Draught Beer Basics Brochure

4 5
DIMPLED MUG
SNIFTER
WEIZEN GLASS
PILSNER
AMERICAN PINT
IMPERIAL PINT
Lager
Beer fermented more slowly and at cooler
temperatures than ale, with bottom-
fermenting yeast, and which is then aged for a
smooth, clean avor and aroma.
7-10°C
45-50°F
BBQ, hamburgers,
spicy foods like chili,
jack or brick cheese,
bread pudding
Pale Ale
A mild version of India Pale Ale, only fruitier.
10 - 13°C
50 - 55°F
Meat pie, burgers,
English cheeses,
Bananas Foster
Pilsner
A general name for pale, golden-hued, highly
hopped, bottom-fermented beers. The
original was rst brewed in the Bohemian
town of Pilsen in 1842.
4.5 - 7°C
40 - 45°F
Lighter fare, chicken,
salmon, mild cheeses,
berry desserts
Porter
Ale brewed from well-roasted barley. Dark
brown in color, full-bodied in texture, and
bittersweet or chocolaty in avor.
10 - 13°C
50 - 55°F
Blackend sh,
smoked food and
sausage, roasted
meat, Gruyere
Stout (Dry)
An English- and Irish-style ale that is opaque
black, smooth and creamy. It may be dry or
sweet.
10 - 13°C
50 - 55°F
Raw oysters, rich
foods, meat pie, Irish
cheese, tiramisu
Vienna
A German-style lager that is sweet, malty and
reddish in color. It was originally brewed in
Vienna.
7 - 10°C
45 - 50°F
Mexican or spicy
foods, Chicken,
sausage, spicy jack
cheese
Witbier
“White beer” in german; has a pale golden
color with a tart, refreshing avor. Similar
to Hefeweizen, but with additional spices.
4.5 - 7°C
40 - 45°F
Lighter seafood
dishes, steamed
mussels, citrus and
berry desserts
Ale
Beer that is fermented more quickly and at
warmer temperatures, with top-
fermenting yeast.
4.5 - 10°C
40 - 50°F
Wide range of food,
from salads to
hamburgers
Amber
A beer named for its reddish-brown color,
ranging from pale to dark.
10 - 3°C
50 - 55°F
Chicken, seafood,
great with spicy
foods, Port-Salut
Bock
A strong, dark German beer brewed during
springtime.
7 - 10°C
45 - 50°F
Rich foods like duck
or roasted pork,
cured meats
British-Style Bitter
A low-alcohol content beer with a fruity
aroma and avor. Low carbonation.
10 - 3°C
50 - 55°F
Fish and chips, roast
chicken or pork,
mild cheese
Brown Ale
Nutty, malty ale that’s dark brown in color
with avors ranging from dry to sweet.
10 - 13°C
50 - 55°F
Smoked sausage,
roast pork, grilled
salmon, gouda
Hefeweizen
“Yeast wheat” in german; an unltered wheat
beer that is bottle conditioned and cloudy
when served.
4.5 - 7°C
40 - 45°F
Lighter fare, such as
sushi, seafood,
weisswurst, salads
Imperial Stout
A strong, hoppy black ale that originated
in Britain for export to Czarist Russia (also
referred to as “Russian Stout”).
10 - 3°C
50 - 55°F
Foie gras, Long-
aged cheeses, dark
chocolate
India Pale Ale
A strong, hoppy pale ale that originated in
Britain for export to soldiers in India.
10 - 3°C
50 - 55°F
Curry, spicy fare,
mild blue cheeses
Color
Serving
Temp
Glass
Type
Reccommended
Food Pairings
Color
Serving
Temp
Glass
Type
Reccommended
Food Pairings
Beer
Styles of