Bocks are a specific type of strong lager historically associated with Germany and specifically the town of Einbeck. These beers range in color from pale to deep amber tones, and feature a decided sweetness on the palate. Bock styles are an exposition of malty sweetness that is classically associated with the character and flavor of Bavarian malt. Alcohol levels are quite potent, typically 5-6 percent ABV. Hop aromas are generally low, though hop bitterness can serve as a balancing factor against the malt sweetness. Many brewers choose to craft these beers for consumption in the spring (often called Maibock) or winter, when their warmth can be fully appreciated.
North American brewers are now producing ales that are identified by the term “amber ale.” This is a more modern, nontraditional style, and many of these beers borrow heavily from the characteristics associated with more classical styles such as pale ales or bitters. Amber ales are light- to medium-bodied and can be anywhere from light copper to light brown in hue. Typically amber ales are quite malty but not heavily caramelized in flavor.
A traditional style of English ale that is characterized by darker colors, sweetish malt flavors and subtle hopping levels, all within a lower alcohol frame (typically 3.5 percent ABV). Its purpose is to allow the drinker to get a full quotient of flavor in a “session” beer—a trick to which English ale brewing lends itself readily.
The alternate names for this style, Cascadian dark ale or black India pale ale, have been replaced by American-style black ale because of the too-narrow geographical focus of the first and the oxymoronic nature of the second. This beer is based on an IPA, with intense hop aroma and flavor and some bready maltiness, but with black color and added roasty, chocolate and caramel notes from the addition of dark malt to the brew.
Imperial IPAs (also known as Double IPAs) are distinguished by their prominent hop aromas and flavors and an intense, assertive bitterness. Colors range from deep gold to deep amber. These hop characteristics should be balanced by a rich malt backbone, mid- to high-level notes and fruity esters. They are medium- to full-bodied in weight and notes of astringency and hop haze are accepted. Depending on the varieties of hops being used, the drinker can experience a wide range of hop flavors, including tart citrus peels, pepper and earthy pinelike notes.
India pale ales are deep gold to amber in color and are usually characterized by floral hop aromas and a distinctive hop bitterness on the finish. India pale ales were originally brewed by British brewers in the 19th century, when British troops and colonizers depended upon supplies of beer shipped from England. Standard ales did not survive the journey; hence, brewers developed high gravity, highly hopped ales that survived shipment in casks to their largest market, India. This style, probably not anywhere near as bitter as it was when destined for India, continues to be brewed in a toned-down manner in the United Kingdom and is undergoing a mini-revival at present. However, U.S. craft brewers have claimed the style as their own, and often brew it with assertive Pacific Northwestern hop varieties that give such examples a hugely aromatic hop accent.
Pale ales tend to be fuller-bodied with a more assertive character on the palate than the standard bitter in a English brewer’s portfolio. In England, they are generally bottled, as opposed to being sold on draft. Despite the name, pale ales are not pale but, in fact, more of an amber hue. The original designation was in reference to this style of beer being paler than the brown and black beers that were more popular at the time of the style’s inception. In the United States, pale ale styles have become one of the benchmarks by which craft brewers are judged.
Pale ales tend to be fuller-bodied with a more assertive character on the palate than the standard bitter in a English brewer’s portfolio. In England, they are generally bottled, as opposed to being sold on draft. Despite the name, pale ales are not pale but, in fact, more of an amber hue. The original designation was in reference to this style of beer being paler than the brown and black beers that were more popular at the time of the style’s inception. In the United States, pale ale styles have become one of the benchmarks by which craft brewers are judged.
A fuller-bodied bitter is labeled as “Extra Special Bitter” (ESB). These weightier versions of bitter often stand up better to the rigors of travel overseas than the lower gravity standard versions. An important element of faithful bitters is the use of English yeast cultures in fermentation. These impart a fruity, mildly estery character that should be noted in examples of the style.
Bitter is an English specialty, and very much an English term, generally denoting the standard ale—the “session” beer—in an English brewer’s range. They are characterized by a fruitiness, light-to-medium body and an accent on hop aromas more than hop bitters. Colors range from golden to copper. Despite the name, they are not particularly bitter.