The seasoning and the preservative. Its bitter flavour balances the sweetness of the malt, while its
aromatic oil gives flavour and aroma. Helps prevent the beer from spoiling and improves its foam stability.
The source of fermentable sugars, this grain is steeped in water and allowed to germinate. It is then
kilned (roasted) to stop growing.
The essential assistant. Converts sugars into alcohol and carbon dioxide. Brewer’s yeast consists of
two main types; ales and lagers.
Bottom fermented at cooler temperatures. This style of brewing was developed in the cold,
mountainous areas of Germany.
Aged longer. Dark, either sweet or dry, more potent. Often displays toasted
chocolate or nutty flavours. Does not come from the dregs at the bottom of the tanks. All Bock styles are
Gold to light amber colour and malty with a noticeable caramel accent and crisp bitterness. Medium
hop flavour and aroma, and medium to full-bodied.
Top fermented at higher temperatures. Most ale styles originate with the brewing traditions of England,
Ireland and Scotland.
Sweet and dark. Brewed in Northern England.
Malt is dried, rather than roasted, resulting in a lighter bronze or copper colour, and a lighter, less
hearty flavour. Pale generally refers to the colour of the malt used in the brewing process.
A style of beer within the broader category of pale ale. Referred to in England before 1835
as “pale ale as prepared for India”. The nature of this strongly hopped beer benefited from the aging and conditions of the sea voyage. Often higher in alcohol content than many beers.
British ales, usually bronze to deep copper in colour heavily hopped, giving them a high degree of
A blend of pale ale and brown or stout. Highly roasted malt, less pronounced hops, slightly sweet.
This style was developed in London in the early 1700’s. At one time it was extinct, but it has been revived in
Rich, malty flavour usually combined with a strong, bitter hops taste. Dark, almost black in colour
due to the highly roasted malt.