Lagers are a type of beer fermented and conditioned with lager yeast at low temperature. Lagers can be pale (pilsner), amber, or dark. The term lager comes from the German word for "storage," as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented.
Farmhouse beers are a delightful and diverse category of beers that evokes the rustic charm of traditional farm life. These brews are like a sip of history, capturing the essence of sun-soaked fields, hardworking farmers, and the simple pleasures of the countryside.
Abbey-style ales are the ancient manuscripts of the beer world, steeped in tradition, whispered secrets, and a touch of divine inspiration. They include enkles, dubbels, tripels, and quads. Abbey-style ales originated in monasteries or by breweries historically connected to a monastery.
Hoppy beers have pronounced bitterness, flavor, and aroma, all thanks to the addition of hops during the brewing process. Hops are essential ingredients in beer-making, balancing the sweetness of the malt and adding delightful complexity to the beer.
Stouts are dark beers which are generally warm-fermented, such as dry stouts, oatmeal stouts, milk stouts, and imperial stouts, though they can also be cold-fermented, as with Baltic porters.
A barrel-aged beer is a beer that has been aged for a period of time in a wooden barrel. Typically, these barrels once housed bourbon, whisky, wine, or, to a lesser extent, brandy, sherry, or port. There is a particular tradition of barrel-ageing beer in Belgium, notably of lambic beers.
