Beer Types: all you need to know about the most common beers

Discover how Germany's 1300 breweries standardized beer quality through the Reinheitsgebot, and how Oktoberfest showcases this tradition on a global stage.

Explore bock beer, a seasonally brewed drink for special occasions, with autumn and spring versions, varying alcohol content, and original gravity of at least 62, named for Einbeck in Bavaria.

Explore Weizen beer, a wheat beer with at least 50 percent wheat malt, versus white beer with coriander or citrus peel and not bound by the Reinheitsgebot.

Explore alt beer from Dusseldorf and its traditional brewing under reinheitsgebot, then compare Dortmunder and pilsner styles, and learn about Kölsch, Märzen, Münchener, and historic brewing rules.

Compare Abbey beers and Trappist beers, explain how Trappist beers are certified, and note licensing, logos, and examples like Affligem, Grimbergen, Leffe.

Trappist beer is defined by origin, brewed inside abbeys under monk supervision and non-profit, with income supporting the abbey; look for the authentic Trappist product logo issued by ITA.

Discover how blond, dubbel, tripel, and quadrupel derive from malt amounts rather than fermentation, and compare their color, alcohol content, SRM ranges, and typical flavor profiles across Belgian beers.

Explore common Belgian beer types, including Brett beers, Lambic, Kriek, and Saison, highlighting spontaneous fermentation with Brettanomyces and traditional Pajottenland brewing.

Discover gueuze, a blended lambic known for spontaneous bottle fermentation and years of development, unfiltered and unpasteurized, with a compost-like sour fragrance; compare Orval's evolving flavor.

Add fruit before fermentation or after brewing to produce fruity or sweeter profiles in fruit beers, while rosé beer exemplifies sweetness; barley wine offers a heavy, warming winter beer.

Discover saison, a Belgian beer from Hainaut brewed year-round at 5–6% ABV with a dry, spicy finish, and Belgian white beers, turbid wheat ales flavored with orange peel and coriander.

Explore porter, a top-fermentation, dark and heavy beer with a roasted flavor and fruity to licorice aroma. Learn its London origins, its relationship to stout, and smoked varieties.

Define stout as the heavier, darker version of porter, officially called a stout porter. Roast malts to yield a bitter, coffee-like flavor; ABV ranges four to nine percent with Guinness.

Become a true beer expert with knowledge of common beer styles, and share a positive review to invite friends to join this course.