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  • Kölsch
    ...the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profi
    7 KB (1,174 words) - 14:49, 24 November 2010
  • Old Ale
    ...ps darker) bitters, blended strong beers (stock ale blended with a mild or bitter), and lower gravity versions of English barleywines.
    8 KB (1,307 words) - 14:52, 24 November 2010
  • Light Bitters
    #REDIRECT[[Bitter]]
    186 bytes (22 words) - 20:52, 13 September 2007
  • Family Ale
    #REDIRECT[[Bitter]]
    186 bytes (22 words) - 20:52, 13 September 2007
  • Luncheon Ale
    #REDIRECT[[Bitter#Boy's Bitter]]
    199 bytes (24 words) - 01:08, 20 October 2007
  • List of hop varieties by country of origin
    *Bitter Gold
    5 KB (507 words) - 23:30, 20 June 2014
  • American Brown Ale
    |mouthfeel=Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high car
    4 KB (564 words) - 00:21, 22 October 2007
  • White Labs
    ...yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. The source for the yeast is believed to ...stinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
    26 KB (3,725 words) - 04:08, 9 November 2010
  • Pale Lager
    ...bitterness at low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a ...low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a
    16 KB (2,519 words) - 15:16, 3 September 2009
  • Barley Wine
    Traditional '''English Barley Wine''' is essentially a very strong [[bitter]], brewed with very high amounts of pale malt. Hop character is generally '''American Barley Wine''' tends to be hoppier and more bitter than English varieties, with the hops, sometimes distinctly American hops,
    13 KB (1,981 words) - 01:38, 17 November 2008
  • Pilsner
    |flavor=Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well atten ...f German pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany.
    12 KB (1,804 words) - 23:45, 17 September 2008
  • Herbs and Spices
    |Bitter orange peel adds a characteristic flavor to Belgian Wit and other spiced be |Add either bitter or sweet orange peel to the last five minutes of the boil.
    5 KB (767 words) - 23:25, 27 May 2009
  • Commercial Beers
    ===Younger's Special Bitter===
    8 KB (999 words) - 06:09, 30 December 2010
  • Bitterness
    Beer derives its bitter taste from bitter acids present in hops that undergo isomerization during the brewing process ...op in the wort causes the largely insoluble alpha acids to convert to more bitter and more soluble iso-alpha acids, the primary bittering compounds.
    1 KB (166 words) - 16:22, 14 November 2007
  • Braggot
    .... A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. However, just as an aged bar
    7 KB (1,169 words) - 13:12, 1 November 2007
  • Belgian Blond Ale
    ...s a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile
    3 KB (454 words) - 14:48, 24 November 2010
  • Nottingham
    0 bytes (0 words) - 22:42, 23 January 2015
  • First Gold
    ...sh beer styles|English]] [[:Category:Ale styles|ale styles]], especially [[Bitter]]
    1 KB (161 words) - 18:53, 11 September 2007
  • Quinoa
    Quinoa in the wild has an extremely bitter flavor due to a protective coating covering the seeds. Most processed quin
    914 bytes (139 words) - 16:35, 13 November 2007
  • Bock
    ...malt flavors than a traditional bock. May also be drier, hoppier, and more bitter than a traditional bock. The hops compensate for the lower level of melanoi ...alt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the ranges cited, the style can be
    18 KB (2,877 words) - 16:03, 30 March 2011
  • English Pale Ale
    #REDIRECT[[Bitter]]
    153 bytes (18 words) - 18:22, 11 September 2007
  • Session Bitter
    #REDIRECT[[Bitter]]
    186 bytes (22 words) - 18:23, 11 September 2007
  • Ordinary Bitter
    #REDIRECT[[Bitter]]
    216 bytes (26 words) - 18:36, 11 September 2007
  • Boy's Bitter
    #REDIRECT[[Bitter]]
    186 bytes (22 words) - 18:23, 11 September 2007
  • Best Bitter
    #REDIRECT[[Bitter]]
    153 bytes (18 words) - 18:24, 11 September 2007
  • Special Bitter
    #REDIRECT[[Bitter]]
    153 bytes (18 words) - 18:24, 11 September 2007
  • Premium Bitter
    #REDIRECT[[Bitter]]
    153 bytes (18 words) - 18:25, 11 September 2007
  • Extra Special Bitter
    #REDIRECT[[Bitter]]
    153 bytes (18 words) - 18:25, 11 September 2007
  • ESB
    #REDIRECT[[Bitter]]
    180 bytes (20 words) - 18:25, 11 September 2007
  • Pale Ale
    *An [[English Pale Ale]] is usually considered a type of strong [[Bitter]].
    478 bytes (74 words) - 19:36, 14 September 2007
  • Golden Bitter
    #REDIRECT[[Bitter]]
    153 bytes (18 words) - 18:30, 11 September 2007
  • Summer Bitter
    #REDIRECT[[Bitter]]
    153 bytes (18 words) - 18:30, 11 September 2007
  • Summer Ale
    #REDIRECT[[Bitter#Summer Ale]]
    164 bytes (20 words) - 01:40, 19 October 2007
  • Golden Ale
    *An English '''Golden Ale''' is a type of light-colored [[bitter]].
    460 bytes (66 words) - 13:42, 22 October 2007
  • American Bitter
    #REDIRECT[[Bitter]]
    121 bytes (14 words) - 18:33, 11 September 2007
  • Special/Best/Premium Bitter
    #REDIRECT[[Bitter]]
    68 bytes (8 words) - 14:32, 22 September 2007
  • Standard Bitter
    #REDIRECT[[Bitter]]
    186 bytes (22 words) - 14:34, 22 September 2007
  • Extra Special/Strong Bitter (English Pale Ale)
    #REDIRECT[[Bitter]]
    68 bytes (8 words) - 14:15, 22 September 2007
  • Standard/Ordinary Bitter
    #REDIRECT[[Bitter]]
    68 bytes (8 words) - 14:34, 22 September 2007
  • English-Style Summer Ale
    #REDIRECT[[Bitter]]
    68 bytes (8 words) - 02:26, 24 September 2007
  • Special Bitter or Best Bitter
    #REDIRECT[[Bitter]]
    68 bytes (8 words) - 02:35, 24 September 2007
  • English-Style Strong Bitter
    #REDIRECT[[Bitter]]
    68 bytes (8 words) - 02:25, 24 September 2007
  • American-Style Strong Bitter
    #REDIRECT[[Bitter]]
    68 bytes (8 words) - 16:08, 23 September 2007
  • Witbier
    The orange peel traditionally used in witbier is dried Curacao bitter orange, available from many home brew shops. However, the dried peel found
    8 KB (1,249 words) - 12:12, 5 July 2011
  • Cream Ale
    ...Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the specialty/experiment
    6 KB (932 words) - 03:41, 1 March 2013
  • Belgian Pale Ale
    ...the '''Belgian Pale Ale''', a malty, light-colored ale. Unlike English [[Bitter]] and [[American Pale Ale|American Pale Ales]], the Belgian Pale has very l
    5 KB (734 words) - 14:49, 24 October 2007
  • English Brown Ale
    ...ess. Hop flavor is low to non-existent. Little or no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste.
    5 KB (803 words) - 14:51, 24 November 2010
  • Rauchbier
    ...none. Clean lager character with no fruity esters, diacetyl or DMS. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are ina
    8 KB (1,269 words) - 19:47, 15 October 2007
  • Stout
    |overall=A very dark, roasty, bitter, creamy ale. ...sweet stout, or a scaled-down Imperial stout without the late hops. Highly bitter and hoppy versions are best entered as American-style Stouts.
    31 KB (4,799 words) - 01:25, 1 April 2009
  • Roggenbier
    ...ough the balance can vary. Medium-dry, grainy finish with a tangy, lightly bitter (from rye) aftertaste. Low to moderate noble hop flavor acceptable, and can
    6 KB (949 words) - 12:52, 16 October 2007
  • Varietal honey
    |One of the most strongly flavored varietal honeys; sharp and bitter, with a pollen flavor.
    2 KB (270 words) - 05:37, 16 June 2009
  • Extra Strong Bitter
    #REDIRECT[[Bitter]]
    153 bytes (18 words) - 14:13, 22 September 2007
  • Specialty Belgian Beer
    ...ouden Carolus Noël; Affligem Noel; Guldenburg and Pere Noël; De Ranke XX Bitter; Bush (Scaldis); Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bi̬re
    8 KB (1,289 words) - 19:52, 22 October 2007
  • Dark American Lager
    ...nge of international lagers that are darker than pale, and not assertively bitter and/or roasted.
    3 KB (456 words) - 17:06, 11 October 2007
  • Mild Ale
    ...of the nature of Mild. American versions of English beers tend to be more bitter and higher in Americanized hop character and alcohol; but low alcohol, low
    12 KB (1,852 words) - 14:57, 25 May 2015
  • Vienna Lager
    |comments=American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Many Mexican amber and dark la
    5 KB (737 words) - 14:52, 24 November 2010
  • T'ej
    ...g the Gesho). Exotic Ethiopian Cooking says simmering makes the brew less bitter.<br> • If the drink is too bitter after step 8, add another cup of honey and cover for 20 more days.<br>
    2 KB (383 words) - 23:08, 11 January 2010
  • Belgian Strong Pale Ale
    0 bytes (0 words) - 13:30, 17 August 2014
  • Chocolate Beer
    ...ocolate to contribute to the flavor profile while not becoming excessively bitter. Beers made with white chocolate should not be entered into this category.
    2 KB (322 words) - 01:26, 23 July 2011
  • Polyphenols
    ...e in water, colouring the water brown and giving both [[astringent]] and [[bitter]] tastes. For example [[tannins]] are found in tea (as tannic acid) and in
    784 bytes (126 words) - 13:48, 5 November 2011
  • Tripel
    ...ubstantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. No diacetyl.
    5 KB (704 words) - 15:47, 5 November 2007
  • Specialty Smoked Beer
    ...t balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are gen
    6 KB (1,009 words) - 03:36, 15 December 2008
  • Munich Dunkel
    ..., chocolate, toast or nuttiness may be present in the background. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel fla
    4 KB (642 words) - 23:22, 14 October 2007
  • Schwarzbier
    ..., Munich-like intensity. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Med
    4 KB (576 words) - 18:07, 15 October 2007
  • Specialty Spice or Herb Beer
    ...sentation. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.
    7 KB (1,118 words) - 20:24, 19 October 2007
  • Quadrupel
    .... Almost all versions are malty in the balance, although a few are lightly bitter. The complex and varied flavors should blend smoothly and harmoniously.
    5 KB (791 words) - 17:25, 2 November 2007
  • Specialty Coffee Beer
    ...coffee to contribute to the flavor profile while not becoming excessively bitter. The brewer should list the classic or experimental style of the base beer,
    2 KB (243 words) - 13:20, 1 November 2007
  • Unfiltered Beer
    ...d/or served intentionally with low to moderate amounts of yeast. Pale Ale, Bitter, Brown Ale, Porter, ESB or any other ale style may be entered into this sub
    2 KB (378 words) - 13:19, 2 November 2007
  • The Brew-Master's Bible
    Bitter 142<br>
    3 KB (465 words) - 13:15, 9 December 2007
  • Bulk Priming
    ...ch is about 4 volumes of CO2/litre STP and dead flat beer as zero, English bitter is about three to five (1.5 V/l CO2 STP) and Australian style beer about ni
    4 KB (841 words) - 15:40, 10 September 2011
  • Black and Tan
    ...in pubs in Britain with drinkers ordering a mix of dark stout and draught bitter. The name is first recorded in 1889, though an earlier origin of an 18th ce ...r half a pint of dark stout into a pint glass and then top up with draught bitter, so that both beers are thoroughly mixed together.
    10 KB (1,582 words) - 02:44, 20 July 2011
  • Home Brew Acronyms
    '''ESB''' - Extra/English Special Bitter '''VB''' - Victoria Bitter - bottled/canned water
    14 KB (2,225 words) - 23:56, 13 July 2017
  • Refractometer
    ...f you need to keep boiling your barleywine or if adding water to your best bitter is in order.
    9 KB (1,604 words) - 05:41, 19 February 2009
  • Styles of Cider
    0 bytes (0 words) - 22:39, 23 January 2015
  • American Red Ale
    0 bytes (0 words) - 20:57, 4 September 2014
  • Yeti Cup 99070
    ...ing the art of luxurious coffee since 1853, Gevalia delivers a rich, never bitter coffee experience. Keurig Brewed is Keurig's promise. Hackworth also called
    8 KB (1,364 words) - 06:22, 11 May 2020
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