Cream ale / American lager / Blonde ale
This blend produces a mild, pale, light bodied ale. This can be made using a warm fermentation (either top or bottom) and cold lagering or also by blending top and bottom fermented beers.
The hop bitterness in the style is normally very low, with hip aroma often absent. Sometimes they are referred to as cream ales, yet they are crisp and very refreshing.
American wheat ale/American wheat lager
This type of beer can be made by using either lager yeast or an ale. Brewed with 50 percent wheat, the hop rates are higher and the carbonation is lower than German styles of wheat beers.
At low levels, a fruity estery aroma and flavor is normal, although clove-like characteristics shouldn’t be perceived. The color is normally golden to light amber, with the body being light to medium in character.
These types of beers are made by using fruit as an adjunct in the primary or secondary fermentation. Fruit beers provide a very unique taste, and they can also be quite potent if made in the right ways.
These beers use vegetables as an adjunct in primary or secondary fermentation, helping to provide an obvious, yet harmonious quality. These beers shouldn’t be overpowered by hop character.
Herb and spice beers
Herb and spice beers use either herbs or spices other than hops to create a very distinct taste and character. The spices can be derived from roots, seeds, fruits, vegetables, and flowers.
Hybrid microbrews offer you a break from the ordinary beers, providing unique tastes and very distinct character. There are many types of hybrid microbrews available, all you have to do is look around or experiment.