A beer that uses yeast that ferments at a much cooler temperature and sinks to the bottom, as opposed to an ale, which uses yeast that ferments at higher temperatures and rises to the top.
Certain Belgians are malt-balanced on the sweet side, while others remain malt- balanced but lack sweetness. Many also display fruit and/or spicy yeast character.
Beers made by allowing wild yeast strains or bacteria into the brew. Before Pasteurization, almost all beer was sour in some way due to naturally occurring wild yeast strains.
Spawned from the English mild ale, brown ales tend to be maltier and sweeter on the palate, with a fuller body. Color can range from reddish brown to dark brown.
