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"New beer styles are being invented all the time but history tells us that few of these outlive the seven year life-cycle afforded to many new products. A few stand the test of time. but…"

New beer styles are being invented all the time but history tells us that few of these outlive the seven year life-cycle afforded to many new products. A few stand the test of time. but do not really catch on outside their home country and some specific exports markets.

Australian sparkling ale

Perfected a century ago by Coopers brewery of Adelaide, this smooth but gassy, highly attenuated and estery ale (5.0-6.5% ABV) is brewed from lightly kilned malts and fermented with long-attenuating yeast, ending clear and spritzy character.

California common

Roasted and caramel notes appear in this grainy, medium-bodied (4.5-5.5% ABV), light amber coloured beer fermented with a lager yeast that can work at higher temperatures traditionally in wide, shallow fermenting vessels. Known as ‘Steam Beer’ during the American gold rush, this unashamedly American beer style favours old-fashioned hops over modern US hops, Northern Brewer being a favourite.

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About the Author

Tim Webb

The lead author and curator of The Beer Styles of Europe and beyond is Tim Webb, co-author of The World Atlas of Beer.

Belgium is the mothership of craft brewing, a part of the world that has exerted more influence over the development of modern brewing than anywhere else in Europe. The extent of this is so great that to read about the best known Belgian styles, see : Blond, Dubbel, Flemish Red, Grisette, the Lambics, Belgian saison, Saison Légère, Spéciale, Strong dark, Strong golden, Tripel, Witbier

Finland

The legendary rye beer of southern and central Finland is by tradition a home-brew like no other. Impossible to export for its absence of hops, specifically excluded from Finnish Prohibition in the early 20th century, avoiding extinction as often and deftly as the Giant Panda, no beer is more regional and more special than this one.

Germany

When Bavaria joined greater Germany in 1871 one of the conditions of the deal was the adoption across the whole country of the Bavarian Beer Purity Order – known popularly but incorrectly as the Reinheitsgebot. This brought largely unintended homogeneity to German brewing, which had previously being quite regional in its approach.

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