|Type & OG
||Colour & Head
||Bouquet & Flavour
|Light golden. Good head retention.
||Bouquet a delicate blend of hops, malt and DMS. Clean, dry
and refreshing. Light in malt and hops.
|Golden to amber. Good head retention.
||Malty and grainy bouquet with slight DMS and a good hop
balance. Full-bodied, malty flavour, a firm hop, and perceptible alcohol. Some residual sweetness may
|Straw to amber. Light head.
||Lightly hopped. Clean, dry and refreshing. No flavour
|Pale Ale or Bottled Bitter
|Golden to deep copper. Good head.
||Hops in the bouquet leading to malt and grain. Full-bodied,
malty and grainy with a hoppy bitter farewell. Perhaps a little residual sweetness.
|India Pale Ale OG 50-60
||Rich golden to deep copper. Good head.
||Hoppy alcoholic and grainy bouquet. Full-bodied, malty and
grainy with a prominent hop and a clean bitter farewell. Some residual sweetness to balance the hop.
|London Brown Ale
|Light to dark brown. Good close-knit head.
||Malty bouquet backed by caramel. A sweet, smooth blend of
malt and caramel with low hop flavour.
|Newcastle Brown Ale
|Light reddish brown. Good head.
||Bouquet a blend of caramel and hop. A full-bodied flavour of
caramelised malt. Some bitterness and noticeable sweetness.
|Almost black. Well-retained, fine-textured head.
||Bouquet and flavour of roasted grains. Full and dry with a
long hard bitter finish.
|Deep garnet to almost black.
||Well-retained, fine-textured head. Predominantly malty
bouquet with some dark grain. A sweet smooth blend of caramel and malt with slight bitterness.
|Dark brown to almost black.
||Well-retained, fine-textured head. Bouquet of brown and
chocolate malts. Full flavour with some residual sweetness to balance the hop and roast grain.
|Golden to garnet. Good head.
||The bouquet should be malty and fruity, backed with a good
hop aroma. A full-bodied blend of malt, hops and alcohol with some residual sweetness.
|Golden to brown. Light head.
||Rich, fruity, hoppy, alcoholic and vinous. The flavour
should be full, rounded and malty with a smooth and mature blend of sweetness, hop and alcohol.
|Pale straw to dark gold. Thick well-retained
||This is a young fresh fast maturing beer. It is typically brewed using up to 50% wheat
malt and is often cloudy. It should be highly carbonated with a thick, well retained head. Yeast derived flavours,
from using the correct type of yeast, are needed and can be fruity and spicy, with phenolic clove and banana like flavours amongst
others. Belgian styles often use unmalted wheat, producing a bready/grainy flavour, and may be flavoured with coriander and orange
peel. Hop bitterness, flavour and aroma should be low, with a soft finish on the palate. Commercial examples include
Hoegaarden, Schneider-weisse, Erdinger and Franziskaner.