Explore Beer's Diverse World: Styles And Classifications Unveiled

Beer is broadly classified into two types: ales and lagers. Ales are created through top fermentation, where yeast ferments at warmer temperatures and settles at the top of the beer. Lagers, on the other hand, are fermented with bottom-fermenting yeast at cold temperatures. While there are only two main types of beer, the spectrum of beer styles is diverse, with numerous sub-categories and variations. Ales include pale ales, India pale ales (IPAs), stouts, porters, and wheat beers, while lagers encompass pilsners, German Helles, and American lagers.

Characteristics of Beer Classifications

Ales: Fermented with top-fermenting yeast at warm temperatures, resulting in a faster process and more complex flavours

Ales are one of the two main categories of beer, the other being lagers. Ales are brewed at warmer temperatures than lagers, typically between 60°F and 75°F (15°C to 24°C). This warmer temperature is achieved using top-fermenting yeast, which results in a faster fermentation process than lagers. Ales are known for their more complex flavour profiles, which can range from fruity and spicy to bitter and hoppy.

The use of top-fermenting yeast and warmer temperatures gives ales a more rapid fermentation process than lagers, making them a popular choice for craft beers. Ales are also easier to control in terms of temperature, which adds to their popularity.

The faster fermentation process of ales results in a more complex flavour profile. This can include fruity and spicy notes, as well as bitter and hoppy flavours. Ales are often chosen as the base for craft beers because of their more rapid fermentation and the ease of temperature control.

Lagers: Fermented with bottom-fermenting yeast at cooler temperatures, known for their crisp, clean taste

Lagers are a style of beer that is produced through a unique fermentation process. This process involves bottom-fermenting yeast, known as Saccharomyces pastorianus, which works at the bottom of the wort at cooler temperatures, typically between 35°F to 55°F (some sources state 45°F to 55°F, or 42°F to 54°F). This is in contrast to ales, which are brewed at warmer temperatures using top-fermenting yeast.

The use of bottom-fermenting yeast and cooler temperatures gives lagers their distinctive characteristics. They are known for their crisp, clean taste and smooth, refreshing mouthfeel. This makes them a popular choice for easy-drinking beers, especially during the summer months. Lagers are often described as having a lighter, more refreshing character when compared to ales, which tend to have more complex flavours due to the warmer fermentation process.

The fermentation process for lagers takes significantly longer than for ales. This is because bottom-fermenting yeast requires more time to settle down at the bottom of the tank and work its magic. The longer fermentation time at lower temperatures results in a "'crisper' beer with a less pronounced flavour compared to ales."

Lagers are a relatively newer style of beer and are very common in European countries such as the Czech Republic, Germany, and the Netherlands, as well as in Canada. Pilsners, a popular type of lager, are characterised by their light golden colour, clear body, and crisp finish, making them a go-to choice for summer drinking.

Overall, lagers offer a smooth, crisp, and refreshing drinking experience, providing a versatile option that pairs well with various dishes and suits a wide range of beer enthusiasts.

Porters: Dark in colour, similar to stouts but with a crisper taste

Porters are a style of beer that was first brewed in London, England, in the 18th century. The name is believed to have originated from its popularity with porters—the UPS delivery people of the day.

Porters are known for their dark colour, ranging from light to dark brown, or even dark brown to black. They are similar to stouts but tend to have a crisper taste and less intense flavours. While stouts can have a bitter coffee taste, porters offer a range of flavour notes, including chocolate, toffee, caramel, and dark fruit. The use of malted unroasted barley in porters, as opposed to the unmalted roasted barley used in stouts, gives them their unique flavour profile.

Porters typically have an ABV ranging from 4% to 7.5%, with some American Imperial Porters exceeding 10% ABV. They are often described as having a robust or intense character, with a toasty aroma and strong flavour notes. Porters can be broadly categorised into two styles: Brown Porters and Robust Porters. Brown Porters are more malty than hoppy, with flavour notes of bittersweet chocolate, caramel, or toffee, while Robust Porters are more intense due to the use of roasted and/or black patent malt, sometimes accompanied by substantial hops.

The popularity of porters led to the development of stouts, with strong porters initially being marketed as "stout porters". Over time, the term "stout" became synonymous with dark beers, and the two terms are now often used interchangeably by different breweries. Porters have influenced various beer styles, including Baltic porters, Russian imperial stouts, and tropical stouts.

American Porters, which emerged from the microbrewery movement of the 1980s, have distinct characteristics. They tend to be hoppier, darker, and have a higher ABV compared to their English counterparts. American hops lend flavour notes of cocoa, dark roast coffee, pine, and citrus to the beer.

Stouts: Dark beers with robust flavours and a creamy mouthfeel

Stouts are dark beers with robust flavours and a creamy mouthfeel. They are known for their distinctive colour and smooth finish. The flavour profile of a stout can include hints of coffee, chocolate, licorice, or molasses, and they are often paired with desserts due to their rich and unique taste.

There are several types of stouts, including:

• American Stout: This variety is strong, highly roasted, bitter, and hoppy, with high malt flavours that give it a coffee or dark chocolate taste.
• Irish Dry Stout: Made popular by Guinness, this style is characterised by its visual cascading effect in the glass and dry, roasted malt flavours with hints of coffee and chocolate.
• Milk Stout: These stouts have a smooth, silky mouthfeel and a rich, full-bodied flavour with notes of roasted coffee, chocolate, and sometimes a hint of sweetness.
• Oatmeal Stout: Brewed with oats, which contribute to a smooth and silky mouthfeel. Oatmeal stouts have a complex, drinkable flavour profile with notes of roasted coffee and chocolate.
• Imperial Stout: A bold and intense variation with high alcohol content, rich malt flavours, and complex aromas. Imperial stouts often feature notes of dark fruits, roasted coffee, and bittersweet chocolate.

Stouts typically have mid-to-high alcohol levels and pair well with a variety of foods, including roasted meats, stews, oysters, chocolate, and brie cheese. They are a great choice for those seeking a malty beer with a noticeable taste of chocolate and caramel.

IPAs: A popular bitter, hoppy style of beer with a high alcohol content

IPAs, or India Pale Ales, are a popular style of beer known for their bold, bitter, and hoppy flavour profiles. They typically have a higher alcohol content and are often favoured by craft beer enthusiasts. The defining characteristic of IPAs is their high hop bitterness, which lends a distinct and intense floral, citrus, or piney flavour. This bitterness is balanced by a strong malt backbone, creating a harmonious blend of flavours that appeals to many beer drinkers.

The history of IPAs can be traced back to 19th-century England, where they were originally brewed with extra hops to preserve the beer during its long voyage to India. Over time, IPAs have evolved into various subcategories, including:

• American IPA: This variety is typically more hop-forward than its English counterpart, with a higher alcohol content and more pronounced bitterness.
• Double IPA or Imperial IPA: These IPAs have an even higher alcohol content and increased hop additions, resulting in a more robust and complex flavour profile.
• New England IPA: Characterised by their hazy appearance and creamy mouthfeel, these IPAs are known for their low bitterness and intense hop aroma.
• West Coast IPA: This style is credited with exploring fruity hop flavours while retaining some bitterness. They are known for their crisp, clean body, higher carbonation, and tropical fruit notes.
• East Coast IPA: Serving as a bridge between British and West Coast IPAs, East Coast IPAs emphasise piney hop flavours and a solid malt backbone.
• Belgian IPA: The driving flavour in these IPAs comes from Belgian yeast, resulting in sweet, bready, and warm notes.
• Black IPA: While sharing the bitter and hoppy flavours of other IPAs, Black IPAs use roasted malts that give them a darker malt flavour.
• Brut IPA: A crisp and dry IPA invented by Kim Sturdavant, a head brewer in San Francisco.

The versatility of IPAs extends beyond these subcategories, with brewers experimenting with various ingredients and techniques to create unique flavour profiles. Some examples include dry-hopped IPAs, single-hopped IPAs, fresh-hopped IPAs, lactose IPAs (also known as milkshake IPAs), sour IPAs, and more.

The popularity of IPAs has led to their inclusion in the Beer Judge Certification Program's (BJCP) style guidelines, recognising their significance in the world of craft beer. Whether you love or hate IPAs, their presence in the beer industry is undeniable, and they continue to be a favourite among those seeking a bold and flavourful drinking experience.

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