It is Belgian beer (fermentation under high temperature),
strong and dense enough. It is often left for the second
fermentation while bottling. It could be light, amber-colored
or dark.
That is English beer (fermentation under high temperature)
of medium knock-downess and of light or intensive amber color.
It could be of different kinds: "pale ale" with considerable
hop content, "mild" – not strong beer with light
hop additions, "bitter", "stout" or
"barley wine".
German title for kind of beer received after fermentation
under high temperatures. "Alt" means "old"
as for more modern "pils" kinds that are manufactured
with the help of fermentation under high temperature. Brewery
factories of Dusseldorf are specialized in such kinds of beer
manufacturing.
This term means "barley beer". In Great Britain
people use this title for the most dense and strong kinds of
ale.
That is the most widespread kind of ale in Great Britain
that has rather bitter taste. The color varies from amber to
orange ones. Considerable quantity of this beer is consumed
in English pubs.
That is a Belgium beer on the wheat basis with spicery
sometimes. It is not filtered at all, that is why it is rather
muddy and has bitter taste.
That is the name of strong beer in Germany. The term
"double bock" is for more strong beer. The names of
separate marks of such a beer have the ending suffix "ator".
That is Belgian beer – mixture of young and old sorts
of beer "lambic". It is poured into bottles similar
to the champagne ones. It is getting older very well.
That is a sort of "lambic" beer where brewers
are soaking out cherries for several months. The success of
this beer created the possibility to make new sorts of this
beer with raspberries, black currants and even banana.
German word "lager" means "to preserve"
reminding about the necessity to keep this beer in cool place.
This beer is prepared by fermentation under low temperatures.
Nowadays this term means beer that is prepared in the similar
way of fermentation. "Lager" is a light drink. But
there are some kinds of dark ones in Germany.
That is a Belgian beer on the basis of wheat, barley and
old hop. It is received after the natural fermentation. That
is a speciality of Brussels.
This name origin is Czech town Plzen, where the first light
beer in the history was manufactured; it was received after
the fermentation under low temperatures. Being close to
"lager" the "pils" name is for any light
beer received as the result of fermentation under low temperatures.
The term "pilsener" or "pilsner" in Germany
points out the quality and means beer with high content of hop.
It is British beer, especially popular in London. It is
received after the high temperatures of fermentation. It is very
dark and has high hop content.
This term for beer points out "lager" of high quality,
but it is more goldish and rich than the other kinds.
That is German light beer received under low temperatures
of fermentation and has taste of smoke created during the process
of malt drying on the fire from pine-tree firewood.
That is a black beer received with the help of high
temperature fermentation of well-fried malt. Irish beer is dry
and viscous in the contrary to English beer that has soft taste.
That is a kind of "ale" beer prepared by monks-trappists.
There are five kinds of this drink in Belgium and one kind in
Netherlands.
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