| Type | Description |
| Ale | - Beers distinguished by use of top-fermenting yeast strains: Saccharomyces cerevisiae. The top- fermenting yeasts perform at warmer temperatures than yeasts used to brew lager beer, and their byproducts are more evident in taste, aroma and fruitiness |
| Barley Wine | - More like a fine port or sherry, barley wine is strong, rich, lightly carbonated ale with a raisiny malt sweetness and powerful alcohol presence. |
| Bitter | - One of the British ales almost exclusively served on draft in English pubs. |
| Black & Tan | - A mix of a dark and light such as porter and lager or porter and pilsner. In the pub you can get a stout floating on a lager, aka a Half & Half |
| Bock | - Strong, malty, copper to dark brown colored lager with lots of toasted, bready flavors and mild sweetness. |
| Double Bock | - Extra strong Bock |
| India Pale Ale | - A strong , hoppier version of pale ale. It is a high-gravity, potent brew preserved and bittered with large amounts of hops to withstand the long, hot voyages from India. |
| Irish Red Ale | - Sweet, medium-bodied, reddish amber ale with carmel malt flavors and medium hop bitterness. |
| Lager | - Beers produced with bottom-fermenting yeast strains: Saccharomyces uvarum (or carlsbergensis) at colder fermentation temperatures |
| Malt Liquor | - A legal term used in the U.S. to designate a fermented beverage of relatively high alcohol content (7%-8% by volume).
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| Pale Ale | - Light-colored ales that are usually full-bodied and on the bitter side.
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| Pilsner | - A type of lager beer, first made in Czechoslovakia in the late 13th century |
| Porter | - A characteristically dark brown beer, of English origin. The bitterness of this beer derives from the use of roasted, unmalted barley.
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| Stout | - A deep, dark brown to black colored, medium-bodied brew with robust burnt-choclolate and espresso flavors. Stout pours dark and thick with a rich, creamy head of foam. |
| Trappist Ale | - Strong, top-fermented, bottle-conditioned ale with an aromatic bouquet and complex palate of fruit, spices, and earthiness. Originally brewed in Belgium by Trappist Monks. |
| Wheat Beer | - Brewed with 40-60% malted wheat, wheat beers are light-bodied, low-alcohol with high carbonation and a crisp, clean, tart flavor. |
