Barleywine or barley wine is a style of strong ale originating in England. A barley wine typically reaches an alcohol strength of 8% to 12% by volume and is brewed from specific gravities as high as 1.120. It is called a barley wine because it can be as strong as wine; but since it is made from grain rather than fruit, it is, in fact, a beer. Most barley wines range in color from amber to deep reddish-browns. All are rich and full-flavoured. [wikipedia]

Belgian Strong Pale Ale
Strong pale ales are ales made predominantly with pale malts and have an alcohol strength that may start around 5%, though typically starts a bit higher at 7% or 8% by volume and may go up to 12%, though brewers have been pushing the alcohol strength higher. [wikipedia]

Blonde Ale
Blonde ales are very pale in color. The term “Blonde” for pale beers is popular in Europe – particularly in France, Belgium and the UK, though the beers may not have much in common, other than color. Blondes tend to be clear, crisp, and dry, with low-to-medium bitterness and aroma from hops, and some sweetness from malt. Fruitiness from esters may be perceived. A lighter body from higher carbonation may be noticed. In the United Kingdom, golden or summer ales were developed in the late 20th century by breweries to compete with the pale lager market. A typical golden ale has an appearance and profile similar to that of a pale lager. Malt character is subdued and the hop profile ranges from spicy to citrus; common hops include Styrian Golding and Cascade. Alcohol is in the 4% to 5% abv range. [wikipedia]

Double India Pale Ale (DIPA)
Double India Pale Ales are a strong, very hoppy variant of IPAs that typically have alcohol content above 7% by volume. The style is thought to have started near San Diego, California in 1994. [wikipedia]

Developed in the 19th century at the Trappist monastery in Westmalle, Dubbel was later imitated by other breweries, Trappist and secular, Belgian and worldwide, leading to the emergence of a style. Dubbels are now understood to be a fairly strong (6% to 8% abv) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character. [wikipedia]

India Pale Ale (IPA)
India Pale Ale or IPA is a style of pale ale developed in England for export to India. IPA has a long history in the USA with many breweries producing a version of the style. American IPAs are brewed with a single hop variety or a blend of varieties including Cascade, Centennial, Columbus, Chinook, Simcoe, Amarillo, Tomahawk, Warrior, and Nugget. This is in contrast to the Fuggles, Golding, and Bullion hops of British styles. [wikipedia]

Red Ale
Red ale, Irish red ale, or Irish ale is a name used by brewers in Ireland. There is some dispute as to whether Irish Red Ale is a genuine style or the same as English keg Bitter. In the USA, the name can describe a darker amber ale or a “red” beer that is a lager with caramel coloring. [wikipedia]

Saison (French for “season”) is the name originally given to low-alcohol pale ales brewed seasonally in farmhouses in Wallonia, the French-speaking region of Belgium, for farm workers during harvest season. Modern-day saisons are also brewed in other countries, particularly the USA, and are generally bottle conditioned, with an average range of 5% to 8% abv, though saisons at the more traditional 3.5% strength can still be found. The type of malt determines the color of the saison, and although most saisons are of a cloudy golden color as result of the grist being mostly pale and/or pilsner malt, the use of darker malts results in some saisons being reddish-amber. Some recipes also use wheat. Spices such as orange zest, coriander, and ginger may be used. [wikipedia]

Tripel is a term used by brewers mainly in the Low Countries, some other European countries, and the USA to describe a strong pale ale, loosely in the style of Westmalle Tripel. The origin of the term is unknown, though the main theory is that it indicates strength in some way. It was used in 1956 by the Trappist brewery, Westmalle, to rename the strongest beer in their range, though both the term Tripel and the style of beer associated with the name (strong pale ale), were in existence before 1956. The style of Westmalle’s Tripel and the name was widely copied by the breweries of Belgium. The term spread to the USA and other countries, and is applied by a range of secular brewers to a strong pale ale in the style of Westmalle Tripel. [wikipedia]

Weissbier (German for “white beer”), also known as Weizenbier (“wheat beer”), is a Bavarian specialty beer in which a significant proportion of malted barley is replaced with malted wheat. Weizenbock is a wheat beer made in the bock style originating in Germany. Weizenstarkbier (“strong wheat beer”), commonly referred to as weizenbock, is a dark wheat variety made with darker, more highly-kilned malts (both wheat and barley). The weizenbocks typically have a much higher alcohol content than their lighter cousins. [wikipedia]

Witbier, white beer, or simply witte is a barley/wheat, top-fermented beer brewed mainly in Belgium and the Netherlands. It gets its name due to suspended yeast and wheat proteins which cause the beer to look hazy, or white, when cold. Witbier differs from other varieties of wheat beer in the use of gruit, a blend of spices and other plants. Nowadays the gruit consists mainly of coriander, orange, bitter orange, and hops, and the taste is therefore only slightly hoppy. Their alcohol strength is about 5% to 6% abv, and these beers can be quite refreshing, especially during the warm summer months. White beers also have a moderate light grain sweetness from the wheat used. [wikipedia]