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The term beer style and the structuring of world beers into defined categories is largely based on work done by writer Michael James Jackson in his 1977 book The World Guide To Beer. [1] Fred Eckhardt furthered Jackson's work, publishing The Essentials of Beer Style in 1989.
Rauchbier, a smokey style of beer. Beer styles differentiate and categorise beers by colour, flavour, strength, ingredients, production method, recipe, history, or origin.. The modern concept of beer styles is largely based on the work of writer Michael Jackson in his 1977 book The World Guide To Beer. [1]
It is one of the world's major beer styles and includes India pale ale (IPA). [77] Mild ale has a predominantly malty palate. It is usually dark, with an abv of 3% to 3.6%. [78] Wheat beer is brewed with a large proportion of wheat although it often also contains a significant proportion of malted barley. Wheat beers are usually top-fermented. [79]
German beer styles (23 P) T. Trappist beer (1 C, 6 P) Pages in category "Beer styles" The following 50 pages are in this category, out of 50 total.
Lager (/ ˈ l ɑː ɡ ər /) is a style of beer brewed and conditioned at low temperature. [1] Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. [2]
Export is a pale lager brewed around Dortmund, and is fuller, maltier, and less hoppy than Pilsner. 12–12.5° Plato, 5–5.5% ABV.Germany's most popular style in the 1950s and 1960s, it is now becoming increasingly rare.
The most common style of beer produced by the big breweries is pale lager. [5] Beer styles indigenous in the United States include amber ale, cream ale, and California common. [6] More recent craft styles include American Pale Ale, American IPA, India Pale Lager, Black IPA, and the American "Double" or "Imperial" IPA. [7] [8] [9]
By the start of World War II Cologne had more than forty breweries; only two were left by the end of the war. In 1946, many of the breweries managed to re-establish themselves. In the 1940s and 1950s, Kölsch still could not match the sales of bottom-fermented beer, but in the 1960s the style began to rise in popularity in the Cologne beer ...
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