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Ales (1 - 10) - Essentials

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English Bitter
Often has pale malts and more hops. Most are gold to copper in colour and are light bodied. Low carbonation. Alcohol should be low and not perceived. Hop bitterness is moderate to assertive.
Pale Ale
A beer made by warm fermentation using predominantly pale malt. They all share a pronounced hop flavor and aroma with low to medium maltiness. There is also a good deal of fruity esters.
Scottish Ale
Is close cousins to the English ales with the exception that they are usually darker, maltier, and have less carbonation.
Belgian Strong Dark Ale
Though very diverse, they are usually medium to dark in color with a high alcohol content. They are very malty and with a low hop flavor and aroma. These beers are usually very aromatic.
A dark style of beer originating in London in the 18th century, descended from brown beer, a well hopped beer made from brown malt.
Imperial Stout
Is dark copper to very black in color. It has a rich and complex maltiness with noticeable hop bitterness. The two main ingredients are the dark roasted barley and black malts.
Belgian Dubbel
Originated at monasteries in the Middle Ages and revived after the Napoleonic era, this is a deep reddish, moderately strong, malty, and complex ale.
Belgian Pale Ale
A fruity, malty, somewhat spicy, copper-colored ale commonly found in the Belgian provinces of Antwerp and Brabant.
Belgian Tripel
A yellow-gold brew that’s effervescent with bleached white head. It has spicy and fruity malt character with citric notes.
Berliner Weisse
A very pale, refreshingly sour, wheat-based ale from Berlin.