Miscellaneous Quiz / beer styles by Wikipedia entry

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Can you name the beer types and styles by extracts from their Wikipedia entry?

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Wikipedia entrybeer style
Benjamin Disraeli is said to have enjoyed a meal of oysters and Guinness in the 19th century
Originally, the adjective [answer] meant 'proud' or 'brave,' but later, after the 14th century, it took on the connotation of 'strong.'
At the behest of the East India Company, Allsop brewery developed a strongly hopped pale ale in the style of Hodgson's for export to India
The name was first used in the 18th century from its popularity with the street and river porters of London. It is generally brewed with dark malts.
it can be as strong as wine; but since it is made from grain rather than fruit, it is, in fact, a beer
is a type of beer brewed from malted barley using a warm fermentation with a strain of brewers' yeast
was brewed in the 18th century by Thrale's brewery in London, England for export to the court of Catherine II of Russia.
[answer] is French for season, because these ales were traditionally brewed in the autumn or winter
a beer which uses an top-fermenting yeast and predominantly pale malt
the name given to a strong pale ale believed to have originated in Edinburgh in the 18th century
gains its slightly reddish colour from the use of a small amount of roasted barley
was a dark, malty, lightly-hopped ale first brewed in the 14th century by German brewers in the Hanseatic town of Einbeck
The name literally translates as 'old brown', referring to the long aging process which can take up to a year
While they are top-fermented ales, they typically undergo an extended period of cold-conditioning or lagering after primary fermentation is complete
range in color from that of straw to golden blond
originally meant young beer or ale as opposed to 'stale' aged beer or ale with its resulting 'tang'. In more recent times it has been interpreted as denoting 'mildly hopped'.
Wikipedia entrybeer style
While cold storage of beer, in caves for example, was a common practice throughout the medieval period, bottom-fermenting yeast seems to have emerged as a spontaneous mutation
a Bavarian specialty beer in which a significant proportion of malted barley is replaced with malted wheat
the term for unfiltered and unpasteurised beer which is conditioned (including secondary fermentation) and served from a cask without additional nitrogen or carbon dioxide pressure
a style of beer with a dark amber or brown color
in the mid 19th century Gabriel Sedlmayr took pale ale brewing techniques back to the Spaten Brewery in Germany and applied it to existing lagering brewing methods
were the original style of the Bavarian villages and countryside. Lighter-coloured lagers were not common until the later part of the 19th century
their flavor and aroma comes from the citrusy and pine character of American hops along with caramel-like malt flavors and fruity esters from top-fermenting yeast
a cloudy, sour wheat beer of around 3% abv. It is a regional beer from Northern Germany, mainly Berlin
first brewed in the early 18th century in the town of Goslar, from which its name derives. It became so popular in Leipzig, that local breweries started to make it themselves
a style of lager beer. It was developed by brewer Anton Dreher in Vienna in 1841
a term commonly applied to dark, malty beers in England, generally above 5% abv, often also called Winter Warmers; also to dark ales of any strength in Australia.
Unlike conventional ales and lagers, which are fermented by carefully cultivated strains of brewer's yeasts, [answer] beer is instead produced by spontaneous fermentation
belongs to the pale ale style and can have a great variety of strength, flavour and appearance from dark amber to a golden summer ale
Drying malt over an open flame may impart a smoky character to the malt
a highly effervescent beer made by brewing lager yeasts at ale fermentation temperatures
It takes its name from the city of Pilsen (Plzeƈ), Bohemia, in the Czech Republic

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