LEXICON OF BEERSTERMS

Confused by the beer menu?

Here is a detailed list to help you choose from all the styles of beer we offer.

Shortcuts

• Pale Ale
• IPA
• Session IPA
• Hazy IPA
• NEIPA
• Double IPA
• Triple IPA
• Belgian Triple
• Gose
• Sour
• Milkshake
• Pastry

• Farmhouse - Saison
• Lambic
• Gueuze
• Stout
• Porter
• Brown Ale
• Hefeweizen
• Wheat
• Märzen
• Trappist
• Barrel Aged
• Barley Wine

The main styles of craft beer have developed in certain geographical areas for historical, geological and political reasons. Water quality, yeast types, climatic conditions, brewing techniques...All these factors have shaped the styles and led to a classification of beer.

Some microbrewers use craft beer styles that date back thousands of years, while others draw inspiration from them and innovate, adding their own personal touch. Beer styles are therefore constantly evolving, as is the beer industry in general. There are hundreds of names for craft beer styles, but here is a summary of what you will regularly find at our brewery.

Pale Ale

A very common style, usually around 5% alcohol. An easy-drinking beer, slightly bitter and hoppy, although a little less so than an IPA.

IPA - India Pale Ale

IPA is a top-fermented beer.
Developed in the 18th century by the English, who added more sugar and hops to improve its shelf life during transport.
In terms of taste, the hops bring a strong bitterness and, in most cases, notes of resin and exotic fruits.

Session IPA

Lower alcohol content than a traditional IPA. Generally lighter and drier on the palate. Very refreshing, ideal during hot weather.

Hazy IPA

Less bitter, with an emphasis on dry-hopped hop flavours, often citrusy or exotic, making it a beer that is more fruity than bitter.

NEIPA

This style is characterised by intense fruitiness.
Added to this is the use of oats, which gives it a distinctive cloudy colour and a lovely roundness on the palate.
NEIPA is often seen as a hop-laden fruit juice that generally appeals to everyone.

Double IPA

Double IPAs (also known as Imperial IPAs) are IPAs with a higher alcohol content (around 8%) and a strong hop flavour.
However, with its generous malty base, DIPA is sometimes sweeter and more accessible than a traditional IPA.

Triple IPA

Like a Double IPA, but even sweeter and hoppier, it can reach around 10% alcohol.
Depending on the brewing technique, it can be smooth and flavourful, or more resinous with a stronger alcohol presence on the palate.

Belgian Triple

The quintessential Belgian style, Triple often develops sweet aromas of caramel, banana, spicy fruits and bread, with a generously alcoholic bouquet.

Gose

A wheat beer that originally contained naturally salty water, brewers now add salt during brewing to recreate this authentic taste.
Releasing lactic acid during fermentation, it is lively, slightly tart, without bitterness and mineral.

Sour

The ultimate sour beer, sharp and invigorating, without bitterness and often brewed with fruit.
Unlike Gose, the acidity sometimes comes from acidifying bacteria, but more often from the use of naturally acidic fruits.

Milkshake

This is often a fruity beer brewed with lactose. The result is sweet and creamy.

Pastry

Very similar to the Milkshake designation, thethe term Pastry refers to beers that resemble a dessert, thanks to their rich and generous texture. They often contain a lot of fruit and lactose.

Farmhouse - Saison

Saison and Farmhouse beers were originally farm beers. The farm's harvests determined the pace and quality of the brews.
Brewed at the end of winter, a generous amount of hops is added to help preserve the beer until summer.
Refreshing, dry, cereal-like, floral and delicately spiced.

Lambic

A spontaneously fermented beer, which ferments thanks to the yeasts present in the air, without any human intervention, and is produced in the Brussels region.
Lambic is characterised by wild yeasts and bacteria that develop acidity and complex flavours, which vary depending on where it is brewed and whether fruit is added.
Often dry, woody and full of character.

Gueuze

This is a blend of several Lambics (often of different ages) to create a beer full of complexity and balance. The taste markers of spontaneous fermentation are very present: dry, light, woody and farmhouse notes.

Stout

Beer brewed with roasted malts, which give it its black colour. On the palate, you can taste the roasted malts, with notes of coffee, candied fruit and even liquorice.
Quite powerful, generally between 6% and 12% ABV, it usually has a dry and slightly bitter finish.
There are many variations of stouts: coffee stout (brewed with coffee beans), breakfast stout (with lactose, coffee and oats), imperial stout (around 10-16%, often very thick and creamy).

Porter

Porter, similar to stout, is generally lighter due to the significant addition of cereals during brewing. It usually has chocolate and coffee flavours, and is often less bitter than stout.

Brown Ale

With more emphasis on malt (roasted) than hops, Brown Ale often develops caramel flavours, while retaining the subtle bitterness characteristic of hoppy beers. Sweet and indulgent, but often with a dry finish to balance the whole.

Hefeweizen

A style of wheat beer from southern Germany (weissbier), often brewed with more wheat than barley, and a yeast that produces unique aromas of banana and cloves. Often floral and tart, with little bitterness or hops, and a moderate alcohol content.

Wheat

These are wheat beers, meaning they are made with 50% wheat, which is more than other beers. They are generally light, summery and refreshing.

Märzen

A German seasonal beer with low fermentation and a hoppy taste. Sweet and malty attack with a moderately dry finish. Moderate bitterness. Aged for six months in barrels before being served.

Trappist

Beer brewed under the supervision of Trappist monks in an abbey.
Often top-fermented, Trappist beers are similar to Belgian Tripel beers, with a powerful aroma and high alcohol content.

Barrel Aged

As the name suggests, this is a beer aged in barrels. It can be of any style (stout, IPA, Belgian triple, etc.). It develops woody notes from the type of barrel in which it is aged (bourbon, wine, cognac, etc.).

Barley Wine

Often confused with Barrel Aged, Barley Wine defines a very powerful (often over 10% ABV) and syrupy style of beer. Similar to English barley wine, it is a sweet, liqueur-like beer with caramel aromas that come from a very long boil during mashing.

Sources: Quaff