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Ales (21 - 32)


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India Pale Ale
A hoppy, moderately strong ale of golden-to-copper color.
Irish Red Ale
An easy-drinking, malt-focused beer with generous caramel malt notes. Buttery or toffee flavors may also be experienced.
Lambic
A complex, sour, wheat-based ale from the area surrounding Brussels, Belgium.
Mild Ale
A decidedly British beer, this ale was once one of the most widely produced beer styles in the United Kingdom. Generally malty, Milds often exhibit caramel, toffee, nutty, and toasty aromas and flavor
Old Ale
A fruity and malty ale with a variety of buttery, nutty, and toasty flavors. Well-aged versions may display hints of souring.
Oatmeal Stout
A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor.
Roggenbier
A specialty beer brewed in Bavaria as a more distinct variant of Dunkelweizen, using rye in place of wheat. These beers have a moderately spicy rye flavor, reminiscent of rye or pumpernickel bread.
Saison
A refreshing, fruity ale that’s quite effervescent and has a dry, quenching acidity. Saisons were traditionally brewed in late spring to be consumed throughout the summer months.
Sweet London Stout
A very dark, sweet, full-bodied, roasty ale. It’s historically known as Milk Stout or Cream Stout due to the use of unfermentable milk sugar (lactose).
Weizenbier/Weissbier
The traditional refreshing wheat-based beer of Bavaria, this ale is golden-colored and spritzy.
Weizenbock
A dark, medium-full bodied wheat based beer of Bock strength.
Witbier
A light, refreshing, citrusy wheat ale. Its citrusy, perfumy character is a result of the brewers’ use of coriander and the bitter rind of the bitter rind of the Curacao orange.
Level 7