Types of Craft Beer:
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
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 °C). Strong ales should be served at
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.
Highly hopped for a more dry and aromatic beer, bitter is
pale in color but strong in alcohol content. It's popular in
- 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
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
Very bitter, very dark, this beer was developed in
England as a "nourishing" drink for manual laborers
such as porters.
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°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."