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Craft Beer Styles

Pale Ale

An originally English top-fermented beer style, which found new life in the US Craft beer movement: pale ales are characterized by strongly bitter, usually citrusy and resinous hop notes, balanced by a solid malt backbone. Sweet and fresh, intensely aromatic.

IPA / India Pale Ale

The star of the Craft beer movement: The typically amber-colored India Pale Ale was originally brewed by the Englishmen with extra hops and high alcohol content to survive the sea passage to India . The top-fermented aroma bombs are intensely bitter and smell and taste often like tropical or citrus fruits due to their generous aroma hops.

Session IPA

The little brother of the IPA. A Session India Pale Ale is like its big brother with its fruity hop aroma, but it has a much lower alcohol content. The bitterness is adjusted to the light body, so that the beer still tastes like a IPA.

Black IPA

This variant of India Pale Ale is a hoppy top-fermented beer with an elevated alcohol content, and gets its dark or black color from roasted malts typically found in stouts. They also can include flavors such as chocolate or coffee in addition to the often fruity nuances.

Double IPA

Any more IPA is hardly possible. This variant of the India Pale Ale surprises with even more bitterness and a higher alcohol content. Of course, the typical fruity and tropical flavors are not ignored, but are often balanced by the slightly sweeter maltier body.

New England IPA (NEIPA)

For a few years, all of New England IPAs has been the craze of the craft beer scene. These have their roots in the East Coast of the US and are characterized by their haziness and extreme hoppy fruitiness. Responsible for this, in addition to huge amounts of hops in dry-hopping, a special New England yeast which is also used. Compared to a classic IPA, NEIPAs are lighter in malt profile, more hopped, more fruity and less bitter.

Belgian Blonde & Golden Ale

These very balanced beer styles from our neighboring country Belgium convince with their perfect balance of bitterness and malt sweetness. Typical of Belgian beers is the use of classic hop varieties, which are usually a little spicier and less fruity. The aromas of the yeast used provide the fruity note.

Belgian Dark Strong Ale

Despite their relatively high alcohol content Belgian Strong Ales are extremely drinkable. This is due to the fact that they are brewed with candy sugar, which makes the body of the beer thinner and as the residual sugar is converted into alcohol. In general, the Strong Ales distinguish between "Dark" and "Pale" - depending on which types of malt were used.

Red & Amber Ale

Amber (amber ale) to reddish-chestnut (red ale), top-fermented beers. Especially with American representatives of the style, emphasis is placed on a robust hopping that contrasts the dominant caramel and roasted malt tastes.

Brown Ale

Brown ales in the English style are tasty and low-percentage, heavily roasted malty beers. American Brown Ales have more bitterness than their English ancestors by more generous hopping schedule, but are also characterized by nutty to chocolaty basic notes of malt.



Porter & Stout

The Porter is an old top-fermented beer style from England, which is now brewed elsewhere and reinterpreted in many ways. Common to all Porters is the brown to dark brown color, the sweet caramel and chocolate flavors and light to moderate hop bitterness. The English version has lower alcohol content and a lighter body than a robust or Baltic Porter. The Porter is the forerunner of the Stout (originally "Stout Porter" - strong Porter), which usually has an increased alcohol content, more hop bitterness, an even darker color and coffee-like roasted aromas.


Belgian Dubbel is a brown to dark brown beer style, which comes with aromas of cocoa, caramel and dried fruit. Hop bitterness is more in the background as a balancing element rather than at the forefront of the beer. The yeast also produces a fruity accent.


Complexity, balance and spicy notes characterize this style. The straw-colored to light golden beers undergo a bottle fermentation and usually have a high alcohol content, but are still easily accessible for a variety of flavor preferences, as they are somewhat sweet, but have a dry finish.


Similar to Dubbel, this Belgian beer style is characterized by malty tastes of caramel and brown sugar. Even dried fruits are often found in the smell and taste, with a slight hop bitterness balancing the sweetness. Quadruples have a relatively light body for their high alcohol content. In terms of color, they are amber to dark brown. The beer matures in the bottle like a good red wine and becomes more complex over time.

Saison/Farmhouse Ale

Known as "farmhouse ale" in the US, the beers originally served as summer refreshment for Belgian farmworkers, which are golden to light amber bottle-fermented beers with a yeasty character and high in carbonation. Special ingredients such as spices or fruit may add to the individual character of a Saison, and it may contain sour, fruity as well as peppery flavors.


The mostly straw yellow and murky Belgian witbiers are slimmer than their Bavarian cousin, the Hefeweizen. They are brewed with unmalted wheat and sometimes with oats or barley malt and are classically seasoned with coriander and orange peel.


Barley Wine

A strong top-fermented ale with an intense malt characteristic. A Barley Wine is often matured in barrels and develops over time for an ever greater complexity. In addition to the caramel-malted basic flavors, dark fruit notes often occur in this style. As is common with many beer styles, American Barley Wines are often more bitter and hoppy than their English ancestors.

Berliner Weisse & Gose

Low alcohol content, high carbonation and a refreshing acidic character are common for the light golden top-fermented Berliner Weiße. It usually made with very little hops and thus very little bitterness. The traditional Leipzig Gose is also a sour beer of lighter and slightly murky color due to the yeast. It is traditionally brewed with salt.


Lambic & Geuze

Originally from the Brussels area, spontaneously fermented beers were made with the naturally occurring yeast in the air are called Lambics. In taste, they are mostly dominated by dry-sour, leathery-woody notes. Lambics are pure cask-aged beers. In the Geuze style, however, mostly young (1 year) and old (2-3 years) Lambiss are blended and matured in the bottle for about six months. Lambics can also be aged with fruit and reach an even more complex level.

Sour Ale

The general term for beers that have a fine to strong sour character. These can be both light blond or dark brown. The acid is produced either by the addition of lactic acid when brewing or by a natural lactic acid fermentation in the brewing process, by wild yeasts and may or may not also be barrel-aged.

Fruit Sour

Fruit beers are when fruit or fruit extracts are added to the beer during the brewing process. Particularly famous are the Belgian fruit lambics, which, depending on the ingredients and storage, can be sweet or dry, clear or cloudy and not only take on the taste, but also the color of the fruit with which they are brewed.

Pilsner & Helles Lager

Well over 90 percent of the world's beers are in the style of the Hellen Lager or Pilsener Lager. When most people think about beer, they think of a light lager. The international breakthrough is because the bottom fermented lager beers are refreshingly drinkable pleasing golden yellow optics. Original Czech Pilsner emphasize rather than bready malt notes typical in the German brewing style, a more hop-heavy and bitter characteristic. 

Dunkles Lager & Schwarzbier

In the classical Bavarian Dunkel, aromas of Munich dark malt are in the foreground: caramel, slightly chocolaty, roasted, bready or biscuity - Bavarian Dunkels are full-bodied malty, mild and tasty. Black beer or dark lager beer are drier, darker and emphasize the roasted aromas even more. They have light foam and are slimmer and less sweet than their Bavarian siblings.


A traditional bock beer is a stronger brewed beer with a distinct malt sweetness. The hops play only a minor role here, bock beers are a rather malt forward beer.


Smoked malt gives the smoked beer its intense smoky aromas, which can range from campfire to ham. Basically every beer can be made with smoked malt. Particularly suitable are porters and the classic, original Rauchbier - the Rauchmärzen.

Altbier & Kölsch

The light golden colored Kölsch is a top-fermented beer specialty with a high level of drinkability and a rather dry finish. The darker Altbier is also produced after top-fermenting brewing, but is aromatic more complex. This beer style is characterized by fruit flavors, dark malt notes and a distinct bitterness.

Zwickel & Kellerbier

The Zwickel or Kellerbier is a naturally cloudy, unfiltered, low-carbonation beer, which can be described as "spicy" and “drinkable”. Since its completely unfiltered, it is considered to have a high nutritional value.


The classic Hefeweizen is a pale-yellow to amber-colored beer, with a resistant foam crown and the intensive carbonation. The taste is dominated by fruity banana and phenolic cloves. Popular variations are the filtered crystal weizen , the Dunkelweizen or the stronger brewed Weizenbock.