BIÈRES
Here's a detailed list to help you choose from among all the styles of beer we offer.
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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 styles and led to a classification of beer.
Some microbrewers use craft beer styles descended from millennia-old traditions, while others draw inspiration from them and innovate with their own personal touch. As a result, 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 digest of what you'll find on a regular basis.
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 18th century by the English, it was loaded with more sugar and hops for better preservation during travel.
Gustatively, hops bring a strong bitterness, and most of the time, resinous and exotic fruit notes.
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 flavors of dry-hopped hops, often citrusy or exotic, making this beer more fruity than bitter.
NEIPA
This style is characterized by intense fruitiness.
Added to this is the use of oats, which give it a recognizable cloudy color and a nice 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) are more alcoholic (around 8%) and hop-laden IPAs.
Yet, 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 climb to around 10% alcohol.
Depending on the mastery of the beer, it can be smooth and flavorful, or more resinous, with more alcohol on the palate.
Belgian Triple
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A wheat beer originally made with naturally salted water, brewers now add salt during the brewing process to restore its authentic taste.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, devoid of 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 generous, gourmet texture. They often contain a lot of fruit and lactose.
Farmhouse - Season
Saison" or "Farmhouse" beers were originally "farmhouse beers". The farm's harvests 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
A spontaneously fermented beer, produced in the Brussels region, which ferments thanks to yeasts present in the air, without any addition by the hand of man.
Lambic is thus marked by wild yeasts and bacteria, which develop acidity and complex flavors that vary according to brewing location and fruit addition.
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 characteristics of spontaneous fermentation are very much in evidence: dry, light, woody mouthfeel and farmhouse notes.
Stout
A beer brewed with roasted malts, which give it its black color. On the palate, roasted malts are again present, with notes of coffee, candied fruit and even licorice.
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 cereals during the brewing process. It usually has chocolate and coffee flavors, and is often less bitter than a Stout.
Brown Ale
With more emphasis on (roasted) malt than hops, Brown Ale often develops caramel flavors, while retaining the fine bitterness characteristic of hopped beers. Sweet and tasty, with an often 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 50% wheat, which is more important than other beers. They are generally light, summery and refreshing.
Märzen
Low-fermented German seasonal beer with a hoppy taste. Sweet, malty attack with a moderately dry finish. Moderate bitterness. Aged six months in casks before serving.
Trappist
Beer brewed under the supervision of Trappist monks in an Abbey.
Often top-fermented, Trappist beers are similar to Belgian Triple beers, with a strong aroma and high alcohol content.
Barrel Aged
As the name suggests, this is a barrel-aged beer. It can be of any style (Stout, IPA, Triple Belge, etc.). It develops woody notes depending on 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% vol.), syrupy style of beer. Akin to English barley wine, it's a syrupy, sweet beer with caramel aromas that come from a very long boil during mashing.
Sources : Quaff and Craft Beer Corner
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