All Styles

We have a large listing of beer styles based on the Brewers Association 2011 Style Guidelines. Research different beer styles and see what others have made in those styles.

ALL 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
This style has low malt (and adjunct) sweetness, is medium bodied, and should contain no or a low percentage (less than 25%) of adjuncts. Color ...
  • ABV: 4.3 - 5%
  • IBU: 6 - 15
  • Color:   2 -   6 SRM
Traditional examples of Gose are spontaneously fermented, similarly to Belgian-style gueuze/lambic beers, and should exhibit complexity of acidic, flavor and aroma contributed by introduction ...
  • ABV: 4.4 - 5.4%
  • IBU: 10 - 15
  • Color:   3 -   9 SRM
This beer can be made using phenol producing ale yeast. It should be brewed with at least 30 percent rye malt, and hop rates will ...
  • ABV: 4.9 - 5.5%
  • IBU: 10 - 15
  • Color:   4 -   25 SRM
These ales and lagers are very low in alcohol and historically in Belgium enjoyed with meals by both adults and children. Pale to very dark ...
  • ABV: 0.5 - 3.5%
  • IBU: 5 - 15
  • Color:   5 -   50 SRM
The aroma and flavor of a Weissbier without yeast is very similar to Weissbier with yeast (Hefeweizen/Hefeweissbier) with the caveat that fruity and phenolic ...
  • ABV: 4.9 - 5.5%
  • IBU: 10 - 15
  • Color:   3 -   9 SRM
The aroma and flavor of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove or nutmeg-like and ...
  • ABV: 4.9 - 5.5%
  • IBU: 10 - 15
  • Color:   3 -   9 SRM
This beer style is characterized by a distinct sweet maltiness and a chocolate-like character from roasted malt. Estery and phenolic elements of this Weissbier should ...
  • ABV: 4.8 - 5.4%
  • IBU: 10 - 15
  • Color:   10 -   19 SRM
Light in body and very light to straw in color, American lagers are very clean and crisp and aggressively carbonated. Flavor components should be subtle ...
  • ABV: 3.8 - 5%
  • IBU: 5 - 13
  • Color:   2 -   4 SRM
These beers are extremely light colored, light in body, and high in carbonation. Calorie level should not exceed 125 per 12 ounce serving. Corn, rice ...
  • ABV: 3.5 - 4.4%
  • IBU: 5 - 10
  • Color:   1.5 -   4 SRM
These beers are extremely light straw to light amber in color, light in body, and high in carbonation. They should have a maximum carbohydrate level ...
  • ABV: 3.5 - 4.4%
  • IBU: 3 - 10
  • Color:   1.5 -   10 SRM
Cyser is a special category of melomel or fruit mead which is made with apples, typically cider. Honey is the primary fermentable not the apple ...
  • ABV: 3.5 - 18%
  • IBU: 0 - 0
  • Color:   2 -   30 SRM

Mixed Fruit Cider

Cider/Perry

Mixed fruit cider includes ciders made with additional fruit juices for additional flavor and color. The apple and fruit flavors should balance with the additional ...
  • ABV: 5 - 9%
  • IBU: 0 - 0
  • Color:   3 -   30 SRM

Mixed Fruit Perry

Cider/Perry

Mixed fruit perry includes perries made with additional fruit juices for additional flavor and color. The pear and fruit flavors should balance with the additional ...
  • ABV: 5 - 9%
  • IBU: 0 - 0
  • Color:   3 -   30 SRM
These ciders use New England apples for relatively high acidity. Adjuncts such as raisins, molasses and sugars are commonly added for flavor and color. New ...
  • ABV: 7 - 13%
  • IBU: 0 - 0
  • Color:   3 -   30 SRM
Melomel or fruit mead is a blend of mead with additional fruit juices. There are a more specific categories for meads made with apples (cyser ...
  • ABV: 3.5 - 18%
  • IBU: 0 - 0
  • Color:   2 -   30 SRM
Open style for meads made with experimental ingredients or fermentation techniques which do not fall into any other mead style. Honey should still be the ...
  • ABV: 3.5 - 18%
  • IBU: 0 - 0
  • Color:   3 -   30 SRM
Oxymel is a mead blended with wine vinegar. Not a common style among modern mead makers, this was historically used for medicinal purposes. The strength ...
  • ABV: 3.5 - 18%
  • IBU: 0 - 0
  • Color:   2 -   30 SRM
Bochet or burnt mead involves caramelizing the mead before adding any water. This gives the mead a charred character. It is typically made to sack ...
  • ABV: 3.5 - 18%
  • IBU: 0 - 0
  • Color:   3 -   30 SRM
Metheglin is a rather open style for meads made with additional spices. Common spices used include ginger, orange peel, coriander, cinnamon, vanilla or cloves. Taj ...
  • ABV: 3.5 - 18%
  • IBU: 0 - 0
  • Color:   2 -   30 SRM
Morat is a special category of melomel or fruit mead which is made with mulberries. Historically this was made with a berry more closely resembling ...
  • ABV: 3.5 - 18%
  • IBU: 0 - 0
  • Color:   2 -   30 SRM

The styles listed are based on the Brewers Association 2011 Style Guidelines published by Brewers Association with changes.