1215 PortlandPortland International International Beerfest Beerfest The 3 signatures of the style are light color, lots of bubble, and a healthy dose of alcohol. ABBEY QUADRUPPEL () is a Belgian style ale of great BEERFEST GLOSSARY strength with bolder flavor compared to its and sister styles. Typically BELGIAN a dark, full bodied with a rich malty BREWING palate. Low bitterness. They are basically Q: HOW MANY “TYPES” OF BEER ARE THERE? Belgian Strong Dark . Like the other STYLES strong ales, expect an ABV range of 10%-14%. A: TWO—ALES AND . BELGIAN IPA (ale) What’s the difference? Yeast. All are essentially one or the TRAPPIST BIERS (ale) A New World Ale brewing style inspired by other (kind of like red vs. white wines). This is the most important This term is properly applied only to a American IPA’s and Double IPA’s. It started distinction for the 2 basic types of beer. in a monastery of the Trappists, with Belgian brewers brewing hoppy pale one of the most severe orders of monks. colored ales for the US market exclusively, This order was established at La Trappe, but there’s been an increase of Belgian ALES (TOP FERMENTATION YEASTS) in Normandy. There are seven Trappist IPAs being brewed by American brewers , six in Belgium and one just across as well. Generally the beers are golden in By far the older of the two types of beer, ale production can be the Dutch border. Trappists who left France color and finished with Belgian yeast strains traced back more than 5000 years. The word “Ale” comes from the after the turbulence of the Napoleonic period (bottle-conditioned) and the hops employed German word alt, meaning old or aged. Like red wines, they are established all of them. The Trappists have tend to be American. You’ll generally find a fermented and served at warmer (room) temperatures, usually the only monastic breweries in Belgium, all cleaner bitterness vs. American styles, and a pronounced dry edge (very Belgian), often yielding more intense flavor profiles. Depending on the brewing making strong ales with a re-fermentation in the bottle. They do not represent a style, but akin to an IPA crossed with a Belgian Tripel. style, they can be their best when very young (a couple of weeks) they are very much a family of beers. The Alcohol is on the high side, around 9%. to very old (several years). Breweries: Westvleteren, Rochefort, Orval, BIÈRE DE GARDE, FRENCH/BELGIAN Westmalle, Achel, Chimay, and La Trappe. (ale mostly, sometimes ) ABBEY STYLES: The term “Abbey ale” refers LAGERS (BOTTOM FERMENTATION YEASTS) more to a relationship with a monastery than French style, though often found in parts of it does with a specific . Many/most Belgium. Often bronze or amber. Originally Lagers have only been around for several hundred years and a strong, top-fermenting, bottle-conditioned were not even fully understood until after the invention of the “Abbey Ales” were at one time brewed in monasteries, like the Trappist Ales of today. beer intended for laying down. May have microscope. The yeast strains that make them were originally Primary beer-styles are Singles/Blondes, caramel flavors from long boil. Today, often propagated on accident. Like white wines, they are fermented and /Bruins, and bottom fermented and filtered. 5%-7.5% ABV. served at cooler (cellar) temperatures. This limits the formation ABBEY BLONDE/SINGLE (ale) FLANDERS RED (ale) of esters and other fermentation by-products, producing a clean Also often referred to as a blonde, singles Flanders Red, a signature style from West flavor. Lagers are the most popular big-brewery beers in America, tend to be the lightest in alcohol. They are Flanders, is typically a light-bodied beer although the version most often consumed here is nothing like the usually under 6.5% ABV. Often golden, bottle with reddish-brown colors. They are famous European counterparts. conditioned, and just a bit dry. for their distinct sharp, fruity, sour and tart flavours which are created by special ABBEY DUBBEL/BRUIN (ale) yeast strains. Very complex beers, they Dubbels tend to be darker in color, but are produced under the age old tradition STYLES VS. TYPES vary in strength and flavor profile. Largely of long-term cask aging in oak and the While there are only 2 types of malt forward with roasty qualities, typically blending of young and old beers. Some examples do actually have fruit in them, beer, there are dozens of brewing FOLLOWING ranging from 6.5% to 8% ABV. IS A GENERAL SUMMARY usually cherries. styles. First, each brewing style ABBEY TRIPEL (ale) OF COMMON BREWING FLEMISH (ale) is typically either an ale a lager. STYLES. IT IS ARRANGED BY Tripels are superb strong beers that are very Beyond that styles are defined light in color. Probably the most pervasive This classic style, also from Flanders COUNTRY BUT INCLUDES Belgium, combines malty sweetness with by color, strength, bitterness, style of the Abbey Ales, tripels are usually ALE & LAGER over 8% ABV. While it remains debated, it’s a sourness gained from several months of ingredients, special treatments maturation (usually in metal tanks). The AS WELL been written that historically, tripels used such as wood-aging, and in some three times the normal amount of malt most complex examples have a secondary cases geography. (dubbels twice as much, etc.). Tripels can be fermentation in the bottle. Oudenaarde is very dry to very sweet, showing more range the most famous producing town, located in within their style than the other Abbey Ales. East Flanders. Oudenaarde’s water is low in Portland International International Beerfest Beerfest 1613 calcium & high in sodium carbonate, which others are spiced. This style is usually made from equal balance and slight aroma, nothing more. gives a particularly textured character to the portions of raw wheat and malted barley, Despite their strength, they are a study in , BELGIAN (ale) beers. Typically, Oud Bruins come in 3 ages spiced with ground coriander seeds and dried subtlety (17-30 IBU, 7%-14% ABV). Contrary and strengths. Saison has no clear definition with respect to orange peels. The fruitiness imparted by to popular belief doppelbocks are not really raw materials and processes. It is an instance the wheat blends well with the orange and related to other than by name. They (ale) where a number of beers from a certain coriander. The style is further characterized come from a different place and time in Acidic sour power!. Unmalted, raw wheat is region are broadly similar in character and by the use of noble-type hops. They usually history. During the Protestant Reformation a unique & key ingredient. The carbonation use the same designation on their labels. tip the scale between 4% - 6% ABV. (Circa 1517), Franciscan monks from Italy is achieved by blending young Today they are loosely identified by a few settled in Munich. They would ritually brew (typically six months old) with more mature parameters: 5% - 7% ABV, and regarded as strong beer to carry them through the two vintages (two to three years). The residual “light” summer specialties. They are usually holy fasts of Lent and Advent. While the beer sugars in the young Lambic and the yeasts amber to orange in color, and often quite style can be dated to the 1500’s, it didn’t that have developed in the old cause a new dry, with a citric, peppery, quenching quality. get the name “dopplebock” until the early fermentation. The most traditional examples This can be attributed to hard water, heavy 1900’s when it became a popular style in will usually have the endorsement label of hopping, spicing, or deliberate souring. This Munich. the organization De Objectieve Bierproevers. style was once a poor-man’s blend of several GERMAN References to “old” (oud, vieux, vieille) on beers, designed to be a thirst-quencher for BREWING , EIS (lager) the label indicate a minimum of six months local farm workers. are largely Eisbocks are created by freezing off a and a genuine Lambic process. Without these local to the French-speaking part of the STYLES portion of the water, and removing it legends, a Lambic may have been “diluted” country, especially the western part of the from the beer. This form of concentration with a more conventional beer. province of Hainaut. The style does not exist increases the beer’s body, flavor, and alcohol in the Flemish-speaking part of the country. content. They can range from near black LAMBIC, FRUIT (ale) ALT (ale) to as light as tawny red. Hop bitterness Saisons were regarded as a distinct family “Alt” was originally a term for a top- A spontaneous fermented unblended ale that and flavor are mostly cast aside with a big of beers by brewing scientists in the late fermenting beer in general. Dusseldorf made is indigenous to the Senne Valley of Belgium, alcohol presence replacing it, which can 1800s and early 1900s. These beers were this style famous, and most examples are a large portion of raw, unmalted wheat range from sweet to spicy, and fruity to originally produced to a variety of strengths, copper in color, mashed only from barley brings out the crispness, though the flavor often times fusel. Look for a heavy or almost including “children’s”, “family”, “double”, malt, fermented from a single cell yeast, is dominated with a unique tartness from syrupy body with tons of malty flavor. and “royal”. and cold conditioned with an ABV of 4.7%. the wild yeast and bacteria that inoculate Average ABV’s of 9%-15%+ the brew from both airborne and tainted , DARK (ale) Flavorwise (crisp & light), Alt is a German barrels that they ferment in. The fruit comes On the same path as the Belgian Dark Ale brewing style that is quite similar to many DORTMUNDER/EXPORT: (lager) later, an excellent compliment to acidity of but obviously higher in alcohol with more golden/blonde ales of the US microbrewery Tend to be slightly higher in alcohol and the lambic beer style. Cherry, Raspberry, of an all around character. The alcohol scene. deeper in golden color than the German Peach, and Cassis are common flavors. In the character can be deceivingly hidden or can BERLINER WEISS (ale) . The hop levels, while not high, are be very bold and in your face. Look for lots also more pronounced (23-30 IBU) traditional method, the fruit is added during Bottle conditioned made with the maturation of the beer, causing a further of complexity within a delicate palate. Hop both traditional warm-fermenting yeasts and (ale) and malt character can vary, most are fruity fermentation. The best of Belgian fruit beers lactobacillus culture. The taste is refreshing, and some many have mild dark malt flavors. An old German beer style from Leipzig, Gose have the dryness of pink Champagne, rather tart, sour and acidic, with a lemony-citric Phenols will range from minimal to high and is an unfiltered wheat beer made with 50%- than the sweetness of a soda-pop. It is the fruit sharpness and almost no bitterness. most will be light on the hops. All in all most 60% malted wheat, which creates a cloudy world’s oldest brewing method which is still Clear & pale golden straw color. ABV’s of practiced commercially today. are spicy and alcoholic. 7.5% - 15% ABV yellow color and provides a refreshing 3%-5%. crispness and twang. Low hop bitterness NON-LAMBIC, FRUIT (ale) STRONG ALE, PALE (ale) BOCK, HELLES (lager) and a complementary dryness and spice There are many examples of fruit & Like a Belgian , the strong versions from the use of ground coriander seeds and Helles Bocks (aka Maibock) are lighter in vegetable beers that are not lambic. Their will also be pale to golden in color. What a sharpness from the addition of salt. ABV color (“helles” means light), with a strength range in color, flavor, and alcohol content is sets them apart is a much high alcohol 3.5%-5% of 6%-7.5%. Hop bitterness is low, yet noble varied, though most are ales. They typically content, that can range from hidden to spicy hop aroma may be at medium levels. (20-35 HEFE-WEIZEN (ale) are more fruit-forward, hiding the malt to devastatingly present. Expect a complex IBU). The style dates back to the early 1200’s profile of the core beer. and powerful ale, yet delicate with rounded “Hefe” means “unfiltered” or “with yeast”. and gets its name from Einbeck, a small flavors and big, billowy, rocky, white head. Clove and banana-like esters produced PALE ALE, BELGIAN (ale) town in Germany that originated the style. Hop and malt character can vary, most are by particular strains of brewing yeast are Bocks were brewed in the winter and cold- Initially brewed to compete with fruity and quite hoppy, but hop flavor and signatures of this style. German style wheat stored for consumption in spring & summer. during the WWII time frame, Belgian Pale aroma will generally be within the low range beers are highly carbonated, have low hop differ from other regional Pale Ale varieties and artfully balanced. 7% - 12% ABV BOCK, DOPPEL (lager) character and are brewed using at least by traditionally being less , using aged 50% malted wheat. Sometimes they are Doppelbocks are brewed with more grain hops for a delicate hop finish, and boasting WITBIER (ale) called “Weiss-biers”, or white beer. This is a than used for bocks, but not fermented as sweetish to toasty malt overtones. Flavors Witbier was originally popularized in reference to the light color of the head. thoroughly. This leaves a sweet finish. The and aromas will vary. Some have natural Hoegaarden, a small town in a wheat- “noble” hops used in Doppelbocks are for spice characters from yeast and hops, while growing region east of Brussels and Leuven. 1417 PortlandPortland International International Beerfest Beerfest

HELLES (lager) Bamberg. It’s typically of dark colour and the decades. The leaner the brew the less characters are also common. ABV’s from 4% In many ways, the German Helles lagers has similarities of the Oktoberfestbier. Green amount of malt there is and less need for a to 6.5% malts are literally dried over an open fire of strong hop presence which would easily put embody the flavor profile that the large STYLES (ale) American mega-breweries are trying to beech wood, imparting a unique smokiness the brew out of balance. (“rauch” is German for smoke), the usage of There are a number of different type of capture. An excellent example of subtlety in NUT BROWN - ENGLISH (ale) (about 5 or 6). In some cases, their beer making. 4.5%-5.5% ABV, and very low which produces beers of an acquired taste. Spawned from the , Brown Ales tend differences are subtle. Other times they are hops (18-25 IBU) Imagine a smokiness so robust, so assertive, that it tastes of spiced, smoked meat. AVG to be maltier and sweeter on the palate, with extreme. Our stout menu descriptions will / ZWICKELBIER: (lager) Alcohol range: 4-8% a fuller body. Color can range from reddish change with the ebb & flow of the stouts we An old German beer style, are brown to dark brown. Some versions will have in stock at any given time. lean towards fruity esters, while others tend unfiltered and unpasteurized lagers that STOUT, ENGLISH - ENGLAND (ale) date back to at least the Middle Ages. to be drier with nutty characters. All seem to Stouts are typically dark brown to pitch black The beer is matured, unbunged (beer is have a low hop aroma and bitterness. 4% - in color. A common profile amongst Stouts is exposed), in deep vaults. The final product is 7% ABV range the use of roasted barley (unmalted barley a smooth, naturally cloudy beer that’s rich in - ENGLISH (ale) ENGLISH that is kilned to the point of being charred) vitamins (from the yeast). Hop bitterness can SCOTTISH Porters were the first beer style in the world which lends a dry character to the beer as be high and alcohol will vary. Zwickel Bier IRISH to achieve national distribution, due to the well as a huge roasted flavor that can range is similar to a Keller, but not as pronounced. industrial revolution. The style can be dated from burnt to coffee to chocolate. A different ABV 4%-6% BREWING STYLES to the early 1700’s. It has been argued that balance of hops is up to the brewers MARZEN (ÜR-MARZEN) (lager) porter takes its name from the train porters preference, but the roasted character must Ur-Marzen, meaning “original of March”. who used to sell their beer throughout the be there. AVB ranges from 4% - 7%. early British rail system. Another notion Historically (late 1700’s to mid 1800’s) these , ENGLISH (ale) STOUT, FOREIGN - were beers that were brewed in March and is that porter was first produced on a COUNTRIES VARY (ale) made stronger to remain preserved over the English Barley Wines are very similar to commercial scale in London on the River summer months prior to the help of modern English Strong Ales, but are usually set apart Thames, where it was sent out on ships Jet black ale, patterned after early Irish refrigeration. Full-bodied lagers that are by more assertive hop bitterness and a high bound for other port towns. The darkness versions (not like modern Guinness). Like amber in color. Average ABV of 5.7%-6% and residual malty sweetness. In this menu, of the beer covered up cloudiness and the Irish dry stout, there is very little hop about 18-25 IBU. we’ve included both “” & “English roasty full flavor helped mask flavor defects. perception, even though the IBU’s might Strong Ale” under this style. There are These were helpful beer style characteristics be substantial (30-60). There is a little dry- MUNICH (lager) differences, but also many similarities during a period when problems with roasted bitterness from the malt. The alcohol consistency in brewing were commonplace. (German dark lager) Pronounced malty BITTERS: SPECIAL, ESB, STRONG – is considerably higher, at 6%-7.5% ABV. aroma and flavor that dominates over a Today, porters range from 4%-6.5% ABV, and These version tend to be more chocolate/ ALL ENGLISH (ale) clean crisp moderate hop bitterness. They 20-40 IBU. coffee flavor influenced can be chocolaty, chewy, and often exhibit The Bitter styles came from brewers who SCOTCH ALE AKA - WEE HEAVY - STOUT, RUSSIAN IMPERIAL - a bread-like aroma, from the use of Munich wanted to differentiate these ales from malt. Colors range from light brown to dark other mild brews, enter pale malts and more SCOTLAND (ale) ENGLAND (ale) brown. Typically around 5.5% ABV hops. Most are gold to copper in colour and Scotch Ales are strong ales, also known The most complex version of stouts. Typical are light bodied. Low carbonation. Alcohol as “Wee Heavy.” In the 19th century , GERMAN OR alcohol contents exceed 8% ABV, with should be low and not perceived, except in Scotland, they’d also be known as 160/-, a an extremely rich malty flavor balanced BOHEMIAN (lager) strong bitters. Hop bitterness is moderate nomenclature based on the now obsolete by assertive hopping, and a fruity-ester German Pilsner beer was first brewed in to assertive. Most have a fruitiness in the shilling currency. Scotch Ales traditionally character. Originally brewed as a winter Bohemia, a German-speaking province in aroma and flavor, diacetyl can also be go through a long boil in the kettle for a warmer, for sale in the Tsarist Russian the old Austrian Empire. Classic German present. These are traditionally served cask caramelization of the wort. This produces Empire. It is medium dry and distinguished Pilsners are very light straw to golden in conditioned in their homeland. a deep copper to brown in colored beer. by its great strength. Many can have almost Compared to Scottish Ales, they’ll be sweeter color. They are well-hopped, brewed using - ENGLISH (ale) red wine/port/sherry qualities. Noble hops such has Saaz, Hallertauer and fuller-bodied, and of course higher STOUT, SWEET - ENGLAND (ale) Mittelfrüh, Tettnanger, Styrian Goldings, First brewed in England and exported for the in alcohol (6%-10%+), with a much more Spalt, Perle, and Hersbrucker. These varieties British troops in India during the late 1700s. pronounced malty caramel and roasted malt Milk / Sweet Stouts basically have a exhibit a spicy herbal or floral aroma and To withstand the voyage, IPA’s were basically flavor. larger amount of residual dextrins and tweaked Pale Ales that were, in comparison, flavor, often times a bit coarse on the palate, SCOTTISH ALE - SCOTLAND (ale) unfermented sugars that give the beer and distribute a flash of citrus-like zest. ABV much more malty, boasted a higher alcohol more body and a sweetness, countering Scottish style ales break down into 3 4%-5%. content and were well-hopped, as hops are the roasted character. Milk Stouts are very a natural preservative. Historians believe varieties Light, Heavy and Export. They are similar to Sweet Stouts, but brewers add RAUCHBIER (lagers mostly) that an IPA was then watered down for the still commonly referred to as 60, 70, and 80 unfermentable sugars, usually lactose, to the The Rauchbier style is an old German beer troops, while officers and the elite would Shilling beers, which is mostly a reference to brew kettle to add body and some sweetness. style, its origins go back to the 1500’s and savor the beer at full strength. The English their strength. Overall hop character is low, They are typically lower in alcohol: 4%-5% to the district of Franconia and the town of IPA has a lower alcohol due to taxation over light floral or herbal, allowing its signature ABV malt profile to be the highlight. Smoky Portland International International Beerfest Beerfest 1815

late 1800’s in California when refrigeration as a result there are very few “all malt” WHEAT WINE (ale) was a great luxury. The brewers back then brewed malt liquors. Hops are barely used, With an avg ABV of 9%12%, Wheat Wine is a had to improvise to cool the beer down, just enough is added to balance off any somewhat recent and over-looked American so shallow fermenters were used. So in a cloyingness. Higher alcohol versions tend to strong ale style akin to a Barleywine in way the lager yeast was trained to ferment have a loads of fusel alcohol, which gives off strength, but containing a large portion of quicker at warmer temperatures. Pale solvent or fuel like aromas and flavors. They wheat malt; upwards of 50%. The wheat colored and sessionable like many lagers. are attenuated very well, meaning a higher provides a soft and fluffy mouthfeel. Color AMERICAN ABV 4%-6% ratio of fermentable sugars are present and bitterness varies. REWING over other beers, but without using as many B IMPERIAL PILSNER (lager) ingredients and still ending up with a high STYLES Some people think of this new-world style alcohol content. The brewer’s primary intent is as an oxymoron. While similar to a Pilsner to knock you on your ass. in appearance, it more closely resembles NEW WORLD ALES (ale) AMBER (ale) an IPA or double IPA in many ways. Pilsners are known as crisp, clean, light, delicate A broad category that is decidedly American EASTERN 4% to 6%, American Ambers are primarily beers. The imperial pilsner ia still a hoppy and lends itself to the pure art of brewing EUROPE a catch all for any beer less than a Dark Ale light colored lager, but tends to mask the (see: Dogfish Head). It refers to beers that MISC. in color, ranging from amber to deep red classic properties with more pronounced malt are made unconventionally in terms of BREWING hues. This style of beer tends to focus on the backbone and intense bitterness found in brewing style. They are often a combination STYLES malts, but hop character can range from low Double IPA’s. Malt flavors can be quite sweet of more than one style, and sometimes a to high. Expect a balanced beer, with toasted but usually it is the hops/bitterness and complete hybrid roaming madly outside the malt characters and a light fruitiness in most confines of known brewing style descriptions alcohol that are the aggressors. ABV: 7%-10%. PILSNER, CZECH (lager) examples. The range can run from a basic all together. Expect great range in alcoholic ale to American brewers who brew faux- IPA, AMERICAN (ale) strength, body, color, and possibly Pilsner beer is indigenous to city of Plzen Oktoberfest style beers that are actually ales As with a number of brewing styles, IPA was unconventional ingredients Czechoslovakia, first brewed back in the instead of lagers. born out of necessity. When the British were 1840’s. It is light straw to golden color PALE ALE, AMERICAN (ale) and crystal clear. Hops are very prevalent BARLEY WINE, AMERICAN (ale) colonizing India, the beers they sent down to their troops kept spoiling during the long sea Of British origin, this style is now popular usually with a spicy bitterness and or a spicy Born of England, barley wines are often voyage. With an extra healthy dose of hops worldwide and the use of local ingredients, floral flavor and aroma, notably one of the considered the most prized of all ales. With and alcohol (40-65 IBU and 5%-7.5% ABV or imported, produces variances in character defining characteristics of the Saaz hop. the strength of wine and the complexity respectively), both having great preservative from region to region. Generally, expect Smooth and crisp with a clean malty palate, of cognac, these beers show extraordinary value, their problems were solved, and the a good balance of malt and hops. Fruity many are grassy. richness, depth, and alcoholic warmth. Like esters and diacetyl can vary from none to world had another distinctive beer style. PORTER, BALTIC (lager) fine wines, they benefit from aging, which Today, American craft brewers do more than moderate, and bitterness can range from allows their intense flavors to marry and lightly floral to pungent. American versions Baltic porters, named after the region emulate the style. They continue to push the from which they come, vary greatly, both deepen. English varieties are quite different envelope with strength and bitterness. tend to be cleaner and hoppier, while British from the American versions (8%-12%+ tend to be more malty, buttery, aromatic and in strength (about 4.5% - 9% abv) and in ABV), which are usually insanely hopped IPA, DOUBLE OR IMPERIAL (ale) balanced. 4.5%-6% ABV brewing method. Many are actually bottom to make for a more bitter and hop flavored fermented (lager type). There are purists Take an India Pale Ale and feed it steroids, SAISON, AMERICAN beer, typically using the most intense hops. ergo the term Double IPA. Although open to might agrue that they cannot then be English versions (7%-10% ABV) tend to be the same interpretation as its sister styles, (AKA FARMHOUSE) (ale) classified as porters, a style which traces its more rounded and balanced between malt you should expect something robust, malty, US take on the classic Belgian style, yet origin to the great dark ales of England. and hops, with a slightly lower alcohol alcoholic and with a hop profile that might rip typically much hoppier, often aggressively WINTER WARMERS - content. your tongue out. The Imperial usage comes spiced, and widely ranging. A fairly new COUNTRIES VARY (ales usually) BLACK IPA (ale) from Russian Imperial stout, a style of strong and developing style that, more than stout originally brewed in England for the anything, describes it as something other Generally amber to brown in color and are A new-world style that combines the flavor, Russian Imperial Court of the late 1700s. than a traditional Belgian Saison, but in brewed with ale or lager yeast. They are bitterness, aroma, and strength of an Its application to an unrelated style makes the same wheelhouse, yeast-wise. Gaining brewed seasonally as a way for brewers to American IPA - but with the color of a stout. little sense to many, so Double IPA is quickly in popularity at such a rapid rate in really express their appreciation and love of beer. 40-65 IBU and 5%-7.5% ABV respectively. becoming the preferred name. (65-100 IBU needed its own style guidelines. ABV 4%-7.5% Winter warmers often exhibit strong and CALIFORNIA COMMON / and 7.5% - 15%+ ABV) complex maltiness along with low to assertive STRONG ALE, AMERICAN (ale) hop characters. Spices and other special (part ale, part lager) (LAGER) Catch all style category for beers from 7% ingredients are often added to increase The California Common, or Steam Beer, is For the most part, Malt Liquors are sold ABV and above, Some are as high as 25% complexity. They are typically rather potent a unique 100% American style lager. It’s in the infamous 40 oz sized bottles. Straw ABV. Characteristics will greatly vary, though usually brewed with a special strain of to pale amber in color, most use excessive big hops are fairly omnipresent. Some have lager yeast that works better at warmer amounts of , such as corn, rice, similarities to Barley-wines and Old Ales. temperatures. This method dates back to the refined brewers sugar (dextrose) and Barrel aging is also common.