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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Belgian dubbel is a dark abbey-style ale — typically 6–8% ABV, deep amber to brown in color, with a rich malt character built around dark fruit, caramel, and gentle spice. It’s one of the oldest styles in the Belgian Trappist tradition: complex enough to drink slowly, smooth enough that you don’t need to. Westmalle Trappist
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Trappist beer is brewed by or under the direct supervision of Trappist monks inside a monastery, with profits supporting the monastic community or charitable causes. There are currently 14 recognized Trappist breweries in the world — six in Belgium, two in the Netherlands, and one each in Austria, Italy, England, the United States, Spain, and
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Witbier is Belgium’s classic wheat beer — a pale, hazy pour spiced with coriander and dried orange peel. Brewed with unmalted wheat alongside malted barley and fermented with a Belgian yeast strain, it typically comes in around 4.5–5.5% ABV. Light, cloudy, citrusy, and one of the most refreshing beer styles in the world. Belgium’s brewing
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Dunkelweizen is a dark German wheat beer — a richer, more complex take on hefeweizen that swaps pale grain for darker Munich and crystal malts. You still get the banana and clove yeast character the style is known for, but layered over a base of caramel, dark bread, and a hint of chocolate. ABV runs
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Kristallweizen is a filtered German wheat beer — the crystal-clear sibling of hefeweizen. Same banana and clove character from the Bavarian weizen yeast, but with the yeast filtered out before packaging. It pours bright golden instead of cloudy, and finishes noticeably crisper and cleaner than its hazy counterpart. ABV typically runs 4.8–5.4%. The name tells
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Japanese craft beer is a booming industry built on precision, creativity, and a willingness to blend European brewing traditions with distinctly Japanese ingredients and sensibilities. Since Japan’s brewing laws changed in 1994, hundreds of small breweries have emerged — and the best of them are producing seriously world-class beer, much of it now available outside
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Hefeweizen is one of those beers that surprises people the first time they taste it. You’re expecting something light and neutral — it’s a wheat beer, it’s pale, it’s German — and then you get hit with banana, clove, and a creamy mouthfeel that feels nothing like what the glass suggested. That contrast is exactly
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Pilsner beer is responsible for the world drinking what it drinks. The pale, clear, crisp lager in almost every refrigerator on the planet traces its DNA back to a single Czech city in 1842, when brewers in Plzeň produced something nobody had seen before: a brilliantly clear, golden, hop-forward lager that looked and tasted nothing
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Golden ale is one of craft beer’s most welcoming styles — pale, clean, easy-drinking, and more interesting than it gets credit for. It sits in that sweet spot between a light lager and a full-flavored pale ale: enough malt character to be satisfying, gentle enough on the hops that it won’t scare off newcomers. If
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