Zero One Ale House
20 West Beauregard
San Angelo, TX 76903

Beer Styles

United States

The U.S.A. has had a beer revolution since the late 1970’s when home brewing became legal, and with an entrepreneurial spirit, many home brewers decided to go commercial and bring their creativity to the masses. America is renowned for its over-the-top hoppy beers, unique West Coast hop varieties, and pushing the envelope as far as creativity, complexity, and alcohol content are concerned.

ALL & AL: American Light Lager/American Lager

  • Light bodied, pale, fizzy, low bitterness, low alcohol

AAA: American Amber Ale/Red Ale

  • Balanced, toasted malt, light fruitiness, low to moderate alcohol

ABA: American Brown Ale

  • Medium bodied, malty, nutty, sometimes fruity, low hop bitterness, moderate to extreme alcohol

APA: American Pale Ale

  • Medium bodied, fruity esters, citrus, floral to pungent hop bitterness, moderate alcohol

AIPA: American India Pale Ale

  • Malt backbone balances herbal/citric hop character, medium bodied, high alcohol

A2IPA: American Double/Imperial India Pale Ale

  • A “hop bomb”, AIPA on steroids, robust, malty, syrupy, extreme hop character, very high alcohol

AB: American Black Ale

  • Similar to AIPA with moderate roasty notes, malty, often hoppy, moderate to very high alcohol

AP: American Porter

  • Full bodied, malty, sometimes hoppy, chocolate, licorice, smoky, roasty, coffee, etc., moderate to high alcohol

AS: American Stout

  • Full bodied, highly roasty, coffee, dark chocolate, bitter, light burnt quality, moderate to high alcohol

 AIS: American Imperial Stout

  • Variation of Russian Imperial Stout, usually higher in alcohol, hoppier, more robust, extreme alcohol

AW: American Wheat

  • Variation of German Hefeweizen, with no banana or clove phenols, grainy wheat character, lightly hopped, low to moderate alcohol

 ABW: American Barleywine

  • Intense fruit and hops, syrupy, alcoholic, complex, challenging to the palate, extreme alcohol.


Brewing in Belgium has a long history, and Belgium is considered the holy place of craft brewing among beer enthusiasts everywhere. The highly distinctive yeast used in Belgian beers gives it an unmistakable fruity and spicy character. Belgians consider themselves artisans when it comes to brewing, and (almost) anything goes. The use of various grains, various types of sugar, and the addition of spices such as grains of paradise, chamomile, cumin, star anise, etc., only begin to tell the story.

BPA: Belgian Pale Ale

  • Light, fruity, spicy, caramel, malty, low to moderate alcohol

BSPA: Belgian Strong Pale Ale

  • Like a Belgian Pale Ale, hoppy, high alcohol

BSDA: Belgian Strong Dark Ale

  • Rich caramel malt, some spice, complex, dark fruits, low hop bitterness, high to extreme alcohol

BD: Belgian Dubbel

  • Rich, malty, spicy, caramel, mild alcoholic presence, high alcohol

BT: Belgian Tripel

  • Complex, fruity, spicy, light bodied for strength, sweet finish, high to very high alcohol

BQ: Belgian Quadrupel

  • Big sister of Dubbels and Tripels, full bodied, rich, extreme alcohol

BW: Belgian Wit

  • Dry, zesty, spice-usually orange and coriander, sweet yet tart, low alcohol

BS: Saison/Farmhouse Ale

  • Dry, citrusy, spicy, tart sourness, highly carbonated, moderate to high alcohol

FRA: Flanders Red Ale

  • Sour and acidic, intense dark fruits, complex, low tannic bitterness, no hop flavor, wine-like, moderate alcohol


British Isles

The practice of brewing in the British Isles is steeped in history, and has been heavily influenced by outside forces (forces other than the brewer’s sensibilities) over the course of centuries. The beers of the region are of the ale variety and are known for their fruity, malty and spicy character. Emphasis of the hop character is primarily on aroma rather than bitterness, and although the brews of England, Ireland, and Scotland share similar traits, they each have a uniqueness based on regionalism and history.

ESB: English Special Bitter

  • Simple, balanced hop and malt character, fruity, moderate alcohol

EPA: English Pale Ale

  • Fruity, earthy, malty, not as hoppy as APA, low to moderate alcohol

EIPA: English India Pale Ale

  • A maltier and hoppier pale ale, not as hoppy as US version, moderate to high alcohol

EP: English Porter

  • Like US version, simpler but still complex and full bodied

ES: English Stout

  • Like a porter, but usually drier with roasty to burnt flavors, chocolate, coffee, low to high alcohol

FS: Foreign Stout

  • Similar to an ES but bolder than a standard stout, high to very high alcohol

MSS: Milk/Sweet Stout

  • A stout containing unfermentable sugars, full bodied, sweetness balances roast characters, low to moderate alcohol

RIS: Russian Imperial Stout

  • King of Stouts, complex, malty, dark fruits, roasty, very high to extreme alcohol

IR: Irish Red Ale

  • Slightly sweet, mildly hoppy, toasty, biscuity, low to moderate alcohol

IS: Irish Stout

  • Also known as dry stout, light bodied despite color, roasty, dry, some hoppiness, low to moderate alcohol

SWH: Scottish Wee Heavy

  • Full bodied, malty, caramel, roasty, tea-like bitterness, high to very high alcohol

SS: Scottish Stout

  • Like English Stout, roasty, creamy malt, sweet chocolate, high alcohol


Germany might be the world’s most well known beer country and for good reason. It has a long tradition of brewing clean, crisp, lager style beers and distinctive weizens (wheats). Germany is also renowned for its biergartens and its Oktoberfest festival, which is punctuated by seasonally brewed Oktoberfest style beer. Reinheitsgebot, the German Beer Purity Law, has had a tremendous influence on the brewing of beer in Germany since 1516 – it insures the purest of ingredients, but can also be criticized for stifling creativity. Reinheitsgebot was replaced in 1993 by Biergesetz which expanded the list of acceptable ingredients, but these ingredients continue to be highly regulated.

Ga: German Altbier

  • Delicate, mildly fruity, smooth, low to moderate alcohol

GD: German Doppelbock

  • A full bodied lager, robust malt, light hop character, some chocolate or roast flavor, high to very high alcohol

GWB: Berman Weizenbock

  • Full bodied wheat, complex, dark fruits, some spiciness, high to very high alcohol

GHW: German Hefeweizen

  • Light with spicy complexity, hazy, banana and clove, bubblegum, apple, low to moderate alcohol

GDW: German Dunkelweizen

  • Darker version of a hefeweizen with complex malts, low to moderate alcohol

GKW: German Kristalweizen

  • A filtered version of a hefeweizen, more clean and subtle, low to moderate alcohol

GP: German Pilsner

  • Well hopped, herbal or floral spice, citrus-like zest, low alcohol

GMH: German Munich Helles

  • Light, bright, malty, balanced, subdued hop spiciness, low to moderate alcohol