Varieties
Although various types of beer are brewed worldwide, the fundamental principles of beer brewing are universal. In traditional European brewing hubs like Germany, Belgium, England, and the Czech Republic, local beer variations have developed over time.
In 1977, English writer Michael Jackson laid the foundation for categorizing beers globally in accordance with regional customs and nomenclature in his book “The World Guide To Beer.” Building upon Jackson’s work, Fred Eckhardt expanded upon beer styles in 1989 with his publication “The Essentials of Beer Style.“
Ales
Top-fermented beers are typically crafted using Saccharomyces cerevisiae, a type of top-fermenting yeast that forms clumps and rises to the surface during fermentation. This process usually occurs at temperatures ranging from 15 to 25 °C (59 to 77 °F). At these temperature ranges, yeast generates notable quantities of esters and other secondary compounds responsible for flavor and aroma. As a result, top-fermented beers often exhibit subtle fruity notes reminiscent of apple, pear, pineapple, banana, plum, or prune, among others.
The introduction of hops from Flanders into England during the 15th century led to a shift in terminology. “Ale” came to refer to an unhopped fermented beverage, while “beer” described a brew infused with hops.
Real Ale
The term “real ale” was coined by the Campaign for Real Ale (CAMRA) in 1973. It refers to beer brewed using traditional ingredients. They area matured through secondary fermentation within the container from which it is dispensed. Then served without the addition of extraneous carbon dioxide. This category encompasses both bottle conditioned and cask conditioned beers.
Pale ale is a beer variety characterized by the use of top-fermenting yeast and primarily pale malt. It holds a prominent position among the world’s major beer styles. The India pale ale (IPA) variety being particularly popular.
Mild ale is known for its predominantly malty flavor profile. It typically features a dark hue and an alcohol by volume (abv) ranging from 3% to 3.6%. However, there are lighter-hued milds as well as stronger variants with abv levels reaching 6% and higher.
Wheat Beer
Wheat beer is brewed using a substantial proportion of wheat, often combined with malted barley. These beers are typically top-fermented. Their flavor can vary significantly depending on the specific style.
Stout is a dark beer produced using roasted barley and typically fermented with slow-acting yeast. Variations include dry stout (such as Guinness), sweet stout, and Imperial (or Russian) stout.
Porter, like stout, is a dark beer but made primarily with malted barley. The term “porter” was initially used in 1721 to describe a dark brown beer favored by London’s street and river porters. Over time, this beer also acquired the name “stout,” although the use of “stout” dates back to as early as 1677. The histories of stout and porter are intertwined, with the key distinction being whether malted barley is used in the brewing process.
Lagars
Lager is a type of beer that undergoes a cool fermentation process. Among all beer varieties, pale lagers hold the distinction of being the most widely consumed worldwide, with many falling under the “pilsner” category. The term “lager” is derived from the German word “lagern,” which means “to store.” This name originated because brewers in Bavaria used to store beer in cool cellars and caves during the warm summer months. They noticed that these beers continued to ferment and clarify when stored in such cool conditions.
Lager yeast is a cool, bottom-fermenting yeast known as Saccharomyces pastorianus. It typically experiences the primary fermentation phase at temperatures ranging from 7 to 12 °C (45 to 54 °F). Afterward, it undergoes an extended secondary fermentation period at temperatures between 0 and 4 °C (32 to 39 °F), known as the lagering phase. During this secondary stage, the lager beer becomes clearer and develops a milder flavor profile. The colder conditions also suppress the natural production of esters and other byproducts, resulting in a beer with a “cleaner” taste.
Thanks to advancements in modern yeast strains, most lager breweries now use shorter periods of cold storage, typically lasting 1 to 3 weeks.
A Brewed History
A 7 part series on the history of beer. We start at the beginning and work our way through the brewing, the industry, varieties, culture and more. Read all 7 parts!
Part 1 – A Brewed History – The Beginning
Part 2 – A Brewed History – Brewing
Part 3 – A Brewed History – Brewing Industry
Part 4 – A Brewed History – Varieties (Current Page)
Part 5 – A Brewed History – Measurement
Part 6 – A Brewed History – Serving, Packaging and Storing Beer