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Can you name the beers (any of them) that are brewed in these brewing styles?

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Brewing StyleBeerCharacteristics
American India Pale Ale (IPA)Much hoppier than international varieties due to original IPA brought to America using hops as a preservative (colonists thought they were traveling to India)
DubbelDouble Trappist Ale.
HefeweizenUnfiltered, usually spiced, beer brewed with wheat, originating in Germany.
American Double IPASame as the American IPA, but as you would guess, double the hops and more alcohol.
American Imperial Red AleLike a Red Ale but stronger and with much more flavor, and my favorite brewing style!
American Wild AleAmerican ale that is introduced to 'wild' yeasts, found by aging in used barrels or added as an extra ingredient.
Fruit/Vegetable BeerConcentrates on the fruit or vegetable flavors more than anything else.
Belgian Strong Dark AleLike a Belgian Strong Pale Ale, but the malts used make it dark.
BockStrong lager; usually a winter beer heavy on the malts and light on the hops.
Russian Imperial StoutDark, hoppy, full-bodied, and usually very strong.
American BarleywineVERY strong and very hoppy, usually with lots of flavor as well. Much hoppier than international varieties.
QuadrupelQuadruple Trappist Ale (You get the idea).
WitbierBelgian-style wheat beer, similar to the Hefeweizen.
Belgian Trappist AleSpiced, fruity pale ale and a staple of Belgian brewing.
Irish Dry StoutA common light-bodied (but of course dark-colored) stout. Often the most drinkable of stouts.
München DunkelEssentially a dark variety on the München Helles.
SchwarzbierSimply translated as 'black beer,' a dark beer with the drinkability of a light lager and not as intense flavor as a stout or porter.
Brewing StyleBeerCharacteristics
Scottish AleSelf-explanatory; often malty and comes in light, heavy, or export.
TripelTriple Trappist Ale.
MärzenThe name translates to March, but it is often drank during a different month...
American Amber LagerMaltier variety of an Adjunct Lager, sometimes even without adjuncts, but usually rather light-bodied.
American Red AleLike a Pale Ale but with more malt flavor to balance out the hops.
American PorterDark, but not as thick as a stout; the American variety tends to have more diversity of flavor.
English BarleywineVery strong and flavorful; concentrates more on flavor than hops, contrary to the American version.
Herbed/Spiced BeerConcentrates on the spices over everything else.
German PilsenerA popular German beer, similar to an American-style lager except follows the Reinheitsgebot, governing ingredients that can be put in German beer (thankfully no corn).
Wee HeavyScottish dark, strong, and malty ale.
American-Style Adjunct LagerFizzy, yellow, light, often containing adjuncts such as corn or rice, popular among college students.
Vienna LagerOriginating in Vienna, Austria, often an amber lager using a specific 3-step brewing process.
Black IPAThe mouthfeel and hoppiness of an IPA combined with the darkness of a stout.
Belgian Strong Pale AleNot brewed in the traditional Trappist way, but similar to a Tripel.
American Pale AlePale in color, generally hoppier than international varieties
Belgian IPASpicy, somewhat hoppy, fruity beer with a full body, light to amber color, and lots of flavor.
München HellesSpiced, malty German beer originated in Munich to rival the Czech Pils, with 'helles' meaning 'bright.'

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