The world of beer is diverse and expansive, reflecting centuries of brewing traditions from across the globe.
Selecting a beer is a matter of personal preference, influenced by factors such as taste, aroma, body, and alcohol content. Experimenting with different types and subtypes is a great way to discover what you enjoy. Whether you prefer the hoppy bitterness of an IPA, the smoothness of a lager, or the tartness of a sour beer, there’s a world of flavors and styles to explore.
Remember, the best beer is the one you enjoy the most, so don’t be afraid to try new varieties and expand your beer-tasting horizons.
Beers can be broadly categorized into certain categories, each with its unique flavors, brewing methods, and history. Understanding these categories can enhance your appreciation of beer and help you find your personal favorites. Below, you will find an overview of the main types of beer you’re likely to encounter.
1. Ale
Ales are among the oldest types of beer and are characterized by their fermentation process. They are fermented at comparatively warm temperatures, which often results in a richer and more complex flavor profile.
Modern ales are usually fermented at temperatures in the 15-24 °C range. If the temperature is kept higher than 24°C, the yeast can produce noticeable amounts of esters and the ale can turn out much more ”fruity”.
Traditionally, the term ale has referred to a beer brewed without hops. Today, hops are commonly used as a bittering agent in ales, but earlier, gruit was used instead. Gruit is a mixture of herbs or spices boiled in the wort before fermentation.
Ales encompass a wide variety of subtypes, including:
- Stout: Dark and rich, stouts boast flavors of coffee, chocolate, and malt. Guinness is a well-known example.
- Porter: Similar to stouts but generally lighter, porters offer a balance of roasted malt flavors.
- Wheat Ale: Made with a significant proportion of wheat, these ales are typically light and refreshing, often with hints of fruit and spice.
- Pale Ale: Lighter in color and maltiness than other ales, with a balanced hop flavor.
- IPA (India Pale Ale): Known for its strong hop flavor, IPAs are often citrusy, floral, or piney. In the 1800s, the Bow Brewery was exporting beer from England to India. To keep the ale from spoiling during the long journey, the brewers added extra hops since hops is a natural preserve.
2. Lager
Lagers are the most widely consumed type of beer globally. They are fermented at cooler temperatures, resulting in a cleaner, crisper taste compared to ales. The fungus Saccharomyces pastorianus is often (not always) responsible for the fermentation. This is a “bottom-fermenting” yeast that ferments at relatively cold temperatures.
Lagers can range from light and mild to dark and full-bodied, and a lager can be pale, amber or dark in colour.
Lager is simply the German word for storage, and denotes that the beer was stored and allowed to mature before drinking. Traditionally, it was stored and matured in the cool caves or cellars were it had been fermented. Before the advent of refrigeration, German brewers who did not have access to suitable natural caves would dig cellars and fill them with ice to create a cool enough space for the beer. There is also a tradition of planting chestnut trees over the cellars, as chestnut trees form big and dense canopies that protect the ground below from the sun, while the root system of a chestnut tree is not likely to disturb the cellars.
In several parts of German-speaking Europe, brewing lager in the summer was not permitted in the olden days, before refrigeration. The first large-scale lagering tanks relying on modern refrigeration techniques were created by Carl von Linde in 1870 for Gabriel Sedelmayr’s Spaten Brewery in Munich.
Common subtypes of lager include:
- Pilsner: A type of pale lager with a distinctive hop aroma and flavor, originating from the Czech Republic.
- Helles: A German-style lager that is pale, malty, and slightly sweet.
- Dunkel: A darker lager with flavors of chocolate and caramel, also originating from Germany.
- Bock: A strong lager, ranging in color from light to dark, with a pronounced malt sweetness.
3. Hybrids and Specialty Beers
This category includes beers that don’t strictly fit into the ale or lager categories, or that use unique ingredients or brewing techniques. Examples include:
- Sour Beers: Characterized by their acidic, tart flavors, sour beers are fermented with wild bacteria or yeast.
- Saison: Originally from Belgium, saisons are highly carbonated, spicy, and often have a fruity or tart character.
- Barrel-Aged Beers: Beers aged in wooden barrels, which can impart flavors reminding us of whiskey, rum, or wine, depending on the barrel used.
4. Non-Alcoholic Beers
Non-alcoholic beers either undergo a similar brewing process to regular beers but have the alcohol removed or are brewed to limit the alcohol content from the start. Advances in brewing technology have significantly improved the taste and variety of non-alcoholic beers available.