This is an alcoholic beverage that is fermented and brewed from rice, barley, corn, hops, water and yeast.

Pure water, corn grits and malted barely.

The corn grits and malt are cooked and blended to create mash.

A sugary liquid called wort is extracted from the mash.

The wort is transferred to the brew kettles where it is boiled and hops are added. Hops are responsible for the rich aroma and the delicate bitterness in beer.

The wort then moves to the wort cooler.

Yeast, which converts sugar into alcohol and carbon dioxide, and sterile air are added next and the wort moves to fermentation tanks for a carefully controlled time period.

This settles to the bottom of the tank after converting all the sugar and the resulting beer is a lager.

This rises to the top of the tank when it's done with the sugar and the beer it produces is an ale.

This is top-fermented beer. It's a little bitter, usually tastes hoppy and has a higher alcohol content.

This kind of beer is a strong ale, usually English, with a higher than normal alcohol content and, as the name implies, a bittersweet taste.

This is a dark, strong and slightly sweet lager beer brewed from caramelized malt.

This kind of beer is brewed at colder than normal temperatures and then chilled to below freezing, formign cyrstals. The crystals are filtered out leaving a smoother tasting beer with a slightly higher alcohol content.

This is a bottom-fermented beer stored at very low temperatures for a long period of time (typically about several months). The word "lager" is German for "to store".

This kind of beer is brewed in Belgium. Ingredients such as peaches, raspberries, cherries and wheat are added during the brewing process.

This kind of beer has fewer calories and less alcohol.

This kind of beer is fermented at a higher temperature than other beers which results in a higher alcohol content.

This is a light, hoppy dry lager.

This is beer brewed and processed from rice (some consider it a wine). Sake is served warm or at room temperature.

This is an ale produced from heavily roasted barely. It is darker in color and has a slightly bitter flavor.

This beer is brewed in Belgium or the Netherlands by Trappist monks. It contains high levels of alcohol and is usually dark in color. 

Beer should typically be served within the low to mid 40's. A lower temperature would dull the taste of the beer and a higher temperature would compromise the refreshment of the beer.

A top-fermented beer of unusually high, wine-like alcohol content. Copper-colored or dark brown, strongly flavored, fruity, sometimes fermented with wine or champagne yeast.

This is a generic name for alcoholic beverages produced by fermenting a cereal or a mixture of cereals flavored with hops.

A British-style top-fermented beer which is lightly hopped and flavored with roasted and caramel malt.

A stronger bock beer though not necessarily double the strength. The original of the style was brewed by the Italian monks of the order of St. Francis of Paula in Bavaria.

Raspberry, Belgium style wheat beer.

An unfiltered wheat beer.

Ale ale brewed in England for British troops stationed in India in the 18th century. It was brewed very strong to survive a voyage that could take as long as 6 months. Highly hopped.

A style of stout brewed with oatmeal. Oatmeal was used for its nutritive qualities as well as its ability to impart fullness of body and flavor.

A bottom-fermented Vienna (or marzen) style beer originally brewed for Germany's Oktoberfest celebration. Copper-colored, malty and sweet.

Am amber or copper colored, top fermented beer with pale malts. Similar to bitter but drier, hoppier and lighter.

A very dark, top-fermented beer first brewed in London in 1730 by a man named Harwood as a substitute for the then popular mix of ale, beer and two-penny beer. Called Entire, this beer was advertised as being richer and more nourishing than ale and was intended for porters and other heavy laborers who would find in it the strength to complete their tasks. It color comes from roasted unmalted barley.

In Germany, a generic name for wheat beers. Weisse means white and such beers are usually very pale and cloudy with a white foam.

Any beer containing a high proportion of malted wheat. All wheat beers are top-fermented and many are bottle-conditioned.