VARIETIES OF BEER
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Abbey Beer: Originally a beer brewed by monks in a monastery, the term now applies to beers from brewers who have acquired an abbey's rights. An abbey beer is often a strong, top-fermented ale.
 
alcohol free beer: Beer with an alcohol content of no more than 0.5% vol. The beer is produced by removing the alcohol or arresting the process before fermentation is complete.
 
ale: Beer brewed using the top fermentation process, where yeast cells rise to the top of the brewing tank, to be skimmed off when fermentation is complete. Ales commonly use darker malt and have a higher alcohol content and richer flavor than lagers produced by bottom fermentation.  Ales usually have a fuller flavor and body than lagers or pilsner. The length of time the malt is roasted determines the color and flavor of the ale. Pale ales have malts that are dried rather than roasted, thus they have a light gold or copper color and crisp, lighter flavor. Amber ales and red ales have malts that are roasted longer to give it a smoky or reddish color. Pale Ales generally pair with seafood, grilled steaks or burgers; Amber ales with salmon or pork. Red Ales with hearty venison, lamb, or mutton. 
 
all malt beer: A beer made entirely from barley malt, with no addition of sugar or unmalted grains such as corn or rice.
 
alt bier: German style which is similar to the English bitter.
 
amber beer: A common term for beers whose color is midway between dark and pale. The amber color is obtained by the use of special caramelized malts. Most amber beers are top fermented.
 
bitter: A highly-hopped ale.
 
bock: German term for extra-strong beer. Bocks are often dark but may also be wheat beers.  Originally brewed only in the autumn in Germany (it means "strong beer"). Bocks color range from gold to black. They are usually stronger in flavor, body, bitterness, and sometimes alcohol than other beers. This is a good dessert beer, goes well with baked cheesecakes and richer desserts.
 
cream Ale: A north american style, Cream Ale is a combines the refreshing taste of a lager with the disctinctive, slightly fruity character of an ale without blending the two.
 
dark Lager: A bottom-fermented dark beer. The dark color is produced by the use of caramilized malt. Dark lagers are popular in Germany and Eastern Europe.
 
Doppelbock: literally "Double" bock. Containing a higher alcohol content than regular bock.
 
Dry Beer: Beer of the pils type containing less residual sugar, made by a special process. As a result the beer has a slightly higher alcohol content, a light, crisp flavour, and no aftertaste.
 
Dunkel: German for "dark."
 
ESB: Extra Special Bitter. First made by the Fuller's Brewery in England, but the style has been appropriated by many other brewers.
 
Hell: German for "pale." Term indicates a golden and often malt-accented lager.
 
Honey Brown Lager: A smooth, full-bodied lager with a subtle honey flavour providing a sightly sweet finish.
 
Ice Beer: A lager which requires an extra step in the brewing process after fermentation. The beer is chilled to -4 degrees C to allow ice crystals to form. Thanks to a proprietary process, the beer flows freely through the crystals, which are then removed. Adding this extra step gives the beer a slightly higher alcohol content and a smoother taste.
 
Imperial Stout: Extra-strong stout (alcohol content often above 10% vol.) first popular in Czarist Russia.

lager:  By far the most popular of beers--lagers are fully hopped and have subtle tones of maltiness. Though the styles are diverse as the stars, lagers are lighter in flavor and body than the other types of beers. Thanks to great marketing Anheuser Busch, Miller, Coors, and others, people in America drink lager more than any other beer, spirit or wine. Lagers are produced using the bottom fermentation process, where the yeast cells sink to the bottom of the tank during fermentation, and are then drawn off when fermentation is complete. Most lagers are of the pils type. Other examples are Dortmunder, bock, dark lager and Vienna.
 
light beer: Beer with less alcohol (between 1 and 4% vol), or fewer calories (-30%), or both.
 
Maple Brown Ale: A robust brown ale brewed using pure maple syrup for a subtle sweet finish.
 
mild: A lightly-hopped ale, though also refers to lightly-hopped lagers in Germany.
 
Munich-style: A malty lager of average strength. 
old ale: Generally dark and medium strong, though some are very strong.
 
pale ale: Bronze-to-copper-colored ale. It is pale when compared to porter.
 
pils/pilsener: A pale lager beer, highly hopped. It takes its name from the town of Pilzen in Czechoslovakia where the bottom fermentation process producing a pale beer was invented in 1842. Lager is often used as a synonym for pils.  Pilsners were originally brewed in Pilsner, Czech Republic, but now Pilsner referes to pale, light lager beer. Some like to pair this type with seafood, fresh fish, and chicken. 
 
porter: Dark brown or black ale with a medium-to-strong hop content. In rare occasions some porters are brewed as lagers.  Porters are made with malts that have been roasted for a long time. Typically porters have a less pronounced hop flavor and slightly sweet but rich flavor. They are usually dark or brownish like cola. Porters also pair well with grilled steaks, and burgers. 
 
Scotch ale: Smooth, malty ale. Often extremely strong.
 
specialty beer: Any unusual or interesting beer which appeals to beer connoisseurs and drinkers who like to experiment.
 
stout: Dark-brown to black ale. Sweet stouts have a lesser hop content, dry stouts have a higher hop content.  Usually a dark rich beer, almost black, with full body and flavors. Sometimes having hints of coffee or root beer on the finish. This beer pairs well with almost any dessert.
 
table beer: A traditional light beer with an alcohol content of about 1.5% vol., commonly drunk with meals at home.
 
triple: An extra-strong, hoppy golden ale.
 
Vienna-style lager: An amber coloured bottom fermented beer in the Austrian tradition, lightly hopped and fairly strong, which is now brewed in South America and Mexico.
 
wheat beer (heffeweizen): Any beer containing a high proportion of malted wheat in addition to the malted barley. A beer made from malted wheat that has a sweet lager flavor. Usually has light to medium body, with hints of fruit and yeast. Typically served with a lemon wedge. Good with salads, fruits, and cheeses.