Beer Style

As a consumer’s taste develops, so do the types of beers, brewing methods, and ingredients. There are a lot of different beers out there but they can be broken down into three categories: lagers, ales, and hybrid/mixed styles.

Lagers

Lagers are fermented at colder temperatures using yeast strains that settle after fermentation. Due to a long, cold fermenting period, lagers tend to produce less fruity beers and create the crispness and great taste most Americans enjoy today.
Classic examples: Pilsner, European lager, bock, American lager

Ales

Ales are typically fermented warmer, with yeast strains that float after fermentation. Ales generally are sweet, nutty, fruity, and full. Ales are characterized by a fruity character due to the warmer fermentation tempters.
Classic examples: wheat beers, stouts, Scottish ale, Porter, limbic, brown ale

Lagers

Ales

Bottom-Fermenting

Yeast type

Top fermenting

Cool (50-60°F)

Fermentation Temperature

Warmer(62-72°F)

Slower

Fermentation time

Faster

Several weeks

Aging time

None

Cleaner, crisp

Flavor

Fruity, Hoppy Flavor Lingers