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This is the small print where I deny everything and refuse to take any responsibility for anything. Any opinions given should not be taken as facts & any facts given should not be taken as opinions. As an extra precaution all the really small print is in white text, this is copyrighted .

E. & O. E.

Copyright www.petespintpot.co.uk  2008. First published 17 October 2008, last updated  20 December 2017.

Pete’s Pint Pot is dedicated to the home production & sensible drinking of beer, wine, cider & meads plus a little bit of china painting & a few bits of photograph tampering.

If you are affected by any of the articles on this site or any of the issues raised in them, I truly feel very sorry for you.

Finally the sanity clause: As Chico Marx

famously said to brother Groucho,

  “Everybody knows there ain't no

     Sanity Clause!”


Some pages may contain music!

Do not enter this site if you are allergic to nuts!

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              the main two styles of beer are ALES & LAGERS.

(T) Denotes Top fermenting or Ale, (B) denotes Bottom fermenting or Lager yeasts used.

ABBEY BEERS (ABBAYE, ABDIJ) (T) See Trappist beers.

Typically strong fruity ales, not to any particular style, brewed mainly in Belgium by commercial companies usually under licence from the religious communities, or name their brews after a Church or Saint. I do however think that the American Abbey beers may be too big a leap in faith.


ALT (T - Mostly classed as a “hybrid” to-day, especially in the U.S.).

A German “old” (alt) or “traditional” (style), quite bitter-tasting, copper-coloured, aromatic beer of around 4.8% ABV, cool (13-19°C) brewed & cold conditioned (like a lager) in northern Germany around the Düsseldorf area.


An America name indicating amber-red ales, broadly in the Irish style, can also refer to a Vienna lager.


Very pale yellow colour, light body, very little (zero?) hop flavour & aroma & with very little or no taste.

SOME “BEERS” TO AVOID (OR:- You can fool a lot of the people ALL of the time!)

    LITE:-Heineken Premium Light, Miller Lite, Bud Light, Coors Light, Old Milwaukee Light & Amstel Light.

    STANDARD:- Miller High Life, Budweiser (US), Kirin Lager, Molson Golden, Labatt Blue, Coors Original & Foster's Lager.

    PREMIUM:- Miller Genuine Draft, Michelob, Coors Extra Gold, Heineken, Beck's, Stella Artois, Red Stripe & Singha.


A very strong English ale, around 8-12% ABV, usually golden coloured & often sold in small nip-size (1/3 UK pint) bottles.

BEER (T/B) See ale & lager. The term “beer” is often used as a euphuism for “ale” here in the UK.


A light coloured, refreshing, fruity, sharp, highly carbonated to around 3.5 volumes of CO2 & acidic (from a lactic fermentation – home brewers could try adding unflavoured live yoghurt with the yeast). Typically made with 25-30% or so wheat & about 2.5-2.8% ABV, less than 9 EBU of bitterness, & less than 6 EBC in colour & mainly brewed in Berlin. Often served with a dash of green woodruff (waldmeistersirup), yellow lemon (zitronensirup) or the red raspberry syrup (himbeersirup) to counterbalance the acidity thus creating Berliner Weiße grün, gelb & rot respectively. When ordered “mit schuss” it means “with syrup”.


A “beer for keeping” from north-west France, originally made in farmhouses, brewed to be “laid down”, but now also produced by commercial breweries. A medium to strong, malty ale with some fruitiness & spice, some are bottle-conditioned, & many sealed with champagne-style wired corks. Bottom fermenting yeasts have also been used.


A draught ale from England & Wales & generally served in pubs. Often dry & hoppy with an alcohol content of 3-5%. Traditionally reddish amber in colour, stronger versions can be called Best or Special.


The Beer Judge Certification Program (BJCP) lays down “guidelines ” for beer styles. A “style guide” incorporating many of the design criteria can do found on the Periodic Table page.


In Germany & Japan, Schwarzbier is a strong-tasting, bitter-chocolate lager. In England, especially in Yorkshire, black beers are very strong, pitch-black, treacley malt extracts, usually bottled for mixing with lemonade to make shandies.


A light coloured strong (Belgian) ale.


A strong, malty, warming German beer of about 6.5% alcohol, originally brewed for the Winter months. Traditionally dark coloured but “Helles” (light) & “Dunkel” (dark) bocks are available. Originally brewed in Einbeck, Lower Saxony, it is now more associated with Bavaria & several countries surrounding Germany. The word bock means “Billy goat”, & a goat's head is often seen on labels. Bock is sometimes linked with seasonal festivals, such as Maibock, celebrating the arrival of spring. Extra-strong versions, with more than 7% alcohol are called doppelbocks (double bocks) & mostly from Bavaria.


Ales/lagers that are naturally carbonated by live yeast & priming sugar (or other “fermentable's” in the bottle.


A sweetish, bottled mild ale, dark in colour, usually low in alcohol, from England. Once a popular workers' drink, it is now, like the number of workers, in decline. The north-east of the country has stronger, lighter & drier versions such as Newcastle Brown.


A very old drink that is apparently mentioned in Chaucer’s Canterbury Tales, written between 1387 & 1400, there are earlier references dating back to the 1100’s in Ireland & some possibly go back to the ancient Greeks. The definitions are even more varied than the spellings & the drink has, no doubt, changed over the centuries.

Braggots may or may not contain hops, they may or not contain spices, they are a type of mead, made with honey & barley. This is another contentious point as some believe at least 50% of the sugars must come from the honey (by weight, some say less) & that if less honey is used this is a “honey beer/ale”. Another definition is that braggot is simply made by blending honey (& spices?) with beer. There, that should simplify things for you!


A dark copper/brown coloured (Belgian) ale, mainly from the Flanders area with a light to medium body.


Cask ale or cask-conditioned beer is the term for unfiltered & unpasteurized beer which is conditioned (including secondary fermentation) & served from a cask without additional nitrogen or carbon dioxide pressure. Cask ale may also be referred to as real ale.


A sweetish, smooth, golden coloured ale from the United States, originally produced by ale brewers trying to copy Pilsner style lagers. Some cream ales are made by blending ales with bottom-fermenting beers - “hybrid” beers.


Not a “diet” drink, this is lager that undergoes a very efficient fermentation, converting nearly all the sugars from the Pilsner-derived brew into alcohol, resulting in a strong, dry beer (which still contains calories in the form of alcohol), low carbonation. Originally brewed as a beer suitable for diabetics & not for slimmer's. “Diät” has now been removed to avoid confusion.


An extra-strong bock beer; doppelbock or double bock (not double in strength), by definition it has a minimum of 7.5% alcohol. Very full-bodied, it is rich & warming. Bavarian brew names usually end in “ator”, e.g., Celebrator, Salvator etc. not forgetting my Elephant Eliminator!


A strong, malty, dry, full-bodied & moderately hopped lager from Dortmund, Germany. With an alcohol strength of over 5%, it is firmer & less aromatic than a Pilsner. Originally brewed for export & sold under the Dortmunder name, it has declined in popularity. The leading names include DAB, & DUB.


Initially produced in Japan by the Asahi Brewery in 1987, this “super diat pils” is very dry, with very little taste & was initially very popular in the USA but after the introduction of Bud Dry, the demand has virtually died. (Surely a tasteless beer could not fail in the USA!)

DUNKEL (B) See Black beer.

German word for dark. German lagers were traditionally dark, & these soft, malty brown beers are associated with Munich, often being known as Műnchner. Like the paler helles, they contain around 4.5% alcohol.


A dark version of the normal golden Weissbier or Weizenbier.


A term used to describe dark, sweetish, medium-strength Belgian Trappist & Abbey beers.

EISBIER (B) See Eisbock.

Normally a Pils or Helles, which is brewed weaker than normal beers. After fermentation it is partially frozen at around -4°C & filtered to remove some water, thus increasing the alcohol to about 5% ABV. Freezing also removes some of the hop bitterness & harshness but not the aroma giving a smoother, rounder taste. Served chilled, mainly for the young, gullible drinkers. The Canadian Brewer Labatt claim the dubious honour of inventing this commercial “innovation” during the early 1990s; the term being heavily used in advertising. Not surprisingly, most US breweries produce their own version of bland ice beer. Why not produce a proper beer & save the extra expense? Millions of people have fallen (paid?) for this gimmick!


A very high alcohol (10-12% or more) eisbock is produced by part-freezing the fermented brew & removing up to 10% of the frozen water thus increasing the alcohol content. Eisbock is the original ice beer.


Extra Strong/Special Bitter, normally 4.8% plus & sometimes referred to as PREMIUM beers.


In the German tradition it is a beer of slightly above-average strength (5.25-5.5%ABV), in the Dortmunder style.

Traditionally, any slightly stronger than a normal beer that was to be “exported”, even if only “exported” to the next town. From the late 1800's the term Export started to denote light-coloured lagers (B) from Dortmund - Dortmunder Export. Dortmund breweries produced a beer around 5.25-5.5%ABV for the coal & steel workers in the surrounding Ruhr area, as it was few percent stronger than the normal lagers of the time, it was an “export” beer. In Scotland the term generally denotes premium ales (T).


Once the most common style of Belgian Lambic beer but now almost obsolete. A weak Lambic sweetened with candi sugar (basically a Belgian type of inverted brewing sugar).

FESTBIER (B) See Marzen Oktoberfest, Oktoberfestbier, Märzen(bier), Weihnachtsbier.


Sometimes called Oud Bruins & mostly found in Flanders where they are light to medium-bodied, deep copper to brown in colour & top fermented (ales), usually in the 4-8% ABV range. They can be vinegary or sour, spicy or smooth & sweet with little to medium bitterness & no hop flavour/aroma. Usually, like Lambics, old & new ales are blended. In the Netherlands they are dark lagers (see Oud Bruin).


Normally complex, light-bodied , reddish-brown ales in the 4.0-8.0% ABV range. Their sharp, fruity, sour & tart flavours are produced by specially selected yeast strains. The beer is matured in oak barrels before being blended with young old beer.

FRUIT BEER See Kriek/Framboise.

Fruit is added to a beer in a secondary fermenter.


Flemish & French names for Belgian fruit beers made by adding raspberries to a Lambic. Framboise has a sparkling, pink champagne character & the raspberries impart a light, fruity flavour. Because the fruit is too soft, it is usually added as a puree. Apparently, Boon uses 200g fruit to make 1 litre beer. Jacobins Framboise Max is brewed on a Lambic base, with 120 raspberries added per litre. Brewferm Framboos use the equivalent of 2K raspberries in a 1.5K kit, 12l, 1053, 5.5%, 500 + 100g sugar, raspberries contain about 6.5% sugar.

GOSE (T) See Witbier.

Although originally brewed with wild yeasts, Gose is not a Gueuze style beer although it is related, as is Belgian Witbier & Berliner Weisse. A traditional, top-fermented, pre-lager, beer style originally brewed in Gosen near Leipzig in Germany, it is a wheat (50% minimum) beer that sometimes contains oats, coriander & salt. Because of these ingredients Gose does not comply with the Reinheitsgebot but is allowed an exemption from these rules on the grounds of it being a regional speciality. To-day most Gose beers are fermented with cultivated strains of yeast & are soured by adding lactic acid bacteria after the boil. With an alcohol content of 4 to 5% ABV these beers do not normally have any prominent bitterness, flavours or aroma but they can have noticeable lemon tartness, herbs & salt.


A blend of 2-3 year old & new Belgian Lambics that undergoes a secondary fermentation in the bottle as the young beer still contains some fermentable sugars. Distinctively dry, cidery, musty, fruity, sour & acidic, this highly carbonated beer is often sold, like champagne, in corked bottles. The beer matures for many months in the bottle. Sometimes the secondary fermentation is triggered by the addition of various fruits (see fruit Beers). Traditionally gueuze is un-filtered, un-pasteurised & un-sweetened but some brewers do all three.


Scottish term describes a standard-strength ale, between a Light & an Export. A “wee heavy” is a bottled strong ale, “wee” refers to the small nip-sized bottle (1/3 of an Imperial pint, 6 2/3 fl oz or about 190ml I think).

HEFE See Weissbier, Weizenbier, Weizen, Wheat Ale.

A German word for yeast, it is used to describe a beer that is unfiltered, with sediment in the bottle. “Mit Hefe” (with yeast) beers can be cloudy, they certainly are when the yeast is swirled into the beer! (This can improve the enjoyment of the beer.)


A German word that means pale or light. A mild, malty, golden lager, often from Munich (Munchner Hell) & around 4.7-5.4% ABV. It can also be used to describe light coloured beers such as Helles Bock.


The Celts & other ancient peoples used to make mead from fermented honey. They also produced a beer, bragot, to which honey was often added as a gentle sweetener.


Can be an ale which is then “lagered” or a lager that is brewed at ale temperatures. The BJCP seems to class traditional beers such as Kölsch & Altbiers as hybrids.

ICE BEER See Eisbier & Eisbock.


An Extra-strong stout, originally popular in Imperial Russia.


A strong, heavily hopped beer brewed in Britain, notably around Burton-on-Trent by companies like Allsopp & Bass. The recipe was designed to withstand the long sea voyages to distant parts of the British Empire (India). Usually above average hop bitterness & alcohol content.


A soft, slightly sweet reddish ale that may have a hint of butterscotch., both top & bottom-fermented versions are brewed commercially


Keg or conditioned beer has a long shelf life & is ready to drink as soon as it leaves the “brewery”. The beer is chilled & filtered to remove all the yeast & pasteurised to make it sterile. The beer is put into a sealed metal container (the keg) & has CO2 injected.


“Cellar beer” in German. Usually an unfiltered lager, 5-5.3%, quite hoppy, aromatic & low in carbonation.


German term for a beer that is, or once was, made in a monastery (cloisters). May be in any style.

KÖLSCH (T - Mostly classed as a “hybrid”to-day, especially in the U.S.)

This delicate & refreshing German straw/golden coloured highly attenuated beer from Köln (Cologne) can look like a Pilsner but is less hoppy, with a light, sweetish subtle fruity taste. Like Alts it is fermented & stored at relatively low temperatures with an alcohol content of around 4.4% +. Some wheat malt may be used to improve the head, often about 5% but some are said to use up to 20%. The noble German hops are best - Hallertauer, Tettnang, Spalt & Hersbrucker.


A Belgian Lambic beer that undergoes a secondary fermentation when cherries are added, this gives a dry, fruity flavour & a deep reddish colour. Adding local cherries (kriek) adds flavour an already complex brew, balances the Lambic sourness & provides an almondy taste from the cherry stones. Apparently, Liefmans add 130g cherries (inc. stones) to 1 litre of beer. Jacobins Kriek Max is “enriched with 25% cherries”. Brewferm Kriek use the equivalent of the juice from 3K cherries in a 1.5K kit, 12l, 1053, 5.5%, 500 + 100g sugar, cherries contain about 11% sugar.


A German crystal-clear beer, usually a filtered wheat beer or Weizenbier (Kristallweizen).



One of the world’s most primitive beers, brewed with wild yeasts in the Senne Valley & Pajottenland regions, southwest of Brussels in Belgium. At least 30% un-malted wheat is used to produce a milky wort, old hops are used as preservatives, they add no discernable flavour or aroma. Most beers use carefully cultivated yeasts but here the wort is left exposed to the air, allowing spontaneous fermentation from any wild yeasts floating around. The beer is brewed in the cooler months of the year as the wild yeasts would probably be too unpredictable during hot weather. The fermenting wort is run into large wooden casks & left to mature for three months to several years. The result is a unique, tart, sour beer, with an astringent, flat, acidic cidery taste. With an alcohol content of around 5% it can be drunk young on its own, but is usually blended with older Lambics to produce gueuze. Sometimes fruit is added for a secondary fermentation to create framboise (raspberry) & kriek (cherry) beers.


An English bottled, low gravity bitter. In Scotland, it means the weakest brew, a beer light in strength can be dark in colour.

LITE In North America, this term is used to describe a thin, low-calorie beer, e.g., Miller Lite. In some countries like Australia, lite can mean low in alcohol

MAIBOCK (B) See Helles Bock.

Bock sold in late spring (March, April, or May) is often pale, hoppy & spritzy. Mai is German for May.


A US strong lager that uses enzymes & a high sugar content to produce potent but thin brews. Cheaply produced beers designed to deliver a strong alcoholic kick (around 6-8%), but little else. A strong “Bud”?


A full-bodied copper-coloured lager style that originated in Vienna, but it developed in Munich as the stronger Marzen (March) brew (6% alcohol), which was laid down in March, allowing it to mature over the summer for drinking at the Oktoberfest after the harvest. It has largely been replaced in Germany by the more golden “Festbiere”. Smooth & malty, most are stronger versions of the golden Hell, containing more than 5.5% alcohol.

MILD (T) See Brown ale.

A popular beer in England & Wales until the 1960s & now it is a usually a relatively low-alcohol malty beer, lightly hopped with a dark colour, caramel is often used as a cheap substitute for darker grains.


A much weaker & smoother bottled English stout, originally called Milk Stout because of the use of lactose (milk sugar). The name was banned in Britain in 1946 because of the implication that milk is added to the brew, though it is still used in some countries such as South Africa & Malta.


The German name for a beer from Munich (München) that is traditionally a brown, malty lager style around 5% ABV, can be pale (Helles) or dark (Dunkel).


Many sweet stouts were sold as nourishing, restorative drinks for invalids. Some were further strengthened by the addition of oats. Once a popular bottled brew, most oatmeal stouts have vanished, but a few have been revived, including Sam Smith's Oatmeal Stout from Yorkshire in England & Maclay's Oat Malt Stout from Scotland.


Traditionally a Marzenbier, but now it is often paler.


This strong, well-matured, rich, dark ale is usually sold as a seasonal beer in England as a winter warmer. Sometimes such ales are used as stock beers for blending with fresher brews. Usually dark & classically medium–strong (around 6% ABV). Some are much stronger.

OLD BRUIN (B/T) (See Flanders Brown.)

“Old Brown” beers are weak, sweetish dark lagers (B) in the Netherlands & sourish brown ales (T) in Belgium.


Stout has long been considered by some to be an ideal partner for oysters, some brewers went further & added oysters to their beer. Some American & English brewers have occasionally revived the style, but the main bottled oyster stout today from Marston's of Burton-on-Trent, England, contains no oysters.

PALE ALE (T) See IPA/Bitter.

An English bottled bitter beer, stronger than light ale & usually based on the brewery's best bitter. Traditionally it ranges from bronze to a coppery colour - “pale” as opposed to brown ale or porter.


Often shortened to “Pils”, not to be confused with pills - “Take two, four times a day!!!” By definition, a golden, dry, all-malt brew, with pronounced a flowery hop aroma from the Bohemian Czech town of Plzen (Pilsen in German). The style was first produced there in 1842 & the original Pilsner Urquell (original source) is still brewed there. Variations of this style now dominate the world beer markets. Pilsner is now the predominant lager beer of Germany & are dry & hoppy with a light golden colour, containing around 5% alcohol but can lack the smooth maltiness of the original Czech version.


The origins of porter are lost in history but is believed to have been invented by Ralph Harwood in London in 1722 when he got fed up of making Three Threads (Pot o’ three thirds reduces to Porter? It may help with the understanding if you pronounce “thirds” in a Scottish accent.), a popular at that time, by mixing strong, brown & old ales. He decided to brew one beer or “entire butt”, combining the characteristics of all three.

Porter was the world's first mass-produced beer, made by the major breweries in London, it was much more stable with far better keeping qualities than previous ales, it proved to be so successful & was widely distributed & exported.

Some other brewers, like Guinness in Dublin. followed this example & began to brew their own porter. Sales gradually declined & in the 19th century as it was replaced in popularity by paler ales & only the stronger or “stouter” porters survived. To-day the name is still used to indicate strong brown beers & in the Baltic countries, strong porters are still made, based on the original export brews.


See ESB.


The strong, smoky flavour of these smoked beers from the German region of Franconia comes from malt that has been dried over moist beech wood fires, originally all beers would have been Rauchbiers.


The British drinkers’ consumer organization, CAMRA, the Campaign for Real Ale, devised this name for traditional cask-conditioned beer. Real ales are not filtered or pasteurized.

RED ALE (T) See Irish ale.


The colour of these reddish sour beers from West Flanders, Belgium, comes from Vienna malt. The main producer Rodenbach matures the beers in huge oak vats & younger brews are blended with old to create their distinctive taste. Some of the more mature beer is bottled on its own as the famous Grand Cru.


A German word for rye, a virtually extinct German/Austrian rye beer.


Originally brewed in London in the 19th century, an extra-strong porter that was exported to the Baltic. The rich, intense brew with a fruit-cake character is said to have been the favourite of the Russian Empress Catherine the Great, hence the Russian/Imperial title. In England, Courage still produce the occasional Imperial Russian Stout, which is matured for more than a year in the brewery. The nip-size bottles are year-dated, like vintage wines (& possibly better?).


A fairly obscure orange, hoppy, Belgian beer with a refreshing, dry & slightly sour taste. The ales are mostly brewed in during winter in the rural breweries of the French-speaking Wallonia region & normally drunk during the summer, (saison is French for "season"). Some brews may contain added spices such as ginger.

SCHWARZBIER (B) See “Black” beer.

A very dark lager with a bitter-chocolate character, originally from the Thuringia & Saxony areas of eastern Germany.


Scotland's ales are usually, smoother, more malty & less hoppy than English beers, often dark, sometimes strong. Bitters are called Light, Heavy, Special or Export in Scotland, depending on their strength, sometimes they are rated 60/-, 70/- or 80/- (/- denotes shillings, an old UK monetary system where 20/- = £1) based on the amount of tax paid on a Hogshead barrel (54 UK gallons or 432 pints) of beer in the 19th century (not the price of a barrel). When the taxes increased, the shilling system continued to be used to denote an Ale's quality.

In Belgium, Scotch Ale is the name given to strong, bottled, rich ales, often brewed in Belgium


An abomination, the antipathy of real ale. Uses nitrogen to form the bubbles as opposed to CO2. Makes keg ales look (& taste) good!


Starkbier is literally a “strong” German beer. Their alcohol level is normally 5-10%. All Bockbiers, Doppelbocks & Eisbocks are Starkbiers.


An American hybrid beer (across between a bottom-fermented beer & an ale), steam beer was originally made in the Gold Rush days in California. It was brewed with lager yeasts at warm ale temperatures, using wide, shallow pans. This highly carbonated brew was said to hiss like steam bottles were opened or casks tapped. Now it is mostly brewed commercially by the Anchor Steam Brewery of San Francisco.


A German “stone beer” brewed by a primitive method of heating, red-hot rocks are lowered into the brew to bring it to the boil. The sizzling stones become covered in burnt sugars & are then added back to the beer at the maturation stage to spark a second fermentation. This smoky, full-bodied brew is made only by Rauchenenfels at Altenmunster near Augsberg.


Traditionally a strong Yorkshire ale going back to before 1700. Samuel Smith's Stingo is still made to-day (9% ABV & a limited production of 2000 bottles per annum).


All Stouts are Porters, but not all Porters are Stouts. Originally known as a “stout porter”, the dark, almost black brew is made with a high proportion of dark roasted barley in the mash & heavily hopped in the boil thus giving it a distinctive taste, it can be sweet or dry. Unfortunately modern stouts tend to be bland, artificially conditioned brews aimed, through “clever” advertizing, at bland people who would not normally like proper stout! Fortunately, Guinness also produce a much heavier Foreign Extra Stout.

TARWEBIER (T) See Witbier.

A Flemish word for the Belgian style of wheat beer.

TRAPPIST (T) See Abbey beers.

Trappist is a strict designation referring only to beers from the six Trappist monastery breweries of Belgium - Achel, Chimay, Orval, Rochefort, Westmalle & Westvleteren, one in the Netherlands, Koningshoeven (La Trappe) & Mariawald from Germany. These silent orders produce a range of strong, rich, top-fermented bottle-conditioned ales whose labels, apart from Mariawald, include a logo saying “Authentic Trappist”. The monks of Engelszell Abbey (northern Austria) are waiting to learn if their beers, Benno (7.2%) & Gregorius (9.7%),  will be allowed to use the “Authentic Trappist” label,


Flemish or Dutch extra-strong, golden, aromatic, hoppy ales, modelled on the Westmalle Tripel.

URQUELL or UR (B) See Pilsner Urquell.

A German word means “original” or “original source”. With Bocks, the prefix “Ur” is often used, as in Einbecker Mai Ur Bock.


The name originally referred to amber-red lagers with a sweetish malt aroma & flavour brewed by the Austrian Anion Dreher, but nowadays these beers have little association with the city. The style is best found today in the Marzen beers of Germany. The Marzen-Oktoberfest is a stronger version.

WEISSE/WEIßBIER/WEIZEN (WHEAT BEER) (T) See Berliner Weisse. (ß is German for double-s “ss”.)

The often cloudy white or wheat beers of Bavaria are made with 50-60% malted wheat, lowly hopped (15EBU or so), highly carbonated (up to 4 volumes CO2) & have the quenching qualities of a lager but, as they are top-fermented, the flavours of ales, especially the unfiltered cloudy versions, containing yeast called Hefeweizens. Filtered wheat beers are Kristall. Stronger beers are called Weizenbock, the dark ones Dunkelweizen.


Cloudy, top-fermented Belgian beers (also known as tarwebier), usually brewed from roughly equal parts of raw wheat & malted barley & a variety of spices, usually orange peel & coriander, are added.

The “Family Tree of Beer Styles” below is with the kind permission of www.hoppy.com/family/family.htm (with minor additions), thanks a lot Troy! The original image may be seen on www.hoppy.com/family/family.gif.

The Family Tree of Beer Styles

Some Beer Styles

An interesting variation of this “Beer Styles” chart can be on the Periodic Table page.

Do not confuse these charts with the Periodic Chart of the Elements.

Annual 2015

Commercial Beer


Beers I Have Known

Pete’s YoBrew Beer +

Wine & Jam Calculators