Back to Basics: Beer Terms Part 1

The history of beer is extremely complex and has a history nearly as long as humans. So instead of diving right into that rich world of history, we are going to start with the basics, including the basic types of beer and what their classifications mean.

Most people have a favorite brand that they return to time and time again. But what happens if you go to a bar that doesn't have your favorite brand in house? How do you find something similar? An easy way to start is to learn the classifications and what makes one beer a Pilsner and another an IPA.

Most beers can be broken down into 2 larger categories: Lagers and Ales. After that, they are broken down even further by style.

Lagers

Lagers ferment at a colder temperature than ales and tend to be aged longer. Flavor-wise, these tend to be crisper and cleaner on the palate. Lagers should be served colder, ideally a few degrees above freezing. Some types of lagers include:

American Pilsner—A lighter beer and generally served cold, pilsners tend to be the least offensive of the beers. Their flavors are lighter, tend to lack hoppiness, and overall are easier to drink. They also have a lower alcohol content, around 3.5-5%.  Example: Miller Genuine Draft

Bock—A dark, malty lager that originated in Germany. It tends to be less hoppy, though that can depend on the style of bock, i.e., maibock, dopplebock. They tend to have a maltier flavor and are a bit heavier than a pilsner. Alcohol contents vary from 6.3-12% Example: Sam Adams Winter Lager

Stout—Is a member of the porter family, and is a heavier lager that often has a roasted flavor. It’s consistency is thick and filling. Alcohol content is usually between 7-8%. Example: Guinness

Ales

Ales are the older form of brewing, and are fermented at warmer temperatures than lagers. These tend to be more robust beers with fruity or nutty flavors. Ales are served at warmer temperatures, generally 50 degrees Fahrenheit. Some types of ales include:

Amber—Amber Ales are an American variety of ales. They tend to be a bit sweeter than your typical ale, and are served at cooler temperatures than average. The alcohol content is around 5%. Example: Alaskan Amber

Brown—Brown Ales are a nuttier type of beer and are very easily paired with food. They tend to be heavier ales. As with most ales, they are served warmer, though many prefer them cold because they pair so well with spicy foods. The alcohol content is around 5%. Example: Newcastle Brown Ale

IPA—Stands for India Pale Ale, IPAs are fairly common and tend to be hoppy-in flavor, meaning that IPAs are not for those with a sweet tooth. They tend to start smooth and have a bitter aftertaste. Example: Sierra Nevada Torpedo