Strong, bottle-conditioned beers developed by Trappist monks in Belgium and Holland.
Strong, malty, medium- to full-bodied lagers, often brewed as a spring seasonal offering.
British style dark- or reddish-brown ale, with a considerably hoppier offshoot pioneered by American craft brewers.
Extra-strong ale that can be up to 10% alcohol by volume or more.
English term for a well-hopped ale; U.S. craft brewers, particularly in the Northwest, love to pour even more hops into pungent "extra special bitters (ESBs)," at about 5.5% alcohol by volume.
Lighter-bodied beers brewed from wheat as well as barley, popular in the U.S. as a refreshing, aromatic summer beer.
Rich, malty ales, ranging in color from dark copper to pitch black, greater than 8% alcohol by volume.
INDIA PALE ALE
Hoppy, high-strength British pale ales devised to withstand a ship's long journey to India. The style has been appropriated and augmented by U.S. craft brewers.
Light-bodied, fruity ale from the German city of Cologne with a golden color, low hop flavor, sometimes brewed with wheat.
Old British style that uses oatmeal to make full-flavored, smooth brews with a roasted-malt character.
A style of unfiltered German-style beer.
Data: Michael Jackson's beerhunter.com, Institute for Brewing Studies, BusinessWeek