Dark beers.
Roasty notes of coffee or chocolate that are balanced by a hoppy character with some fruit.This may be dark fruits e.g. damsons, black cherries, or caramelised fruits, such as raisins or sultanas. Sweetness ranges from sweet to dry.
Minimal sweetness and a dry astringency that may come from unmalted dark roasted barley.
Light milds differ from Bitters and Pale Ales in that they are lightly hopped and may have a light fruit character. They are malty and the beer may be sweet with a little butterscotch/toffee (diacetyl).
Dark Milds are frequently sweet with a light bitterness. The dominant flavour is of malt and roasted notes of chocolate, coffee and liquorice. Caramel and butterscotch/toffee (diacetyl) may also be present.
Amber beers.
As with Brown Ales and American Brown Ales, malt is to the fore, often with roast and nutty flavours. Rye may be present, creating a tartness, but should be balanced and not dominate. American Red Ales are fruitier and hoppier.
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These are ‘traditional’ Bitters with a thin to average body. They are often called Bitters and Best Bitters. These beers should have a malt character with noticeable hops; typically earthy, spicy and peppery but may also be floral or piney. Fruit may also be present, sometimes of citrus but must not dominate the taste. Bitterness may range from light to strong. A little butterscotch or toffee (diacetyl) may be present but should be minimal.
These are ‘traditional’ Bitters with a thin to average body. They are often called Bitters and Best Bitters. These beers should have a malt character with noticeable hops; typically earthy, spicy and peppery but may also be floral or piney. Fruit may also be present, sometimes of citrus but must not dominate the taste. Bitterness may range from light to strong. A little butterscotch or toffee (diacetyl) may be present but should be minimal.
‘Hop forward’. A balance of malt, hops and fruit. More complex than Premium Pale Ales and Blonds. Fruit levels akin to New World Golden Ales. Noticeably fruitier than British IPAs: citrusy, tropical or of white wine with floral notes. Malt flavours not as prominent as traditional British versions. New England IPAs (NEIPAs) tend to have a greater malt balance than the more assertively hoppy West Coast versions.
Strong beers.
Minimal or no malt should be present. Hop flavours are noticeable and may vary from traditional earthy and spicy English and German hops to citrusy New World hops. Minimal or no butterscotch (diacetyl). Golden Ales will have pronounced fruity, citrus hop notes and may have a strong bitterness. Blonds will have minimal to moderate fruit but not a strong citrus character
Pale beers.
Lager style beers.
Special beers.
Ciders, made with cider apples.
Fruit Ciders.
Perry, made with perry pears.
Pider, a blend of cider and perry.
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