American lager is a beer style that was initially modeled on the European pale lager. Most examples of the style are clear and pale brews with a neutral flavor, subtle malt aromas, and low to moderately low hop bitterness. Initially, ales were the preferred choice in the American colonies, and lager style was only introduced with the influx of German immigrants—who were already familiar with brewing lager styles.

They tried to make similar lagers in the United States but had to look for other grains to replace barley, which was somewhat different than European, and it was also slightly harder to cultivate. A small addition of grains such as wheat or rye influenced the birth of lighter American lagers. 

Pumpkin beer has a long history in the United States that goes back to colonial brewing, but its modern interpretation is believed to have first appeared in the 1980s, while the first commercial batch came from Buffalo Bill’s Brewery in Hayward, California.

In its basic form, pumpkin beer is made with fresh, frozen, or pureed pumpkins that are fermented with malted grains. However, many producers do not even include pumpkin but opt for pumpkin-spice flavorings and spices such as cinnamon, allspice, cloves, or nutmeg. 

Blonde ale is a beer style that has vague boundaries, but which falls somewhere between cream ales and Kölsch style. This rather new style probably originated as a lighter version of pale ale. Its origin is often associated with American microbreweries, but modern blonde ales are commonly produced in other countries as well, namely Belgium and France.

They are sometimes referred to as golden ales, though some make a distinction between the two. These beers range from pale yellow to golden, and they are characterized by malt sweetness, toasty and bready aromas, medium body, and low to moderate hop character. 

Brett beer is a modern craft beer style that first appeared in the United States. The style is brewed with the addition of wild Brett yeasts (Brettanomyces or British fungus)—hence the name—which are slightly unpredictable and create beers with a wild and funky character.

The final profile of these beers depends on the base style, and Brett yeast will only add the funky element. Color, aroma, and flavor vary in character and intensity among the examples. The beers are usually light-bodied with flavor and aroma ranging from fruity to earthy or barnyard-like. 

American amber ale originates from California and the Pacific Northwest, where it appeared in the 1980s. The style was modeled on pale ales and strong bitters, but it eventually grew as a separate and distinctive category. Amber ales are brewed with crystal malts, which provide toasty and toffee flavors.

The color of these medium-bodied beers may range from amber to copper or deep red. They are characterized by moderate to strong malt sweetness, while the use of American hops occasionally provides for citrusy and piney aromas. Although they often resemble American pale ales, amber ale should typically have more body and more pronounced caramel flavors. 

Although it has origins in traditional English brown ale, the American version has developed into a separate style with its distinctive characteristics. The first versions of the style appeared in Texas in the 1980s which coincided with the appearance of the craft beer revolution.

These beers are typically stronger and darker than their English counterparts. They are often robust with a malty character and flavors of caramel, chocolate, or coffee. Most varieties will have more notable hop aromas than classic English brown ales, but they should still remain below mid-level. 

Cream ale is a hybrid beer style that originated during the pre-Prohibition era in the United States. These light and easy-drinking beers were fermented at slightly lower temperatures with ale or lager yeast (sometimes both), and they were primarily invented to rival golden lagers that were made by German immigrants.

They were also sometimes blended with lagers, aged at cooler temperatures, and during brewing, some brewers would add corn, rice, or wheat. It is not clear where the style initially appeared and why it was given its current name—despite the term cream, no dairy products are used in these beers. 

A Session IPA (India Pale Ale) is a style of beer that merges the hoppy characteristics of a traditional IPA with a lower alcohol content, making it more suitable for extended drinking sessions. Typically, Session IPAs have an alcohol by volume (ABV) ranging between 3% and 5%, significantly lower than the standard IPA, which often has an ABV of 6% to 7.5% or higher.

Despite the reduced alcohol content, Session IPAs retain the bold hop flavors characteristic of IPAs, featuring aromatic profiles with notes of citrus, pine, floral, or tropical fruit. The malt backbone is lighter and less sweet, allowing the hops to shine while providing a crisp, refreshing finish. 

American pale ale was developed in the 1980s as an American counterpart to British pale ales and bitters. These beers are typically clean and crisp, and they will have more hop character than their British equivalents as well as higher alcohol content, usually around 4.4–6.0% ABV.

The use of American hops, primarily Cascade, will give these beers distinctive citrus and piney aromas. Their color may range from dark gold to amber and copper. They are usually medium-bodied and have a subtle bitter finish. Sierra Nevada Brewery produced the prototype of American pale ale, and their version was a model on which other breweries mainly relied in production of American pale ale style.