English IPA is the original India Pale Ale—a style born in 18th century Britain, built on earthy, floral hops and biscuity malt, with a dry, restrained bitterness. It’s lighter, softer, and more nuanced than its American descendants. Everything that came after it traces its lineage back to this. When most people hear “IPA” in 2026, […]
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Belgian IPA is a hybrid style that combines the bold hop character of an American IPA with the fruity, spicy yeast profile of Belgian brewing. It’s hoppy and complex, and unlike anything you’d find at either end of the spectrum it bridges. That tension is exactly what makes it interesting. Craft beer has always played
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Milkshake IPA is a hazy, fruit-forward ale brewed with lactose for sweetness and a thick, creamy body. It’s the craft beer style that looks like dessert, drinks like a smoothie, and divides beer nerds straight down the middle. Love it or hate it, there’s nothing else quite like it. If you’ve ever picked up a
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Black IPA is a dark, hop-forward ale that combines roasted malt character with aggressive hop bitterness and aroma. It looks like a stout, drinks like an IPA, and confuses first-timers every time. Despite the color, the roast takes a back seat—hops are what this style is all about. It’s a contradiction in a glass. Dark
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Some links in this article are affiliate links. If you buy through them, we may earn a small commission at no extra cost to you. We only recommend products we’d genuinely put in our own fridge. Non-alcoholic beer is beer brewed with little to no alcohol — typically 0.5% ABV or less in the United
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Sour beer is exactly what it sounds like — a beer that’s been intentionally made tart or acidic, using bacteria or wild yeast during fermentation. The sourness can range from a gentle lemon-like brightness in a Berliner Weisse to the face-scrunching funk of an aged Belgian Lambic. It’s one of craft beer’s most polarizing styles
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Wheat beer is a style brewed with a significant portion of wheat alongside barley — usually 30% to 70% of the grain bill. That extra wheat gives it a fluffy, pillowy mouthfeel, a naturally hazy appearance, and flavors that range from banana and clove in a German Hefeweizen to citrus and coriander in a Belgian
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German Bock beer is a strong, malt-forward lager originating in the town of Einbeck in the 14th century — rich, warming, and built to be sipped rather than chugged. The Bock family spans a range from the pale, springtime Maibock to the intensely rich Doppelbock, with ABV running from 6.3% up to 14% for Eisbock.
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Weizenbock is a strong German wheat beer — hefeweizen brewed to a much higher alcohol level. The same Bavarian yeast brings banana and clove, but with ABV typically running 7–9%, the body is richer, the malt is fuller, and there’s a warming quality that lifts it well above its sessionable cousin. It’s one of the
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Altbier is a dark amber German ale brewed in Düsseldorf that predates the lager revolution — fermented with ale yeast, then cold-conditioned like a lager for a uniquely clean, bitter finish. It pours a deep copper-brown color with a tight white head, and delivers rich malt flavors balanced by a firm, distinctive bitterness. ABV runs
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