Т.н. "Тематическая" классификация: http://www.dma.be/p/bier/0_3_1_uk.htm
1. Basic styles
1.1. Benelux styles
1.1.1. Regional styles
1.1.1.1. Aarschots brown ale
1.1.1.2. Saison
1.1.1.3. Lambic beers of South West Brabant
1.1.1.3.1. Traditional styles
1.1.1.3.1.1. Lambic (traditional)
1.1.1.3.1.2. Geuze (traditional)
1.1.1.3.1.3. Faro (traditional)
1.1.1.3.2. Recent styles
1.1.1.3.2.1. Lambic
1.1.1.3.2.2. Geuze
1.1.1.3.2.3. Faro
1.1.1.4. Spontanous fermentation beers from West Flanders
1.1.1.4.2. Geuze (Westvlaams spontanous)
1.1.1.4.1. Geuze (Westvlaams)
1.1.1.5. Old Brown beers of South Flanders
1.1.1.5.1. Flemish brown
1.1.1.5.2. Flemish red
1.1.2. Non regional beer styles
1.1.2.1. Low alcoholic styles
1.1.2.1.1. Old brown (Dutch style)
1.1.2.1.2. Table beer
1.1.2.1.3. Beerette
1.1.2.2. Medium alcoholic styles
1.1.2.2.1. Amber
1.1.2.2.2. Wheat or white beers
1.1.2.2.3. Blond ale
1.1.2.2.4. Extra
1.1.2.2.5. Blending beer
1.1.2.2.6. Bitter
1.1.2.2.7. Double dark
1.1.2.3. Rather strong alcoholic styles
1.1.2.3.1. Triple
1.1.2.3.2. Noble beers
1.1.2.4. Strong alcoholic styles
1.1.2.4.1. Barley wine
1.1.2.4.2. Massive ale
1.2. Beer styles inspired by foreign examples
1.2. 1. Ale
1.2. 2. Alt
1.2. 3. Helles Bock
1.2. 4. Dunkles Bock
1.2. 5. Dort
1.2. 6. Kolsch
1.2. 7. Martzen
1.2. 8. Porter
1.2. 9. Rauchbeer
1.2.10. Scotch - christmas
1.2.11. Stout
1.3. International beer styles
1.3.1. Low alcohol beer
1.3.2. Alcohol free beer
1.3.4. Ice beer
1.3.5. Light
1.3.6. Pilsener
2. Substyle
2.1. Export, luxe and dry
2.2. Fruit beer
2.3. Herbal, honey, plant or vegetable beers
2.4. Alternative starches
2.5. Nature beer
3. Labels
3.1. Single - double - triple - quadruple
3.2. Trappist - Abbey beer
3.3. Special - grand cru - cuvee
Комментарий к классификатору
1. Basic style
The basic style gives an indication of the intrinsic properties of a beer. It is bound to the basic ingredients of beer, its brewing process or its origin. The basic styles can be organised following three themes:
a) National styles
National styles are those styles which are considered as a national speciality. A difference is made by regional and not-regional bound styles.
* Regional styles
This category lists the styles which are produced only in a well defined region. The styles bound to a region are presented in a graphical overview of 'Regional styles'.
* Not regional styles
Beer styles which are known and produced on a national basis, are classified in this category. The relations between these styles are shown in a graphical overview of 'Not regional styles'.
b) Beer styles inspired by foreign example
'Beer styles inspired by foreign examples' are styles originating from another country and produced by the national brewers.
c) International beer styles
This section includes international beer styles brewed by national breweries, possibly slightly adapted to the local taste.
2. Substyle
Beers of the same main basic style can be further categorised on the basis of other intrinsic characteristics, caused by amongst others additives, into substyles. Typical are the different fruit flavours or herbal flavours. A substyle can also mean a refinement of a specific main style.
3. Label
Beers are also often given labels like cuvée, grand cru, spéciale, single, double, abbey and trappist which are more or less meaningful.. Often they don't give any additional information (cuvée, grand cru), sometimes they give an indication of the basic style (double, tripel).