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These changes may continue, but so do several of the traditions.
More often than not, availability of brewing ingredients dictated what the local custom product was to be, though expanding trade would eventually make it possible to procure grains and spices from far away. This expansion spread not only the opportunity for the brewer to try new ingredients, but also the chance to learn of different brewing methods from around the world.
While many would adapt their methods, some remained steadfast in their ways; All have brought us some of the more recognized concoctions that have been enjoyed throughout the world, now known as the Classic Beer Styles. Most of the classics have many slight variations, as brewers have continued to make minor changes , following the never ending quest for a better brew.
Alt
Amber
Amber colored,
light and slightly hoppy. Often fruity and spicy, with a bitter hop finish
Barley wine
A very strong
and heavy ale, golden to amber in color. Very fruity and hoppy, with at
least 9% ABV. Usually very highly hopped to compensate for the high
gravity and malt content.
Bitter
A well-hopped
session beer, very popular in Great Britain. Varies widely in alcohol strength,
but the common bitter is low in alcohol, and often quaffed in large quantities
Dortmunder
German lager,
less hoppy than the classic Pilsner style. Rather sweet and malty
Traditional Geuze
100%
Lambic that has been fermented once again, this time in the bottle. This
creates a very sour to sour- bitter flavor. A variation uses regular ale
or lager mixed with lambic to create a sweeter, more "tame" version.
Helles Bock
Brewed in spring
and summer, this strong, sweet beer was traditionally brewed to withstand
the heat of warmer weather; The higher alcohol helps prevent spoilage.
Maibock is a stronger variation, made to withstand aging during the hot
summer months; Summer versions would become lighter and more bitter, serving
as fine thirst quenchers.
Kolsch
A light-colored,
light-bodied sweet to slightly bitter beer. originating from Cologne, Germany
Lambic
Sour beer created
by spontaneous fermentation, using at least 30% wheat in the grist. Traditionally
fermented in open containers, the wild yeast floating in the air settle
upon the wort, creating a unique, highly acidic brew.
Marzen
Brewed early
in the year after winter had cleansed the water to its best, this beer
was made using the brewer's finest ingredients. This beer would soon be
used to celebrate the arrival of spring
Pilsner
A light
colored, light bodied lager with flavor ranging from neutral to very bitter.
Alcohol content:
around 5%
Porter
Using roasted
barley for its very dark color and taste along with heavy hopping, this
beer originally from London is commonly known as "almost a stout"
Rauchbeer
Using malt that
has been kilned then laid to rest over smoking wood or peat, this beer
exhibits a smoky flavor which may range from mild to very strong.
Stout
A blend of sweetness
and bitterness, along with burnt or roasted flavor, stout ranges from light
and mild to very heavy and strong. Sweet, or "Milk" stouts are created
by adding lactose, an unfermentable sugar that gives the beer a residual
sweetness. Imperial Stout is a very heavy, very high alcohol version.
Triple
Ranging in alcohol
content from 7 to 9 percent, and usually golden in color, this is a strong
ale with a yeasty, fruity flavor. Highly malty and usually rather sweet.
Wheat / Wit
Brewed with anywhere
from 30 to 50% wheat malt, this style can range from neutral in flavor
to highly spicy, even sour. Ranges in color from white to dark, depending
on the other grains used.
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