Old-fashioned Bavarian wheat beer was often dark. In the 1950s and 1960s, wheat beers did not have a youthful image, since most older people drank them for their health-giving qualities. Today, the lighter hefe-weizen is more common. The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefe-weizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving. OG FG IBUs SRM ABV 1.044 – 1.056 1.010 – 1.014 10 – 18 14 – 23 4.3 – 5.6%

Aventinus, the world's oldest top-fermented wheat doppelbock, was created in 1907 at the Weisse Brauhaus in Munich using the 'Méthode Champenoise' with fresh yeast sediment on the bottom. It was Schneider's creative response to bottom-fermenting doppelbocks that developed a strong following during these times. A dunkel-weizen beer brewed to bock or doppelbock strength. Now also made in the Eisbock style as a specialty beer. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. OG FG IBUs SRM ABV 1.064 – 1.080+ 1.015 – 1.022 15 – 30 12 – 25 6.5 – 8.0+%

A specialty beer originally brewed in Regensburg, Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. American-style rye beers, or traditional beer styles with enough rye added to give a noticeable rye character should be entered in the specialty beer category instead. Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do); the rye character is traditionally from the rye grain only.…

A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time. The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. OG FG IBUs SRM ABV 1.044 – 1.052 1.008 – 1.012 10 – 20 2 – 4 4.5 – 5.5%

Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains. Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered "everyday" beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian "session beers" for ease of drinking. Nothing should be too pronounced or dominant; balance is the key. OG FG IBUs SRM ABV 1.048 – 1.054 1.010 – 1.014 20 – 30 8 – 14 4.8 – 5.5%

A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses. Varying strength examples exist (table beers of about 5% strength, typical export beers of about 6.5%, and stronger versions of 8%+). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties…

Name literally means "beer which has been kept or lagered." A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round. Related to the Belgian Saison style, the main difference is that the Bière de Garde is rounder, richer, sweeter, malt-focused, often has a "cellar" character, and lacks the spicing and tartness of a Saison. Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambre). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers).…