Types of Beer

There are about 70-80 distinct types of beer. The greatest diversity of flavors and types of beer can be found in Belgium, as is portrayed by its Belgian beer and lambic and other beer styles. American brewers also produce lots of different styles of beer, such as Brown Ale, Amber ale, Blonde Ale, Cream Ale and Red Ale. Here is a description of the most common styles:

• Lager: Two different types of yeast can be used to create alcohol. Bottom-fermenting yeast that ferments slowly at a low temperature creates a smoother, mellower beer. Lager beers are light in color, high in carbonation and tend to be less alcoholic than ales. Lagers are best served chilled (about 48 °F/9 °C).

• Ale: The other type of yeast rises to the top during fermentation. It also ferments more rapidly and at a higher temperature, resulting in a more aromatic and fruity product. Real ale is produced using traditional methods, without pasteurization. Compared to lagers, ales have a lower amount of carbonation and should be served at a warmer temperature (54-56 °F/12-13 °C). Strong ales should be served at room temperature.
• Amber: Malty, hoppy beers have a rich golden color. They can be ales or lagers and tend to be fuller bodied due to the addition of specialty grains.
• Bitter: Highly hopped for a more dry and aromatic beer, bitter is pale in color but strong in alcohol content. It's popular in British pubs.
• Dark Beer: Beer becomes darker when the barley is kilned for a longer period of time. This also creates richer, deeper flavors from the roasted grain.
• Fruit Beer: Fruit may be added either during the primary fermentation or later. Fruit beer is usually made with berries, although other fruits can be used.
• India Pale Ale: The name is often shortened to IPA. This ale was originally brewed in England for export to India. The large quantities of hops added were intended as a preservative and to mask potential off-flavors that might develop during the long voyage.
• Mild Beer: Developed as a sweeter and cheaper alternative to dark ales and porters. Mild beer was a popular beer in the mid-nineteenth century but has all but disappeared in most pubs.
• Pilsner: This is the term for the classic lager originally developed in Czechoslovakia, a pale, golden-hued, light beer after which many mass-produced American beers are modeled. Pilsners should be served very cold (43 °F/6 °C).
• Porter: Very bitter, very dark, this beer was developed in England as a "nourishing" drink for manual laborers such as porters.
• Stout: Very dark and heavy, with roasted unmalted barley and, often, caramel malt or sugar, stout was invented by Guinness as a variation on the traditional porter. Serve Guinness at a cool temperature (41-43 °F/5-6 °C).
• Wheat Beer (Weizen): Malted wheat, in addition to barley, is used for this German style beer. Wheat beers were drunk prior to Prohibition and are experiencing a rebirth in the U.S. American wheat beers are markedly different from their German predecessors, which are "spicier."