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UNCOMPROMISING BEER MOVA
Mosaic IPA: History of the style
American IPA - American version of the historical English version. It is brewed with the use of American ingredients and with application of the respective approaches.
The key ingredient
Mosaic hop has a rich aroma complex of tropic fruits, citrus plants and berries. At the same time it includes grass tastes, flinty tastes and piny tastes.
Composition
Water, malt, hop, yeast. ABV 6.1%, IBU: 40
Mosaic IPA: History of the style
American IPA - American version of the historical English version. It is brewed with the use of American ingredients and with application of the respective approaches.
The key ingredient
Mosaic hop has a rich aroma complex of tropic fruits, citrus plants and berries. At the same time it includes grass tastes, flinty tastes and piny tastes.
Composition
Water, malt, hop, yeast. ABV 6.1%, IBU: 40
Winter ESB: History of the style
Initially ESB was intended for substituting seasonal ale brewed only during the period of winter holidays. Popularity of this brand urged brewers to create Extra Special Bitter.
The key ingredient
Using hop Mandarina Bavaria - dry hoping gave a delicate bitterness in aftertaste in combination with tones of mandarin peelings.
Composition
Water, malt, hop, yeast. ABV: 6%, IBU: 40
Winter ESB: History of the style
Initially ESB was intended for substituting seasonal ale brewed only during the period of winter holidays. Popularity of this brand urged brewers to create Extra Special Bitter.
The key ingredient
Using hop Mandarina Bavaria - dry hoping gave a delicate bitterness in aftertaste in combination with tones of mandarin peelings.
Composition
Water, malt, hop, yeast. ABV: 6%, IBU: 40
Stout I: History of the style
Stout was any dark beer with a high alcohol percentage. In the late 18th century, the Irish brewer Guinness Arthur found his perfect beer recipe from a well-roasted malt with a burnt taste and aftertaste of coffee, designated it as a separate style and gave him the name "stout".
The key ingredient
The bitterness of malt is balanced with the sweetness of lactose. The roundness and creaminess of the beer is caused with the addition of oat flakes during brewing.
Composition
Water, malt, hop, yeast. ABV 5.7%, IBU: 23
Stout I: History of the style
Stout was any dark beer with a high alcohol percentage. In the late 18th century, the Irish brewer Guinness Arthur found his perfect beer recipe from a well-roasted malt with a burnt taste and aftertaste of coffee, designated it as a separate style and gave him the name "stout".
The key ingredient
The bitterness of malt is balanced with the sweetness of lactose. The roundness and creaminess of the beer is caused with the addition of oat flakes during brewing.
Composition
Water, malt, hop, yeast. ABV 5.7%, IBU: 23
Candy Pale Ale
History of the style: experimental beer, which is brewed with the use of lactose. The British type of light ale with a stronger hopping than the usual ale
The key ingredient
Yellow Sub hops fill the aroma with the shades of a sunny peach
Composition
Water, malt, hops, yeast, lactose. ABV: 4.9%, IBU: 23
Candy Pale Ale
History of the style: experimental beer, which is brewed with the use of lactose. The British type of light ale with a stronger hopping than the usual ale
The key ingredient
Yellow Sub hops fill the aroma with the shades of a sunny peach
Composition
Water, malt, hops, yeast, lactose. ABV: 4.9%, IBU: 23
Spring ESB
History of the style: high-density bitter in the English style with palpable malt flavors
The key ingredient
The hops Polaris and Nugget impress with the quality of bitterness in beer and the enhanced aromatic profile
Composition
Water, malt, hops, yeast. ABV: 5.6%, IBU: 40
Spring ESB
History of the style: high-density bitter in the English style with palpable malt flavors
The key ingredient
The hops Polaris and Nugget impress with the quality of bitterness in beer and the enhanced aromatic profile
Composition
Water, malt, hops, yeast. ABV: 5.6%, IBU: 40
Blanche du Melon
Refreshing white beer based on wheat with the addition of orange peel and coriander.
History of the style: witbier is a 400-year-old Belgian beer style, which died out in the 1950s. Later it revived by Pierre Celis at Hoegaarden brewery. Over time, witbier has become popular with both crafting and mass producers.
The key ingredient
Melon hop, used in a dry-hopping, which is uncharacteristic for witbier. As a result - a fresh aroma with notes of a ripe melon.
Composition
Wheat malt, barley malt, rye, orange peel, coriander, oat flakes, wheat flakes, water, hops, yeast. ABV: 5 IBU: 20
Blanche du Melon
Refreshing white beer based on wheat with the addition of orange peel and coriander.
History of the style: witbier is a 400-year-old Belgian beer style, which died out in the 1950s. Later it revived by Pierre Celis at Hoegaarden brewery. Over time, witbier has become popular with both crafting and mass producers.
The key ingredient
Melon hop, used in a dry-hopping, which is uncharacteristic for witbier. As a result - a fresh aroma with notes of a ripe melon.
Composition
Wheat malt, barley malt, rye, orange peel, coriander, oat flakes, wheat flakes, water, hops, yeast. ABV: 5 IBU: 20
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Brewery

After learning hundreds of methods and after tasting hundreds of liters of this hopped beverage from all over the world Ukrainian beer fans created uncompromising beer. This is a kind of beer which doesn’t require modifications or corrections. This is a kind of beer that speaks for itself.
German malt, American hop and special yeast races - we have found our own language for communicating with the craft beer. Following the traditional formulations and trailblazing experiments reveal strong points of each brewing trend.

About the company

Team

Boris Gildin
Bogdan Tochka

Team

Nataliia Masliuk
Natali Valyano

Team

Andrii Konotop
Elizaveta Rjabchenko

Equipment

MOVA beer is brewed in Dnipro city at the brewery equipped with equipment of the leading world producer  “ZIP Technologies”. Small volumes of brewing give us an opportunity to put into practice any experiments with tastes and styles by means of adding extraordinary ingredients to beer.

What styles of brewing do we use?

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The American Amber Ale
That is the modern American craft style developed as a variant of the American Pale Ale.
7-12С*
4,4-6,1%
Readmore
English Barleywine
A showcase of malty richness and complex, intense flavors.
10-13С*
8,0-12,0%
Readmore
Baltic Porter
A traditional beer in countries of the Baltic Sea shores which was developed independently after introduction of export dense brown or imperial Stouts from England.
10-13С*
6,5-9,5%
Readmore
Belgian Dubbel
This style originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.
10-13С*
6,0-7,6%
Readmore
Ordinary bitter
Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer.
10-13С*
3,2-3,8%
Readmore
Belgian Blond Ale
A moderate-strength golden ale that has a subtle fruity-spicy Belgian yeast complexity, slightly malty-sweet flavor, and dry finish.
10-13С*
6,0-7,5%
Readmore
English Porter
A moderate-strength brown beer with a restrained roasty character and bitterness.
10-13С*
4,0-5,4%
Readmore
Coffee beer
Coffee is used in any kind of beer for creating an expressed and balanced character (weak to intensive)
Color varies from light to black depending on the basic style. Beer may be clear or cloudy.
10-13С*
%
Readmore
Alternative Sugar Beer
A harmonious combination of sugar and beer, (but beer remains recognizable).
С*
%
Readmore
English IPA
A hoppy, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor.
10-13С*
5,0-7,5%
Readmore
American IPA
A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties.
10-13С*
5,5-7,5%
Readmore
Helles Bock (Maibock)
A relatively pale, strong, malty German beer with a pleasant attenuated finish which improves drinkability. Moderate hop nature is more evident than in other bocks.
10-13С*
6,3-7,4%
Readmore
Sweet Stout
A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso.
10-13С*
4.0-6.0%
Readmore
Oatmeal Stout
A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor.
10-13С*
4.2-5.9%
Readmore
Czech Premium Pale Lager
Rich, characterful, pale Czech lager, with considerable malt and hop character and a long, rounded finish.
10-13С*
%
Readmore
Specialty Smoked Beer
A smoke-enhanced beer showing good balance between the smoke, the beer character, and the added ingredients, while remaining pleasant to drink.
С*
%
Readmore
Weizenbock
A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock
10-13С*
6.5-9.0%
Readmore
Witbierr (Banche)
A refreshing, elegant, tasty, moderate-strength wheat-based ale.
10-13С*
4.5-5.5%
Readmore
Strong Bitter
An average-strength to moderately-strong British bitter ale.
10-13С*
4.6-6.2%
Readmore
Weissbier
A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.
10-13С*
4.3-5.6%
Readmore
Double IPA
An intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine.
10-13С*
7.5-10.0%

Where can it be bought?

BOTTLE BAR
Dnipro, Magdeburgskogo Prava str., 3.
To site
LUMBER GASTRO BAR
Dnipro, Sichovykh Stryltsiv str., 2
To site
DOUBLEBAR
Dnipro, Magdeburgskogo Prava str., 2.
To site
GRAY BIRD PUB
Dnipro, Korolenko str., 2
To site
KEDY ISKUSTVOVEDA PUB RESTAURANT
Dnipro, Grushevskoho str., 4
To site
Punkraft
Kiyv, Igorivska str., 14а
To site
Tsypa Taphouse
Kiyv, Yaroslaviv Val str., 16
To site
Druncken Gypsy
Lviv, Koliivshchiny sqr. / Brothers Rogatintsev str., 45
To site
Heisenberg Pub
Kharkiv, Nauky ave., 50
To site
Varburger Bar
Dnipro, Heroiv Maidanu sqr., 1
To site
Old Pal Bar
Dnipro, Sichovykh Striltsiv str., 3а
To site
Beer Bank
Dnipro, Robocha str., 154
To site
Chulan
Dnipro, Yuzhnaya str., 8
To site
Papa Karlo
Dnipro, Yavornytskoho ave., 27
To site
Zavodnaya obezyana
Dnipro, Voskresenska str., 11
To site
Gray Bird
Dnipro, Komsomolska str., 27
To site
BreakFast Bar
Dnipro, Yavornytskoho ave., 40
To site
Gde vse?
Dnipro, Pisarzhevskoho str., 26
To site
Belosvet
Dnipro, Dmitriya Dontsova str., 2a
To site
Belosvet
Dnipro, Kalinova str., 76c
To site
Belosvet
Dnipro, Slavy blv., 5k
To site
Belosvet
Dnipro, Parusnyiy ln., 10k
To site
Belosvet
Dnipro, Mira ave., 61a/1
To site
Belosvet
Dnipro, Donetsk highway str., 9а/2
To site
Belosvet
Dnipro, Prydniprovsk (20 richchia Peremohy str., 22/1)
To site
Bad Wolf
Dnipro, Dzerzhinskoho str., 20
To site
Banka PAB
Dniprо, Fucika str., 5
To site
Bier Welle
Dnipro, Polya ave., 143
To site
Tsypa Lviv
Lviv, Stefana Yavorskoho sqr., 1
To site
Choven
Lviv, Virmenska str., 33
To site
Dobryi druh
Lviv, Lesi Ukrainky str., 19
To site
Kraft Pab
Lviv, Voronoho str., 11
Cipa Kharkiv
Kharkiv, Sumska str., 25
To site
Beer Mood
Kharkiv, side-street of Otakara Yarosha, 18
To site
Red Door
Kharkiv, Gogolia str., 2a
To site
Black Door
Kharkiv, side-street of Otakara Yarosha, 18
To site
Tsipa Bessarabka
Kyiv, Bessarabska sq., 2
To site
Tsipa Mohnatiy Hmil
Kyiv, Great Vasylkivska str., 126
To site
Tsipa KraftPab (Tsipa Kiev)
Kyiv, Great Zhytomyrska str., 27
To site
Old Bar
Kyiv, Great Vasylkivska str., 20a
To site
This is Pivbar
Kyiv, Tymoshenko str., 18
To site
This is Pivbar
Kyiv, Trostyanetskaya str., 4/2
To site
This is Pivbar
Kyiv, Liskovska str., 9a / 22
To site
Beer & Friends
Kyiv, Drahomanova str., 2a
To site
Craft VS Pub
Kyiv, Lower Wale str., 37/20
To site
El Hmel
Kyiv, Prince Zaton str., 2/30
To site
Pivnoy Dom Pivas
Kyiv, Heroes of Stalingrad ave., 2, building 2
To site
Korzo 10 Uzhgorod
Uzhgorod, Korzo str. 10
To site
Pyvnyi Dim "Pyvas"
Tcherkasy, Gagarina str., 23
Kafe Bar Kukhol
Mykolaiv, Myru ave., 21
To site
Odd Brew Odesa
Odesa, Ryshelivska str., 9a
To site
Merezha Bariv «Triebuitie Viezdie» Kherson
Kherson, «Lehendarnyi Kiosk», Zalaeherseh str., 18, TRTs Fabryka
To site
Merezha Bariv «Triebuitie Viezdie» Kherson
Kherson, Krafteka «Doker-pab/Misto», 49 Hvardiiskoi Dyvyzii str., 22a, TTS Promenad-plaza
To site
Merezha Bariv «Triebuitie Viezdie» Kherson
Kherson, «Sous Bar», Suvorova str., 9
To site
Merezha Bariv «Triebuitie Viezdie» Kherson
Kherson, «VarDeli», I. Kulyka str., 133
To site
Merezha Bariv «Triebuitie Viezdie» Kherson
Kherson, «Bad Kids», Admirala Seniavyna ave., 154, ZhK Admiral Seniavіn
To site
Irish Pub Zhytomyr
Zhytomyr, Kyivska str., 108
To site
Beer Club Pab Odesa
Odesa, Nizhynska str., 54
To site
Downtown Odesa
Odesa, Zhukovskoho str., 39
To site
Zaimka Zaporizhzhia
Zaporizhzhia, Peremohy str., 49a
To site
Hungry Duck Pub Vinnytsia
Vinnytsia, Pyrogova str., 2
To site
British Pub Underground B.Tserkva
Bila Tserkva, Vasylia Stusa str., 23
To site
HOST Ivano-Frankivsk
Ivano-Frankivsk, Lesia Kurbasa str., 5
To site

ADDRESS

Dnipro, Magdeburgskogo Prava str., 3.

Delivery

In Dnipro city delivery is performed by “Nova Poshta” company. Self-delivery is also possible.

In Ukraine delivery is performed by “Nova Poshta” company to the “Nova Poshta” office determined by the receiver or by a courier to the specified address personally to the client.

Payment

Full payment is made when ordering the goods.

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In some regions it is called simply Red Ale. It was popularized by hopliking Northern California and the Pacific Northwest.

It is a beer of moderate strength, an amber hop ale with a caramelized malty taste.

Hop aroma and taste with characteristics of American hops or the New World (tropic fruits or stone fruits, citrus fruits, flowers, spices, berries, melon, needles, resin etc.).

Its color varies from amber to copper brown. It has a moderately large cream-colored foam.

 

 

Characteristics:
Alcohol by volume 4.5-6.2%
Original gravity (OG) 1.045-1.060
Final gravity (FG) 1.010-1.015
Bitterness 25-40 IBU
Color 10-17 SRM

It is chewy and rich in body, with warming alcohol and a pleasant fruity or hoppy interest. When aged, it can take on port-like flavors. It is a wintertime sipper.

Usually it is the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated and offered as a limited-release winter seasonal specialty. The original barleywine style inspired derivative variations in Belgium, the United States, and elsewhere in the world.

It has a very rich and strongly malty, often with a caramel-like aroma in darker versions or a light toffee character in paler versions.  It may have moderate to strong fruitiness, often with a dark- or dried-fruit character, particularly in dark versions. The hop aroma may range from mild to assertive, and is typically floral, earthy, or marmalade-like.

Its color may range from rich gold to very dark amber or even dark brown (often has ruby highlights, but it should not be opaque). It has a low to moderate off-white head; its head retention may be low. The beer may be cloudy with chill haze at cooler temperatures, but generally it clears to brilliant clarity as it warms.  High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

It has strong, intense, complex, multi-layered malt flavors ranging from bready, toffee, and biscuity in paler versions through nutty, deep toast, dark caramel, and/or molasses in darker versions. It is characterized through its moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging). Some oxidative or vinous flavors may be present, and complex alcohol flavors should be evident. Moderate to fairly high fruitiness, often with a dark- or dried-fruit character should be present.  

Characteristics:
Alcohol by volume 8.0-12.0%
Original gravity (OG) 1.080-1.120
Final gravity (FG) 1.018-1.030
Bitterness 35-70 IBU
Color 8-22 SRM

Malt flavors are often reminiscent of an English brown porter and the restrained roast of a Schwarzbier, but with a higher OG and alcohol content than either. It is a very complex beer style with a multi-layered malt and dark fruit tastes.

Deep malt sweetness of its aroma often includes  caramel, toffee nutty, deep toasty and/or licorice character. Its complex alcohol and ester profile of moderate strength resembles plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality.

Its taste as well as aroma has a rich malty sweetness with a complicated mixture of deep malt, dried fruit esters, and alcohol.  

Its color varies from dark reddish copper to opaque dark brown (not black).  It has thick, persistent tan-colored foam head. It is clear, although darker versions can be opaque.

Characteristics:
Alcohol by volume 6.5-9.5%
Initial density 1.060-1.090
Final gravity (FG) 1.016-1.024
Bitterness 20-40 IBU
Color 17-30 SRM

It is a reddish copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.   

It has a rich-sweet malty aroma, possibly with hints of chocolate, caramel and/or toast (but never roasted or burnt aromas).  

Its color varies from dark amber to copper, with an attractive reddish depth. Generally clear. It has a large, dense, and long-lasting creamy off-white head.

It has a rich, complex medium to medium-full rich-sweet malt flavor on the palate yet finishes moderately dry.

Characteristics:
Alcohol by volume 6.0-7.6%
Original gravity (OG) 1.062-1.075
Final gravity (FG) 1.008-1.018
Bitterness 15-25 IBU
Color 10-17 SRM

The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of this style.

It has a low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness is another characteristic of this style. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character.

Its color varies from pale amber to light copper. This beer has a good to brilliant clarity and a low to moderate white to off-white head.

Its bitterness varies from medium to moderately high. It includes moderately low to moderately high fruity esters. It has a moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character.   Maltiness is low to medium with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor.

Characteristics:
Alcohol by volume 3.2-3.8%
Original gravity (OG) 1.030-1.039
Final gravity (FG) 1.007-1.011
Bitterness 25-35 IBU
Color 8-14 SRM

It was developed relatively recently for attracting European Pils drinkers, and has become more popular in the course of being marketed and widely distributed.

It has a light earthy or spicy hop nose, along with a lightly grainy-sweet malt character.  

Its color varies from Light to deep gold color.  Generally it is very clear. It has large, dense, and creamy white to off-white head. Its characteristics include good head retention with “Belgian lace” left on glass.

Its flavor is initially smooth, grainy-sweet malt, from medium-dry to dry with some smooth alcohol becoming evident in the aftertaste.

Characteristics:
Alcohol by volume 6.0-7.5%
Original gravity (OG) 1.062-1.075
Final gravity (FG) 1.008-1.018
Bitterness 15-30 IBU
Color 4-7 SRM

It may have a range of roasted flavors, generally without burnt qualities, and often has a chocolate-caramel-malty profile.

Originating in London around 300 years ago, porter evolved from earlier sweet, Brown Beer popular at the time. It evolved many times with various technological and ingredient developments and consumer preferences driving these changes.  It became a highly-popular, widely-exported style in the 1800s before declining around WWI and disappearing in the 1950s. It was re-introduced in the mid-1970s with the start of the craft beer era. The name is said to have been derived from its popularity with the London working class (porters) performing various load-carrying tasks of the day. It is a Parent of various regional interpretations over time, and a predecessor to all stouts (which were originally called “stout porters”).  

It has a moderate to moderately low bready, biscuity, and toasty malt aroma with mild roastiness, and may have a chocolate quality. It may also show some non-roasted malt character in support (caramelly, nutty, toffee-like and/or sweet).

It is light brown to dark brown in color, often with ruby highlights when held up to light. Its clarity is good, although it may approach being opaque. This beer has a moderate off-white to light tan head with good retention.

Moderate bready, biscuity, and toasty malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel, nutty, and/or toffee character. It may have other secondary flavors such as coffee, licorice, biscuits or toast in support.

 

Characteristics:
Alcohol by volume 4.0-5.4%
Original gravity (OG) 1.040-1.052
Final gravity (FG) 1.008-1.014
Bitterness 18-35 IBU
Color 20-30 SRM

Hop aroma can range from low to high depending on the basic style. Malty sweetness can range from medium-low to medium and it helps to emphasize balanced coffee flavor and aroma.  

Hop flavor reflects the aroma and it can range from low to high depending on the basic style. Hop bitterness depends on the basic style. Other tastes may be added but the coffee character must be expressed.

 

Characteristics:
Original gravity (°Plato) Style depending
Apparent extract/Final gravity (°Plato) Style depending
Alcohol by weight (by volume) Style depending
Bitterness Style depending
Color Style depending

The sugar character should be evident but in balance with the beer (not on the foreground as to suggest an artificial product).

This is a classic style with additional fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum, etc.) added.  

Its aroma is analogous to the base style, except that some additional fermentables (honey, molasses, etc.) may add an additional aroma component.  Whatever additional aroma component is present it should be in balance with the beer components, and present a pleasant combination.

Its color is analogous the base beer, although some sugars may bring additional colors.

Its flavor is analogous to the flavor of the base style except that some additional fermentables (honey, molasses, etc.) may add an additional flavor component. Whatever additional flavor component is present it should be in balance with the beer components presenting a pleasant combination.  

 

 

Characteristics:
Alcohol by volume Depending on the basic style.
Original gravity (OG) Depending on the basic style.
Final gravity (FG) Depending on the basic style.
Bitterness Depending on the basic style.
Color Depending on the basic style.

A moderate to moderately-high hop aroma of floral, spicy-peppery or citrus-orange in nature is typical.

Color ranges from golden to deep amber, but the most samples are fairly pale. It should be clear, although unfiltered dry-hopped versions may be a bit hazy. It has a moderate-sized, persistent head (cream-colored).

Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, spicy-peppery, citrus-orange, and/or slightly grassy).  

 

Characteristics:
Alcohol by volume 5.0-7.5%
Original gravity (OG) 1.050-1.075
Final gravity (FG) 1.010-1.018
Bitterness 40-60 IBU
Color 6-14 SRM

It is a modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude.  It is the basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients.

Its hop aroma and flavor features one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required.  

Color ranges from medium gold to light reddish-amber. It should be clear, although unfiltered dry-hopped versions may be a bit hazy. It has a medium-sized, white to off-white head with good persistence.

 

Characteristics:
Alcohol by volume 5.5-7.5%
Original gravity (OG) 1.056-1.070
Final gravity (FG) 1.008-1.014
Bitterness 40-70 IBU
Color 6-14 SRM

In comparison with other members of the Bock family it was developed relatively recently. Maibock is specifically associated with springtime and the month of May.

It has moderate to strong malt aroma, often with a light characteristics of toasts and Maillard reaction products.

It is deep gold to light amber in color. Bright clarity is one of its characteristics. It has a large, creamy, persistent, white head.

Sweet grain malt flavor dominates (moderately strong); it includes some notes of toasts and/or Maillard reaction products giving it additional interestingness. Moderate hop bitterness (more balanced than in other Bocks). It has a clear profile of fermentation. It is well-attenuated, not cloying, with a moderately dry finish that may include taste of both malt and hops.

 

Characteristics:
Alcohol by volume 6.3-7.4%
Original gravity (OG) 1.064-1.072
Final gravity (FG) 1.011-1.018
Bitterness 23-35 IBU
Color 6-11 SRM

Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener.  Originally it was marketed as a tonic for nursing mothers and disabled persons.

It is characterized through a mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high.

It is very dark brown to black in color. It can be opaque (if not, it should be clear). It has creamy tan to brown head.

Dark roasted grain/malt impression with coffee and/or chocolate flavors dominate. Hop bitterness is moderate. Medium to high sweetness provides a counterpoint to the roasted character and hop bitterness, and it lasts up to the finish.  

 

Characteristics:
Alcohol by volume 4.0-6.0%
Original gravity (OG) 1.044-1.060
Final gravity (FG) 1.012-1.024
Bitterness 20-40 IBU
Color 30-40 SRM

It has mild roasted grain aromas, generally with a coffee-like character.  A light malty sweetness can suggest a coffee-and-cream impression. Fruitiness should be low to medium-high.

It is medium brown to black in color. It has a thick, creamy, persistent head (various shades of brown).

Its flavor is similar to the aroma, with a mild roasted coffee to coffee-and-cream flavor, and low to moderately-high fruitiness. Oats and dark roasted grains provide some flavor complexity; the oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream.

It is generally between Sweet and Irish Stouts in sweetness. There are variations from fairly sweet to quite dry, as well as English and American versions (American versions tend to be more hoppy, less sweet, and less fruity).   The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel, dryish finish, and slight grainy astringency.  

 

Characteristics:
Alcohol by volume 4.2-5.9%
Original gravity (OG) 1.045-1.065
Final gravity (FG) 1.010-1.018
Bitterness 25-40 IBU
Color 22-40 SRM

It is complex and yet well-balanced and refreshing.

In fact it is a real group of Pilsner-type beer. This style is a combination of the Czech styles světlý ležák (11–12.9 °P) and světlé speciální pivo (13–14.9 °P). It is commonly associated with Pilsner Urquell, which was first brewed in 1842 after construction of a new brewhouse by burghers dissatisfied with the standard of beer brewed in Pilsen (Plzeň). Bavarian brewer Josef Groll is considered to be the author of this beer.  

It has a medium to medium-high bready-rich malt and medium-low to medium-high spicy, floral, or herbal hop bouquet; though the balance between the malt and hops may vary, the interplay is rich and complex.

Its color varies from Gold to deep gold color. It is from Brilliant to very clear. It has a dense, long-lasting, creamy white head.

It is characterized through a rich, complex, bready maltiness combined with a pronounced yet soft and rounded bitterness and floral and spicy hop flavor. Its malt and hop flavors are medium to medium-high, and the malt may contain a slight impression of caramel. Its bitterness is prominent but never harsh. The long finish can be balanced towards hops or malt but is never aggressively tilted either way. Light to moderate diacetyl and low hop-derived esters are acceptable, but need not be present.

 

Characteristics:
Alcohol by volume 4.2-5.8%
Original gravity (OG) 1.044-1.060
Final gravity (FG) 1.013-1.017
Bitterness 30-45 IBU
Color 3.5-6 SRM

Balance in the use of smoke, hops and malt character is exhibited by the better examples.

The aroma should be a pleasant balance between the expected aroma of the base beer and the smokiness imparted by the use of smoked malt. The intensity and character of the smoke and the base beer style may vary, but the both must be presented in the balance.  Smokiness may vary from low to assertive; however, balance is the key condition for well-made examples. The quality and secondary characteristics of the smoke are reflective of the smoke source (e.g., alder, oak, beechwood).

The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style.

As with aroma, there should be a balance between smokiness, the expected flavor characteristics of the base beer style.  Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used.

 

Characteristics:
Alcohol by volume Depending on the base style.
Original gravity (OG) Depending on the base style.
Final gravity (FG) Depending on the base style.
Bitterness Depending on the base style.
Color Depending on the base style.

It has a medium-high to high malty-rich character with a significant bready-grainy wheat component.  Paler versions will have a bready-toasty malty richness, while darker versions will have a deeper, richer malt presence with significant amount of Maillard reaction products.  

Pale and dark versions exist.  Pale versions are light gold to light amber, and dark versions are dark amber to dark ruby-brown in color. A very thick, moussy, long-lasting white to off-white (pale versions) or light tan (dark versions) head is a characteristic of this beer. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable.

It has a medium-high to high malty-rich flavor similar to the aroma alongside with a significant bready-grainy wheat flavor. Paler versions will have a bready, toasty, grainy-sweet malt richness, while darker versions will have deeper, bready-rich or toasted malt flavors with significant Maillard reaction products and optional caramel notes.  Darker versions can have some dark fruit flavor (plums, prunes, grapes, raisins), particularly as they age. A light chocolate (but not roasted) character is optional in darker versions.

 

Characteristics:
Alcohol by volume 6.5-9.0%
Original gravity (OG) 1.064-1.090
Final gravity (FG) 1.015-1.022
Bitterness 15-30 IBU
Color 6-25 SRM

It is a 400-year-old Belgian beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden brewery. It has grown steadily in popularity over time, both with modern craft brewers and mass-market producers who see it as a somewhat fruity summer seasonal beer.

It has a moderate malty sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness, moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background, moderate zesty, citrusy-orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics.

It is very pale straw to very light gold in color.  The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. It has a dense, white, moussy head. Head retention should be quite good.

It has a pleasant malty-sweet grain flavor (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. It is refreshingly crisp with a dry, often tart, finish. It can have a low bready wheat flavor. It may optionally have a very light lactic-tasting sourness. Herbal-spicy flavors, which may include coriander and other spices, are common but they should be subtle and balanced, not overpowering.

 

Characteristics:
Alcohol by volume 4.5-5.5%
Original gravity (OG) 1.044-1.052
Final gravity (FG) 1.008-1.012
Bitterness 8-20 IBU
Color 2-4 SRM

The balance between malt and hops may be even or somewhat bitter. Drinkability is a critical component of this style. It is a rather broad style giving to the brewer opportunities for considerable interpretations.

Its hop aroma can range from moderately high to moderately low, typically with a floral, earthy, resiny, and/or fruity character.

Its color varies from light amber to deep copper. This beer has a good to brilliant clarity and low to moderate white to off-white head. A low head is acceptable when carbonation is also low.

Bitterness is medium to medium-high with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally it has a moderately low to moderate caramel or toffee flavor.  

 

Characteristics:
Alcohol by volume 4.6-6.2%
Original gravity (OG) 1.048-1.060
Final gravity (FG) 1.010-1.016
Bitterness 30-50 IBU
Color 8-18 SRM

It is a refreshing, fast-maturing beer which is slightly hopped and shows a unique banana-and-clove yeast character.  

The hop character ranges from low to none. A light to moderate wheat aroma may be present (which might be perceived as bready or grainy aroma) but other malt characteristics should not be present.

It is pale straw to gold in color.  A very thick, moussy, long-lasting white head is one of its characteristics. The high protein content in wheat impairs clarity of in the unfiltered beer, although the level of haze is somewhat variable.

The banana and clove flavor is low to moderately strong. The balance and intensity of the phenol and ester components may vary but the best examples are reasonably balanced. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; but neither should be dominant if present.  The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly grainy-sweet malt character.

 

Characteristics:
Alcohol by volume 4.3-5.6%
Original gravity (OG) 1.044-1.052
Final gravity (FG) 1.010-1.014
Bitterness 8-15 IBU
Color 2-6 SRM

It is strongly hopped but clean, dry and without harshness. Drinkability is its important characteristic; the beer should not be heavy.

Hop aroma and taste usually demonstrates American or New World hop characteristics (tropical fruits, stone fruits, citrus fruits, floral taste, resinous, spices, berries, melon, pine etc.).  The most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be present in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical.  

Color ranges from golden to light orange-copper; the most modern versions are fairly pale.  It has a good clarity, although unfiltered dry-hopped versions may be a bit hazy. It has a moderate-sized, persistent, white to off-white head.

 

Characteristics:
Alcohol by volume 7.5-10.0%
Original gravity (OG) 1.065-1.085
Final gravity (FG) 1.008-1.018
Bitterness 60-120 IBU
Color 6-14 SRM
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