The world of beer can be overwhelming and confusing. We all have our go-to brews, from basic brands like Bud Light or Coors — both macro lagers — to locally brewed IPAs on tap. But what do these terms actually mean, and how do they differ? Beer has existed around the world for millennia, resulting in an explosion of varieties and types pertaining to local ingredients and consumer tastes. Its evolution is evident in titles such as “Belgian pale ales,” “Japanese rice lagers,” and “American blonde ales.” However, while many countries boast local delicacies, the brewing process remains relatively the same regardless of where it’s made. There are four ingredients that must be used to make almost any beer style: water, malt, hops, and yeast. By controlling the amounts and types of grain, hops, yeast, and water chemistry — along with any additional ingredients, also known as adjuncts — brewers are allowing for different flavors, colors, alcohol levels, and textures to come out in the final fermented product. An important thing to note is the difference between ales and lagers. These are the two most basic classifications of beer types that occur during fermentation, where ale is defined by top-fermenting yeasts that convert sugars into alcohol and carbon dioxide at higher temperatures, while lagers are defined as bottom-fermented with yeast that sinks to the bottom of the fermentation vessel and that do their work better at lower temperatures. The rest — bitter, sweet, light, boozy — is up to the discretion of brewers. It’s a lot of information to take in, as with the history of beer itself. But without further ado, here are the most popular beers found around the world today, and what distinguishes them from the rest. Ale StylesOften regarded as a “starter beer,” American blonde ale contains relatively low levels of hops and malt with less alcohol than an average ale. Hints of sweet, citrusy flavors are reminiscent of lemonade, resulting in a refreshing beer on a hot afternoon or to get your drinking at the bar started. This true American beer existed to compete with the German lager. The process of making American cream ale is inspired by aspects of lager brewing, which includes storing yeast and grains to create a moderately hoppy, malty beer most beloved in the Northeast and Midwest. American wheat ale is a large category encompassing any beer in which a proportion of wheat is added to the grist before brewing. A cousin of German weissbier and Belgian witbier, American wheat ales come in a variety of forms, including pale and dark. Despite its name, barleywine is not in fact wine, but a strong beer made with barley, that is rich in flavor and texture, and fermented to higher alcohol levels. Barleywine was first brewed in England, where the malty complexion and sweet, fruity flavors balance out a high alcohol content. In America, barleywine is hoppier though not as hop-extreme as a double IPA, with bitterness and citrusy notes. The world of Belgian beer is rich in process, flavor, and history. Monks have been brewing beer for centuries here, allowing for a variety of styles to emerge over time. It’s difficult to define these loose varieties, but many look at how much malt and yeast are added to the original recipes used by Monks since the early 19th century.
Belgian dark ale is often a good first endeavor into Belgian beer. They are amber to beep brown in color, defined by a higher alcohol content, but are balanced with yeast-driven spice and medium body. Dark ales’ bigger sibling, Belgian strong dark ale, possesses a richer flavor and higher alcohol content. They range in malts and hops and can be spicy or fruity, but the final flavor that emerges is rich and complex. Belgian pale ale is golden in color and gets its lightly sweet flavors from pilsner malts. There is a large presence of hops with earthy tones that lead to a dry finish. Belgian strong pale ale is similar in make, but with a more refined hop flavor and less sweetness. This beer is still light in color, and offers fruity, spicy flavors. Bière de Garde originates in France, and translates to “beer for keeping.” The style is brewed year-round, though stronger in the winter than in the summer. Flavors derive from natural environments and labels are based on the color of the brew (blond, amber, or brown). As opposed to other pale ales, brown ale is maltier and toaster in flavor. The nutty, chocolaty notes are more prominent than fruity flavors from malt or hops. There are various ways to make brown ales, with differences occurring between English and American beers.
Much like cream ale, California common is considered to be a true “American” beer. It’s refreshing and fruity, with earthy tones and bitterness from the hops. Made during the Gold Rush generation, California commonly uses more yeasts to ferment at the coldest level. Also like cream ale, California common is brewed with lager yeast and fermented at ale temperatures, making it a “hybrid” beer style. English milds can come in dark or pale form, which refers to the level of hops content. Pale milds showcase a malty composition, with slight hoppy bitterness and fruity flavors. A dark mild also has low hops, but contains higher amounts of malt for a fuller body. Meanwhile, the English bitter — despite its name — is not solely (nor very) bitter, but contains floral, earthy hops not often associated with American IPAs. Malt and hops are balanced to produce pronounced flavors. Deriving its name from its Belgian birthplace, Flemish red ale features complex fruit flavors like cherries and oranges. But there are also oaky hints in this beer, which closely resembles wine. Another hybrid beer style, Kölsch derives from a combination of ale and lager fermentation techniques. These brews are light, with a delicate mix of malt and hops and slightly tart fruitiness. A dry finish lends itself to a refreshment beverage similar to a pilsner. Much like India pale ale (IPA), pale ale is prevalent within the beer world. But rather than color — as the name would presume — these beers are defined by balanced maltiness and moderate hoppiness that lends itself to bitter flavors. Pumpkin ale has risen in popularity in recent years. These beers are brewed with pumpkin, or more commonly puree and seasonal spices. American red ale is made with caramel malt that creates a rustic, red hue and slightly sweet flavor but with bold hop bitterness. The flavor and color of American amber ale are slightly softer, with focus on the malts and fruity/caramel notes. For Irish red ale, malt content is the focus. With minimal hops, the presence of sweet notes (toast, caramel, buttery toffee) come through, but end with a dry finish. Rye beer isn’t a style as much as an emphasis on the ingredient found within; rye grain is used to replace a portion of the malt bill that goes into making beer and results in spicy characteristics and notable graininess.
You’ve probably heard of India pale ale (IPA) within the beer world countless times. It’s more of an umbrella term for a collection of craft beers that rely today on an abundance of hops for bitter, earthy, and fruity flavors.
A Porter is at the darker end of the beer spectrum, and comes in many forms.
A seasonal beer in its origin, saison (meaning “season” in French) was historically brewed toward the end of winter and enjoyed during the warmer summer months. The same wild yeast used in lambic creates sour, fruity flavors with earthy hops and a light malt. The result has a dry, spicy finish. Also known as “hoppy farmhouse ale,” saison is now consumed year-round. Stouts come in a range of variations, but these beers all possess a black complexion and are basically a stronger porter. Think: Guinness.
Translated in Dutch to “white beer,” witbier tends to have a milky appearance. By law, this classic Belgian brew must consist of 50 percent of un-malted wheat, leaving it with a light grainy sweetness. Coriander and orange peel are also added, resulting in a citrusy, spicy beer with low hops and a smooth finish. Berliner weiss is fermented with yeast and microbes that result in a sour, lightly malted beer. While brewers adjust the taste to local liking, the beer is defined by this sour taste and fruity flavors. Weissbier (weizenbier) is a category of German wheat beers similar to American wheat ales and Belgian witbiers. But what sets these ales apart are the special yeast strains used during brewing, allowing for unique flavors across a variety of types.
The Wild/Sour varieties come in many forms, and are some of the oldest brewed beers, dating back centuries.
Lager StylesIt’s not a stout or a porter, but a black lager often resembles these beers. What distinguishes this category from others is the yeast fermentation. The lager contains roasty dark notes and high counts of hops that leave a pleasant bitterness. A centuries-old beer style first made in Germany as an ale, bock over time became a lager upon the introduction of new yeast to the region. Bock is a strong beer, with malty, robust flavors and lingering sweetness.
Japanese Rice Lager is made with malted barley and rice, resulting in a light-colored beer with sweet flavors balanced by subtle hoppy hints. American lager is crisp with malt-forward flavors. When considering a macro lager, think: Budweiser, Coors, and Miller. These giants in the beer industry offer crisp, clean flavor profiles, brewed with some amount of corn or rice to lighten the flavors. A lower-calorie option, light American lager has the same clean, crisp flavors but with fewer calories, perfect for a refreshing barbecue beverage. Originating in Munich, Germany, Munich dunkel lager is made with a large quantity of malt. This beer emphasizes rich, toasty, chocolaty flavors. A Munich helles lager is light in color, derived from light malt and hops that provide supporting flavor. Similar to the pilsner in style, these beers are smooth, with a slightly higher alcohol content. A staple at modern Oktoberfests particularly in the U.S. Märzenbiers (also known as simply Oktoberfest beers, though they are technically different beer styles) have a rich history dedicated to storing beers brewed mostly notable in March until the cold weather arrives. As such, they are matly and rich in flavor but light in body, with toasty hints and a lightly sweet finish perfect for the famous fall festival. Founded in Pilsen, a small region of Czechia, a pilsner can be found around the world and in varying styles. Other forms exist around the world including American and German pilsners. While they are similar, each variety uses differing amounts of hops and malts resulting in bitterness levels and sweetness. Session beer is low in alcohol (anywhere from 2.8 percent to 5 percent) and was consumed by British workers during World War I. They can be ales or lagers, and are closely associated with strong IPAs. With a nice combination of malts and hops, session beers are refreshing and cause for any relaxing gathering. As its name suggests, rauchbier (smoked beer) is known to be exceptionally smoky. This is one of the only styles still drying grains near fire, resulting in woody or even bacony tastes. The article The Complete Guide to the Most Popular Types of Beer appeared first on VinePair. source https://vinepair.com/articles/types-of-beer-styles-complete-guide/ Via https://vinology1.tumblr.com/post/661863507417055232
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