The term session-strength beer, or session beer, originated in North America in the 1990s, and refers to beers of roughly 3.5 to 5% ABV, which in most cultures make up the largest part of beer sales, both in bars and the take-home trade …

We have invented the term “sampling-strength” to cover those styles that are more complex and higher strength than session beers, but should not be considered as a strong beer.  In this range are found some of the most characterful beer styles of all.

Most European countries have a tradition of stronger beer styles, often appearing mostly or exclusively during in the winter months, to as late as Easter. Because lager yeast add fewer flavours to a beer, these tend to be ales.