Beer Styles
Explore what beer style best suits your taste buds!
Pale ales encompass a wide range of beers distinguished by their golden to amber hues and a harmonious balance between malt sweetness and hop bitterness. Typically medium-bodied, they boast a moderate alcohol content, generally falling between 4.5% and 6.2% ABV. Compared to lagers, pale ales are usually more hop-forward, offering hop flavours that can vary from floral and citrusy to piney and earthy, depending on the hop variety used.
Popular Pale Ale Styles
English Pale Ale (Bitter)
Features a balanced malt sweetness alongside earthy and herbal hop bitterness. Common flavour notes include caramel, toast, and biscuit. English pale ales generally have a more subdued hop character compared to their American variants.
ABV: 3.5% – 5.5%
American Pale Ale (APA)
Known for being hoppier and brighter than English pale ales, they present prominent citrus, pine, and floral notes. The malt profile tends to be lighter, allowing the hops to shine.
ABV: 4.5% – 6.5%
Blonde Ale
These are light-bodied beers with subtle malt sweetness and low bitterness. Blonde ales offer a smooth, easy-drinking experience with mild hop characteristics, often featuring light fruity or floral notes.
ABV: 4.0% – 5.5%
Belgian Pale Ale
Characterized by yeast-driven fruity and spicy notes, Belgian pale ales often showcase flavours of pear, apple, clove, and a gentle malt sweetness, with a moderately low bitterness.
ABV: 4.8% – 6.0%
New Zealand Pale Ale
Recognized for their tropical and exotic fruit flavours, thanks to unique hop varieties cultivated in New Zealand (e.g., Nelson Sauvin and Motueka). These beers can exhibit notes of passion fruit, gooseberry, and lime.
ABV: 4.5% – 6.0%
Lagers are bottom-fermented beers, meaning the yeast ferments at cooler temperatures and settles at the bottom of the fermentation tank. This method generally produces a cleaner, crisper flavour compared to ales, which are top-fermented. Lagers are celebrated for their smoothness, featuring a clean finish and a less fruity or spicy yeast profile than ales. They can vary from light and pale to dark and rich, depending on the specific style.
Common Lager Styles
Pale Lager (American, International, or Standard Lager)
These lagers are light-bodied, pale yellow to golden in colour, characterized by mild malt sweetness and a slightly dry finish. They are low in hop bitterness and typically offer a light, crisp, and refreshing taste, with clean flavours that lack strong yeast or hop characteristics.
ABV: 4.0% – 5.0%
Helles Lager
This German-style pale lager has a bit more malt sweetness than standard pale lagers. Helles is soft and golden, featuring a slightly bready, biscuit-like malt flavour. The hop bitterness is subdued, providing a balanced taste that does not overpower the malt.
ABV: 4.5% – 5.5%
Pilsner (Czech or German)
Pilsners are pale lagers that lean towards a hop-forward profile. They boast a bright golden colour, a crisp, dry finish, and often exhibit noticeable spicy, floral, or earthy hop bitterness. Czech Pilsners tend to be slightly malty and softer, while German Pilsners are typically drier and more bitter.
ABV: 4.2% – 5.4%
Amber Lager (Vienna Lager)
Amber lagers are known for their rich, malty sweetness, featuring toasty, caramel-like flavours. They are medium-bodied with a reddish-amber hue and mild hop bitterness. The malt character is often more pronounced, offering a smooth and slightly nutty or biscuit-like taste.
ABV: 4.5% – 6.0%
Dark Lager (Dunkel, Schwarzbier)
Dark lagers range from medium to full-bodied and are infused with flavours of roasted malt, chocolate, caramel, and coffee. They are smooth and moderately sweet, showcasing gentle bitterness derived from the dark malts rather than hops. Despite their dark colour, they are not as heavy as stouts or porters.
ABV: 4.5% – 6.0%
Bock (Traditional, Doppelbock, Maibock)
Bocks are strong, malty lagers that vary from amber to dark brown. They feature a smooth and rich malt sweetness, often with caramel, toffee, or nutty notes. Doppelbocks are stronger with more pronounced flavours, while Maibocks are lighter and hoppier.
ABV: 6.0% – 7.5% (Doppelbocks can reach 7.5% – 9.0%)
India Pale Ales (IPAs) are hop-centric ales recognized for their pronounced bitterness and vibrant hop profiles, along with a higher alcohol content compared to standard pale ales. These beers vary in colour from golden to amber and feature an extensive range of hop aromas and flavours, including notes of citrus, pine, resin, tropical fruit, and herbs. The style emerged as a stronger, hoppier variant of pale ale, and today, IPAs are celebrated for their robust hop character, which can be balanced with malt sweetness depending on the specific sub-style. Typically, IPAs have an alcohol by volume (ABV) ranging from 5.5% to 7.5%, although some sub-styles may exceed this range.
Popular IPA Styles
English IPA
This is the classic IPA style that originated in England. English IPAs strike a balance between malt and hops, presenting earthy, herbal, and mildly floral hop notes. They possess a solid malt backbone with toasty, biscuit-like flavours and tend to be less intensely bitter than contemporary American IPAs.
ABV: 5.0% – 7.0%
American IPA
Defined by bold hop flavours featuring citrus, pine, resin, and floral notes, American IPAs are generally more hop-forward and bitter than their English counterparts, with a lighter malt profile. They often exhibit a cleaner fermentation, which allows the hops to take centre stage.
ABV: 5.5% – 7.5%
Double IPA (Imperial IPA)
This style is a stronger, more hop-intensive version of the American IPA, characterized by heightened bitterness, flavour, and aroma. Double IPAs have a higher alcohol content paired with malt sweetness to balance the intense hop bitterness. Flavour notes may include tropical fruit, pine, and resin, all wrapped in a full-bodied mouthfeel.
ABV: 7.5% – 10.0%
West Coast IPA
Renowned for its clarity, crispness, and sharp bitterness, the West Coast IPA highlights pine, resin, and citrus hop flavours, offering a drier finish compared to other IPAs. The malt profile is minimal, allowing the hops to dominate for a refreshing yet assertively bitter experience.
ABV: 6.0% – 7.5%
Session IPA
A lower-alcohol version of traditional IPAs, session IPAs deliver the bold hop flavour and aroma typical of an IPA but with a lighter body and decreased ABV. These beers are crafted for high drinkability without sacrificing hop character.
ABV: 3.5% – 5.0%
Black IPA
Also known as Cascadian Dark Ale, this style merges the hop-forward bitterness and aroma of an IPA with the dark, roasted malt flavours found in stouts or porters. It features notes of coffee, chocolate, and roasted malt alongside the usual citrus and piney hop flavours.
ABV: 6.0% – 8.0%
Milkshake IPA
A variation of the New England IPA, this style incorporates lactose (milk sugar), resulting in a creamy, sweet, and smooth texture. Milkshake IPAs often showcase fruity flavours, with the lactose balancing bitterness for a dessert-like finish.
ABV: 6.0% – 8.0%
New England IPA (NEIPA), often referred to as Hazy IPA, is a unique style of India Pale Ale celebrated for its murky appearance, fruity flavour profile, and velvety mouthfeel. NEIPAs are distinguished by their low bitterness, with a focus on hop aromas and flavours that lean toward tropical fruits, citrus, and stone fruits. The haze is a result of high-protein grains such as oats or wheat and suspended hop particulates, giving the beer its cloudy appearance. Compared to other IPA styles, NEIPAs are generally less intensely bitter, emphasizing hop flavour and aroma instead.
NEIPA Characteristics
Appearance
NEIPAs are notably hazy, often approaching opacity, with a cloudy hue that ranges from light to deep golden. This haze is created through unfiltered brewing methods, high protein levels from ingredients like oats or wheat, and hop particles suspended within the beer.
Flavour and Aroma
The defining characteristic of NEIPA is its juicy, fruit-forward taste. Typical hop flavours include tropical fruits (such as mango, pineapple, and papaya), citrus (like orange, tangerine, and grapefruit), and stone fruits (including peach and apricot). With low to moderate hop bitterness, the fruity notes really shine. Aromas are often pronounced, featuring vibrant tropical and citrus characteristics.
Mouthfeel
NEIPAs are known for their soft, pillowy mouthfeel, which is often attributed to the inclusion of adjunct grains like oats or wheat that contribute to a creamy texture. The presence of unfermented sugars and proteins results in a fuller body compared to other IPA variations.
Bitterness
A key hallmark of NEIPA is its moderate bitterness. In contrast to West Coast IPAs, which highlight sharp hop bitterness, NEIPAs emphasize smooth, juicy hop flavours with minimal bitterness, making them more appealing to those who prefer less bitter options.
Hops
NEIPAs prominently feature hops added during the later stages of brewing, such as whirlpool or dry hopping, which helps to retain hop oils and boost flavour and aroma without imparting excessive bitterness. Common hop varieties include Citra, Mosaic, Amarillo, Simcoe, and Galaxy, all of which contribute fruity and tropical notes.
Alcohol Content (ABV)
Typically, NEIPAs have an ABV ranging from 6.0% to 8.0%, although some variations may be lighter (Session NEIPAs) or stronger (Double NEIPAs).
Stouts are deep, hearty ales celebrated for their rich, roasted malt profiles, often showcasing hints of coffee, chocolate, caramel, and occasionally dried fruit. These beers are full-bodied with a smooth, creamy texture, ranging from sweet and gentle to bold and bitter. The intense colour and flavour of stouts derive from roasted barley or black malts. Their alcohol content varies significantly across styles, spanning from moderate to high. Stouts can be dry, sweet, or barrel-aged, presenting a diverse array of flavour experiences.
Popular Stout Varieties
Dry Stout (Irish Stout)
This traditional style is characterized by its dryness, roastiness, and moderate bitterness, featuring flavours of coffee and dark chocolate. Dry stouts are particularly known for their creamy consistency, often enhanced through nitrogen carbonation, resulting in a smooth, velvety mouthfeel.
ABV: 4.0% – 5.0%
Sweet Stout (Milk Stout)
Commonly referred to as milk stout, this style includes lactose (milk sugar) that imparts a sweet, creamy essence to the beer. Sweet stouts are smooth with reduced bitterness, featuring flavours of chocolate, caramel, and occasionally vanilla. The unfermented lactose contributes to a fuller body and dessert-like sweetness.
ABV: 4.0% – 6.0%
Oatmeal Stout
Brewed with oats, oatmeal stouts provide a silky-smooth mouthfeel and a fuller body. The oats introduce a subtle sweetness and nutty flavour that complements the roasted malt profile. These stouts are well-balanced, exhibiting moderate bitterness with notes of chocolate, coffee, and caramel.
ABV: 4.2% – 5.9%
Imperial Stout (Russian Imperial Stout)
Imperial stouts are potent, full-bodied brews with high alcohol content and rich flavours. These beers offer complex layers of dark chocolate, coffee, liquorice, dried fruit, and occasionally hints of tobacco or leather. The elevated ABV provides a warming, alcoholic finish.
ABV: 8.0% – 12.0%
Chocolate Stout
Crafted using chocolate malts and sometimes real cocoa or chocolate, this style enhances the natural chocolate flavours of the roasted malts. Chocolate stouts are rich, smooth, and frequently sweet, with a strong cocoa presence alongside the typical stout notes of coffee and roasted grains.
ABV: 5.0% – 7.5%
Oyster Stout
Originally brewed with oysters or their shells, this stout often has a briny and slightly salty character, along with a smooth, creamy texture. While modern versions may not always contain actual oysters, they still retain a hint of minerality that pairs beautifully with the roasted malt flavours.
ABV: 4.5% – 6.5%
Barrel-Aged Stout
These stouts undergo aging in barrels (commonly whiskey or bourbon barrels), which adds layers of complexity. Barrel aging imparts flavours of vanilla, oak, caramel, and sometimes dark fruit, enhancing the stout's rich roasted malt profile. The high alcohol content is typically balanced by the smooth, oaky notes derived from the barrel.
ABV: 8.0% – 14.0%
Sour beers are celebrated for their deliberately tart, acidic, and occasionally funky flavours. They are crafted using wild yeast strains or bacteria, such as Lactobacillus, Brettanomyces, or Pediococcus, which lend to their sourness and distinctive fermentation characteristics. The range of sourness varies from mildly tangy to intensely acidic, with flavour profiles that often include fruity, earthy, and even barnyard-like notes. Sour beers encompass a variety of styles, many rooted in traditional European brewing, while modern craft breweries continuously innovate with new sour varieties.
Popular Sour Beer Styles
Berliner Weisse
This light and refreshing German wheat beer boasts a tart, lemony acidity. Berliner Weisse typically has low alcohol content and is highly carbonated, making it an easy-drinking sour option. It is traditionally served with flavoured syrups, like raspberry or woodruff, to balance out the sourness.
ABV: 2.8% – 3.8%
Gose
An ancient German style, Gose is slightly tart and salty, brewed with coriander and salt. It features a refreshing, lemony tartness, moderate salinity, and a subtle herbal flavour from the coriander. Usually unfiltered and highly carbonated, it offers a smooth, slightly creamy mouthfeel.
ABV: 4.0% – 5.5%
Lambic
A classic Belgian style, Lambics are brewed with wild yeasts and bacteria native to the local environment. They exhibit a complex, funky flavour with earthy, barnyard notes, ranging from mildly tart to intensely sour. Often blended or aged with fruit, they give rise to variations such as fruited lambics.
ABV: 5.0% – 6.5%
American Wild Ale
This broad category of sour beers is brewed with wild yeast and bacteria, often drawing inspiration from traditional European sour styles while adding a modern twist. American Wild Ales can display a wide spectrum of sourness and flavour profiles, ranging from fruity and tart to funky and earthy. These beers frequently incorporate experimental ingredients, such as unique fruits or spices.
ABV: 5.0% – 10.0%
Kettle Sour
This is a faster method of souring beer, achieved by adding Lactobacillus to the wort before boiling. The process creates a clean, controlled sourness without the lengthy aging associated with traditional sours. Kettle sours are often utilized as a base for fruit additions and can vary from lightly tart to intensely sour.
ABV: 4.0% – 6.0%
Fruited Sour
This category includes any sour beer that has fruit added, which can encompass berries, citrus, stone fruits, or tropical fruits. The addition of fruit contributes natural sweetness and balances the sourness, creating a rich interplay of tart, sweet, and fruity flavours. Fruited sours can be crafted in various sour styles, including Berliner Weisse, Gose, or Lambic.
ABV: 4.0% – 8.0%
Belgian and Trappist ales are revered for their complexity, yeast-driven character, and traditional brewing methods. These beers often have fruity, spicy, and earthy flavours, thanks to the use of unique Belgian yeast strains that produce esters (fruity notes) and phenols (spicy notes). Trappist beers, in particular, are brewed by or under the supervision of monks in Trappist monasteries, adhering to strict brewing standards. Both Belgian and Trappist ales are known for their range of styles, from light and refreshing to dark and strong, with varying levels of sweetness, dryness, and alcohol content.
Common Belgian & Trappist Ale Styles
Belgian Dubbel
A dark, malty beer with flavours of caramel, dried fruit (raisin, fig), and subtle spicy phenols from the yeast. Dubbels are medium to full-bodied with a rich sweetness balanced by mild bitterness and low carbonation. They often have a slight alcoholic warmth.
ABV: 6.0% – 7.6%
Belgian Tripel
Golden in colour, with a stronger ABV and a drier finish than a Dubbel. Tripels are characterized by fruity esters (banana, pear, apple) and spicy phenols (clove, pepper) from the yeast, with a light malt sweetness and a high level of carbonation. Despite their strength, they are typically well-balanced and drinkable.
ABV: 7.5% – 9.5%
Belgian Quad (Quadrupel)
A strong, dark ale with deep flavours of dark fruit (plum, fig, cherry), caramel, toffee, and a rich malt sweetness. Quads are full-bodied with noticeable alcoholic warmth and complex yeast-driven aromas. The higher alcohol content and intense malt profile make them one of the most robust Belgian styles.
ABV: 9.0% – 12.0%
Belgian Blonde Ale
A lighter, more approachable Belgian ale with a pale golden colour, moderate bitterness, and flavours of light fruit (apple, pear) and subtle spice. Belgian Blondes are slightly sweet with a smooth, clean finish, making them one of the more accessible Belgian styles.
ABV: 6.0% – 7.5%
Belgian Strong Golden Ale
Similar to a Tripel, but often lighter in body and colour with a higher ABV. This style has a fruity, spicy yeast character with flavours of pear, apple, and sometimes bubble-gum. The beer has a dry, slightly sweet finish with mild hop bitterness.
ABV: 7.5% – 10.5%
Belgian Pale Ale
A balanced, malt-forward ale with caramel and biscuit flavours, paired with mild hop bitterness and fruity, spicy yeast character. Belgian Pale Ales are more restrained in flavour than some of the stronger Belgian styles, making them easy-drinking yet flavourful.
ABV: 4.8% – 6.0%
Saison (Farmhouse Ale)
Saisons are light to medium-bodied ales with a dry, crisp finish and lively carbonation. They are often fruity and spicy, with flavours of citrus, pepper, and clove, balanced by earthy and floral hop notes. Originally brewed for farmworkers, Saisons are highly refreshing and often have a rustic, slightly funky character.
ABV: 5.0% – 7.0%
Belgian Dark Strong Ale
A richly complex and intense beer with flavours of dark fruit, molasses, caramel, and toffee. It has a full body and noticeable alcoholic warmth, with a long, sweet finish. These beers are similar to Quads but can vary more in their sweetness and bitterness balance.
ABV: 8.0% – 12.0%
Witbier (Belgian White Ale)
A refreshing wheat beer brewed with spices like coriander and orange peel. Witbiers are cloudy in appearance due to the wheat and yeast in suspension, with a light body and flavours of citrus, spice, and sometimes subtle herbal notes. The finish is typically dry and effervescent.
ABV: 4.5% – 5.5%
Trappist Ales
Trappist ales are a subset of Belgian ales brewed by monks in Trappist monasteries, adhering to strict guidelines to ensure quality and tradition. The most famous styles brewed by Trappist breweries include Dubbel, Tripel, and Quadrupel. These beers are similar in flavour and character to their non-Trappist counterparts but are renowned for their high quality and artisanal craftsmanship.
Only 12 official Trappist breweries exist worldwide, and their beers carry the Authentic Trappist Product logo, which guarantees they are brewed under Trappist supervision.