LEXICON OF BIEARTH
Lost on the beer map?
Here's a detailed list to help you choose from among all the styles of beer we offer.
Shortcuts
The main styles of craft beer have developed in certain geographical areas, for historical, geological and political reasons. The quality of the water, the types of yeast, the climatic conditions, the brewing techniques... All these factors have shaped the styles and led to a classification of beer.
Some microbrewers use craft beer styles that are descended from age-old traditions, while others draw inspiration from them and innovate with their own personal touch. So beer styles are constantly evolving, as is the beer scene in general. There are hundreds of names for craft beer styles, but here's a summary of what you'll regularly find here.
Pale Ale
A very common style, usually around 5% alcohol. An easy-drinking beer, slightly bitter and hoppy, though a little less so than an IPA.
IPA - India Pale Ale
IPA is a top-fermented beer.
Developed in the eighteenth century by the English, it was loaded with more sugar and hops for better preservation during travel.
In terms of taste, the hops produce a strong bitterness and, most of the time, notes of resin and exotic fruit.
IPA session
Lower alcohol content than a traditional IPA. Generally thinner and drier on the palate. Very thirst-quenching, ideal for hot weather.
Hazy IPA
Not very bitter, thanks to the flavours of the hops used in dry hopping, often citrusy or exotic, this beer is more fruity than bitter.
NEIPA
This style is characterised by intense fruitiness.
This is complemented by the use of oats, which give it a distinctive cloudy colour and a lovely roundness on the palate.
NEIPA is often seen as a hop-laden fruit juice, which generally appeals to everyone.
Double IPA
Double IPAs (also known as Imperial IPAs) have a higher alcohol content (around 8%) and are loaded with hops.
However, with its generous malt 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 rise to around 10% alcohol.
Depending on the mastery of the beer, it can be smooth and flavoursome, or more resinous, with more alcohol on the palate.
Triple Belgian
A Belgian style par excellence, Triple often develops sweet aromas of caramel, banana, spiced fruit and bread, in a generously alcoholic fragrance.
Gose
A wheat beer originally made with naturally salted water, brewers now add salt during the brewing process to restore its authentic taste.
Releasing lactic acid during fermentation, it is lively, slightly acidic, bitter-free and mineral.
Sour
An acidic beer par excellence, biting and invigorating, with no bitterness and often brewed with fruit.
Unlike Gose, the acidity sometimes comes from acidifying acidifying bacteria, but more often through the use of naturally acidic fruit.
Milkshake
This is an often fruity beer brewed with lactose. The result is sweet and creamy.
Pastry
Very close to the term milkshake, Pastryhe term Pastry is used to describe beers that are similar to desserts, thanks to their rich, generous texture. They often contain a lot of fruit and lactose.
Farmhouse - Season
Saison" or "Farmhouse" beers were originally "farmhouse beers". It was the farm's harvest that determined the pace and quality of the brews.
Brewed at the end of winter, a generous quantity of hops is added to help preserve the beer until summer.
Refreshing, dry, cereal-like, floral and delicately spicy.
Lambic
Lambic is a spontaneously fermented beer, fermented by yeast in the air, without human intervention, and produced in the Brussels region.
Lambic is thus marked by wild yeasts and bacteria, which develop acidity and complex flavours that vary according to the place of brewing 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 much in evidence, with a dry, light, woody palate and farmhouse notes.
Stout
A beer brewed with roasted malts, which give it its black colour. On the palate, the roasted malts are again present, with notes of coffee, candied fruit and even liquorice.
Quite powerful, generally between 6% and 12%, its finish is generally dry and slightly bitter.
There are many different types of stout: 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 addition of a lot of cereals during the brewing process. It usually has chocolate and coffee flavours, and is often less bitter than a stout.
Brown Ale
With more emphasis on (roasted) malt than hops, Brown Ale often develops caramel flavours, while retaining the fine bitterness characteristic of hopped beers. Sweet and tasty, but often with a dry finish to balance it out.
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 moderate alcohol levels.
Wheat
These are wheat beers, meaning that they are made from 50% wheat, which is more than other beers. They are generally light, summery and refreshing.
Märzen
Low-fermentation German seasonal beer with a hoppy taste. Sweet, malty attack with a moderately dry finish. Moderate bitterness. Kept for six months in casks before serving.
Trappist
A beer brewed under the supervision of Trappist monks in an Abbey.
Often top-fermented, Trappist beers are similar to Belgian Triple beers, with a powerful aroma and a high alcohol content.
Barrel Aged
As the name suggests, this is a barrel-aged beer. It can be any style (Stout, IPA, Belgian Triple, etc.). It develops woody notes depending on the type of cask in which it is aged (Bourbon cask, wine cask, Cognac cask, etc.).
Barley Wine
Often confused with Barrel Aged, Barley Wine defines a style of beer that is very powerful (often over 10% vol.) and syrupy. Similar to English barley wine, it is a sweet, syrupy beer with caramel aromas that come from boiling for a very long time during mashing.
Sources : Quaff
.png?t=)
.png?t=)
.png?t=)
.png?t=)