A beverage made from both malt and honey that is essentially part beer and part mead.

An extremely strong beer made through a process called "freeze distilling," which separates the water from the alcohol and sugars to concentrate them.

Originally a term used to designate beers made for the crowned heads of Europe, but is now used by craft brewers to designate a beer that is typically higher in alcohol and possibly hop bitterness.

Kölsch brewpub waiters.

A sour, smoked, lower-gravity historical German wheat beer.

A beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of carbon dioxide.

A catch-all given to special beers made for Christmas and New Year celebrations. These ales are typically higher in alcohol (5.5%-14%) and are distinguished by the inclusion of dark flavored malts, spices, herbs, and fruits.

A Christmas custom in medieval England that involved the consumption of copious amounts of hot ale. 

A beer drunk in 18th century London made up of three types of beer, commonly pale ale, mild (fresh brown beer), and stale (matured brown beer). 

An effervescent form of Kellerbier. It is brewed with more highly kilned malt than Kellerbier, so it is a slightly darker amber beer than Kellerbier.

An herb mixture used to flavor and preserve beer before hops became commonly used in the 15th and 16th centuries in Europe.

"Trappist" is an appellation (i.e. a legal description with the enforceability of a trademark) meaning that only brewers who meet certain requirements are allowed to use the Trappist name. 

A fermented malt beverage that could not contain more than one half or one percent alcohol by volume produced and sold during Prohibition in the United States (1919-1933). It was the only type of "beer" that could be produced and sold legally.

A sour, fruity, red wine-like Belgian ale, known as the Burgundy of Belgium. It is more wine-like than any other beer style.