Click me
Transcribed

Beer's Periodic Table

Beer's Periodic Table
If you are new to beer drinking, you will quickly learn just how much beer there is in the world. Beer connoisseurs know that there are way more categories to beer than just light and dark. Every region has a different brew style, look, taste and strength to their beers. Check out this complete guide to world beers and find out which one was made for you.


<div class='visually_embed' data-category='Food' rel='infographic'>
<img class='visually_embed_infographic' src='http://thumbnails.visually.netdna-cdn.com/beers-periodic-table_50290a5d22692_w587.jpg' rel='http://thumbnails.visually.netdna-cdn.com/beers-periodic-table_50290a5d22692.jpg' alt='Beer's Periodic Table' />
<div class='visually_embed_bar'>
<span class='visually_embed_cycle'>Explore more <a href='http://visual.ly'>infographics</a> like this one on the web's largest information design community - <a href='http://visual.ly'>Visually</a>.</span>
</div>
<a id='visually_embed_view_more' target='_blank' href='http://visual.ly/beers-periodic-table?utm_source=visually_embed'></a>
<link rel='stylesheet' type='text/css' href='http://visual.ly/embeder/style.css' />
<script type='text/javascript' src='http://visual.ly/embeder/embed.js'></script>
</div> Periodic Table of Beer Styles II III 1.026-1.036 1.006-1.009 2 1.044-1.056 1.006-1.012 3 1.065-1.085 1.014-1.020 A brief description of beer styles with commercial examples 18. Ordinary bitter: Low carbonation. Low to medium maltiness. Mild hop flavor and aroma. (Young's Bitter, 36. Imperial stout: Fruity with intense roastiness and maltiness. Evident hop aroma and flavor. High alcohol level. 54. Eisbock: Aroma and flavor dominated by rich malt and concentrated alcohol. No hop aroma and flavor. An HSB Premium Bitter) 1. Berliner weisse: Light body. Refreshing. Slightly fruity. Sour. Low influence of hop. (Schultheiss Berliner Weisse, Berliner Kindl Weisse) 2. Lambic: The most unusual sour-tasting beer with very little hop aroma. (Grand Cru Cantillon Bruocsella 1900, 19. Scottish light 60/-: Low carbonation. Medium maltiness. Low bitterness. Medium to no hop flavor and aroma. Boon, De Neve) 3. Belgian gold ale: Fruity. Soft malt aroma. Spice aroma. Low bitterness. (Duvel, Lucifer, La Chouffe, Moinette, 20. English mild: Light brown. Mild maltiness. Low alcohol. Low hop bittemess, flavor, and aroma. Light body. 38. American premium: Darker version of American standard (Michelob) Celis Grand Cru) 4. Belgian white: Refreshing. Cloudy. Spiced with coriander and orange peel. Low bitterness. (Celis White, Hoegaarden White, Blanche de Bruges) 5. Gueuze: Blend of young and old lambic beers. (Lindeman's Gueuze Lambic, Belle-Vue Gueuze, Boon, Cantillon, 22. Foreign extra stout: Roasted grain aroma and flavor are prominent. Flavor range from sweet to dry. Hop aroma Bock, Dunkel Ritter Bock, Boiler Room Red) Hanssens) 6. Tripel: Light/pale color, balanced malt and hop aroma. Sweetish. High alcohol content. (Westmalle Tripel, Affligem 23. German pilsner: Medium to high hop flavor and aroma. Low maltiness. Crisp, dry, and bitter. Refreshing. Pyramid Weizenbock) Tripel, Grimbergen Tripel) 7. American wheat: Usually clear in contrast to most other wheat beers. Slightly tart. Very refreshing. (Samuel 24. American standard: Similar to American light but darker. (Budweiser, Molson Golden, Kirin). Adams Summer Ale, Catamount American Wheat) 8. Faro: Sweetened version of lambic. (Lindeman's) 9. Saison: Fruity. Complex aroma and flavor of high alcohol, herbs, and spices. Moderate hop aroma and flavor. 26. Doppelbock: Intense maltiness. Little hop aroma and flavor. Touch of roastiness. A very strong, rich lager. (Saison Dupont, Moinette, Laforet) 10. Pale ale: Low to medium maltiness. High hop bitterness. Medium hop profile. (Draught Bass, Samuel Smith Old 27. Dunkelweizen: Low clove and banana aroma. Malty. Low bitterness. Low hop aroma. (Franziskaner Dunkel- Brewery Pale Ale) 11. American lite: Little to no malt aroma. Very low in hops. Crisp and dry. Refreshing. (Bud Light, Miller Lite) 12. Munich helles: Mildly hopped and mildly malty. Fuller body than most lagers. (Black Forest Lager, Spaten Vlaamse Bourgogne) Premium Lager) (Samuel Smith Imperial Stout, Courage Imperial Stout) 37. Bohemian pilsner: Malty, with a distinctive floral and spicy Saaz hop bouquet. Crisp and refreshing. (Pilsner 55. Kölsch: Low maltiness. Light hop aroma and flavor from German noble or Saaz hops. (Malzmuehle, Hellers, Urquell, Gambrinus Pilsner, Budweiser Budvar) extremely strong lager. (Niagara Eisbock) Berliner weisse Belgian gold ale Light smoky/toasty character (Belhaven 60/-, Caledonian 60/-, Maclay 60/- Light, Highland Dark Light) Lambic Hollywood Blonde) 56. Biére de garde: Malty and slightly fruity. Low hoppiness. Medium to strong alcohol level. (Jenlain, Castelain, (Bank's Mild, Fuller's Summer Ale) 21. Dry Stout: Roasted barley and malt aromas are prominent. Some sourness. Hop aroma medium to none. (Guinness Draught Stout, Murphy's Stout, Beamish Stout) 39. Munich Dunkel: Munich malt aroma and flavor. Mild hop flavor. (Ayinger Altbairisch Dunkel, Hacker Pschorr Septante Cing, Brasseurs Biére de Garde) Alt Munich Dark) 40. Traditional bock: Rich and complex maltiness. No hop aroma and flavor. (Aass Bock, Hacker-Pschorr Dunkel Ur-Märzen, Ayinger Oktoberfest-Märzen, Paulaner Oktoberfest, Wuerzburger Oktoberfest) 57. Oktoberfest: Very flavorful. Distinct German malt aroma and flavor. Moderate hop bitterness and flavor. (Spaten 2.5-3.6 3-12 4.7-6.4 5-15 7.0-9.0 25-35 58. Cream ale: Low hop aroma and bittering. Low maltiness. Light and refreshing. (Genesee Cream Ale, Little Kings 2-4 4-15 4-6 and flavor very low. Fruity. (ABC Stout, Guinness Foreign Extra Stout) 41. Weizenbock: Malty. Low bitterness. Clove and banana aroma from German wheat yeast. (Schneider Aventinus, Cream Ale) 59. Smoked beer: Sweetish and malty. Similar to Oktoberfest style with evident smoked character. Low hop aroma (Kulmbacher Moenchshof Pils, Jever Pils, Wickuler Pilsner) 42. Oud Bruin: Fruity. Malty. Sherry wine-like. Slightly sour. Very little Goudenband, Felix, Roman) aroma and flavor. (Liefman's and flavor. (Schlenkerla Rauchbier) 60. English old (strong) ale: Well aged. Malty and fruity. High alcohol. Low hop. (Theakston Old Peculier, Young's 1.070-1.100 1.016-1.024 1.044-1.056 4 1.042-1.055 1.008-1.012 5 1.0 012 6 25. Dortmunder: Smooth. Medium malty sweetness. Medium hop aroma and flavor. (Dortmunder Gold, DAB 43. Dubbel: Rich malt aroma. Light to none hop aroma. Full body. Low bitterness. (Westmalle Dubbel, LaTrappe Winter Warmer, Marston Owd Roger) Original, Berghoff Afligem Dubbel) 44. American amber ale: Medium maltiness. Mild to strong flavor and aroma from American hop varieties. Notable Grolsch Autumn Amber) caramel flavor. (Big Time Atlas Amber, Bell's Amber, North Coast Red Seal Ale) 45. Extra special bitter: Low carbonation. Very strong bitterness. Malty. High hop aroma and flavor. (Fuller's ESB, 63. Steam beer: Malty, balanced with hop bitterness. Woody (Northern brewer) hop flavor. (Anchor Steam, Old Young's Special London Ale) ginal Lager) 61. Altbier: Malt dominates all aromas and flavors. High hop bitterness. (DAB Dark, Diebels Alt, Alaskan Amber, (Paulaner Salvator, Spaten Optimator) 62. Vienna: Dark German malt aroma. Hop bitterness is moderate. (Negra Modelo, Portland lager, Leinenkugel Red) Belgian white Gueuze Tripel Weizen, Schneider Dunkel Weiss) Dominion Victor Amber) 28. Flanders red ale: Fruity. Malty. Slightly sour. Low hop profile. (Rodenbach, Petrus, Bourgone des Flanders, 46. Scottish export 80/-: Low carbonation. Very malty. Medium bitterness. Medium to no hop flavor and aroma. 64. Barleywine: Fruity and malty. High hop aroma and flavor. High alcohol content. (Young's Old Nick, Fuller's Mild smoky/toasty character. (Highland Severe, Orkney Dark Island, Sherlock's Home Piper's Pride) 47. English brown: Sweet and malty. Light caramel flavor. Low hop profile. Some fruitiness. (Newcastle Brown Ale, 65. Strong "Scotch" ale: Malty with caramel apparent. Hint of roasted malt or smoky flavor. Low hop flavor. Samuel Smith Nut Brown) 48. Robust porter: Roasted malt (coffee-like) aroma and flavor. Hop flavor and aroma moderate to low. (Sierra Nevada Porter, Anchor Porter) Golden Pride, Sierra Nevada Bigfoot) 29. Belgian dark ale: Fruity. Malty. Bitter. High alcohol content. (Pawel Kwak, Gourden Carolus, Scaldis, 13. Helles bock: Malty. Mildly hopped. Relatively high alcohol level (Wuerzburger Rocherfort 10, Chimay Grand Reserve) Maibock, Spaten Premium Bock, Pschorr Märzenbock) 14. Weizenbier: Notable clove and banana aroma from German wheat yeast. Fruity. Samuel Smith's India Ale, Fuller IPA) (Traquair House, MacAndrew's Scotch Ale) 4.5-5.5 15-28 4.7-6.4 5-15 7.0-10.0 20-30 30. India pale ale: Medium maltiness. High hop bitterness. High hop flavor and aroma. (Anchor Liberty Ale, 2-4 4-15 4-7 IV XI XII XIII Cloudy. Low hop profile. (Erdinger Weissbier, Pyramid wheaten ale, 31. Special bitter: Low carbonation. More malty and higher alcohol than ordinary bitter. Nice bitterness. (Young's 49. Oatmeal stout: Mild roasted grain aromas. Low hop aroma. Flavor medium sweet with the complexity of roast- Julius Echter Weizenbier) 15. Fruit beer: Taste and aroma depend on fruit(s) used. Usually dry and 32. Sottish heavy 70/-: Low carbonation. Moderate hop profile. Mild smoky character. (Greenmantle Ale, 50. Russian imperial stout: Similar to imperial stout but has higher alcohol level and bitterness. winey. Not all fruit beers are lambic based. (Belle-Vue Kriek, Lindeman's Highland Heavy, Young's Scotch Ale) Framboise Lambic) 16. Belgian pale ale: Low bitterness. Low malt aroma. Slightly fruity and Brown Ale, Shipyard Moos Brown) sour. (Celis Pale Bock, DeKoninck Special Palm Ale, Ginder Ale) 17. American pale ale: Medium maltiness. High hop bitterness. Medium Taddy Porter, Fuller's London Porter) flavor and aroma from American hop varieties. (Sierra Nevada Pale Ale, Summit Pale Ale, Geary's Pale Ale) Ramrod, Fuller's London Pride) ed grains. Some fruitiness. (Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Brew Moon Eclipse) 7 1.035-1.055 1.008-1.018 8 1.040-1.056 1.006-1.012 9 1.052-1.080 1.010-1.015 10 1.043-1.056 1.008-1.016 11 1.024-1.040 1.002-1.008 12 1.044-1.050 1.008-1.012 13 1.066-1.074 1.011-1.020 (Harvey & Son's Imperial Extra Double Stout) 33. American brown: Medium maltiness. High hop bittermess, flavor and aroma. (Pete's Wicked Ale, Brooklyn 51. American pilsner: Medium to high maltiness. Slight sweetness. Medium to high hop aroma and flavor. Refreshing. (Pete's Signature Pilsner, Milwaukee Pilsner) 34. Brown porter: Moderate roastiness. Moderate bittemess. Hop flavor and aroma low to none. (Samuel Smith 52. American dark: Malty. Some roasted malt flavor. Low hops. (Michelob Dark, Lowenbrau Dark, American wheat American lite Munich helles Beck's dark, Saint Pauli Girl Dark) Faro Saison Pale ale 35. Sweet stout: Overall sweet character. Roasted grains dominate the flavor. Some fruitiness. (Mackeson's XXX 53. Schwarzbier: Malt and roasted malt aroma and flavor. Low hop aroma. Bitterness from roasted Stout, Samuel Adams Cream Stout) Helles bock malt. (Kulmbacher mönchschof Kloster Schwartz-Bier) 3.5-5.0 5-20 4.5-5.5 5-15 4.5-8.1 25-40 4.5-5.5 20-40 2.9-4.5 8-15 4.5-5.6 18-25 6.0-7.5 V VII IX 2-8 4-15 VI 20-35 4-10 4-11 2-4 3-5 4-10 14 1.040-1.056 1.008-1.016 15 1.040-1.072 1.008-1.016 16 1.040-1.055 1.008-1.013 17 1.045-1.056 1.010-1.015 18 1.030-1.038 1.006-1.012 19 1.030-1.035 1.006-1.012 20 1.030-1.038 1.004-1.012 21 1.035-1.050 1.008-1.014 22 1.050-1.075 1.010-1.017 23 1.044-1.050 24 1.006-1.012 1.040-1.046 1.006-1.010 25 1.048-1.056 1.010-1.014 26 1.074-1.080 1.020-1.028 Belgian pale ale American Ordinary bitter Scottish Foreign extra stout German English mild American standard Weizenbier Fruit beer pale ale light 60/- Dry stout pilsner Dortmunder Doppelbock 4.3-5.6 8-15 4.7-7.0 15-21 3.9-5.6 20-35 4.5-5.7 20-40 3.0-3.8 20-35 2.8-4.0 9-20 2.5-4.1 10-24 3.2-5.5 30-50 5.0-7.5 35-70 4.6-5.4 25-45 4.1-4.8 5-17 5.1-6.1 23-29 6.6-7.9 20-30 10-25 VIII 3-9 N/A 4-14 4-11 6-12 8-17 40+ 40+ 2-4 2-6 4-6 12-30 1.048-1.056 1.008-1.016 28 1.042-1.060 1.008-1.016 29 1.065-1.098 30 1.014-1.024 1.050-1.075 1.012-1.018 1.039-1.045 1.006-1.014 32 1.040-1.050 35. 1.008-1.014 1.035-1.066 1.010-1.022 1.075-1.090 1.020-1.030 1.044-1.056 1.014-1.020 1.052-1.056 1.010-1.014 40 1.035-1.040 27 31 1.010-1.014 33 1.040-1.055 1.010-1.018 34 36 37 38 1.046-1.050 1.010-1.014 39 1.066-1.074 1.018-1.024 Flanders red Belgian dark ale India pale ale Special bitter American brown Scottish Brown Bohemian Imperial stout American Munich dunkel Traditional bock Dunkelweizen Sweet stout heavy 70/- porter pilsner premium 4.0-5.8 14-25 7.0-12.0 25-40 5.1-7.6 40-60 3.7-4.8 25-40 3.5-4.1 12-25 4.2-6.0 25-60 3.8-5.2 20-30 3.2-6.4 20-40 4.1-5.1 35-45 7.8-9.0 4.5-6.0 10-15 4.6-5.1 13-23 4.8-5.4 16-25 6.4-7.6 20-30 17-23 10-16 7-20 8-14 12-14 10-19 15-22 20-35 40+ 50-80 40+ 3-5 2-8 17-23 15-30 41 1.066-1.080 1.016-1.028 42 1.042-1.060 1.008-1.016 43 1.065-1.085 1.012-1.018 44 1.043-1.056 1.008-1.016 45 1.046-1.065 1.010-1.018 46 1.040-1.050 1.010-1.018 47 1.040-1.050 1.008-1.014 48 1.050-1.065 1.012-1.016 49 1.035-1.060 1.008-1.021 50 1.075-1.100 1.018-1.030 51 1.045-1.060 52 1.012-1.018 1.040-1.050 1.008-1.012 53 1.044-1.052 1.012-1.016 54 1.090-1.116 1.023-1.035 Scottish Export 80/- Russian American amber ale Extra spe- cial bitter English brown Robust Oatmeal stout American pilsner American dark Weizenbock Oud bruin Dubbel porter imperial Schwarzbier Eisbock 6.5-9.6 12-25 4.0-6.5 14-30 3.2-8.0 20-25 4.5-5.7 20-40 3.7-4.8 30-45 4.0-4.9 15-36 3.5-6.0 15-25 4.8-6.0 25-45 3.3-6.1 20-50 stout 8.0-12.0 50-90 5.0-6.0 20-40 4.1-5.6 14-20 3.8-5.0 22-30 8.7-14.4 25-50 10-30 12-20 10-20 11-18 12-14 10-19 15-30 30-40 40+ 40+ 3-6 10-20 25-40+ 18-40+ Ale Lager Key Original gravity Key to yeast type Style family key XIV XV XVI XVII XVIII/XIX XX Style number Ale yeast with lactic bacteria Wheat ale yeast Ale yeast Lager yeast I Wheat beer XI American lager (see “brief description of beer styles") 8 1.044-1.056 1.008-1.016 55 1.042-1.046 1.006-1.010 56| 1.060-1.080 1.012-1.016 57 1.050-1.056 1.012-1.016 58 1.044-1.055 1.007-1.010 59 1.050-1.055 1.012-1.016 60 1.060-1.090 1.015-1.022 II Lambic & Sour ale XII European lager English old (strong) ale Biére de Final Smoked beer III Belgian ale XIII Kölsch Oktoberfest Cream ale Вock garde Style name Faro gravity SRM rating Pale ale 5.0-5.5 20-30 IV XIV Alt 4.8-5.2 20-30 4.5-8.0 20-30 5.1-6.5 18-30 4.5-6.0 10-35 6.1-8.5 30-40 4-5 5-12 7-12 8-14 12-17 12-16 ABV Color SRM number V English Bitter XV French ale 4.8-6.5 15-50 Clear 1.044-1.048 1.008-1.014 1.048-1.056 1.010-1.014 1.040-1.055 1.012-1.018 64 1.085-1.120 1.024-1.032 65 1.072-1.085 1.016-1.028 Alcohol by volume 61 62 63 Light straw Pale straw Dark straw 1.0-2.5 12-20 VI Scottish ale XVI German Amber Ale 2.5-3.5 3.5-5.5 IBU SRM Steam beer Strong "scotch" ale VII Brown ale XVII American Special Altbier Vienna Barleywine Light amber Pale amber 5.5-10.0 International Color by standard 10.0-18.0 bitterness units VII Porter XVIII Smoked Beer 4.6-5.1 25-48 3.6-5.0 35-45 6.0-9.0 20-40 reference method 4.6-5.5 20-28 8.4-12.2 50-100 Dark amber 18.0-26.0 11-19 8-14 8-17 14-22 10-40+ Very dark amber Black 26.0-40.0 IX Stout XIX Barley Wine 40+ Mixed Styles X Pilsner XX Strong Ale MANTIS DESIGN "Periodic Table of Beer Styles" © copyright 2001 Mantis Design, Inc., PO Box 751 Delaware Water Gap, PA 18327 Design by Andrei Chapoval For more information please check out our website: www.mantisdesign.com РТВО1 Periodic Table of Beer Styles II III 1.026-1.036 1.006-1.009 2 1.044-1.056 1.006-1.012 3 1.065-1.085 1.014-1.020 A brief description of beer styles with commercial examples 18. Ordinary bitter: Low carbonation. Low to medium maltiness. Mild hop flavor and aroma. (Young's Bitter, 36. Imperial stout: Fruity with intense roastiness and maltiness. Evident hop aroma and flavor. High alcohol level. 54. Eisbock: Aroma and flavor dominated by rich malt and concentrated alcohol. No hop aroma and flavor. An HSB Premium Bitter) 1. Berliner weisse: Light body. Refreshing. Slightly fruity. Sour. Low influence of hop. (Schultheiss Berliner Weisse, Berliner Kindl Weisse) 2. Lambic: The most unusual sour-tasting beer with very little hop aroma. (Grand Cru Cantillon Bruocsella 1900, 19. Scottish light 60/-: Low carbonation. Medium maltiness. Low bitterness. Medium to no hop flavor and aroma. Boon, De Neve) 3. Belgian gold ale: Fruity. Soft malt aroma. Spice aroma. Low bitterness. (Duvel, Lucifer, La Chouffe, Moinette, 20. English mild: Light brown. Mild maltiness. Low alcohol. Low hop bittemess, flavor, and aroma. Light body. 38. American premium: Darker version of American standard (Michelob) Celis Grand Cru) 4. Belgian white: Refreshing. Cloudy. Spiced with coriander and orange peel. Low bitterness. (Celis White, Hoegaarden White, Blanche de Bruges) 5. Gueuze: Blend of young and old lambic beers. (Lindeman's Gueuze Lambic, Belle-Vue Gueuze, Boon, Cantillon, 22. Foreign extra stout: Roasted grain aroma and flavor are prominent. Flavor range from sweet to dry. Hop aroma Bock, Dunkel Ritter Bock, Boiler Room Red) Hanssens) 6. Tripel: Light/pale color, balanced malt and hop aroma. Sweetish. High alcohol content. (Westmalle Tripel, Affligem 23. German pilsner: Medium to high hop flavor and aroma. Low maltiness. Crisp, dry, and bitter. Refreshing. Pyramid Weizenbock) Tripel, Grimbergen Tripel) 7. American wheat: Usually clear in contrast to most other wheat beers. Slightly tart. Very refreshing. (Samuel 24. American standard: Similar to American light but darker. (Budweiser, Molson Golden, Kirin). Adams Summer Ale, Catamount American Wheat) 8. Faro: Sweetened version of lambic. (Lindeman's) 9. Saison: Fruity. Complex aroma and flavor of high alcohol, herbs, and spices. Moderate hop aroma and flavor. 26. Doppelbock: Intense maltiness. Little hop aroma and flavor. Touch of roastiness. A very strong, rich lager. (Saison Dupont, Moinette, Laforet) 10. Pale ale: Low to medium maltiness. High hop bitterness. Medium hop profile. (Draught Bass, Samuel Smith Old 27. Dunkelweizen: Low clove and banana aroma. Malty. Low bitterness. Low hop aroma. (Franziskaner Dunkel- Brewery Pale Ale) 11. American lite: Little to no malt aroma. Very low in hops. Crisp and dry. Refreshing. (Bud Light, Miller Lite) 12. Munich helles: Mildly hopped and mildly malty. Fuller body than most lagers. (Black Forest Lager, Spaten Vlaamse Bourgogne) Premium Lager) (Samuel Smith Imperial Stout, Courage Imperial Stout) 37. Bohemian pilsner: Malty, with a distinctive floral and spicy Saaz hop bouquet. Crisp and refreshing. (Pilsner 55. Kölsch: Low maltiness. Light hop aroma and flavor from German noble or Saaz hops. (Malzmuehle, Hellers, Urquell, Gambrinus Pilsner, Budweiser Budvar) extremely strong lager. (Niagara Eisbock) Berliner weisse Belgian gold ale Light smoky/toasty character (Belhaven 60/-, Caledonian 60/-, Maclay 60/- Light, Highland Dark Light) Lambic Hollywood Blonde) 56. Biére de garde: Malty and slightly fruity. Low hoppiness. Medium to strong alcohol level. (Jenlain, Castelain, (Bank's Mild, Fuller's Summer Ale) 21. Dry Stout: Roasted barley and malt aromas are prominent. Some sourness. Hop aroma medium to none. (Guinness Draught Stout, Murphy's Stout, Beamish Stout) 39. Munich Dunkel: Munich malt aroma and flavor. Mild hop flavor. (Ayinger Altbairisch Dunkel, Hacker Pschorr Septante Cing, Brasseurs Biére de Garde) Alt Munich Dark) 40. Traditional bock: Rich and complex maltiness. No hop aroma and flavor. (Aass Bock, Hacker-Pschorr Dunkel Ur-Märzen, Ayinger Oktoberfest-Märzen, Paulaner Oktoberfest, Wuerzburger Oktoberfest) 57. Oktoberfest: Very flavorful. Distinct German malt aroma and flavor. Moderate hop bitterness and flavor. (Spaten 2.5-3.6 3-12 4.7-6.4 5-15 7.0-9.0 25-35 58. Cream ale: Low hop aroma and bittering. Low maltiness. Light and refreshing. (Genesee Cream Ale, Little Kings 2-4 4-15 4-6 and flavor very low. Fruity. (ABC Stout, Guinness Foreign Extra Stout) 41. Weizenbock: Malty. Low bitterness. Clove and banana aroma from German wheat yeast. (Schneider Aventinus, Cream Ale) 59. Smoked beer: Sweetish and malty. Similar to Oktoberfest style with evident smoked character. Low hop aroma (Kulmbacher Moenchshof Pils, Jever Pils, Wickuler Pilsner) 42. Oud Bruin: Fruity. Malty. Sherry wine-like. Slightly sour. Very little Goudenband, Felix, Roman) aroma and flavor. (Liefman's and flavor. (Schlenkerla Rauchbier) 60. English old (strong) ale: Well aged. Malty and fruity. High alcohol. Low hop. (Theakston Old Peculier, Young's 1.070-1.100 1.016-1.024 1.044-1.056 4 1.042-1.055 1.008-1.012 5 1.0 012 6 25. Dortmunder: Smooth. Medium malty sweetness. Medium hop aroma and flavor. (Dortmunder Gold, DAB 43. Dubbel: Rich malt aroma. Light to none hop aroma. Full body. Low bitterness. (Westmalle Dubbel, LaTrappe Winter Warmer, Marston Owd Roger) Original, Berghoff Afligem Dubbel) 44. American amber ale: Medium maltiness. Mild to strong flavor and aroma from American hop varieties. Notable Grolsch Autumn Amber) caramel flavor. (Big Time Atlas Amber, Bell's Amber, North Coast Red Seal Ale) 45. Extra special bitter: Low carbonation. Very strong bitterness. Malty. High hop aroma and flavor. (Fuller's ESB, 63. Steam beer: Malty, balanced with hop bitterness. Woody (Northern brewer) hop flavor. (Anchor Steam, Old Young's Special London Ale) ginal Lager) 61. Altbier: Malt dominates all aromas and flavors. High hop bitterness. (DAB Dark, Diebels Alt, Alaskan Amber, (Paulaner Salvator, Spaten Optimator) 62. Vienna: Dark German malt aroma. Hop bitterness is moderate. (Negra Modelo, Portland lager, Leinenkugel Red) Belgian white Gueuze Tripel Weizen, Schneider Dunkel Weiss) Dominion Victor Amber) 28. Flanders red ale: Fruity. Malty. Slightly sour. Low hop profile. (Rodenbach, Petrus, Bourgone des Flanders, 46. Scottish export 80/-: Low carbonation. Very malty. Medium bitterness. Medium to no hop flavor and aroma. 64. Barleywine: Fruity and malty. High hop aroma and flavor. High alcohol content. (Young's Old Nick, Fuller's Mild smoky/toasty character. (Highland Severe, Orkney Dark Island, Sherlock's Home Piper's Pride) 47. English brown: Sweet and malty. Light caramel flavor. Low hop profile. Some fruitiness. (Newcastle Brown Ale, 65. Strong "Scotch" ale: Malty with caramel apparent. Hint of roasted malt or smoky flavor. Low hop flavor. Samuel Smith Nut Brown) 48. Robust porter: Roasted malt (coffee-like) aroma and flavor. Hop flavor and aroma moderate to low. (Sierra Nevada Porter, Anchor Porter) Golden Pride, Sierra Nevada Bigfoot) 29. Belgian dark ale: Fruity. Malty. Bitter. High alcohol content. (Pawel Kwak, Gourden Carolus, Scaldis, 13. Helles bock: Malty. Mildly hopped. Relatively high alcohol level (Wuerzburger Rocherfort 10, Chimay Grand Reserve) Maibock, Spaten Premium Bock, Pschorr Märzenbock) 14. Weizenbier: Notable clove and banana aroma from German wheat yeast. Fruity. Samuel Smith's India Ale, Fuller IPA) (Traquair House, MacAndrew's Scotch Ale) 4.5-5.5 15-28 4.7-6.4 5-15 7.0-10.0 20-30 30. India pale ale: Medium maltiness. High hop bitterness. High hop flavor and aroma. (Anchor Liberty Ale, 2-4 4-15 4-7 IV XI XII XIII Cloudy. Low hop profile. (Erdinger Weissbier, Pyramid wheaten ale, 31. Special bitter: Low carbonation. More malty and higher alcohol than ordinary bitter. Nice bitterness. (Young's 49. Oatmeal stout: Mild roasted grain aromas. Low hop aroma. Flavor medium sweet with the complexity of roast- Julius Echter Weizenbier) 15. Fruit beer: Taste and aroma depend on fruit(s) used. Usually dry and 32. Sottish heavy 70/-: Low carbonation. Moderate hop profile. Mild smoky character. (Greenmantle Ale, 50. Russian imperial stout: Similar to imperial stout but has higher alcohol level and bitterness. winey. Not all fruit beers are lambic based. (Belle-Vue Kriek, Lindeman's Highland Heavy, Young's Scotch Ale) Framboise Lambic) 16. Belgian pale ale: Low bitterness. Low malt aroma. Slightly fruity and Brown Ale, Shipyard Moos Brown) sour. (Celis Pale Bock, DeKoninck Special Palm Ale, Ginder Ale) 17. American pale ale: Medium maltiness. High hop bitterness. Medium Taddy Porter, Fuller's London Porter) flavor and aroma from American hop varieties. (Sierra Nevada Pale Ale, Summit Pale Ale, Geary's Pale Ale) Ramrod, Fuller's London Pride) ed grains. Some fruitiness. (Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Brew Moon Eclipse) 7 1.035-1.055 1.008-1.018 8 1.040-1.056 1.006-1.012 9 1.052-1.080 1.010-1.015 10 1.043-1.056 1.008-1.016 11 1.024-1.040 1.002-1.008 12 1.044-1.050 1.008-1.012 13 1.066-1.074 1.011-1.020 (Harvey & Son's Imperial Extra Double Stout) 33. American brown: Medium maltiness. High hop bittermess, flavor and aroma. (Pete's Wicked Ale, Brooklyn 51. American pilsner: Medium to high maltiness. Slight sweetness. Medium to high hop aroma and flavor. Refreshing. (Pete's Signature Pilsner, Milwaukee Pilsner) 34. Brown porter: Moderate roastiness. Moderate bittemess. Hop flavor and aroma low to none. (Samuel Smith 52. American dark: Malty. Some roasted malt flavor. Low hops. (Michelob Dark, Lowenbrau Dark, American wheat American lite Munich helles Beck's dark, Saint Pauli Girl Dark) Faro Saison Pale ale 35. Sweet stout: Overall sweet character. Roasted grains dominate the flavor. Some fruitiness. (Mackeson's XXX 53. Schwarzbier: Malt and roasted malt aroma and flavor. Low hop aroma. Bitterness from roasted Stout, Samuel Adams Cream Stout) Helles bock malt. (Kulmbacher mönchschof Kloster Schwartz-Bier) 3.5-5.0 5-20 4.5-5.5 5-15 4.5-8.1 25-40 4.5-5.5 20-40 2.9-4.5 8-15 4.5-5.6 18-25 6.0-7.5 V VII IX 2-8 4-15 VI 20-35 4-10 4-11 2-4 3-5 4-10 14 1.040-1.056 1.008-1.016 15 1.040-1.072 1.008-1.016 16 1.040-1.055 1.008-1.013 17 1.045-1.056 1.010-1.015 18 1.030-1.038 1.006-1.012 19 1.030-1.035 1.006-1.012 20 1.030-1.038 1.004-1.012 21 1.035-1.050 1.008-1.014 22 1.050-1.075 1.010-1.017 23 1.044-1.050 24 1.006-1.012 1.040-1.046 1.006-1.010 25 1.048-1.056 1.010-1.014 26 1.074-1.080 1.020-1.028 Belgian pale ale American Ordinary bitter Scottish Foreign extra stout German English mild American standard Weizenbier Fruit beer pale ale light 60/- Dry stout pilsner Dortmunder Doppelbock 4.3-5.6 8-15 4.7-7.0 15-21 3.9-5.6 20-35 4.5-5.7 20-40 3.0-3.8 20-35 2.8-4.0 9-20 2.5-4.1 10-24 3.2-5.5 30-50 5.0-7.5 35-70 4.6-5.4 25-45 4.1-4.8 5-17 5.1-6.1 23-29 6.6-7.9 20-30 10-25 VIII 3-9 N/A 4-14 4-11 6-12 8-17 40+ 40+ 2-4 2-6 4-6 12-30 1.048-1.056 1.008-1.016 28 1.042-1.060 1.008-1.016 29 1.065-1.098 30 1.014-1.024 1.050-1.075 1.012-1.018 1.039-1.045 1.006-1.014 32 1.040-1.050 35. 1.008-1.014 1.035-1.066 1.010-1.022 1.075-1.090 1.020-1.030 1.044-1.056 1.014-1.020 1.052-1.056 1.010-1.014 40 1.035-1.040 27 31 1.010-1.014 33 1.040-1.055 1.010-1.018 34 36 37 38 1.046-1.050 1.010-1.014 39 1.066-1.074 1.018-1.024 Flanders red Belgian dark ale India pale ale Special bitter American brown Scottish Brown Bohemian Imperial stout American Munich dunkel Traditional bock Dunkelweizen Sweet stout heavy 70/- porter pilsner premium 4.0-5.8 14-25 7.0-12.0 25-40 5.1-7.6 40-60 3.7-4.8 25-40 3.5-4.1 12-25 4.2-6.0 25-60 3.8-5.2 20-30 3.2-6.4 20-40 4.1-5.1 35-45 7.8-9.0 4.5-6.0 10-15 4.6-5.1 13-23 4.8-5.4 16-25 6.4-7.6 20-30 17-23 10-16 7-20 8-14 12-14 10-19 15-22 20-35 40+ 50-80 40+ 3-5 2-8 17-23 15-30 41 1.066-1.080 1.016-1.028 42 1.042-1.060 1.008-1.016 43 1.065-1.085 1.012-1.018 44 1.043-1.056 1.008-1.016 45 1.046-1.065 1.010-1.018 46 1.040-1.050 1.010-1.018 47 1.040-1.050 1.008-1.014 48 1.050-1.065 1.012-1.016 49 1.035-1.060 1.008-1.021 50 1.075-1.100 1.018-1.030 51 1.045-1.060 52 1.012-1.018 1.040-1.050 1.008-1.012 53 1.044-1.052 1.012-1.016 54 1.090-1.116 1.023-1.035 Scottish Export 80/- Russian American amber ale Extra spe- cial bitter English brown Robust Oatmeal stout American pilsner American dark Weizenbock Oud bruin Dubbel porter imperial Schwarzbier Eisbock 6.5-9.6 12-25 4.0-6.5 14-30 3.2-8.0 20-25 4.5-5.7 20-40 3.7-4.8 30-45 4.0-4.9 15-36 3.5-6.0 15-25 4.8-6.0 25-45 3.3-6.1 20-50 stout 8.0-12.0 50-90 5.0-6.0 20-40 4.1-5.6 14-20 3.8-5.0 22-30 8.7-14.4 25-50 10-30 12-20 10-20 11-18 12-14 10-19 15-30 30-40 40+ 40+ 3-6 10-20 25-40+ 18-40+ Ale Lager Key Original gravity Key to yeast type Style family key XIV XV XVI XVII XVIII/XIX XX Style number Ale yeast with lactic bacteria Wheat ale yeast Ale yeast Lager yeast I Wheat beer XI American lager (see “brief description of beer styles") 8 1.044-1.056 1.008-1.016 55 1.042-1.046 1.006-1.010 56| 1.060-1.080 1.012-1.016 57 1.050-1.056 1.012-1.016 58 1.044-1.055 1.007-1.010 59 1.050-1.055 1.012-1.016 60 1.060-1.090 1.015-1.022 II Lambic & Sour ale XII European lager English old (strong) ale Biére de Final Smoked beer III Belgian ale XIII Kölsch Oktoberfest Cream ale Вock garde Style name Faro gravity SRM rating Pale ale 5.0-5.5 20-30 IV XIV Alt 4.8-5.2 20-30 4.5-8.0 20-30 5.1-6.5 18-30 4.5-6.0 10-35 6.1-8.5 30-40 4-5 5-12 7-12 8-14 12-17 12-16 ABV Color SRM number V English Bitter XV French ale 4.8-6.5 15-50 Clear 1.044-1.048 1.008-1.014 1.048-1.056 1.010-1.014 1.040-1.055 1.012-1.018 64 1.085-1.120 1.024-1.032 65 1.072-1.085 1.016-1.028 Alcohol by volume 61 62 63 Light straw Pale straw Dark straw 1.0-2.5 12-20 VI Scottish ale XVI German Amber Ale 2.5-3.5 3.5-5.5 IBU SRM Steam beer Strong "scotch" ale VII Brown ale XVII American Special Altbier Vienna Barleywine Light amber Pale amber 5.5-10.0 International Color by standard 10.0-18.0 bitterness units VII Porter XVIII Smoked Beer 4.6-5.1 25-48 3.6-5.0 35-45 6.0-9.0 20-40 reference method 4.6-5.5 20-28 8.4-12.2 50-100 Dark amber 18.0-26.0 11-19 8-14 8-17 14-22 10-40+ Very dark amber Black 26.0-40.0 IX Stout XIX Barley Wine 40+ Mixed Styles X Pilsner XX Strong Ale MANTIS DESIGN "Periodic Table of Beer Styles" © copyright 2001 Mantis Design, Inc., PO Box 751 Delaware Water Gap, PA 18327 Design by Andrei Chapoval For more information please check out our website: www.mantisdesign.com РТВО1 Periodic Table of Beer Styles II III 1.026-1.036 1.006-1.009 2 1.044-1.056 1.006-1.012 3 1.065-1.085 1.014-1.020 A brief description of beer styles with commercial examples 18. Ordinary bitter: Low carbonation. Low to medium maltiness. Mild hop flavor and aroma. (Young's Bitter, 36. Imperial stout: Fruity with intense roastiness and maltiness. Evident hop aroma and flavor. High alcohol level. 54. Eisbock: Aroma and flavor dominated by rich malt and concentrated alcohol. No hop aroma and flavor. An HSB Premium Bitter) 1. Berliner weisse: Light body. Refreshing. Slightly fruity. Sour. Low influence of hop. (Schultheiss Berliner Weisse, Berliner Kindl Weisse) 2. Lambic: The most unusual sour-tasting beer with very little hop aroma. (Grand Cru Cantillon Bruocsella 1900, 19. Scottish light 60/-: Low carbonation. Medium maltiness. Low bitterness. Medium to no hop flavor and aroma. Boon, De Neve) 3. Belgian gold ale: Fruity. Soft malt aroma. Spice aroma. Low bitterness. (Duvel, Lucifer, La Chouffe, Moinette, 20. English mild: Light brown. Mild maltiness. Low alcohol. Low hop bittemess, flavor, and aroma. Light body. 38. American premium: Darker version of American standard (Michelob) Celis Grand Cru) 4. Belgian white: Refreshing. Cloudy. Spiced with coriander and orange peel. Low bitterness. (Celis White, Hoegaarden White, Blanche de Bruges) 5. Gueuze: Blend of young and old lambic beers. (Lindeman's Gueuze Lambic, Belle-Vue Gueuze, Boon, Cantillon, 22. Foreign extra stout: Roasted grain aroma and flavor are prominent. Flavor range from sweet to dry. Hop aroma Bock, Dunkel Ritter Bock, Boiler Room Red) Hanssens) 6. Tripel: Light/pale color, balanced malt and hop aroma. Sweetish. High alcohol content. (Westmalle Tripel, Affligem 23. German pilsner: Medium to high hop flavor and aroma. Low maltiness. Crisp, dry, and bitter. Refreshing. Pyramid Weizenbock) Tripel, Grimbergen Tripel) 7. American wheat: Usually clear in contrast to most other wheat beers. Slightly tart. Very refreshing. (Samuel 24. American standard: Similar to American light but darker. (Budweiser, Molson Golden, Kirin). Adams Summer Ale, Catamount American Wheat) 8. Faro: Sweetened version of lambic. (Lindeman's) 9. Saison: Fruity. Complex aroma and flavor of high alcohol, herbs, and spices. Moderate hop aroma and flavor. 26. Doppelbock: Intense maltiness. Little hop aroma and flavor. Touch of roastiness. A very strong, rich lager. (Saison Dupont, Moinette, Laforet) 10. Pale ale: Low to medium maltiness. High hop bitterness. Medium hop profile. (Draught Bass, Samuel Smith Old 27. Dunkelweizen: Low clove and banana aroma. Malty. Low bitterness. Low hop aroma. (Franziskaner Dunkel- Brewery Pale Ale) 11. American lite: Little to no malt aroma. Very low in hops. Crisp and dry. Refreshing. (Bud Light, Miller Lite) 12. Munich helles: Mildly hopped and mildly malty. Fuller body than most lagers. (Black Forest Lager, Spaten Vlaamse Bourgogne) Premium Lager) (Samuel Smith Imperial Stout, Courage Imperial Stout) 37. Bohemian pilsner: Malty, with a distinctive floral and spicy Saaz hop bouquet. Crisp and refreshing. (Pilsner 55. Kölsch: Low maltiness. Light hop aroma and flavor from German noble or Saaz hops. (Malzmuehle, Hellers, Urquell, Gambrinus Pilsner, Budweiser Budvar) extremely strong lager. (Niagara Eisbock) Berliner weisse Belgian gold ale Light smoky/toasty character (Belhaven 60/-, Caledonian 60/-, Maclay 60/- Light, Highland Dark Light) Lambic Hollywood Blonde) 56. Biére de garde: Malty and slightly fruity. Low hoppiness. Medium to strong alcohol level. (Jenlain, Castelain, (Bank's Mild, Fuller's Summer Ale) 21. Dry Stout: Roasted barley and malt aromas are prominent. Some sourness. Hop aroma medium to none. (Guinness Draught Stout, Murphy's Stout, Beamish Stout) 39. Munich Dunkel: Munich malt aroma and flavor. Mild hop flavor. (Ayinger Altbairisch Dunkel, Hacker Pschorr Septante Cing, Brasseurs Biére de Garde) Alt Munich Dark) 40. Traditional bock: Rich and complex maltiness. No hop aroma and flavor. (Aass Bock, Hacker-Pschorr Dunkel Ur-Märzen, Ayinger Oktoberfest-Märzen, Paulaner Oktoberfest, Wuerzburger Oktoberfest) 57. Oktoberfest: Very flavorful. Distinct German malt aroma and flavor. Moderate hop bitterness and flavor. (Spaten 2.5-3.6 3-12 4.7-6.4 5-15 7.0-9.0 25-35 58. Cream ale: Low hop aroma and bittering. Low maltiness. Light and refreshing. (Genesee Cream Ale, Little Kings 2-4 4-15 4-6 and flavor very low. Fruity. (ABC Stout, Guinness Foreign Extra Stout) 41. Weizenbock: Malty. Low bitterness. Clove and banana aroma from German wheat yeast. (Schneider Aventinus, Cream Ale) 59. Smoked beer: Sweetish and malty. Similar to Oktoberfest style with evident smoked character. Low hop aroma (Kulmbacher Moenchshof Pils, Jever Pils, Wickuler Pilsner) 42. Oud Bruin: Fruity. Malty. Sherry wine-like. Slightly sour. Very little Goudenband, Felix, Roman) aroma and flavor. (Liefman's and flavor. (Schlenkerla Rauchbier) 60. English old (strong) ale: Well aged. Malty and fruity. High alcohol. Low hop. (Theakston Old Peculier, Young's 1.070-1.100 1.016-1.024 1.044-1.056 4 1.042-1.055 1.008-1.012 5 1.0 012 6 25. Dortmunder: Smooth. Medium malty sweetness. Medium hop aroma and flavor. (Dortmunder Gold, DAB 43. Dubbel: Rich malt aroma. Light to none hop aroma. Full body. Low bitterness. (Westmalle Dubbel, LaTrappe Winter Warmer, Marston Owd Roger) Original, Berghoff Afligem Dubbel) 44. American amber ale: Medium maltiness. Mild to strong flavor and aroma from American hop varieties. Notable Grolsch Autumn Amber) caramel flavor. (Big Time Atlas Amber, Bell's Amber, North Coast Red Seal Ale) 45. Extra special bitter: Low carbonation. Very strong bitterness. Malty. High hop aroma and flavor. (Fuller's ESB, 63. Steam beer: Malty, balanced with hop bitterness. Woody (Northern brewer) hop flavor. (Anchor Steam, Old Young's Special London Ale) ginal Lager) 61. Altbier: Malt dominates all aromas and flavors. High hop bitterness. (DAB Dark, Diebels Alt, Alaskan Amber, (Paulaner Salvator, Spaten Optimator) 62. Vienna: Dark German malt aroma. Hop bitterness is moderate. (Negra Modelo, Portland lager, Leinenkugel Red) Belgian white Gueuze Tripel Weizen, Schneider Dunkel Weiss) Dominion Victor Amber) 28. Flanders red ale: Fruity. Malty. Slightly sour. Low hop profile. (Rodenbach, Petrus, Bourgone des Flanders, 46. Scottish export 80/-: Low carbonation. Very malty. Medium bitterness. Medium to no hop flavor and aroma. 64. Barleywine: Fruity and malty. High hop aroma and flavor. High alcohol content. (Young's Old Nick, Fuller's Mild smoky/toasty character. (Highland Severe, Orkney Dark Island, Sherlock's Home Piper's Pride) 47. English brown: Sweet and malty. Light caramel flavor. Low hop profile. Some fruitiness. (Newcastle Brown Ale, 65. Strong "Scotch" ale: Malty with caramel apparent. Hint of roasted malt or smoky flavor. Low hop flavor. Samuel Smith Nut Brown) 48. Robust porter: Roasted malt (coffee-like) aroma and flavor. Hop flavor and aroma moderate to low. (Sierra Nevada Porter, Anchor Porter) Golden Pride, Sierra Nevada Bigfoot) 29. Belgian dark ale: Fruity. Malty. Bitter. High alcohol content. (Pawel Kwak, Gourden Carolus, Scaldis, 13. Helles bock: Malty. Mildly hopped. Relatively high alcohol level (Wuerzburger Rocherfort 10, Chimay Grand Reserve) Maibock, Spaten Premium Bock, Pschorr Märzenbock) 14. Weizenbier: Notable clove and banana aroma from German wheat yeast. Fruity. Samuel Smith's India Ale, Fuller IPA) (Traquair House, MacAndrew's Scotch Ale) 4.5-5.5 15-28 4.7-6.4 5-15 7.0-10.0 20-30 30. India pale ale: Medium maltiness. High hop bitterness. High hop flavor and aroma. (Anchor Liberty Ale, 2-4 4-15 4-7 IV XI XII XIII Cloudy. Low hop profile. (Erdinger Weissbier, Pyramid wheaten ale, 31. Special bitter: Low carbonation. More malty and higher alcohol than ordinary bitter. Nice bitterness. (Young's 49. Oatmeal stout: Mild roasted grain aromas. Low hop aroma. Flavor medium sweet with the complexity of roast- Julius Echter Weizenbier) 15. Fruit beer: Taste and aroma depend on fruit(s) used. Usually dry and 32. Sottish heavy 70/-: Low carbonation. Moderate hop profile. Mild smoky character. (Greenmantle Ale, 50. Russian imperial stout: Similar to imperial stout but has higher alcohol level and bitterness. winey. Not all fruit beers are lambic based. (Belle-Vue Kriek, Lindeman's Highland Heavy, Young's Scotch Ale) Framboise Lambic) 16. Belgian pale ale: Low bitterness. Low malt aroma. Slightly fruity and Brown Ale, Shipyard Moos Brown) sour. (Celis Pale Bock, DeKoninck Special Palm Ale, Ginder Ale) 17. American pale ale: Medium maltiness. High hop bitterness. Medium Taddy Porter, Fuller's London Porter) flavor and aroma from American hop varieties. (Sierra Nevada Pale Ale, Summit Pale Ale, Geary's Pale Ale) Ramrod, Fuller's London Pride) ed grains. Some fruitiness. (Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Brew Moon Eclipse) 7 1.035-1.055 1.008-1.018 8 1.040-1.056 1.006-1.012 9 1.052-1.080 1.010-1.015 10 1.043-1.056 1.008-1.016 11 1.024-1.040 1.002-1.008 12 1.044-1.050 1.008-1.012 13 1.066-1.074 1.011-1.020 (Harvey & Son's Imperial Extra Double Stout) 33. American brown: Medium maltiness. High hop bittermess, flavor and aroma. (Pete's Wicked Ale, Brooklyn 51. American pilsner: Medium to high maltiness. Slight sweetness. Medium to high hop aroma and flavor. Refreshing. (Pete's Signature Pilsner, Milwaukee Pilsner) 34. Brown porter: Moderate roastiness. Moderate bittemess. Hop flavor and aroma low to none. (Samuel Smith 52. American dark: Malty. Some roasted malt flavor. Low hops. (Michelob Dark, Lowenbrau Dark, American wheat American lite Munich helles Beck's dark, Saint Pauli Girl Dark) Faro Saison Pale ale 35. Sweet stout: Overall sweet character. Roasted grains dominate the flavor. Some fruitiness. (Mackeson's XXX 53. Schwarzbier: Malt and roasted malt aroma and flavor. Low hop aroma. Bitterness from roasted Stout, Samuel Adams Cream Stout) Helles bock malt. (Kulmbacher mönchschof Kloster Schwartz-Bier) 3.5-5.0 5-20 4.5-5.5 5-15 4.5-8.1 25-40 4.5-5.5 20-40 2.9-4.5 8-15 4.5-5.6 18-25 6.0-7.5 V VII IX 2-8 4-15 VI 20-35 4-10 4-11 2-4 3-5 4-10 14 1.040-1.056 1.008-1.016 15 1.040-1.072 1.008-1.016 16 1.040-1.055 1.008-1.013 17 1.045-1.056 1.010-1.015 18 1.030-1.038 1.006-1.012 19 1.030-1.035 1.006-1.012 20 1.030-1.038 1.004-1.012 21 1.035-1.050 1.008-1.014 22 1.050-1.075 1.010-1.017 23 1.044-1.050 24 1.006-1.012 1.040-1.046 1.006-1.010 25 1.048-1.056 1.010-1.014 26 1.074-1.080 1.020-1.028 Belgian pale ale American Ordinary bitter Scottish Foreign extra stout German English mild American standard Weizenbier Fruit beer pale ale light 60/- Dry stout pilsner Dortmunder Doppelbock 4.3-5.6 8-15 4.7-7.0 15-21 3.9-5.6 20-35 4.5-5.7 20-40 3.0-3.8 20-35 2.8-4.0 9-20 2.5-4.1 10-24 3.2-5.5 30-50 5.0-7.5 35-70 4.6-5.4 25-45 4.1-4.8 5-17 5.1-6.1 23-29 6.6-7.9 20-30 10-25 VIII 3-9 N/A 4-14 4-11 6-12 8-17 40+ 40+ 2-4 2-6 4-6 12-30 1.048-1.056 1.008-1.016 28 1.042-1.060 1.008-1.016 29 1.065-1.098 30 1.014-1.024 1.050-1.075 1.012-1.018 1.039-1.045 1.006-1.014 32 1.040-1.050 35. 1.008-1.014 1.035-1.066 1.010-1.022 1.075-1.090 1.020-1.030 1.044-1.056 1.014-1.020 1.052-1.056 1.010-1.014 40 1.035-1.040 27 31 1.010-1.014 33 1.040-1.055 1.010-1.018 34 36 37 38 1.046-1.050 1.010-1.014 39 1.066-1.074 1.018-1.024 Flanders red Belgian dark ale India pale ale Special bitter American brown Scottish Brown Bohemian Imperial stout American Munich dunkel Traditional bock Dunkelweizen Sweet stout heavy 70/- porter pilsner premium 4.0-5.8 14-25 7.0-12.0 25-40 5.1-7.6 40-60 3.7-4.8 25-40 3.5-4.1 12-25 4.2-6.0 25-60 3.8-5.2 20-30 3.2-6.4 20-40 4.1-5.1 35-45 7.8-9.0 4.5-6.0 10-15 4.6-5.1 13-23 4.8-5.4 16-25 6.4-7.6 20-30 17-23 10-16 7-20 8-14 12-14 10-19 15-22 20-35 40+ 50-80 40+ 3-5 2-8 17-23 15-30 41 1.066-1.080 1.016-1.028 42 1.042-1.060 1.008-1.016 43 1.065-1.085 1.012-1.018 44 1.043-1.056 1.008-1.016 45 1.046-1.065 1.010-1.018 46 1.040-1.050 1.010-1.018 47 1.040-1.050 1.008-1.014 48 1.050-1.065 1.012-1.016 49 1.035-1.060 1.008-1.021 50 1.075-1.100 1.018-1.030 51 1.045-1.060 52 1.012-1.018 1.040-1.050 1.008-1.012 53 1.044-1.052 1.012-1.016 54 1.090-1.116 1.023-1.035 Scottish Export 80/- Russian American amber ale Extra spe- cial bitter English brown Robust Oatmeal stout American pilsner American dark Weizenbock Oud bruin Dubbel porter imperial Schwarzbier Eisbock 6.5-9.6 12-25 4.0-6.5 14-30 3.2-8.0 20-25 4.5-5.7 20-40 3.7-4.8 30-45 4.0-4.9 15-36 3.5-6.0 15-25 4.8-6.0 25-45 3.3-6.1 20-50 stout 8.0-12.0 50-90 5.0-6.0 20-40 4.1-5.6 14-20 3.8-5.0 22-30 8.7-14.4 25-50 10-30 12-20 10-20 11-18 12-14 10-19 15-30 30-40 40+ 40+ 3-6 10-20 25-40+ 18-40+ Ale Lager Key Original gravity Key to yeast type Style family key XIV XV XVI XVII XVIII/XIX XX Style number Ale yeast with lactic bacteria Wheat ale yeast Ale yeast Lager yeast I Wheat beer XI American lager (see “brief description of beer styles") 8 1.044-1.056 1.008-1.016 55 1.042-1.046 1.006-1.010 56| 1.060-1.080 1.012-1.016 57 1.050-1.056 1.012-1.016 58 1.044-1.055 1.007-1.010 59 1.050-1.055 1.012-1.016 60 1.060-1.090 1.015-1.022 II Lambic & Sour ale XII European lager English old (strong) ale Biére de Final Smoked beer III Belgian ale XIII Kölsch Oktoberfest Cream ale Вock garde Style name Faro gravity SRM rating Pale ale 5.0-5.5 20-30 IV XIV Alt 4.8-5.2 20-30 4.5-8.0 20-30 5.1-6.5 18-30 4.5-6.0 10-35 6.1-8.5 30-40 4-5 5-12 7-12 8-14 12-17 12-16 ABV Color SRM number V English Bitter XV French ale 4.8-6.5 15-50 Clear 1.044-1.048 1.008-1.014 1.048-1.056 1.010-1.014 1.040-1.055 1.012-1.018 64 1.085-1.120 1.024-1.032 65 1.072-1.085 1.016-1.028 Alcohol by volume 61 62 63 Light straw Pale straw Dark straw 1.0-2.5 12-20 VI Scottish ale XVI German Amber Ale 2.5-3.5 3.5-5.5 IBU SRM Steam beer Strong "scotch" ale VII Brown ale XVII American Special Altbier Vienna Barleywine Light amber Pale amber 5.5-10.0 International Color by standard 10.0-18.0 bitterness units VII Porter XVIII Smoked Beer 4.6-5.1 25-48 3.6-5.0 35-45 6.0-9.0 20-40 reference method 4.6-5.5 20-28 8.4-12.2 50-100 Dark amber 18.0-26.0 11-19 8-14 8-17 14-22 10-40+ Very dark amber Black 26.0-40.0 IX Stout XIX Barley Wine 40+ Mixed Styles X Pilsner XX Strong Ale MANTIS DESIGN "Periodic Table of Beer Styles" © copyright 2001 Mantis Design, Inc., PO Box 751 Delaware Water Gap, PA 18327 Design by Andrei Chapoval For more information please check out our website: www.mantisdesign.com РТВО1

Beer's Periodic Table

shared by admin on Mar 17
100,207 views
109 shares
13 comments
If you are new to beer drinking, you will quickly learn just how much beer there is in the world. Beer connoisseurs know that there are way more categories to beer than just light and dark. Every regi...

Source

Unknown. Add a source

Category

Food
Did you work on this visual? Claim credit!

Get a Quote

Embed Code

For hosted site:

Click the code to copy

For wordpress.com:

Click the code to copy
Customize size