Abbey Beer: Fruity strong ale made by secular brewers in Belgium, but modeled on the product of the Trappist abbeys.

Ale: Fruity accent, from relatively quick, warm fermentation, with a variety of yeast that rises during the process.. This procedure, known as top fermentation, classically defines an ale. Color and strength vary, and there are many types. See Bitter, Brown Ale, Cream Ale, India Pale Ale, Mild, Pale Ale, Scotch Ale.

Alt: German word for "old" Alt bier usually means a copper colored, clean tasting German ale of the style especially associated with the city of Dusseldorf. For sociable drinking or with appetizers of strong cheese or coarse sausage. The German glass is similar to that used for a highball. Ideal serving temperature just under 10C (50F)

Amber: A quality of color somewhere between yellow/blond and dark. Most commonly associated with the color of Pale Ales. Some Pale Ale style beers are called Amber Ales.

Barley Wine: English term for a very strong ale(12.5% alcohol). Serve at room temperature as an after dinner drink or as a night cap, to be enjoyed with a good book. From amber to coffee in color.

Black Beer: Unique to Brazil. Developed by early German settlers who used German brew methods to make beer out of native Indian ingredients. Like an English style Porter, but is bottom fermented.

Beer: Any fermented drink made primarily from malted grain and seasoned with hops. Lagers, Ales, Stouts and other styles are all beers. Americans wrongly associate the term "beer" only with lager. The British embrace an opposite misunderstanding by applying it only to ale.

Berliner Weisse: Acidic, refreshing, light bodied style of Wheat Beer made in Berlin. Low in alcohol. Serve in a Champagne saucer as an elegant summer quencher, laced with a dash of raspberry syrup. Chill lightly 7-10C; (45-50F).

Biere de Garde: Style made in France. especially the northwest. Broadly of the ale type. Medium to strong in alcohol. Fruity. Good with soft, sharp, or herb cheeses. Serve at a natural cellar temperature (10-13C; (50-55F).

Bitter: British style dry ale, often served on draft. A sociable drink, ideally enjoyed in a pub from a plain pint glass. Should be served at around 12-13C (54-5F). The draft version of British Pale Ales.

Bock: Strong lager served as a warming beer in late winter, early spring, or autumn, depending upon the part or the world. Color varies. Classically served at not less than 9C (48F), from a stoneware mug. Perhaps with the seasoned veal sausage Weisswurst.

Brown Ale: Less vigorously hopped than bitter or pale ales. Toffee like color. In Britain there are two styles, of varying degrees of sweetness. Both go well with desserts or nuts. Belgium has a sweet -sour type, made around the town of Oudenaarde. This is more often served as an aperitif. Serve at 13C (55F).

Cream Ale: A very mild, sweetish golden style. A sociable brew. Serve at 7-10C (45-50F).

Dark Beer: This term usually refers to the Munich Dark type. Beyond that, it is too general to have any useful meaning. For some Americans, any beer with any darkness is a dark beer. But for beer enthusiasts, there are at least three levels of color: yellow/blond, amber and dark.

Diat Pils: Made for diabetics, or dieters. An unusually thorough fermentation eats up the carbohydrates, but in the process creates alcohol (which is full of calories). This procedure makes for a strongish, very dry beer. It could be applied to any style of beer. but the best known examples are adaptations of the Pilsener type.

Doppelbock: "Double" Bock. Extra strong style of lager, especially associated with Bavaria. Very rich often sweet. Offered in late winter as a warming beer. Serve at 1OC (50F).

Dort: Abbreviation indicating a beer affecting the Dortmunder Export style. Used in the Netherlands and Belgium.

Dortmunder: Any beer brewed in Dortmund. However, the city is especially associated with the Export style.

Dunkel: "Dark" in German.

Export: In Germany, pale Lager that is drier than the Munich type, less hoppy than a Pilsener, and slightly stronger than either. Good with salads. fish, or chicken. Serve at 8-9C (48F). Else where the term means simply premium.

Faro: Sweet version of Belgian Lambic. A mid afternoon or early evening restorative. Serve at natural cellar temperature.

Framboise, Frambozen Raspberry Lambic: A beer infused with raspberries, sweet dessert beer or as a refreshing aperitif. An elegant drink with which to welcome guests. Serve lightly chilled, in Champagne flutes.

Gueuze: Blended Lambic. Sparkling and sharp, sometimes with rhubarb notes. In its native Belgium, served at natural cellar temperature in a fluted rumble:. Favored with Sunday lunch, or an appetizer of blood sausage.

Hefe: German prefix meaning "yeast". Indicates a sedimented beer.

Hell/Helles "Pale": (i.e. golden), in German.

Imperial ("Russian") Stout: Strong, rich Stout with fruity,, "burnt currant" character. A festive drink for winter holidays or as a nightcap. Serve at room temperature.

India Pale Ale: Fruity, hoppy, super premium pale ale. Serve at 13C (55F). Good with red meat, Cheddar cheese.

Kolsch: Delicate, dry, lightly fruity golden ale make in the Cologne area of Germany. A good aperitif or digestive. In Cologne, often served with an appetizer of Mertwurst made from raw minced beef. The German glass is similar to that used for a Tom Collins. Serve at 8-9C (48F),

Kriek: Cherry Lambic with some almondy dryness. Elegant welcoming drink or aperitif. Serve lightly chilled, in Champagne flutes

Lager: In some countries, the term "lager" is applied only to the most basic beers. In general, any bottom fermenting beer is a lager.

Lambic: Spontaneously fermenting beer(wild yeast) from Belgium. On the palate, sometimes reminiscent of a Chardonnay; a Manzanilla, or even a dry vermouth. Champagne like sparkle. Serve at natural cellar temperature with sharp tasting cheese, radishes, or coarse bread.

Light Ale: In England, an alternative term for bottled Bitter. In Scotland, a dark ale of low gravity. Not intended to imply a low calorie brew. For sociable drinking.

Light Beer: American low calorie beer in a water interpretation of the Pilsener style. Serve at (45F) as a refreshing drink.

Maibock Bock: Beer made to celebrate Spring Usually pale and of super premium quality.

Malt Liquor: American term for strong lager. American versions are usually cheaply made sometimes with a high proportion of sugar.. Not very malty, and not liquor.. Often consumed for a quick "high." Serve at 7C (45F).

Marzen: Medium strong, full colored, malt accented lager. Especially associated with late September and the Oktoberfest. Serve at 9C (48F). Good with chicken, pork, or spicy foods.

Mild: English term for a lightly hopped ale, usually of low strength and sometimes dark. Normally served on draft in the put, at a natural cellar temperature. A sociable beer.

Munich Dark Pale: The Munich brewers traditionally produced dark lagers, with a spicy malty coffeeish palate. The term "Munchener" is generally taken to mean this type of beer which can go well with chicken or pasta dishes. Today, the city also extensively produces pale lagers, but with a distinctively malty accent. Sociable beers. Serve at 9C (48F).

Oktoberfest: Marzen.

Old Ale: In Britain, this term is sometimes used to indicate a medium strong dark ale most often consumed in winter. In Australia, any dark ale may be identified as "Old."

Pale Ale: Fruity, copper colored style of ale originating in England. Serve at 13C (55F). Good with red meat, Cheddar cheese.

Pilsener, Pilsner, Pils: Classically, a super premium pale lager with a fragrant, flowery bouquet, a soft palate and an elegantly dry, hoppy finish. Modeled on the original from Pi Ben. Serve at 9C (48F). Good as an aperitif or with fish dishes. The term is more broadly applied to any ostensibly dry pale lager of conventional gravity. American and international evolved from this style. See Diat Pils..

Porter: A dark, almost black, fruity, dry, top fermenting style, originally from London. Made from roasted, unmalted barley and well hopped. Serve at 13C (55F). Good with oysters. other shellfish, and crustaceans or salt cured fish.

Rauchbier: Smoked lager, produced especially around Bamberg and elsewhere in Franconia. Good with smoked meats and sausages.

Saison: Sharply refreshing faintly sour summer brew from Belgium. Sometimes seasoned with spices or herbs. Medium strong.

Scotch Ale: Scotland's ales are generally malty. Elsewhere in the world Scottish brewers are especially known for strong examples. Serve at 13C (55F) after a meal or as a nightcap.

Steam Beer: Name trademarked in the United States and some other countries by the Anchor brewery of San Francisco for its' amber colored unique hybrid of ale and lager. Made from lager yeast but brewed at temperatures similar to ales. Serve 8C not less than 7C (45F). A sociable beer or aperitif. In countries where the name has not been protected other brewers have launched "Steam" Beers, but not made by the same method.

Stout: Almost black, toasty brew made by top fermentation. English Stout is often sweet, and is a good mid afternoon restorative. The more famous Irish style(Guinness) is intense, sociable, and wonderful with oysters. Best not chilled. See Imperial Stout.

Trappist: Strong, fruity, yeast sedimented ales made by Trappist monks in Belgian and the Netherlands. Triple fermented. Some have a port like character. Serve with reverence, at room temperature, in a goblet. Do not serve chilled. Good with blue cheeses.

Ur/Urquell: "Original source of," in German.

Vienna: Reddish amber, sweetish, malt accented lager, originally brewed in Vienna but the inspiration of the German Marzenbier. Good with pork, chicken and spicy dishes such as Mexican food.

Weisse, Weissbier, Weizenbier: German words for "white" or Wheat Beers. Made from a combination of wheat and barley malts. Wheat beer is slightly astringent and full bodied with an exceptionally clean finish. For northern German style, see Berliner Weisse. Southern examples, served in a tall vase shaped glass have aromas of apple, plum, perhaps clove. Sharply fruity, refreshing summer beers. Sometimes offered with elderberry fritters. Serve lightly chilled. A slice of lemon as a garnish is optional.

White Beer: General term for Wheat Beer. Apart from the German styles, Belgium has Muscat like white Beers. Serve lightly chilled as dessert beer.