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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Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
A historical American adaptation of English Porter by German immigrants using American ingredients, including adjuncts.
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A low-gravity, bitter, oak-smoked historical central European wheat beer with a clean fermentation profile and no sourness.
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Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style.
An ale of moderate to fairly significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a maltier balance. "It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter's night" – Michael Jackson.
A relatively sweet dark ale commonly brewed with lactose. Combined with the lightly roasted character, this beer has a pleasant "coffee with cream" profile.
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A luscious, sweet, malty, low-alcohol dark brown ale, with caramel and toffee malt complexity and a sweet-tasting finish.
An easy-drinking, light brown ale with grainy, toasted malt character and spicy, floral hop notes. One of the early truly American creations and a purely regional style that thrived in Kentucky before Prohibition.
A rye-based variant of Dunkles Weissbier, featuring a greater body and light finishing hops, with bready and peppery flavor, a creamy body, and a dry, grainy finish complemented by weizen yeast characteristics.
