Beer styles

Düsseldorf's copper-coloured ale, brewed the "old" way and poured with pride.

Chocolatey, toasty and hoppier than its English cousin — brown beer with a Yankee swagger.

Citrus, pine and a bitter bite — the beer that launched the craft revolution.

Ice-cold, crystal-clear and built for backyard barbecues and ballgames.

Bright, citrusy and endlessly drinkable — the gateway beer of American craft brewing.

A strong, silky porter brewed cold — where English tradition meets Baltic lager know-how.

Strong as wine, rich as dessert — the heavyweight champion of the ale world.

Beer that borrowed a barrel — oak, vanilla and a whisper of whatever lived there before.

A monastery classic — brown, fruity and quietly strong.

Pale as a pilsner, strong as a devil — and named accordingly.

Dark, rich and strong enough to sip by the fireplace — Belgium's grand finale.

Golden, spicy and deceptively strong — the monk's beer that sneaks up on you.

Berlin's tart, low-alcohol wheat beer — served with a splash of colourful syrup.

A strong, malty lager with a goat on the label and a pun in its name.

A Gold Rush original — lager yeast, warm temperatures, and a lot of steam.

Crisp, clean and lawnmower-ready — America's ale that drinks like a lager.

The golden original from Plzeň — soft, spicy, and richer than you remember.

Liquid bread for fasting monks — strong, rich and ending in "-ator."

Everything an IPA does, turned up to eleven — more hops, more malt, more alcohol.

Munich's original everyday lager — brown, bready and smoother than it looks.

Bock that was left out in the cold — and came back stronger.

Gentle, malty and made for conversation — the everyday pint of the British pub.

Nutty, toasty and gently sweet — a mellow pint with a Newcastle accent.

Earthy hops, biscuity malt and a whiff of empire — the original India Pale Ale.

Chocolate, toffee and a gentle roast — the dark beer that fueled 18th-century London.

A bigger, bolder bitter with marmalade, toffee and a satisfying hop finish.

The Burgundy of Belgium — sour, fruity and aged in giant oak vats.

Where the orchard meets the brewhouse — any beer, plus fruit, done well.

Crisp, floral and bone-dry — the lager that conquered the world.

Beer for everyone — brewed from sorghum, millet, rice and a lot of ingenuity.

A salty, sour wheat beer from Leipzig — like a margarita that went to Germany.

The Champagne of Brussels — young and old lambic blended into sparkling gold.

Banana, clove and a cloud of foam — Bavaria's sunny, yeasty wheat beer.

Munich's golden answer to pilsner — soft, bready and endlessly drinkable.

Huge, velvety and fit for an empress — dark beer at its most decadent.

Jet-black, creamy and surprisingly light — the pint that's practically a national symbol.

Toffee, a whisper of roast and a ruby glow — Ireland's easygoing malty ale.

Cologne's delicate golden ale, served in tiny glasses by very busy waiters.

Sour cherries and wild lambic — Belgium's ruby-red fruit masterpiece.

Brewed by the wind — Brussels' wild, oak-aged ale fermented by nature itself.

Brewed in March, drunk in autumn — toasty amber lager with a party reputation.

Sunshine in a bottle — light, crisp and best with a taco nearby.

Low in alcohol, big on character — Britain's quietly delicious session ale.

Sweet, creamy and dessert-like — the stout with a secret splash of milk sugar.

Hazy, juicy and soft as a pillow — the IPA that tastes like a fruit smoothie with a hop habit.

All the flavour, none of the buzz — the fastest-growing corner of the beer world.

Silky, roasty and comforting — the stout with a porridge-smooth texture.

Aged, warming and full of dark fruit — the English ale that tastes of time.

Autumn in a glass — pie spices, toasty malt and a touch of squash.

Bamberg's campfire lager — it tastes like smoked ham, and that's the point.

The farmhouse ale of Wallonia — dry, peppery and made for thirsty workers.

Black as night, light as a summer lager — Germany's great optical illusion.

Malt-forward, clean and quietly complex — Scotland's answer to the English bitter.

The elegant amber lager that vanished from Austria and resurfaced in Mexico.

Crystal-clear, bone-dry and bracingly bitter — the IPA for people who like their hops with an edge.

Belgium's cloudy white ale, spiced with orange peel and coriander.