Nothing too hoppy, strong, or sour. I prefer all malted barley but a little sugar of one sort or another or wheat is semi-acceptable from time to time: Mild, English Pale Ales, Porters, Stout, Irish Ale, Scottish Ale, Brown Ale, Amber Ale, Blonde Ale, Kölsch, Cream Ale, California Common, Bock, Dunkel, Festbier, Export, Saison, Wit, Weizen, etc.
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