Every style on the Top 100 — what it tastes like, the right glass, serving temperature and what to eat with it.
IPA & Pale Ale
IPA
Citrus, pine and resin over a firm malt base with a bitter, dry finish.
Glass: IPA glass or tulip · Serve: 45–50°F / 7–10°C
Pairs with: Spicy curry, Buffalo wings, Fish tacos, Aged cheddar, Carrot cake
13 in the Top 100
Double IPA
Amplified hop aroma, higher alcohol and a honeyed malt backbone.
Glass: IPA glass or tulip · Serve: 45–50°F / 7–10°C
Pairs with: Blue cheese, Spicy Thai, Barbecue brisket, Crème brûlée
4 in the Top 100
Triple IPA
Massive hops, big alcohol warmth and surprising drinkability.
Glass: IPA glass or tulip · Serve: 45–50°F / 7–10°C
Pairs with: Gorgonzola, Jerk chicken, Pad kra pao
1 in the Top 100
Hazy IPA
Juicy tropical fruit, soft pillowy body and low perceived bitterness.
Glass: IPA glass or tulip · Serve: 45–50°F / 7–10°C
Pairs with: Poke bowls, Ceviche, Chicken tikka, Mango sticky rice
3 in the Top 100
American Pale Ale
Bright American hops — grapefruit and flowers — with a clean malt base.
Glass: IPA glass or tulip · Serve: 45–50°F / 7–10°C
Pairs with: Burgers, Fish and chips, Nachos, Monterey Jack
8 in the Top 100
Imperial Amber
Caramel richness meets bold, piney hops.
Glass: IPA glass or tulip · Serve: 45–50°F / 7–10°C
Pairs with: Smoked ribs, Gouda, Pecan pie
1 in the Top 100
Non-Alcoholic
All the hop flavour, none (or almost none) of the alcohol.
Glass: IPA glass or tulip · Serve: 45–50°F / 7–10°C
Pairs with: Everything — especially brunch, Tacos, Salads
1 in the Top 100
Amber, Bitter & Other Ales
English Pale Ale
Biscuit malt, earthy hops and fruity yeast — gentle and sessionable.
Glass: Nonic pint · Serve: 45–55°F / 7–13°C
Pairs with: Pork pie, Roast chicken, Cheddar ploughman's
1 in the Top 100
Altbier
Copper ale with bready malt and firm, clean bitterness.
Glass: Nonic pint · Serve: 45–55°F / 7–13°C
Pairs with: Pork schnitzel, Mustard sausages, Sauerbraten
1 in the Top 100
Amber Ale
Caramel and biscuit malt balanced by moderate hops.
Glass: Nonic pint · Serve: 45–55°F / 7–13°C
Pairs with: Burgers, Pizza, BBQ chicken
1 in the Top 100
Golden Ale
Light, bright and easy with a touch of fruit.
Glass: Nonic pint · Serve: 45–55°F / 7–13°C
Pairs with: Grilled fish, Salads, Poke
2 in the Top 100
English Bitter
Biscuity malt, earthy hops, low alcohol — made for cask.
Glass: Nonic pint · Serve: 45–55°F / 7–13°C
Pairs with: Fish and chips, Sunday roast, Cheddar
1 in the Top 100
Extra Special Bitter
Marmalade, toffee and earthy English hops.
Glass: Nonic pint · Serve: 45–55°F / 7–13°C
Pairs with: Steak pie, Roast beef, Aged cheddar
1 in the Top 100
Belgian & Abbey
Belgian Pale Ale
Dry, fruity-spicy yeast with a crisp hop edge.
Glass: Chalice or tulip · Serve: 45–55°F / 7–13°C
Pairs with: Moules frites, Goat cheese salad, Roast pork
2 in the Top 100
Quadrupel
Dark fruit, caramel, spice and warming alcohol.
Glass: Chalice or tulip · Serve: 45–55°F / 7–13°C
Pairs with: Roast duck, Beef carbonnade, Sticky toffee pudding, Aged gouda
3 in the Top 100
Tripel
Golden, spicy, honeyed and dry with high carbonation.
Glass: Chalice or tulip · Serve: 45–55°F / 7–13°C
Pairs with: Roast chicken, Thai green curry, Brie, Lobster
3 in the Top 100
Belgian Strong Golden
Pale and effervescent with pear, pepper and a hidden punch.
Glass: Chalice or tulip · Serve: 45–55°F / 7–13°C
Pairs with: Seafood platter, Spicy wings, Fruit tart
2 in the Top 100
Belgian Strong Dark
Raisin, pepper and caramel with a dry, warming finish.
Glass: Chalice or tulip · Serve: 45–55°F / 7–13°C
Pairs with: Venison, Mushroom risotto, Chimay cheese
1 in the Top 100
Saison
Peppery, fruity farmhouse yeast with a bone-dry finish.
Glass: Chalice or tulip · Serve: 45–55°F / 7–13°C
Pairs with: Goat cheese, Herb-roasted chicken, Salads, Sushi
1 in the Top 100
Farmhouse Ale
Rustic, earthy and lightly tart with wild yeast character.
Glass: Chalice or tulip · Serve: 45–55°F / 7–13°C
Pairs with: Charcuterie, Grilled vegetables, Fresh chèvre
1 in the Top 100
Strong & Barrel-Aged
Imperial Stout
Roasted coffee, dark chocolate and dried fruit; often barrel-aged.
Glass: Snifter · Serve: 55–60°F / 13–16°C
Pairs with: Chocolate lava cake, Oysters, Braised short ribs, Stilton
8 in the Top 100
Barleywine
Toffee, dried fruit and warming alcohol; ages like wine.
Glass: Snifter · Serve: 55–60°F / 13–16°C
Pairs with: Stilton, Pecan pie, Roast lamb, Cigar-box desserts
3 in the Top 100
Stout & Porter
Oatmeal Stout
Silky oats, milk chocolate and gentle roast.
Glass: Nonic pint or snifter · Serve: 50–55°F / 10–13°C
Pairs with: Beef stew, Chocolate chip cookies, Smoked salmon
2 in the Top 100
Irish Stout
Dry roasted barley, coffee and a creamy nitro head.
Glass: Nonic pint or snifter · Serve: 50–55°F / 10–13°C
Pairs with: Oysters, Irish stew, Shepherd's pie
1 in the Top 100
Foreign Extra Stout
Stronger, roastier stout with molasses and bittersweet chocolate.
Glass: Nonic pint or snifter · Serve: 50–55°F / 10–13°C
Pairs with: Jerk pork, Chocolate brownies, Beef suya
1 in the Top 100
Porter
Chocolate, caramel and light roast — smoother than stout.
Glass: Nonic pint or snifter · Serve: 50–55°F / 10–13°C
Pairs with: BBQ pulled pork, Mole, Smoked gouda, S'mores
3 in the Top 100
Sour & Wild
Gueuze
Blended lambic: tart lemon, barnyard funk and champagne sparkle.
Glass: Tulip or stemmed flute · Serve: 45–50°F / 7–10°C
Pairs with: Oysters, Ceviche, Goat cheese, Moules marinières
2 in the Top 100
Kriek
Sour cherries, almond and oak over tart lambic.
Glass: Tulip or stemmed flute · Serve: 45–50°F / 7–10°C
Pairs with: Dark chocolate, Duck breast, Cheesecake
1 in the Top 100
Flanders Red
Sweet-and-sour cherry, balsamic and oak.
Glass: Tulip or stemmed flute · Serve: 45–50°F / 7–10°C
Pairs with: Beef tartare, Charcuterie, Blue cheese
1 in the Top 100
Wild Ale
Barrel-aged sour with fruit, funk and vinous depth.
Glass: Tulip or stemmed flute · Serve: 45–50°F / 7–10°C
Pairs with: Pork belly, Aged cheeses, Fruit desserts
2 in the Top 100
Fruit Beer
Real fruit front and centre, from jammy to tart.
Glass: Tulip or stemmed flute · Serve: 45–50°F / 7–10°C
Pairs with: Chocolate cake, Salads with berries, Vanilla ice cream
1 in the Top 100
Wheat
Hefeweizen
Banana, clove and bread with a cloudy, creamy body.
Glass: Weizen vase · Serve: 40–45°F / 4–7°C
Pairs with: Weisswurst & pretzels, Brunch, Shrimp salad, Key lime pie
1 in the Top 100
Weizenbock
Strong wheat beer: banana bread, clove, plum and caramel.
Glass: Weizen vase · Serve: 40–45°F / 4–7°C
Pairs with: Banana bread, Roast pork, Apple strudel
2 in the Top 100
Witbier
Hazy wheat with orange peel and coriander.
Glass: Weizen vase · Serve: 40–45°F / 4–7°C
Pairs with: Mussels, Salads, Sushi, Lemon tart
2 in the Top 100
Lager & Pilsner
Helles
Soft bready malt, whisper of hops, supremely clean.
Glass: Pilsner flute or seidel · Serve: 38–45°F / 3–7°C
Pairs with: Pretzels, Bratwurst, Schnitzel, Salads
2 in the Top 100
German Pilsner
Crisp, dry and floral-spicy with a firm bitter snap.
Glass: Pilsner flute or seidel · Serve: 38–45°F / 3–7°C
Pairs with: Fried chicken, Sushi, Pizza margherita, Fish
2 in the Top 100
Czech Pilsner
Rounder malt with spicy Saaz hops and soft bitterness.
Glass: Pilsner flute or seidel · Serve: 38–45°F / 3–7°C
Pairs with: Roast pork & dumplings, Fried cheese, Sausages
1 in the Top 100
Czech Lager
Smooth, grainy-sweet golden lager with gentle hops.
Glass: Pilsner flute or seidel · Serve: 38–45°F / 3–7°C
Pairs with: Goulash, Schnitzel, Pub snacks
1 in the Top 100
Dark Lager
Caramel and light roast in a smooth, easy lager.
Glass: Pilsner flute or seidel · Serve: 38–45°F / 3–7°C
Pairs with: Roast pork, Grilled sausages, Chocolate pudding
1 in the Top 100
Schwarzbier
Black lager: cocoa and coffee aromas, crisp and light body.
Glass: Pilsner flute or seidel · Serve: 38–45°F / 3–7°C
Pairs with: Grilled steak, Mushroom dishes, Black forest cake
1 in the Top 100
Märzen
Toasty, bready amber-gold lager — the Oktoberfest classic.
Glass: Pilsner flute or seidel · Serve: 38–45°F / 3–7°C
Pairs with: Roast chicken, Pretzels, Sausages, Apple strudel
2 in the Top 100
Vienna Lager
Toasty amber lager with caramel and a clean finish.
Glass: Pilsner flute or seidel · Serve: 38–45°F / 3–7°C
Pairs with: Tacos, Burgers, Enchiladas, Pizza
3 in the Top 100
Doppelbock
"Liquid bread": rich toffee, toast and dark fruit.
Glass: Pilsner flute or seidel · Serve: 38–45°F / 3–7°C
Pairs with: Roast pork knuckle, Aged Swiss, Chocolate desserts
3 in the Top 100
Rauchbier
Smoked malt — bacon, campfire and ham — on a lager base.
Glass: Pilsner flute or seidel · Serve: 38–45°F / 3–7°C
Pairs with: Smoked meats, BBQ, Smoked cheese, Bacon
1 in the Top 100
Rice Lager
Very pale, crisp and dry — built for refreshment.
Glass: Pilsner flute or seidel · Serve: 38–45°F / 3–7°C
Pairs with: Sushi, Tempura, Karaage, Spicy noodles
1 in the Top 100
Kölsch
Delicate hybrid ale: fruity, crisp and lager-clean.
Glass: Pilsner flute or seidel · Serve: 38–45°F / 3–7°C
Pairs with: Salads, Grilled fish, Bratwurst
1 in the Top 100