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The most general categorization of beer styles by yeast type is a modern craft brewing phenomenon. American brewers and most other craft brewers call beers ales if they use top-fermenting (ale) yeast and lagers if they use bottom-fermenting (lager) yeast. Most categorization systems will allow for a third classification, often called spontaneously-fermented because of the method; however, wild is perhaps a more widely-used modern craft beer term for these beers fermented with bacteria or non-saccharomyces yeast.


Brewed with top fermenting yeast at cellar temperature, ales are fuller-bodied, with nuances of fruit or spice and a pleasantly hoppy finish. Generally robust and complex with a variety of fruit and malt aromas, ales come in many varieties. Ales are often darker than lagers, ranging from rich gold to reddish amber. Top fermenting, and more hops in the wort gives these beers a distinctive fruitfulness, acidity and pleasantly bitter seasoning. Ales have a more assertive, individual personality than lager, though their alcoholic strength is the same.

- Ales

Lager originates from the German word lagern which means 'to store' – it refers to the method of storing it for several months in near-freezing temperatures. Crisp and refreshing with a smooth finish from longer aging, lagers are the world's most popular beer (this includes pilseners). A lager, which can range from sweet to bitter and pale to black, is usually used to describe bottom-fermented brews of Dutch, German, and Czech styles. Most, however, are a pale to medium colour, have high carbonation, and a medium to high hop flavour.

- Lagers


Ales are brewed with a top-fermenting yeast that thrives at mid-range room temperatures. For this reason, ales are typically stored between 60° and 75° Fahrenheit during the fermentation stage. This type of yeast and the fermentation temperature tend to give ales a fruitier and spicier flavor than lagers. In general, ales are more robust and complex.

Zigzagger (Triple Hopped Double IPA)

ABV: 10% IBU:150.7

Intense hop aroma, with spicy and citrusy notes. Yellow to gold in color. Strong and complex, very high hop flavor, with hints of well-balanced malt flavor. Medium-bodied, medium carbonation. Smooth and dry, lingering hop finish.

Hop Attack (Imperial IPA)

ABV: 8.2% IBU:115

Intense hop aroma, with hints of clean and malty sweetness. Golden amber in color. Slightly hazy. Strong complex hop flavor and bitterness, with little to no harshness in the aftertaste. Slight presence of malt sweetness. Medium-bodied, medium carbonation, with a dry finish.

Message in a Bottle (Dark IPA)

ABV: 7.6% IBU:65.8

Intense hop aroma with burnt notes, often mistakes as the smell of raisins. Black and opaque in color. Intense hop balance in the aftertaste. Full-bodied. High carbonation. Hoppy and dry

Busy Bee (West Coast IPA)

ABV: 7.3% IBU:115

Pale gold in appearance. Bitter yet with a strong earthy and floral hint. Finishes with a slight honey sweetness, dry and full bodied.

Pugaw (India Pale Ale)

ABV: 7.0% IBU: 56

Prominent hop aromas with citrusy and piney notes. Medium reddish-copper in color. Medium-high hop flavor and bitterness. Clean and slightly malty sweet. Smooth and medium-bodied mouthfeel. Moderate carbonation. Medium-dry finish.

Ssshhputnik (Extra Special Bitter)

ABV: 6.32% IBU: 42.58

A high level of maltiness with a nutty, woody and caramel-like flavours, with increased hop bitterness flavour and aroma, medium to full body

Englishman in New York (American IPA)

ABV: 6.0% IBU: 50

Moderate hop aroma, with hints of malt and caramel. Clear, pale gold in color. Clean malt character. Little to no hop bitterness. Medium - bodied smooth. Moderate carbonation. Slight dry finish.


Lagers are made with bottom-fermenting yeast that work best at cooler temperatures, between 35° and 55° Fahrenheit. Fermentation happens more slowly and the beer is more stable, so it can be stored (or ``lagered``) for longer than ales.

Daya (Vienna Lager)

ABV: 5.3% IBU: 19

Light to no hop aroma. Clear and crisp, pale yellow in color. Slight sweet, with hints of caramel, Medium-bodied and smooth. High carbonation.

Old Xavier ‘56 (Bohemian Pilsner)

ABV: 5.1% IBU: 15

Rich and malty aroma with hints of spicy-floral Saaz bouquets Clear and pale gold in color. Complex maltiness with a soft grainy aftertaste and a rounded spicy hop flavor. Medium-bounded. Medium carbonation. Crisp and refreshing finish.


Fruit beer is beer made with fruit added as an adjunct or flavouring.

Keywheat (Kiwi Beer)

ABV: 5.04% IBU:16.9

Little to no hop aroma, with distinct kiwi fruit flavor. Light green in color, slight hazy. Smooth and medium- bodied. High carbonation

Lagud (Strawberry Beer)

ABV: 5.04% IBU:16.9

Little to no hop aroma, with sour strawberry notes. Reddish hue. Sweet and fruity, with a slight sour aftertaste. Crispy and balanced malt flavor. Medium-bodied. High carbonation.

Ripe (Passion Fruit Beer)

ABV: 5.04% IBU:16.9

Strong aroma of passion fruit, with little to no hop aroma. Light copper in color. Strong passion fruit taste. Sweet and tangy, with low hop bitterness. Smooth and medium-bodied. High carbonation.


Porter is a dark, almost black, fruity-dry, top fermenting style. An ale, porter is brewed with a combination of roasted malt to impart flavour, colour and aroma. Stout is also a black, roast brew made by top fermentation. Stout, not as sweet to the taste, features a rich, creamy head and is flavoured and coloured by barley. Stouts often use a portion of unmalted roasted barley to develop a dark, slightly astringent, coffee-like character.

Kabunyan (American Wheat Beer)

ABV: 5.04% IBU:16.9

Strong aroma of passion fruit, with little to no hop aroma. Light copper in color. Strong passion fruit taste. Sweet and tangy, with low hop bitterness. Smooth and medium-bodied. High carbonation.

Rolling Fog (German Hefeweizen)

ABV:5.15% IBU: 15

Little to no hop aroma, with moderate banana and clove notes. Very hazy, pale yellow in color. Strong banana and clove aftertaste, with little to no hop bitterness. Medium-bodied. High carbonation. Refreshing and fruity finish.

Kraken (Baltic Porter)

ABV: 6.3% IBU: 26.26

Rich malty sweetness, caramel and coffee notes, with little to no hop aroma. Dark brown in color. Smooth and malty, with hints of roasted coffee and toffee. Full-bodied and smooth. Medium carbonation.


Eye of Medusa (Belgian Tripel)

ABV: 14% IBU: 25.06

A pale, spicy, dry and strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Mildly aromatic, with spicy, fruity, and light alcohol notes combined with clean malt character. A beer with high alcohol but does not taste strongly of alcohol.

Orphan Maker (Barley Wheat Wine)

ABV: 9.04% IBU: 35.34

A strong ale albeit so potent as wine. Deep amber in color with medium bitterness aftertaste and bittersweet flavour and aroma; has a slight hint of chocolate to compliment the palate.

Kadungayan (American Pale Ale)

ABV: 6.2% IBU: 40

Pale golden in appearance with medium bitterness, and citrusy flavor and aroma. Generally clean with refreshing finish. Has some grassy notes due to dry hopping.

Philandering Pauper (Belgian Dubbel)

ABV: 7.2% IBU: 15.22

Belgian Trappist Beer a brown ale with low to no bitterness: Fairly strong in alcohol with a strong fruity and cereal notes; Slight dry finish with a strong hint of raisin flavor, mixed with caramel, chocolate and nut flavors.

Smash (Single Malt Single Hop)

ABV: 6.38% IBU: 54.69

Single malt, single hop ale on the biscuity notes. A Medium bitterness and a bit citrusy an ale for beginners.

Mango Jango (Mango Beer)

ABV: 5.04% IBU: 16.9

With a strong hint of mango both for its flavor and aroma, low to almost no bitterness.

Misty Mountain (Hefeweizen)

ABV: 5.04% IBU: 16.9

A hazy appearance to collaborate the morning mist of the mountainous view, confers with a zestful fruity mix of banana clove and raspberry that also imparts a real sweet aroma, with almost low to no bitterness taste and a slight sweet malty finish-an ale crafted for early mornings.

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