Types of Beers

1. American Pale Ale (APA)

• History: Developed in the U.S. in the 1980s, inspired by English Pale Ales but using American hops. Sierra Nevada Pale Ale played a crucial role in defining the style.

• Brewing Process: Uses pale malts and a generous amount of American hops (Cascade, Citra, Centennial). Often dry-hopped for aroma.

• Tasting Notes: Medium malt presence, citrus and pine hop flavors, mild to moderate bitterness.

• Food Pairing: Grilled meats, spicy foods, burgers, and sharp cheeses.

• Famous Examples: Sierra Nevada Pale Ale, Founders Pale Ale, Deschutes Mirror Pond.

2. India Pale Ale (IPA)

• History: Originated in England in the 18th century. Brewed with extra hops to survive long voyages to India. Modern IPAs have evolved into many substyles.

• Brewing Process: Uses a high proportion of hops, often added at different stages (boil, whirlpool, dry hopping). Malts provide a backbone but are secondary to hops.

• Tasting Notes: Strong hop aroma (floral, citrus, pine, tropical fruit), high bitterness, malty backbone.

• Types of IPAs:

  • West Coast IPA: Clear, bold bitterness, resinous pine and citrus (e.g., Stone IPA, Russian River Pliny the Elder).

  • East Coast IPA: More balanced, maltier than West Coast IPAs (e.g., Dogfish Head 60 Minute IPA).

  • Session IPA: Lower ABV (~4–5%) but full hop flavor (e.g., Founders All Day IPA).

  • Imperial/Double IPA: High ABV (7.5%–10%+), intense hops and malt (e.g., Russian River Pliny the Younger).

• Food Pairing: Spicy dishes, grilled meats, blue cheese, citrusy desserts.

• Famous Examples: Stone IPA, Lagunitas IPA, Bell’s Two Hearted Ale.

3. Lager

• History: First brewed in Bavaria in the 15th century, but modern lager brewing was refined in the 19th century with cold fermentation.

• Brewing Process: Fermented with bottom-fermenting yeast (Saccharomyces pastorianus) at cold temperatures (45-55°F). Conditioned longer for smoothness.

• Tasting Notes: Clean, crisp, mildly malty, light bitterness.

• Types of Lagers:

  • Helles: Light, malty, smooth (e.g., Paulaner Helles).

  • Märzen/Oktoberfest: Richer, toasty malt flavor (e.g., Spaten Oktoberfest).

  • Dunkel: Dark lager, malty, caramel-like (e.g., Ayinger Altbairisch Dunkel).

  • Bock: Stronger, malty, toasty (e.g., Einbecker Ur-Bock).

• Food Pairing: Fried foods, sausages, pretzels, sushi.

• Famous Examples: Budweiser, Heineken, Samuel Adams Boston Lager.

4. New England IPA (NEIPA) / Hazy IPA

• History: Popularized in Vermont in the 2010s, with Heady Topper being one of the first recognized examples.

• Brewing Process: Uses a high percentage of wheat or oats for a hazy appearance. Dry-hopped heavily post-fermentation to reduce bitterness while boosting aroma.

• Tasting Notes: Juicy, tropical fruit-forward, smooth mouthfeel, low bitterness.

• Food Pairing: Spicy foods, seafood, tropical fruit desserts.

• Famous Examples: The Alchemist Heady Topper, Tree House Julius, Trillium Congress Street.

5. Pale Ale

• History: Originated in England in the 18th century as a lightly hopped alternative to darker ales.

• Brewing Process: Uses pale malts, mild hopping, and an English ale yeast strain.

• Tasting Notes: Balanced malt sweetness, mild bitterness, biscuity notes.

• Food Pairing: Roasted chicken, seafood, cheeses.

• Famous Examples: Bass Pale Ale, Fuller’s London Pride.

6. Pilsner

• History: Originated in Pilsen, Czech Republic, in 1842. The first pale lager, created by Josef Groll.

• Brewing Process: Uses light malt, soft water, and Saaz or noble hops. Fermented cold and conditioned for several weeks.

• Tasting Notes: Crisp, floral, spicy hops, light malt sweetness.

• Types of Pilsners:

  • Czech Pilsner: More malt-forward, slightly sweet (e.g., Pilsner Urquell).

  • German Pilsner: Drier, hoppier, more bitter (e.g., Bitburger, Warsteiner).

• Food Pairing: Light seafood, grilled chicken, salads.

• Famous Examples: Pilsner Urquell, Bitburger, Stella Artois.

7. Porter

• History: Originated in England in the 18th century as a dark, hearty beer for working-class porters.

• Brewing Process: Made with roasted malts, producing chocolate and coffee flavors.

• Tasting Notes: Dark, malty, nutty, caramel and coffee flavors.

• Types of Porters:

  • English Porter: Milder, more caramel notes (e.g., Samuel Smith’s Taddy Porter).

  • American Porter: Stronger, more roasted malt flavors (e.g., Founders Porter).

• Food Pairing: BBQ, roasted meats, chocolate desserts.

• Famous Examples: Fuller’s London Porter, Deschutes Black Butte Porter.

8. Sour Ale

• History: Some of the oldest beer styles, originating in Belgium and Germany. Traditionally brewed with wild yeast.

• Brewing Process: Uses wild yeast strains (Brettanomyces) or bacteria (Lactobacillus, Pediococcus) to create sourness. Often aged in barrels.

• Tasting Notes: Tart, fruity, funky, sometimes salty.

• Types of Sours:

  • Lambic: Spontaneously fermented, often fruit-flavored (e.g., Cantillon Kriek).

  • Gose: Slightly salty, coriander-spiced (e.g., Westbrook Gose).

  • Berliner Weisse: Light, tart wheat beer (e.g., Weihenstephaner 1809).

• Food Pairing: Salads, goat cheese, fruit desserts.

• Famous Examples: Rodenbach Grand Cru, Cantillon Gueuze.

9. Stout

• History: Evolved from Porters in the 18th century, with a stronger, more robust character.

• Brewing Process: Uses roasted barley, sometimes lactose (Milk Stout) or oats (Oatmeal Stout).

• Tasting Notes: Dark chocolate, espresso, creamy texture.

• Types of Stouts:

  • Dry Stout: Low sweetness, bitter (e.g., Guinness).

  • Oatmeal Stout: Creamier mouthfeel (e.g., Samuel Smith’s Oatmeal Stout).

  • Imperial Stout: High ABV, rich, intense (e.g., Russian Imperial Stout).

• Food Pairing: Oysters, grilled meats, chocolate cake.

• Famous Examples: Guinness, Founders Breakfast Stout.

10. Trappist Beer

• History: Brewed by Trappist monks in monasteries, mainly in Belgium.

• Brewing Process: Uses Belgian yeast for fruity, spicy esters.

• Types: Dubbel, Tripel, Quadrupel, Patersbier.

• Famous Examples: Chimay Blue, Westvleteren 12, Rochefort 10.

🇦🇺 Australia

Notable Styles:

1. Australian Pale Ale – Similar to American Pale Ale but with fruitier notes and lower bitterness. Uses Australian hops like Galaxy and Vic Secret.

   • Example: Coopers Original Pale Ale

2. Sparkling Ale – A uniquely Australian ale with high carbonation, light malt sweetness, and fruity esters.

   • Example: Coopers Sparkling Ale

3. Australian Lager – Crisp, light, and brewed for hot climates, often with adjuncts like cane sugar or rice.

   • Examples: Victoria Bitter (VB), XXXX Gold, Carlton Draught

🇧🇪 Belgium

Notable Styles:

1. Trappist Ales – Brewed by Trappist monks, typically strong, malty, and fruity. Includes Dubbel, Tripel, and Quadrupel.

   • Examples: Chimay Blue (Quadrupel), Westmalle Tripel

2. Belgian Witbier – A wheat beer brewed with coriander and orange peel, cloudy and refreshing.

   • Example: Hoegaarden

3. Saison (Farmhouse Ale) – Dry, slightly tart, spicy, and highly carbonated. Originally brewed for farm workers.

   • Example: Saison Dupont

4. Lambic & Gueuze – Spontaneously fermented sour beers, often aged and blended for complexity.

   • Examples: Cantillon Gueuze, Boon Kriek

🇨🇦 Canada

Notable Styles:

1. Canadian Lager – Light-bodied, crisp, often adjunct-based, widely consumed.

   • Examples: Molson Canadian, Labatt Blue

2. Ice Beer – Brewed using fractional freezing to increase alcohol content.

   • Example: Molson Ice

3. Strong Ales & Barleywines – Rich, malty, high-ABV beers often brewed in cold climates.

   • Example: Unibroue La Fin du Monde (Tripel-style ale)

4. Canadian IPAs & Craft Beers – Canada’s craft scene has boomed, producing world-class IPAs, stouts, and sours.

   • Examples: Bellwoods Brewery’s Roman Candle (IPA), Dieu du Ciel Péché Mortel (Imperial Stout)

🇬🇧 England

Notable Styles:

1. English Pale Ale (Bitter) – Malt-forward, balanced hop bitterness, caramel and biscuity notes.

   • Examples: Fuller’s London Pride, Timothy Taylor’s Landlord

2. ESB (Extra Special Bitter) – Stronger, richer version of an English Pale Ale.

   • Example: Fuller’s ESB

3. Porter – Dark, roasted malt flavors, chocolate, caramel, and coffee notes.

   • Examples: Fuller’s London Porter, Samuel Smith Taddy Porter

4. Stout (Dry & Sweet Stouts) – Dark, creamy beers, ranging from dry (Guinness) to sweet (Milk Stouts).

   • Example: Samuel Smith’s Oatmeal Stout

5. Barleywine – High-ABV, rich, malty, caramel-heavy ale.

   • Example: JW Lees Harvest Ale

🇩🇪 Germany

Notable Styles:

1. Pilsner (German Pilsner) – Crisp, bitter, floral hop aroma.

   • Examples: Bitburger, Warsteiner

2. Hefeweizen (Wheat Beer) – Cloudy, banana and clove flavors, smooth mouthfeel.

   • Examples: Weihenstephaner Hefeweissbier, Paulaner Hefe-Weißbier

3. Dunkel & Schwarzbier – Dark, malty, smooth lagers. Dunkel is rich and bready, while Schwarzbier is more roasted.

   • Examples: Ayinger Altbairisch Dunkel, Köstritzer Schwarzbier

4. Bock & Doppelbock – Strong, malty lagers. Doppelbock is even richer and higher in alcohol.

   • Examples: Paulaner Salvator (Doppelbock), Ayinger Celebrator

5. Kölsch – Hybrid between an ale and lager; clean, light, with fruity notes.

   • Example: Reissdorf Kölsch

🇳🇿 New Zealand

Notable Styles:

1. New Zealand Pilsner – Similar to a German Pilsner but uses tropical and citrusy NZ hops (Nelson Sauvin, Motueka).

   • Example: Emerson’s Pilsner

2. New Zealand Pale Ale – Maltier than American versions, with tropical fruit hop character.

   • Example: Garage Project Party & Bullshit

3. New Zealand IPA – Juicy, tropical, and piney from native hops.

   • Example: Panhead Supercharger APA

4. Manuka Smoked Beer – Brewed with Manuka wood-smoked malt, adding a distinct earthy, smoky taste.

🇺🇸 United States

Notable Styles:

1. American Pale Ale (APA) – Citrus-forward, moderately hoppy, with a balanced malt backbone.

   • Example: Sierra Nevada Pale Ale

2. West Coast IPA – Boldly bitter, piney, resinous with citrus notes.

   • Examples: Stone IPA, Russian River Pliny the Elder

3. New England IPA (NEIPA) – Juicy, hazy, low bitterness, heavily dry-hopped.

   • Examples: The Alchemist Heady Topper, Tree House Julius

4. Imperial Stout – High-ABV, intensely roasted and chocolatey.

   • Examples: Founders Breakfast Stout, Goose Island Bourbon County Stout

5. Barrel-Aged Beers – Strong ales/stouts aged in bourbon or wine barrels for depth.

   • Examples: Goose Island Bourbon County Stout, Firestone Walker Parabola

6. Sour Beers (American Wild Ales) – Often barrel-aged and spontaneously fermented, leading to complex acidity and funk.

   • Examples: Russian River Supplication, The Bruery Tart of Darkness

🇦🇺 Akasha Brewing Co. (Sydney, Australia)

• Specialty: Hop-forward beers, especially IPAs

• Notable Beers:

  • Hopsmith IPA – Classic West Coast IPA, piney and resinous

  • Canada Bay XPA – Easy-drinking, citrusy XPA

  • Korben D. IIPA – A bold, high-ABV double IPA

🇦🇺 Bentspoke Brewing Co. (Canberra, Australia)

• Specialty: A wide range of innovative styles, from hazy IPAs to barrel-aged beers

• Notable Beers:

  • Crankshaft IPA – One of Australia’s best-selling and most awarded IPAs

  • Barley Griffin – A well-balanced Australian Pale Ale

  • Cluster 8 – Hazy, juicy Double IPA

🇦🇺 Fox Friday Craft Brewery (Hobart & Melbourne, Australia)

• Specialty: Juicy, hazy beers with a strong focus on IPAs

• Notable Beers:

  • Big Shoes IPA – Smooth, fruity, hazy IPA

  • Juice Train NEIPA – Soft, pillowy mouthfeel, bursting with tropical flavors

  • The Haze & The Furious – A bold, heavily dry-hopped IPA

🇳🇿 Garage Project (Wellington, New Zealand)

• Specialty: Experimental, creative, and boundary-pushing beers

• Notable Beers:

  • Pernicious Weed – Dank, resinous, high-ABV double IPA

  • Hāpi Daze – A tropical, refreshing New Zealand Pale Ale

  • Pickle Beer – A funky, tart, pickle-infused gose

🇦🇺 Hawkers Beer (Melbourne, Australia)

• Specialty: Big, bold flavors with a focus on barrel-aged stouts and IPAs

• Notable Beers:

  • West Coast IPA – Classic, bitter, resinous West Coast IPA

  • Imperial Stout – Thick, rich, and aged in bourbon barrels

  • Ritual Bourbon Barrel-Aged Stout – A complex, velvety stout with deep vanilla and oak notes

🇦🇺 Hop Nation Brewing Co. (Melbourne, Australia)

• Specialty: Hazy IPAs, sours, and barrel-aged beers

• Notable Beers:

  • Jedi Juice NEIPA – Hugely popular, juicy, citrus-heavy NEIPA

  • The Heart Pale Ale – A well-rounded, slightly hazy pale ale

  • The Kalash Russian Imperial Stout – Dark, rich, and roasted

🇦🇺 Mountain Culture Beer Co. (Blue Mountains, Australia)

• Specialty: High-quality, juicy, modern IPAs and experimental releases

• Notable Beers:

  • Be Kind Rewind – A super soft and hazy NEIPA

  • Status Quo Pale Ale – An absolute favorite among Aussie craft beer lovers

  • Cult IPA – Big, juicy, and hop-forward

🇦🇺 Range Brewing (Brisbane & Melbourne, Australia)

• Specialty: Small-batch, innovative, fresh releases, with a focus on hazy and hop-driven beers

• Notable Beers:

  • Lights & Music NEIPA – Smooth, tropical, hazy IPA

  • Disco Pale Ale – A fruit-forward, modern pale ale

  • Double Gold DIPA – A massive, juicy, double dry-hopped IPA