Hybrid Beer

Hybrid or mixed style beers use modern techniques and materials instead of (or in addition to) traditional aspects of brewing. Mixed beers generally fall into the following categories:

Altbier and Kölsch: top fermented before being cold conditioned (e.g., lagered)
Steam beers: invented by German immigrants living in California. They are made with a type of bottom-fermenting (lager) yeast that can ferment at warmer (ale) temperatures.
Fruit and vegetable beers: mixed some type of fermentable fruit or vegetable adjunct during the fermentation process, providing obvious yet harmonious qualities.
Herb and spiced beers: these beers include herbs or spices derived from roots, seeds, fruits, vegetables or flowers instead of, or in addition to hops.
Wood-aged beers: these are any traditional or experimental beer that has been aged in a wooden barrel or have been left in contact with wood chips or cubes. Oftentimes the barrel or wood will first be treated with some variety of spirit or other alcoholic beverage such as bourbon, scotch or sherry.
Smoked beers: any beer whose malt has been treated by exposing it to smoke from burning or smoldering wood, such that a smoky aroma and flavor is usually present. The most traditional examples of this style are the Rauchbiers of Bamberg, Germany, though many brewers outside of Germany—most notably American craft brewers—have been adding smoked malt to porter beers, Scotch ale and a variety of other styles.
Champagne style beers: are generally ales that are finished "à la méthode originale" for champagne. These are produced mainly in Belgium and include Grottenbier, Deus and Malheur Bière Brut.