup), or artificial woodruff flavouring (Waldmeistersirup). The beer may also be mixed with other drinks, such as pale lager, in order to balance the sourness. [https://en.wikipedia.org/wiki/Berliner_Weisse]

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Amber Ale

Amber ale is an emerging term used in Australia, France and North America for pale ales brewed with a proportion of amber malt and sometimes crystal malt to produce an amber colour generally ranging from light copper to light brown. In North America, American-variety hops are used in varying degrees of bitterness, although very few examples are particularly hoppy. [https://en.wikipedia.org/wiki/Pale_ale]

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