Witbier top-fermented barley and wheat beer brewed mainly in Belgium and the Netherlands. Often with orange peel and cardamon flavourings.
Hefeweizen/Weißbiers traditionally from Bavaria, with a significant proportion of malted barley replaced with malted wheat. By German law, Weißbiers brewed in Germany must be top-fermented, Specialised strains of yeast are used which produce banana and clove flavours as by-products of fermentation.
Gose a top-fermented beer originating in Goslar, Germany, brewed with malted wheat making up at least half the grain in the mash. Usually tart and salty in flavour.
Lambic beer brewed in Brussels at the Cantillon Brewery as well as the Pajottenland region of Belgium. Lambic beers differ from most other beers in that they are fermented through exposure to wild yeasts and bacteria native to the Zenne valley. Often sour in flavour.
Geuze a type of lambic, a Belgian beer. It is made by blending young and old lambics, bottled for a second fermentation. Using the unfermented sugars from the younger lambic. More complex flavours than a lambic.
Trappist beers are mostly top-fermented, and bottle conditioned. Trappist breweries use various systems of nomenclature for the different beers produced which relate to their relative strength, Enkel/Single, Dubbel/Double, Tripel/Triple and Quadrupel/Quadruple. The beers range in colour from blonde to brown but are commonly brown, with an understated bitterness, good body, and a fruit and cereal character.
Abbey although not conforming to rigid brewing styles, Abbey beers include distinctive Trappist styles of brune, dubbel, strong pale ale or tripel, and blonde ale or blond.
Saison a highly carbonated pale ale, fruity, spicy, and often bottle conditioned, historically brewed with low alcohol levels, but more recently 4-6% ABV.
Grisette literally means "little grey" Belgian-style ale using wheat and barley, originally brewed in the Hainaut province to be the beer of the miners in the area, lighter than Saison.
Stout top-fermented from roasted malt or barley, hops, water and yeast. Initially a generic term for the strongest or ‘stoutest’ porters. There are numerous variations including Baltic porter (cool fermented, high ABV), milk stout (uses lactose as an un-fermentable sugar, sweet), imperial stout (brewed for Catherine II’s court in Russia by Thrale’s, High ABV) and dry stout made without special grains (oatmeal) or sugars (lactose).