Beer Classification: A High‑Level Overview

This overview explains how beer is primarily classified and how those categories relate to the most common styles you’ll encounter. It serves as an entry point to the deeper articles about Ales, Lagers, and Spontaneous/Mixed‑Fermentation beers.

Primary Axis: Fermentation Method

Modern beer classification begins with the type of fermentation, which drives yeast behavior, flavors, and process choices:

1. Ales (Top‑fermented)

• Yeast: Saccharomyces cerevisiae
• Temp: ~18–24°C / 64–75°F
• Profile: Fruity esters, potential phenolics; broadest style diversity
• Examples: Pale Ale, IPA, Porter, Stout, Belgian ales, Wheat ales

2. Lagers (Bottom‑fermented)

• Yeast: Saccharomyces pastorianus
• Temp: ~5–10°C / 41–50°F; cold conditioning (lagering)
• Profile: Clean fermentation character; malt and hop clarity
• Examples: Pilsner, Helles, Vienna, Märzen, Bock family, Schwarzbier

3. Spontaneous & Mixed‑Fermentation

• Microbes: Brettanomyces, Lactobacillus, Pediococcus, wild yeasts
• Process: Ambient inoculation or mixed cultures; extended aging common
• Profile: Ranges from lightly tart to deeply sour; complex funk
• Examples: Lambic/Gueuze, Flanders Red/Brown, traditional Berliner Weisse, Gose, mixed‑culture Saisons

Secondary Axes That Shape Styles

• Ingredients: Base malts (Pilsner, Pale, Munich, Vienna), specialty malts (caramel, roast), adjuncts (wheat, rye, oat, rice, corn), hops (varietal and timing), water profile, yeast strain, and special additions (spices, fruit, wood).
• Strength: Session (<4% ABV), Standard (4–6%), Strong (6–9%), Imperial (>9%).
• Color: SRM/EBC from straw to black; color alone does not predict flavor or sweetness.
• Bitterness: IBU alongside perceived bitterness (dependent on malt balance, pH, carbonation, and hop oils).
• Origin and tradition: German Reinheitsgebot heritage, British cask ale culture, Belgian monastic and farmhouse lineages, American craft innovations.

How Families Map Under Each Category

Ale Families

• Hop‑forward: Pale Ale, IPA (American, English, Double/Imperial, Hazy/NEIPA, Black IPA)
• Malt‑forward: Amber/Brown, Scottish, Barleywine, English Strong Ale
• Dark/Roast: Porter, Stout (Dry, Oatmeal, Export, Foreign Extra, Milk/Sweet, Imperial)
• Belgian: Trappist/Abbey (Single, Dubbel, Tripel, Quadrupel), Belgian Pale/Blonde, Golden Strong, Dark Strong, Saison
• Wheat: Weissbier/Hefeweizen, Dunkelweizen, Weizenbock, American Wheat, Witbier

Lager Families

• Pale: German Pils, Czech Pilsner, Helles, American Lager/Light Lager, Japanese Rice Lager, Italian‑style Pilsner
• Amber: Vienna Lager, Märzen/Oktoberfest, California Common (hybrid fermentation, lager yeast warm)
• Dark: Dunkel, Schwarzbier
• Strong: Bock, Maibock/Helles Bock, Doppelbock, Eisbock; Baltic Porter (often cold‑fermented/lagered)

Spontaneous & Mixed‑Fermentation Families

• Belgian spontaneous: Lambic, Gueuze, Fruit Lambic (Kriek, Framboise), Faro
• Mixed culture & wood‑aged: Flanders Red, Oud Bruin, mixed‑fermentation Saisons, American Wild Ales
• Traditional sours: Berliner Weisse, Gose (historic lactic souring, often saline/spiced)

Choosing and Describing Styles

When identifying a beer’s style, consider:

• Fermentation type and yeast character
• Balance among malt, hops, fermentation byproducts, and acidity
• Strength, color, and bitterness ranges appropriate to the style
• Presentation: carbonation, clarity/haze, head formation, and serving method (e.g., cask vs draft)

Continue with the detailed articles for each primary category:

• Ales: ./ales.md
• Lagers: ./lagers.md
• Spontaneous & Mixed‑Fermentation: ./spontaneous-and-mixed-fermentation.md