A dry, dark, roasty stout with a smooth, creamy palate and characteristic dry roasted coffee and grain character. Irish Stout is an invented style in many ways—its modern character was defined largely by one brewery (Guinness) beginning in 1759, and it has become the definitive stout style for millions of drinkers worldwide.
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A dry, dark, roasty, and malty beer with standard ABV. The "big brother" of the Irish Stout. A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance ranges from moderately bittersweet to bitter.
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A very dark, moderately strong, fairly dry, stout with prominent roast flavors.
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One of the most storied and influential beer styles in history (second probably only to the Pilsner). A medium-strength brown British ale with significant maltiness and light roasted character.
A hoppy, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the best flavor profile.
A showcase of malty richness and complex, intense flavors. Chewy and rich in body, with warming alcohol and a pleasant fruity or hoppy interest. When aged, it can take on port-like flavors. A wintertime sipper.
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A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavorful, with a wide range of dark malt or dark sugar expression.
A designation used to describe a range of typically malty beers at higher-than-average ABV in the UK. The most famous examples in the states are "Winter Warmers," which are amber to brown, malty, often spiced beers for the holiday season.
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A golden, refreshing brew with elevated hopping and a clean finish. Excellent refresher in warm weather. A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style.
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A malty, brown caramel-centric British ale without the roasted flavors of a Porter.
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