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
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
Capsicumel includes meads made with chili peppers or hot peppers. Pepper taste and spicy character will vary with the pepper used but should balance with ...
  • ABV: 3.5 - 18%
  • IBU: 0 - 0
  • Color:   3 -   30 SRM

Coffee-Flavored Beer

Mixed/Hybrid

Coffee beers use coffee in any of its forms other than or in addition to hops to create a distinct (ranging from subtle to in ...
  • ABV: 2.5 - 12%
  • IBU: 15 - 40
  • Color:   8 -   50 SRM
Chocolate beers use dark chocolate or cocoa in any of its forms other than or in addition to hops to create a distinct (ranging from ...
  • ABV: 2.5 - 12%
  • IBU: 15 - 40
  • Color:   15 -   50 SRM
Mild, pale, light-bodied ale, made using a warm fermentation (top or bottom) and cold lagering. Hop bitterness and flavor range from very low to low ...
  • ABV: 4.2 - 5.6%
  • IBU: 10 - 22
  • Color:   2 -   5 SRM
Classic English pale ales are golden to copper colored and display earthy, herbal English-variety hop character. Note that earthy, herbal English-variety hop character‖ is the ...
  • ABV: 4.5 - 5.5%
  • IBU: 20 - 40
  • Color:   5 -   14 SRM

California Common Beer

Mixed/Hybrid

California Common Beer is light amber to amber in color and is medium bodied. There is a noticeable degree of caramel-type malt character in flavor ...
  • ABV: 4 - 5.4%
  • IBU: 35 - 45
  • Color:   8 -   15 SRM
Dry stouts have an initial malt and light caramel flavor profile with a distinctive dry -roasted bitterness in the finish. Dry stouts achieve a dry-roasted ...
  • ABV: 3.8 - 5%
  • IBU: 30 - 40
  • Color:   40+ SRM

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