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Even though beer classification does not most likely have official status everywhere, almost all beer types are marked in a similar way all over the world.
Some breweries are very precise in their categorization, as the Deutsch Kölsch, which defines rules, such as where and how the beer is made. Contrary to this, other breweries give names which suit them most. Pilsner beer, which originates from the Czech Republic, is produced all around the world, and all light, low-fermented beers are compared to it, despite the fact that, in many cases the comparison does not go further.
In fact, how beers are classified is not so important, as for many reasons; there are considerable differences in the taste and color, even among the same type. However, a basic classification would give beer connoisseurs a preliminary thought on what the characteristics of the specific type, to which they are directed.
It can contain information about whether the beer is light, or dark colored, has smoked, caramel of fruit tones in its flavor, as well as for the specific content of the brew itself – barley or wheat malt, the existence of yeasts, high alcoholic content, and more.
Ale
The term ale is a generic name for the top-fermenting beers brewed in the British style. The colour is usually amber, though not necessarily so, while the flavour is generally bitter to sweet, but may also be sourish. Most ales are fairly full-bodied and fruity.
Alt
Altbier is the beer that in Germany survived the switch to bottom-fermenting beer, hence the name alt (old). These beers are top-fermenting and undergo a cold maturation of from three to eight weeks. The colour is usually fairly dark, bronze-coloured, though lighter versions also occur. The beer is rather soft, slightly bitter and often has a slightly roasted note. It is a beer that is drunk cool and is concentrated locally in the German city of Diisseldorf.
Amber
Amber is a fairly modern name for an ale, referring principally to the colour. Both Belgian special beers and American ales bear this designation.
Barley wine
The term barley wine is used for a very strong, top-fermenting beer. The colour may vary from straw to dark. The strongest of the British ale versions are also usually called barley wine.
Belgian ale
Belgian ale is a counterpart of the English ale and has a similar character. Belgian ale may be rather spicier and more lively. Belgians call their beer ale when it is amber-coloured, top-fermenting and does not have too high an alcohol content.
Brown ale
The so called brown ale exists in two sorts in England, as these slightly differ from each other in their degree of sweetness. There is also a slightly different variety of this beer, which is sweet and sour, it is produced in Belgium.
Bock
The term Bock comes from the German village of Einbeck. Bock beers, as well as Doppelbock beers, are bottom-fermenting, have a somewhat higher alcohol content and are usually characterised by a malty sweetness. Bocks are generally sold as season¬al beers, though this is not the case everywhere.
Doppel bock
A very dense and strong beer made primarily in Germany. It is distinguished by a thick and saturated color, aroma and taste.
Dortmunder
A Dortmunder can be distinguished from a Pilsner by the somewhat deeper colour, lower hoppiness and a rather softer, fuller flavour. In Dortmund, Germany, where the style originated, it is designated as 'export'. In the Netherlands the abbreviation Dort is used, but in this case the style is sweeter and higher in alcohol content.
Duvel
A clearly Belgian beer is the Duvel, named after the first brew of this type, and also referred to as strong, straw Belgian beer. Duvel is a top-fermenting, strongly alcoholic beer with a firm hop bitterness.
Faro
Faro is simply a Lambic (spontaneously fermented beer), to which sugar has been added so as to sweeten the sourish beer. Mixes of Lambic with sweet top-fermenting beers also occur as Faro.
Fruit beer
This name covers a collection of beers, mostly Belgian, which have been given a quantity of fruit as an adjunct. The base beer may be a Lambic, but is usually a Gueuze or a normal top-fermenter. The types of fruit most commonly added are cherries and raspberries, but an entire arsenal is possible, such as apple, banana and blackcurrants. The flavour of the beers varies greatly.
Gueuze
When a mature Lambic and a young Lambic are blended and bottled together, the mixture evolves further to form a sweet-sourish beer that is livelier than the Lambic itself.
Kölsch
Kolsch is a top-fermenting beer with a fixed link to the German City of Cologne, after which it is named (Kolsch simply means 'from Cologne'). It is a straw beer, light and soft, but with a substantial carbon dioxide content. It has an alcohol content of around 5% (vol.) and may be brewed with a small amount of wheat malt.
