GLOSSARY OF BEER TERMSBEERS

Lost on 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 specific geographical areas, for historical, geological and political reasons. Water quality, yeast strains, climatic conditions, brewing techniques…All these factors have shaped the styles and led to the classification of beer.

Some microbrewers use craft beer styles that stem from traditions dating back thousands of years, whilst others draw inspiration from them and innovate, adding their own personal touch. Beer styles are therefore constantly evolving, just like the beer scene in general. There are hundreds of names for craft beer styles, but here is a summary of what you’ll regularly find here.

Pale Ale

A very common style, generally with an alcohol content of around 5%. An easy-drinking beer, slightly bitter and hoppy, though a little less so than an IPA.

IPA - India Pale Ale

The IPA is a top-fermented beer.
Developed in the 18th century by the English, who added more sugar and hops to improve preservation during voyages.
In terms of flavour, the hops impart 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 in hot weather.

Hazy IPA

Not very bitter, as the flavours of the hops are brought to the fore through dry hopping; often citrusy or exotic, this beer is fruitier 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 fruit juice packed with hops, which generally appeals to everyone.

Double IPA

Double IPAs (also known as Imperial IPAs) are higher-alcohol (around 8%) and heavily hopped IPAs.
However, with its generous malty base, the DIPA is sometimes smoother and more approachable than a traditional IPA.

Triple IPA

Like a Double IPA, but even sweeter and hoppier, it can therefore reach around 10% ABV.
Depending on the brewer’s skill, it can be smooth and flavourful, or more resinous, with the alcohol more pronounced on the palate.

Belgian Triple

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

Gose

A wheat beer that, in its original recipe, contains naturally salty water; today, brewers add a pinch of salt during brewing to recreate this authentic flavour.
Releasing lactic acid during fermentation, it is lively, slightly tart, without bitterness and mineral-like.

Sour

The quintessential sour beer, sharp and invigorating, with no 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 a sweet and creamy beer.

Pastry

Very similar to the term ‘Milkshake’, thethe term ‘Pastry’ refers to beers that resemble a dessert, thanks to their rich and indulgent texture. They often contain plenty of fruit and lactose.

Farmhouse - Saison

‘Saison’ or ‘Farmhouse’ beers were originally ‘farmhouse beers’. The farm’s harvests determined the timing 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, malty, floral and subtly spiced.

Lambic

A spontaneously fermented beer, which ferments using yeasts present in the air, without any human intervention, and is produced in the Brussels region.
Lambic is thus characterised by wild yeasts and bacteria that develop acidity and complex flavours, varying according to the brewing location and the addition of fruit.
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 flavour characteristics of spontaneous fermentation are very pronounced: dry, light, woody and with farmyard notes.

Stout

A beer brewed with roasted malts, which give it its black colour. On the palate, the roasted malts come through, with notes of coffee, candied fruit or even liquorice.
Quite strong, generally between 6% and 12%, its finish is usually dry and slightly bitter.
There are many variations of Stouts: coffee stout (brewed with coffee beans), breakfast stout (with lactose, coffee, 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 grains during brewing. It usually features aromas of chocolate and coffee, and the bitterness is often less pronounced than in a Stout.

Brown Ale

With a greater emphasis on (roasted) malt than hops, Brown Ale often develops caramel flavours, whilst retaining a subtle bitterness characteristic of hoppy beers. Sweet and rich, 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 tangy, with little bitterness or hops, and a moderate alcohol content.

Wheat

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

Märzen

A German seasonal bottom-fermented beer with a hoppy flavour. Sweet and malty on the palate with a moderately dry finish. The bitterness is moderate. Aged for six months in barrels before being served.

Trappist

Beer brewed under the supervision of Trappist monks within an abbey.
Often top-fermented, Trappist beers are similar to Belgian Triples, with a powerful aroma and a 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 derived from the type of barrel in which it is aged (Bourbon, wine or Cognac barrels, etc.).

Barley Wine

Often confused with Barrel Aged, Barley Wine refers to a very strong (often over 10% ABV) and syrupy style of beer. Similar to English barley wine, it is a sweet, syrupy beer with caramel aromas resulting from a very long boil during mashing.

Sources: Quaff