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• Pale Lager
  ...maize]] and [[rice]]. However, some beers brewed in this style can be all-malt as well. ...hten the body of the beer. The result is a beer with a lighter body, less malt flavor, and correspondingly low hop bitterness, flavor, and aroma.
  16 KB (2,519 words) - 15:16, 3 September 2009
• Specialty Aged Beer
  ...ak-based aroma is usually present. Fresh wood can occasionally impart raw "green" aromatics, although this character should never be too strong. Other optio ...contributes a woody or oaky flavor, which can occasionally take on a raw "green" flavor if new wood is used. Other flavors that may optionally be present i
  19 KB (3,119 words) - 05:18, 8 December 2008
• Berliner Weisse
  ...h tint, and Berliner Weisse with woodruff is sometimes called "grün", or "green". ...consist of pale barley malt or Pilsner malt, with a third to a half wheat malt.
  8 KB (1,315 words) - 18:42, 20 November 2011
• Dark American Lager
  ...y many American breweries that feature darker colors and somewhat stronger malt flavors than ordinary American [[Pale Lager]]. ...ght, spicy or floral hop presence. Can have low levels of yeast character (green apples, DMS, or fruitiness). No diacetyl.
  3 KB (456 words) - 17:06, 11 October 2007
• Wind malt
  [[Category:Malt]] [[Category:Base malt]]
  937 bytes (131 words) - 21:48, 15 November 2007
• Quadrupel
  ...(but a very low noble hop aroma is acceptable). No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. No recognizable spice additions. ...s for a beer of this strength; alcohol provides some of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to
  5 KB (791 words) - 17:25, 2 November 2007