List types of beers

Classification of styles and under styles recognized by the institutes:

http://www.institutdelabiere.com, the Institute of the beer and the
http://www.bjcp.org/index.php, Beer Judge Certification Program (BJCP)

American Ale

Blade American Ale , Refreshing and hopped with a substantial support coming from malt.
American Ale Ambrée , Like the blade American ale, but with more body, more caramel and a balance more on the side of malt of that of hop.
Brown American Ale , Can be seen like an interpretation more malted, more hopped and more robust than the brown English ale, or one to carry less malted and more hopped.

Strong Ale

Old Ale , an ale strongly alcoholic but as rich and not hopped as a barley wine. Balance must lean side of malt.
Barley Wine British , richest and strongest of British ales. The character of these beers varies much with time. One should appreciate as much these young beers that out-of-date.
Barley Wine American , the interpretation very hopped of strongest and richest of English ales. The presence of hop should be obvious all while not being out of balance.

Belgian and French

White Belgian (Witbier) , an elegant, refreshing and goûteuse beer.
Belgian Blade Ale , a fruity, moderately malted and spiced beer. Easy to drink.
Season , a fairly alcoholic beer with strong, with a yellow orange color, a strong effervescence. Hopped well, fruity, with a final dries sour and refreshing.
Beer of guard , a malted and relatively alcoholic beer.
Special Belgian , Variable. This category is one lines all for artisanal beers of Belgium.

Belgian Strong

Belgian Blonde , a moderately alcoholic beer gilded with a complexity “with the very subtle Belgian” and a dry final.
Dubbel , a dark beer russet-red, moderately alcoholic, malted and complex.
Triple , a gilded, complex, spiced and strongly alcoholic beer.
Belgian Strong , a gilded, complex, effervescent and alcoholized beer.
Quadruple (ABT) , a sunk, very rich, complex and alcoholized beer.

acidulous Beers

Berliner Weisse , a very pale and refreshing sour beer.
Red of Flandres , a sour and complex beer.
Brown of Flandres , a malted, fruity beer and somewhat sourness.
Straight Lambic , a complex, acid and pale beer, fermented by a variety of wild micro-organisms.
Gueuze , a complex, acid and pale beer, fermented by a variety of wild micro-organisms.
Fruit Lambic , a complex, fruity and agreeably acid beer. Balanced well. A lambic with the fruits and not just a beer with the fruits.

Bitter and Pale Ale

Ordinary Bitter , One weak density, a small percentage of alcohol and a low effervescence makes this beer easy to drink. Certain examples can play more in a malted crenel, but without never crushing the bitterness. The facility with drinking is an essential component of the style; the emphase remains side of hop of bitterness, contrary to aromatic hop of American ales.
Special/Best/Premium Bitter , a beer tasty but easy to drink. A session beer. Certain examples can play more in a malted crenel, but without never crushing the bitterness. The facility with drinking is an essential component of the style; the emphase remains side of hop of bitterness, contrary to aromatic hop of American ales.
Extra Special/Strong Bitter (English Blade Ale) , a beer of force average, tasty but easy to drink. Balance can be equal between hop and malt with weak leaning for the bitterness. The facility with drinking is an essential component of the style; the emphase remains side of hop of bitterness, contrary to aromatic hop of American ales. It is a very broad style, offering much latitude to the brewer.

Glass of bier

Maibock/Helles Glass of bier , a strong and malted, relatively pale lager. The hop must be more obvious than with the other glasses of bier.
Glass of bier , a dark, strong and malted lager.
Doppelbock , a very alcoholic and rich lager, more than the helles glass of bier or the glass of bier.
Eisbock , a strongly alcoholized, rich and malted lager.

Brown Ale

Mild , a beer with the light taste, whose accent relates to malt and well done to be drunk in great quantities. Refreshing but goûteuse.
Southern English Brown , a beer suave, with a leaning fort for malt. Caramel notes and fruits give him a pleasant complexity.
Northern English Brown Ale , Plus dry and more centered on hop that the southern English brown ale, with hazel nut notes which replace those of caramel.

Hybrid Ambrées

Altbier of north , a very clear and bitter beer, balanced by the presence of malt. More sunk often, more caramelized, more sweetened and less bitter than Düsseldorf Altbier.
California Common , a slightly fruity beer with one malted firm and cereal. One finds caramel and toast notes.
Düsseldorf Altbier , a German beer of fermentation high, balanced well, bitter, malted, clear, velvety and attenuated well.

Hybrid Blondes

Cream Ale , an American beer of summer clear, attenuated well and goûteuse.
Fair Ale , Good beer of initiation to beers of tasting.
Kölsch , a clear and delicate beer, showing a beautiful balance accompanied by flavors and fruity flaveurs. The discretion of malt in fact a refreshing beer. Can be mistaken for a fair lager or even a little hopped pilsner.
American Beer of corn or rye , rye or refreshing corn Beers, presenting stronger hop notes with a yeast signature less present than at German corn beers.

India Blade Ale

British IPA , a blade moderately alcoholized and strongly hopped ale, combining the characteristics specific to malts and English yeasts. More malted and less hopped than American interpretations.
American IPA , a blade very hopped and bitter American ale.
Imperial IPA (I2PA) , a blade strongly alcoholized ale and intensely hopped, without the malted notes found in the barley wines.

Lager ambrée

Viennoise , is characterized by one malted suave and velvety which ends in a dry final, preventing that the dominant one is sweetened.
Oktoberfest/Märzen , Soft, clear and rich, with a malted depth. It is about a style very typically malted, with characteristics of malt which are often described as being soft, complex and elegant, without never being “sticking”.

Lager Blonde

American Light Lager , a beer very refreshing and refreshing.
Standard American , a beer very refreshing and refreshing.
Premium American , a beer very refreshing and refreshing, bourrative than the lighter versions.
Munich Helles , Malted but completely attenuated.
Dortmunder Export , balance is essential for this style. One finds there the side malted of Helles as well as hop of Pils, while introducing flaveurs more marked than both.

Lager dark

Lager Dark American , a more sweetened version of the Standard American or Premium American, with a little more roundness and savors.
Munich Dunkel , Typically deep and complex with notes Munich malt and the mélanoïdines which join it. Flaveurs rich of Munich, but not as intense as with the Glass of bier nor as torrefied as Schwarzbier.
Schwarzbier (Black Beer) , a balanced black German lager.

Pilsner

Pilsner German (Pils) , a clear and refreshing beer, which introduces mainly a bitterness and flaveurs of German noble hops.
Pilsner Gipsy , Clear, complex, balanced well and refreshing.
Traditional Pilsner American , Pilsner which can be easily compared with Pilsner European, but showing characteristics suitable for the use of cereals and hops at the disposal of the German brewers having brewed these beers for the first time in the United States. Refreshing, but with the bottom malted and hopped which makes that she dissociates others lagers northern American.

To carry

Brown To carry , an English ale sunk with restricted characteristics of torrefaction.
Robust To carry , a sunk, malted and complex ale, with notes of torrefaction.
To carry Baltic , the flaveurs malted of carrying Baltic can resemble those of the english brown to carry, but with a stronger initial density and a higher alcohol level. Very complex.

Rauchbier

Rauchbier , Märzen with flavors and flaveurs of smoke. A little darker than a märzen.

Scottish Ale and Irish Ale

Scottish Light 60
Scottish Heavy 70
Scottish Export 80
important Note: The three preceding subcategories divide all same description, the difference being on the level of the percentage of alcohol and the initial density.

Definitely malted with a dry final, some esters and earthy notes or smoke. The final is often dry although they are sweetened, thus dissociating them Scotch tape Ales.

Irish Red Ale , a beer malted with sweetened notes and a dry final. Is drunk well
Scotch Ale , Riche, malted and often sweetened, a good beer to be been used for the dessert. Secondary malt flaveurs add a complexity to beer. Alcohol and malted varies from one interpretation to another.

Stout

Dry Stout , a very dark, creamy and bitter beer, with notes of torrefaction.
Sweet Stout , a very dark, sweetened, round and slightly torrefied beer. Fact of thinking of an edulcorated espresso.
Oatmeal Stout , a beer very dark, round, torrefied, malted with a complement of oats flaveurs.
Foreign Extra Stout , a very dark, moderately alcoholized and torrefied beer. Tropical interpretations can be more sweetened.
Stout American , a hopped, bitter and very torrefied beer.
Imperial Stout , a black beer intensely goûteuse. Torrefied, fruity, soft bitter with quite obvious alcohol notes. The flaveurs of small fruits interfere themselves with the notes with torrefaction and flaring. Can be seen like a black barley wine.

Weizen

Weizen/Weissbier , a pale beer, spiced, fruity and refreshing.
Dunkelweizen , a moderately sunk beer, spiced, fruity and refreshing.
Weizenbock , a strong beer, malted, fruity, combining the best characteristics of a weizen with those of a glass of bier.
Roggenbier (German rye Beer) , a dunkelweizen produced with rye instead of corn, having more roundness and of hop.