Beer Lexicon 

Every beer is either an ale or a lager. Ales, fermented at warmer temperatures, grip the palate and leave a longer aftertaste. Lagers, fermented in cooler environments, are more restrained, with greater emphasis on toasted or sweet malt flavors. 


* ALES 

* Abbey ale - Strong, fruity, unctuous beer associated with Belgian Trappist monasteries. Made in traditional, dubbel and tripel varieties. 

* Pale ale -  English-style bitter. Hoppy, medium-bodied, full of red fruit flavor and despite the name, typically bronze or even reddish. Most American versions are hoppier than British ones. 

* Porter - Dark-brown ale with chocolatey malt flavor and often a refreshing hop bitterness. 

* Stout - Porter's bigger brother. A blackish-brown ale made with dark-roasted malts. 

* Wheat beer, Weizenbier, Witbier - Ale brewed with raw wheat along with barley. A light beer with peach and apple flavors, a yeasty aroma and a creamy head. Belgian versions have spices added. 


* LAGERS 

* Bock - Strong brown lager with a characteristic malty sweetness. A Doppelbock ("double bock") is nearly twice as strong. 

* Pilsener - Golden lager typified by a crisp, clean flavor and a floral, sometimes herbal, aroma. 

* Schwarzbier - "Black beer"--a chocolatey lager that looks like a stout but is lighter bodied, with a more bitter flavor.