Best Beginner Beers: Where To Start Your Beer Journey

There are a lot of different kinds of beer, and it can be overwhelming to choose one, especially if you're new to drinking it. The two main types of beer are lager and ale, and the differences lie in the type of yeast and brewing temperature used. Lagers, like Budweiser and Miller, are crisp and clean, while ales are usually full-bodied and sweeter-smelling, like New Belgium's Fat Tire Amber Ale.

If you're looking for an easy-drinking lager, Coors Light is a popular choice for any occasion, from outdoor barbecues to sporting events. For something a little more flavourful, Corona Extra is a classic, easy-drinking beer, with a subtle hint of hops and sweetness. Adding a lime wedge to a Corona is a popular choice, enhancing the beer with a tangy citrus kick.

For those who enjoy sweeter flavours, Blue Moon is a good option. It's a white beer brewed with Valencia orange peels, giving it a subtle sweetness and a bright citrus aroma. If you're looking for something a little darker, Guinness is a smooth stout with notes of chocolate and coffee.

Lagers and ales

When it comes to beer, there are two main types: lagers and ales. All other types of beer are variations of these two. The main differences between lagers and ales are the type of yeast used and the brewing temperature.

Lagers are made with Saccharomyces pastorianus, also known as lager yeast. They are fermented at cold temperatures, typically between 45 and 55 degrees Fahrenheit. This results in a slower fermentation process and less foaming. Lagers are known for their crisp and clean taste, making them a popular choice for hot weather. They also tend to have a longer fermentation process, typically taking up to 6 to 8 weeks. Pilsners, such as the Pilsner Urquell, are a type of lager known for their ultra-crispness.

On the other hand, ales are made with Saccharomyces cerevisiae, which is the same yeast used in baking bread. They are fermented at warmer temperatures, usually between 60 and 75 degrees Fahrenheit. This warmer temperature results in a faster fermentation rate and the production of more carbon dioxide, contributing to a fuller-bodied beer. Ales typically have a shorter fermentation process, taking around 3 to 5 weeks. They are often characterised by their strong fruity and spicy flavours, as well as their sweeter smell. New Belgium's Fat Tire Amber Ale is a popular example of an ale.

When choosing between a lager and an ale, it's important to consider your personal preferences. If you enjoy a crisp, clean, and refreshing beer, a lager might be the better option. On the other hand, if you prefer a fuller-bodied beer with stronger flavours and a sweeter aroma, an ale might be more suited to your taste.

Additionally, the availability and popularity of each type can vary based on geographical location and cultural preferences. For instance, in the United States, ales have experienced a resurgence in recent decades, with craft breweries favouring them due to their shorter fermentation time. However, lagers remain a popular choice worldwide, especially for light and easy-drinking beers.

IPAs

There are many different types of IPAs, including:

• West Coast IPAs, which are bright, highly carbonated, and very hoppy.
• New England IPAs, which are less bitter, often more fruit-forward, and unfiltered. They tend to look like orange juice.
• Session IPAs, which are any IPAs with less than 5% ABV.
• Imperial IPAs, which usually have an ABV of 10% or higher.
• Black IPAs and Red IPAs, which are hopped-up versions of other styles.

Some recommended beginner-friendly IPAs include:

• Lawson’s Super Session #8
• Fat Head Head Hunter
• Russian River Pliny the Elder
• Bell’s Two Hearted Ale
• Zero Gravity Conehead
• Sierra Nevada Hazy Little Thing
• Fourscore Brekkie Bowl
• Industrial Arts Wrench
• Sierra Nevada Pale Ale
• Troegs Perpetual IPA
• Societe The Coachman

Wheat beers

There are several different styles of wheat beer. German Hefeweizens are brewed with special yeasts that produce clove flavours, along with esters that produce bubble gum, banana, or vanilla flavours, especially at warmer fermentation temperatures. They are lightly hopped and unfiltered, with an ABV of around 4.5-5%. There are also two German dark wheat styles: Dunkelweizen and Weizenbock. Dunkelweizens are similar to regular hefeweizens but use Munich, Vienna, and Cara-Munich malts in place of some of the pale malts, giving them a darker colour. Weizenbocks are similar but have higher alcohol levels, typically in the 7-9% range.

Belgian Witbiers are similar to German Hefeweizens but use a special yeast that ferments crisp with a little tartness. They also add coriander and orange peel in the last 5-15 minutes of the boil, resulting in a unique flavour.

American wheat beers use a neutral yeast that doesn't produce banana or clove flavours. They are typically light to medium-bodied and will appear pale gold and hazy in colour. They lack the banana and clove flavours of traditional German Hefeweizens and instead possess delicate flavours of citrus as a result of the light use of American hops.

Stouts and porters

Stouts are brewed with unmalted, roasted barley, while porters are made with malted barley. Porters are lighter, with a malty sweetness and a slight amount of hops. Stouts, on the other hand, are more robust and fuller-bodied, often with underlying coffee notes.

Irish Stout

Irish stouts, such as Guinness, are easy-drinking, balanced, and dry, relying on unmalted dark-roasted barley for their rich colour, aroma, and taste. They are typically carbonated with nitrogen, resulting in a super-dark appearance and a smooth finish. Irish stouts usually have a lower ABV, often under 5%.

Milk Stout

Milk stouts are characterised by the addition of lactose, the sugar found in dairy, resulting in a smooth, creamy texture and a soft, sweet finish reminiscent of chocolate milk or a milkshake. They are usually full-bodied and can be brewed with flavours like coffee, cacao nibs, coconut, or vanilla.

Oatmeal Stout

Oatmeal stouts have a smooth texture and creamy mouthfeel, without being overly sweet. Schlafly's Oatmeal Stout, for example, has the aroma of a freshly-baked oatmeal cookie.

Pastry Stout

Pastry stouts are inspired by cakes and cookies, providing a rich, sweet base that pairs well with baking ingredients like cinnamon, coconut, chiles, and cacao nibs. They often have a higher ABV to balance the high residual sugar content.

Imperial Stout/Russian Imperial Stout

Imperial stouts have very high ABVs, often above 8%. They feature intense sweetness and strong dark chocolate, roast, or coffee flavours. They were historically brewed in Europe, with England producing them for their Russian patrons, hence the name 'Russian Imperial Stout'.

Brown Porter/English Porter

Brown porters are lighter, hoppy English porters with ABVs ranging from 4% to 5.4%. They are quite dark, sometimes black or with a red tint, and have nutty, chocolaty, toffee flavours with medium malt sweetness.

Baltic Porter

Baltic porters are fortified English porters, with ABVs ranging from 5.5% to 10%. They are known for their intense dark flavours, including molasses, chocolate, licorice, and toffee. The higher ABV adds a touch of sweetness and some fruity notes.

Imperial Porter

An imperial porter is an extra-strong porter, often confused with Baltic porters, but with even higher ABVs, typically around 7.5% to 9.5%. They are made with more roasted barley or black malts, resulting in dark red to black colours and hints of molasses, raisin, and licorice.

Sour beers

The key to achieving the sour taste lies in the fermentation process. Wild yeast strains and bacteria in the air enter the beer during the cooling of the wort (the sugary liquid that turns into beer when fermented), initiating spontaneous fermentation. Each strain of yeast and bacteria imparts a distinct flavour, resulting in a beer with numerous tasting notes.

The most well-known type of sour beer is lambic beer, which is made via spontaneous fermentation. Lambic beers are typically aged in large oak barrels for one to three years, allowing microorganisms in the wood to enter the beer and impart additional flavours.

Another popular variety is gose, a salty and refreshing wheat beer with a delicate flavour. It is characterised by its mix of sour and salty flavours, with a touch of coriander and sometimes a hint of fruit.

Frequently asked questions