Both Lagers and Ales

Some styles of beer can be brewed in either an ale or lager style. Flavor, aroma, ABV are all affected by the brewing process. These beers offer diverse options for beer enthusiasts.

Malt Liquor

A category of widely available beer known for its elevated alcohol content, particularly linked to North America. From a legal standpoint, it typically encompasses any alcoholic beverage containing 5% or more alcohol by volume, with malted barley as a key ingredient. 

It is important to note that the perception and regulation of malt liquor can vary by region, and the term may have different connotations in different parts of North America and beyond.

Rye Beer

A unique brew where rye grain is used as a substitute for a portion of the traditional malted barley. One particular variation of rye beer, known as Roggenbier, incorporates up to 60% rye malt into the brewing process. Originating in Bavaria, southern Germany, this style shares its yeast strain with German Hefeweizen, resulting in a comparable light, dry, and mildly spicy flavor profile.

Session Beer

Any style of beer can be brewed as a session beer, as sessions are simply less strong, more drinkable beers that are perfect for summertime consumption. Defined as any beer that is especially refreshing while lingering below 5% ABV. 

Sour Beer

Distinguished by the consistent acidic and tart flavor profile, although they do not fit neatly into a single category. There are various subtypes of sour beers, each with its own unique characteristics. The alcohol by volume (ABV) and international bitterness units (IBU) can vary widely in sour beer styles.

Berliner Weisse

A cloudy and sour beer with an alcohol content of around 5% by volume. It hails from Northern Germany and is a regional variant of wheat beer with a history dating back to at least the 16th century.

Flanders Red Ale

Also known as Flemish red brown, is a sour ale style brewed in West Flanders, Belgium. It undergoes fermentation with microorganisms other than Saccharomyces cerevisiae, particularly Lactobacillus, which imparts a sour character attributed to lactic acid.

Fruit Lambics

Originating near Brussels, Belgium, Fruit Lambics are Lambic beers that have fruit added during fermentation. These beers are named based on the type of fruit used, such as Cherry Lambic (kriek), Raspberry Lambic (framboise), Peach Lambic (peche), Apple Lambic (pomme), and Blackcurrant Lambic (cassis).


A style of lambic beer from Belgium. It is created by blending both young and old lambics before being bottled for a second fermentation. Because the young lambics are not entirely fermented, the blended beer contains fermentable sugars, allowing a secondary fermentation to occur.


A warm-fermented beer originating from Goslar, Germany. It typically includes a malted wheat content of at least 50% in the grain bill. The prominent flavors in gose include a lemony sourness, herbal notes, and a noticeable saltiness.

Sour beers offer a diverse array of flavors and styles, all characterized by their signature tartness. They are prized by beer enthusiasts for their complexity and unique taste experiences.

Wheat Beer

Various strains of yeast are employed in the production of wheat beers, resulting in a light-bodied brew that often shares similarities with fruit beers in terms of texture. Wheat beers typically have an alcohol by volume (ABV) ranging from 2.8% to 5.6% and an international bitterness unit (IBU) between 10 and 35. This style of beer can be crafted in either an ale or lager style.


Translating to “white beer” in English, witbier is typically brewed using a blend of pale barley malt, unmalted wheat, and oats, resulting in a pleasantly creamy mouthfeel. It is a spiced beer that incorporates coriander and citrus notes, along with a touch of lactic acidity. Witbier has a hazy, golden appearance due to its unfiltered production process. The two primary variations of witbier are the German Weizenbier and the Belgian witbier.

For more information about beer styles visit Ales or Lagers