(German for goat) Aged lager. Dark, either sweet or dry, more potent. Often displays toasted chocolate or nutty flavors. Does not come from the dregs at the bottom of the tanks, all Bock styles are lagers.

Sweet and dark, Brewed in Northern England.

The seasoning and preservative. Its bitter flavor balances the sweetness of the malt, while its aromatic oil gives flavor and aroma. Helps pervent the beer from spoiling and improves its foam stability.

Bottom fermented at cooler temperatures. This style of brewing was developed in the cold, mountainous areas of Germany.

The source of fermentable sugars, Grain which has been steeped in water and allowed to germinate, it's then kilned to stop growing.

Malt is dried rather than roasted, resulting in a lighter bronze or copper colour, and a lighter, less hearty flavour. Pale generally refers to the colour and the malt used in the brewing process.

Gold to light amber colour, malty with a noticeable caramel accent; medium, crisp bitterness. Medium hop flavor and aroma; medium to full-bodied.

A blend of pale ale and brown or stout. Highly roasted malt, less pronounced hops, slightly sweet. This style was developed in London in the early 1700's. At one time it was extinct, but it has been revived in recent years.

Rich, malty flavor usually combined with a strong, bitter hops taste. Dark, almost black in colour due to the highly roasted malt.

The esssential assistant. Coverts sugars into alcohol and carbon dioxide. Brewer's yeast consists of two main types; ales and lagers.