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• Kölsch
  ...most imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no ...Smooth and crisp. Light body, although a few versions may be medium-light. Medium carbonation. Highly attenuated.
  7 KB (1,174 words) - 14:49, 24 November 2010
• Old Ale
  |flavor=Medium to high malt character with a luscious malt complexity, often with nutty, c |mouthfeel=Medium to full, chewy body, although older examples may be lower in body due to co
  8 KB (1,307 words) - 14:52, 24 November 2010
• Fermentis
  * Sedimentation: Medium * Final Gravity: Low to Medium
  2 KB (256 words) - 19:02, 29 November 2009
• American Brown Ale
  ...r chocolate flavors), with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can |mouthfeel=Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate
  4 KB (564 words) - 00:21, 22 October 2007
• American Pale Ale
  ...ity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No |mouthfeel=Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringen
  5 KB (763 words) - 20:29, 25 November 2009
• Spalt Select
  |harvest=medium to late
  2 KB (237 words) - 15:00, 13 September 2007
• Oud Bruin
  |mouthfeel=Medium to medium-full body. Low to moderate carbonation. No astringency with a sweet and tar
  5 KB (750 words) - 03:34, 18 September 2008
• Märzen
  |mouthfeel=Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish. |description=Oktoberfest beers are characterized by a medium body and golden, light color. Sweet maltiness is mild with an equalizing ba
  8 KB (1,145 words) - 19:52, 14 March 2012
• White Labs
  Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temperature: 68-73°F Alcohol Tolerance: High ...ry High Optimum Fermentation Temperature: 65-68°F Alcohol Tolerance: Medium
  26 KB (3,725 words) - 04:08, 9 November 2010
• Pale Lager
  |appearance=Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear. |appearance=Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
  16 KB (2,519 words) - 15:16, 3 September 2009
• Barley Wine
  |appearance=Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Mo ...and extraordinary alcohol content. Hop aroma and flavor may be minimal to medium. English type hops are often used but not necessary for this style. Low lev
  13 KB (1,981 words) - 01:38, 17 November 2008
• Bottles
  |Medium |Medium
  12 KB (1,793 words) - 23:07, 24 July 2014
• The Theory of Mashing
  ...e amino nitrogen) levels can lead to sluggish and unhealthy fermentations. Medium chained proteins are important for the perception of body in the beer as we ...medium chained proteins. In sufficiently modified malts, this depletion of medium chained proteins can lead to a loss of body and head retention.
  14 KB (2,124 words) - 21:49, 23 December 2013
• Pilsner
  |flavor=Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, altho |mouthfeel=Medium-light body, medium to high carbonation.
  12 KB (1,804 words) - 23:45, 17 September 2008
• Mechanical Oxygenation
  ...es in many forms. Larger tanks are used in industrial cutting and welding. Medium sized tanks are used to dispense oxygen to patients with certain medical co
  679 bytes (110 words) - 18:58, 11 April 2007
• Munich Helles
  |appearance=Medium yellow to pale gold, clear, with a creamy white head. ...ly sweet, malty profile. Grain and malt flavors predominate, with a low to medium-low hop bitterness that partially offsets the malty palate. Very slight hop
  3 KB (444 words) - 23:04, 17 October 2007
• Wyeast
  0 bytes (0 words) - 21:25, 25 August 2014
• Bière de Garde
  ...e support, but the balance is always tilted toward the malt. The finish is medium-dry and malty. Alcohol can provide some additional dryness in the finish. L |mouthfeel=Medium to medium-full body, often with a smooth, silky character. Moderate to high carbonati
  6 KB (900 words) - 13:00, 26 September 2007
• Belgian Blond Ale
  ...um-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or ea ...=Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy.
  3 KB (454 words) - 14:48, 24 November 2010
• Nottingham
  0 bytes (0 words) - 22:42, 23 January 2015

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