Kentucky Common is a smooth, drinkable, light-amber beer with much more in common (no pun intended) with Kolsch and Cream Ale and California Common than with Jack Daniels.
Let’s take a walk through the roles hops play during the brewing and fermentation process.
A decent jumping-off point for Red Ale is the American Amber, which ostensibly includes Reds in their midst. There are some worthwhile differences to note, though.
The style is versatile, flexible, and drinkable. And whatever else it might be, it isn’t really a pale ale.
While the Heavy may not be heavy in comparison to almost anything else, it's heavier than the sixty-shilling light ales of Scotland. To the extent that we care about differences between beers and how those beers are produced, that's all that matters.
The style parameters here are actually pretty simple: very high ("…to absurdly high") bitterness, intense hops aroma and flavor (usually American or Australian or New World hops), with just enough malt character to provide some background and/or contrast.
Session IPA isn't just a question of reducing the gravity (although that's one way to go, and we will be): it's a question of generating a lot of flavor from hops and finding light ways to balance those flavors.
This Blonde Ale is more flavorful than your average "lawnmower" beer, so save it for after you mow. Once you dial in the recipe, this will be the beer that gets your non-beer-drinking friends started down the path to craft beer.
Foreign Extra Stout isn’t a complicated style. However, it is a distinct style, and missing the mark on any one of several flavor characteristics will unavoidably drag it out of its home in category 16D and into one of the other stout styles.
White IPA should not be confused with Belgian IPA. It's what you get when you combine the flavor profile of a Belgian Witbier with a lot of highly-complementary new age hops.