You can categorize beer by its original gravity, color, appearance, taste, bitterness, balance, or by the ingredients used, such as malt, hops, yeast, or even special additions toward the end of the boil (like orange peel, coriander, or lemongrass). All these parameters create a beer style. They act as guidelines, ensuring that when you order a top-fermented IPA, for example, you know exactly what to expect.
Beer styles fall into two major categories based on the fermentation process:
- Top-fermented beers (Ale): Humanity has used this method for thousands of years. During fermentation, the yeast forms a "krausen" (hence the term top-fermenting). Primary fermentation is more vigorous and occurs at higher temperatures than with bottom-fermented beers (typically 15-25°C). The production of aromatic compounds, which give beer styles their unmistakable aroma, is characteristic of this method.
- Bottom-fermented beers (Lager): Lagers have only been brewed for a few hundred years (e.g., 1876 is a key year for beer styles, as Louis Pasteur was the first to prove that beer is created by the fermentation of microorganisms). Primary fermentation is less vigorous due to significantly lower temperatures compared to top-fermented beers (typically 7-15°C). Fewer aromatic volatile compounds are produced during this process.
Hybrid beers or spontaneously fermented beers could also be mentioned as bonus categories.
Top-fermented beers (Ale)
Pale Ale
Originating from England. It quickly became popular. Light color. Various hopping practices have made this style very diverse with a wide range of flavors.
American Pale Ale (APA)
Developed in the 1980s. High bitterness. Clear malt flavor. Medium body and high carbonation. Common notes of orange, grapefruit, lemon, or pine. It uses special yeast strains and is hopped with high doses of aromatic hops. Frequent experimentation with malt, hops, and alcohol content. Very often dry-hopped.
Amber Ale
Originating from the USA. Characterized by an amber to red color. Medium-strength beer. Strong malt body and caramel malt flavor. Uses American hop varieties with medium bitterness and aroma.
India Pale Ale (IPA)
Strong beer. Golden color. Medium to strong hop aroma. Distinct hop flavor and bitterness. The finish on the tongue often creates a dry sensation in the mouth. Frequent experimentation with different types of malts and hops. IPAs are also often dry-hopped.
American IPA
Very strong beer with distinct bitterness. Light to medium malt body. Strong to very strong hop aroma. Uses highly aromatic American hop varieties.
Imperial IPA / Double IPA / Triple IPA
Even stronger beer (7.5 – 10% ABV). Very distinct bitterness.
New England IPA (NEIPA)
The official name for this beer style is Hazy Pale Ale, but the name NEIPA spread rapidly. Medium to strong beer. Pale/straw color. A cloudy appearance resembling fruit juice is typical. The taste and aroma have a dominant tropical fruit character, again reminiscent of juice. Often has a velvety/creamy mouthfeel. This style is typically massively dry-hopped and brewed with malt containing higher protein content (wheat, oats).
Cold IPA
Cold IPA is a beer style that focuses on suppressing the bitterness and fullness usually brought by a typical IPA. All hops used are specially selected to provide complex aroma and flavor without bitterness. The overall taste of the beer is light, slightly sweet with a subtle hop acidity. The aroma is delicate, with low bitterness and subtle citrus notes. The color is usually light to medium.
Black IPA
Very dark color, high bitterness, dry finish; coloring and roasted malts should not be too prominent in the flavor profile. The main flavor characteristics of the IPA style should stand out.
Stout
Originating from Ireland. Dark color, thick creamy head, strongly caramel to roasted flavor, low sweetness and body. Higher alcohol content (7–9% ABV). In addition to roasted and barley malt, oat malt is sometimes used.
Milk Stout
Originating from England. Lactose is added during the production process; yeast cannot process it, so it remains in the beer as sweetness or creamy richness. Chocolate and creamy notes.
Hefeweizen
Originating from Germany. Typical for its higher turbidity and more pronounced yeast taste and aroma. Often bottle-conditioned thanks to residual yeast. The beer is almost always unfiltered. Notes of banana with a hint of clove are typical.
Bottom-fermented beers (Lager)
Pilsner / Czech-style lager
Medium to higher body. Light amber color. Medium to stronger bitterness with a long finish. The taste is malty. Thick and rich head. Only Pilsner malt and Czech hop varieties are used.
Other useful abbreviations and information
SMASH
Single Malt and Single Hop. Only one type of malt and one type of hop are used in the production process.
Dry hopping
In addition to the boil (cooking the wort to add hops), hops are added for a certain period during beer fermentation (typically after vigorous fermentation). The goal of this technique is to achieve an unconventional hop or "juicy" character.
Sources
- Pivařka - Petr Novotný
- www.beerweb.cz
- Years and years of practical experience :)
