Rich Webb's Beer Style Page

Type of Beverage

Bitterness (IBU)

O.G

Color

%Alcohol (by vol)

Malty

Hop Character

Body

Other Flavor Descriptor

Bitterness Flavor Aroma
Berliner Weisse 5-12 1.028-1.032 2-4 2.5-3.5% none low none none low Fruity-Estery, sharp lactic sourness, effervescent, no diacetyl
German-style Weizen / Weissbier 8-14 1.048-1.056 3-8 4.5-5% high low low low low-med Fruity-Estery, mild sour, phenolic, clove, vanilla, nutmeg, cinnamon, Effervescent, no diacetyl
German-style Dunkelweizen 10-15 1.048-1.056 17-22 4.5-6% high low low low low-med chocolate maltiness, Fruity-Estery bannana and cloves, low diacetyl
German-style Weizenbock 10-20 1.064-1.072 7-30 6.5-7.5 high low none none med-high Fruity-Estery bannana & cloves, alcoholic, low diacetyl OK
American Wheat 5-17 1.030-1.050 2-4 3.5-5% OK low-med low-med low-med low-med low-med Fruity-Estery, no clove or phenolics, low dicetyl OK
Classic English Pale Ale 20-30 1.044-1.056 8-10 4.5-5.5% low-med high med-high med-high med Fruity-Estery, gypsum, low diacetyl OK
India Pale Ale 30-60 1.050-1.060 6-14 5.5-7% med V. high med-high med-high med Fruity-Estery, gypsum, alcohol, low diacetyl OK
English Old Ale / Strong Ale 30-40 1.060-1.075 10-16 6.5-8.5% high med low-med low-med med-high V. Fruity-Estery, low diacetyl OK, alcohol, gypsum
Strong "Scotch" Ale 25-35 1.072-1.085 10-47 6.5-8.5% V. high low-med low low high low-med diacetyl
American Style Pale Ale 20-40 1.044-1.056 4-11 4.5-5.5% low-med high med-high med-high med Fruity-Estery, dry hop, gypsum, low diacetyl OK
Cream Ale 10-22 1.044-1.055 2-4 4.5-7% low low-med low low low low fruity-estery OK, Effervescent
English Ordinary Bitter 20-25 1.035-1.038 8-12 3-3.5% low-med med none-med none-med low-med Fruity-Estery OK, low-med Diacetyl, low carbonation, dry hop, gypsum
English Special Bitter 25-30 1.038-1.042 12-14 3.5-4.5% med med none-med none-med low-med Fruity-Estery, some Diacetyl, low carbonation, dry hop, gypsum
English Extra Special Bitter 30-35 1.042-1.050 12-14 4.5-5.5% med-high med-high none-med none-med low-med Fruity-Estery, some Diacetyl, low carbonation, dry hop, gypsum
Scottish Light 9-15 1.030-1.035 8-17 3-4% med-high low none-low none-low med fruity, low-med diacetyl, smoky/sulphur, roast barley, low carbonation, low-med diacetyl
Scottish Heavy 12-17 1.035-1.040 10-19 3.5-4% med-high low none-low none-low med fruity-estery OK, low-med diacetyl, sulphur, roast barley, low carbonation
Scottish Export 15-20 1.040-1.050 10-19 4-4.5% med-high low-med none-low none-low med-high Fruity-estery OK, low-med diacetyl, sulphur, roast barley
Barley Wine 50-100 1.090-1.120 14-22 8.4-12% V. high med-high low-high low-high med-high Fruity-Estery, low-med Diacetyl OK, alcohol taste
Kolsch 16-30 1.042-1.046 4-10 4-5% - med low low low-med dry, winey palate, wheat malt OK
German/Dusseldorf-style Altbier 30-50 1.044-1.048 11-19 4.3-5% med-high med-high V. low none low-med low Fruity-estery, low diacetyl OK
English Brown 15-30 1.040-1.050 15-22 4.5-6.5% high low low low med-high some Fruity-estery, butter, toffee, vanilla, low carbonation, chalk, sweet, low diacetyl OK
English Mild 14-37 1.032-1.036 22-34 2.5-3.6% med low low low low low estery, Diacetyl, low carbonation, black malts for dryness, chalk
American Brown 25-60 1.040-1.055 15-22 4.5-6.5% med-high high med-high med-high med Low Fruity-Estery, dry palate, low diacetyl OK
Robust Porter 25-40 1.044-1.060 30+ 5-6.5% med med-high none-med none-med med-high fruity-estery OK, black malt bitterness (no roast barley), chalk, dry hop, low diacetyl OK
Brown Porter 20-30 1.040-1.050 20-35 4.5-6% low-med med none-med none-med low-med Fruity-estery OK, low diacetyl OK, Choc malt, low black malt, dry hop
Dry Stout 30-40 1.038-1.048 40+ 3.8-5% med-high med-high none none low-med low levels of bitterness from Roast barley, chalk, slight sour/acidity, low-med diacetyl
Foreign Style Stout 30-60 1.052-1.072 40+ 6-7.5% high med-high none none med-high low levels of Roast barley, chalk, slight sour/acidity, low-med diacetyl
Sweet Stout 15-25 1.045-1.056 40+ 3-6% high V. low none none med-high Choc malt, lactose, chalk, some Roast barley, chalk, low diacetyl
Imperial Stout 50-80 1.075-1.090 20+ 7-9% V. high med-V. high med-high med-high high fruity-estery, Roast barley, choc, black malt, chalk, alcohol, low diacetyl OK
Flanders Brown 35-50 1.045-1.056 16-20 5-6.5% - low-med none none low-med Slight sourness & spiceiness, Fruity-Estery, vienna malt, corn grits, low diacetyl OK
Trappist Ales 25-50 1.060-1.070 15-30 6-10% - low-med - - low-med low malt aroma, slightly acid, sugar, citric & hop aroma, low diacetyl OK
House Brew 25-40 1.060-1.070 15-25 6-6.5% - - - - - -
Double Malt 30-45 1.060-1.070 17-30 7.5-8% med-high low-med OK V. low med-high nutty aroma, low diacetyl OK
Triple Malt 35-50 1.070-1.090 7-14 8-10% - low-med OK low med-high light malty aroma, alcohol
Saison 25-40 1.044-1.080 4-10 5.5-7.5% high med-high - - - Fruity-Estery, hard water, high carbonation, spiced, dry hop
Lambic 3-7 1.044-1.056 4-8 4-6% - none none none low Fruity-Estery, horsey, sour, aged hops, no carbonation, cloudiness OK
Faro - 1.044-1.056 - 4.5-5.5% - - - - - Sweetened lambic
White 20-35 1.044-1.050 2-4 4.5-5% - low-med OK OK low soft water, coriander, low-med estery, low diacetyl OK, noble hops, 50% unmalted wheat, sour, spice
Biere de Garde 25-30 1.060-1.080 8-12 4.5-8% med-high med low-med low low-med low-med fruity-estery, earthy, musty aroma, vienna malt
German Pilsener 30-40 1.044-1.050 2.5-4 4-5% low med-high low-med med low-med dry, no esters, V. low Diacetyl OK
Bohemian Pilsener 35-45 1.044-1.056 3-5 4-5% low-med med-high low-med low-med low-med low Diacetyl OK, no fruity-estery, soft water
American Standard 5-17 1.040-1.046 2-4 3.8-4.5% low low V. low V. low low no fruity-estery or diacetyl
Diet / Lite 8-15 1.024-1.040 2-4 2.9-4.2% none V. low-low none none low no fruity-estery or diacetyl, high carbonation
American Premium 13-23 1.046-1.050 2-8 4.3-5% low low-med low low low no fruity-estery or diacetyl
Dry 15-23 1.040-1.050 2-4 4-5% low low-med low low low no fruity-estery or diacetyl, effervescent, no aftertaste
American Dark 14-20 1.040-1.050 10-20 4-5.5% low low low low low-med no fruity-estery, V. low diacetyl OK
Munich Helles 18-25 1.044-1.052 3-5 4.5-5.5% med low low-noble low-noble med no fruity-estery, low Diacetyl OK
Dortmund / Export 23-29 1.048-1.056 4-6 4.8-6% med med low-noble low-noble med no fruity-estery or diacetyl, alcoholic, gypsum
California Common (Steam) 35-45 1.040-1.056 8-17 3.6-5% med med-high med-high med med toasted caramel maltiness in aroma & flavor
European Dark 18-27 - 10-20 4.5-6% - - - - - -
Munich Dunkel 16-25 1.052-1.056 17-23 4.5-5% high med low-noble low-noble med nutty toasted chocolate in aroma and flavor, no fruity-estery, low diacetyl OK
Schwarzbier 22-30 1.044-1.052 25-30 3.8-5% high low-med low-noble low-noble med no fruity-estery, low diacetyl OK, roasted malt
Vienna 18-30 1.048-1.055 10-20 4.5-5.5% high low-med low-med nob low-med nob low-med no fruity-estery, low diacetyl OK, toasted malt aroma and flavor, chalk
Marzen 20-30 1.052-1.064 8-14 4.5-6.5% high low-med low noble low noble med no fruity-estery or diacetyl, toasted malt aroma and flavor
Oktoberfest 20-30 1.052-1.064 8-14 4.5-6.5% high low-med low noble low noble med no fruity-estery or diacetyl, toasted malt aroma and flavor
Traditional German Dark Bock 20-30 1.066-1.074 20-30 6-7.5% high low low none high no fruity-estery, low-med diacetyl OK
Helles (light) Bock 20-35 1.066-1.068 4.5-6 6-7.5% high low low-med V. low-med med-high no fruity-estery, low-med diacetyl OK
Doppelbock 17-27 1.074-1.080 12-30 6.5-8% high low low none high no-low fruity-estery, low-med diacetyl OK
Eisbock 26-33 1.092-1.116 18-50 8.6-14.4% high low low none high Very alcoholic

This document was placed here on Dec 5, 1996, and has been viewed times.

This page is maintained by Rich Webb / (206) 631-5893 / richwebb@gte.net
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