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1. A lager with a distinctive malt sweetness and toasted malt aroma and flavor resulting from the use of Vienna and Munich malts. May be sweet on the palate but should have a fairly dry finish. The hops are distinctly German but are not usually prominent in either aroma or flavor, simply in balance. Dark gold to red-amber.

Vienna.
Oktoberfest/Maerzen.
Dusseldorfer Altbier.
Northern German Altbier.
Kolsch.

2. A copper to dark brown German ale, superficially similar to a British pale ale. Distinctiveness derived from the use of German malts, hops, and yeasts and a period of cold conditioning, yielding a cleaner palate, less fruitiness, less yeastiness, and less acidity than a classic British ale.The classic brewpub versions of altbier are coppery brown, very clear, squeaky clean, and are assertively bitter in the flavor with very little aroma in the nose, hop or otherwise. They also tend to have a grainy, even harsh or astringent malt flavor.

Vienna.
Oktoberfest/Maerzen.
Dusseldorfer Altbier.
Northern German Altbier.
Kolsch.

3. A pale-colored German ale. Lightly fruity in the nose with a soft palate and a delicate dryness in the finish from German hops. Brewed at ale temperatures then cold-conditioned for several weeks. Light to medium gold. Light bodied.

Vienna.
Oktoberfest/Maerzen.
Dusseldorfer Altbier.
Northern German Altbier.
Kolsch.

4. A pale ale. Significantly higher alcohol levels and hopping rates used as a preservative. Medium gold to light orange-copper. There is a powerful aromatic hop presence as well as hop flavor and bittering, with subdued malt as a result.

Blonde Ale
Cream Ale
Brittish Best Better
Indian Pale Ale
Brittish Ordinary Bitter

5. Originally brewed to withstand shipping from Britain to the Baltic and thus of high alcoholic strength. Often has an intense 'burnt currant' character. Esters from fermentation and roastiness from the dark roasted grains used are also prominent. Highly hopped for bitterness, aroma, and flavor. Very full bodied. Very dark reddish-black opaque in color.

Barley Wine
Strong Scotch Ale
Russian Imperial Stout
Bock
Robust Porter

6. The strongest form of bock, formed by freezing dopplebock and removing the ice, thereby concentrating the alcohol. Very full bodied with increased sweetness and warmth. Amber to dark brown in color.

Bock
Doppelbock
Trippelbock
Eisbock
none of the above

7. A traditional wheat-based ale from Southern Germany known for its clove-like' aroma and flavor produced by unique yeast strains. A high percentage of wheat malt is employed, typically 50% or more. These are light, refreshing summertime beers with low hopping rates. Fruity banana aromas and flavors are often found as well. The Hefeweizen version includes suspended yeast. Light straw to amber; light body.

Bavarian Weizen
Bavarian Dunkelweizen
Berliner Weisse
Weissenbock
Suden Weissebock

8. A paler and stronger ale, brewed from pale pilsner malts with candy sugar added to boost the OG. Complex aroma and palate with delicate aromatic hop characteristics, light citric fruitiness, and relatively light body (given the alcohol content). Aromas and flavors are sometimes derived from unique yeast strains. Small Deep golden. Alcoholic, but best examples do not taste strongly of alcohol. OG's generally in the 1080 range.

Dubbel
Tripel
Belgian Strong Golden Ale
Belgian Strong Dark Ale
Biere de Garde

9. Strong, copper-colored, top-fermented beer from northern France, typically made from several malts, including a Vienna-type, yielding an ale with a medium to high malt flavor accent with a spicy, aromatic character. Some fruitiness is present and the alcohol level is medium to strong. Hop bitterness is often modest; spicy but soft, restrained hop varieties are used. Color can vary from full gold to a dark reddish brown. Some examples are now brewed with lager yeasts fermented at higher temperatures

Dubbel
Tripel
Belgian Strong Golden Ale
Belgian Strong Dark Ale
Biere de Garde

10. Uniquely sour ales from the Senne Valley of Belgium, spontaneously fermented with yeasts and bacteria. Unmalted wheat (30 to 40%) and aged hops are used. Some are fruit-flavored - cherries (kriek), raspberries (framboise), and peaches (peche) - before bottling. A style called Faro is sweetened with candy sugar. Brewer should specify the substyle of lambic.

Oud Bruin Ales and Flanders Red Ales
Lambic
Witbier
Saison
Belgian Pale Ale