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Complete Beer Styles Guide

By Certified Cicerone 9 min read
beer styles IPA lager stout ale education

Introduction

Understanding beer styles is the foundation of beer appreciation. This comprehensive guide covers the major beer families and their defining characteristics, helping you navigate any beer menu with confidence.

A curated flight of craft beers arranged in a wooden paddle, ranging from pale golden pilsner to amber ale to dark stout, with sunlight streaming through each glass creating a beautiful gradient of colors, photographed from above on a rustic wooden bar counter

The Two Main Families

All beers fall into two primary categories based on yeast type:

Ales: Fermented with top-fermenting yeast at warmer temperatures (60-75°F). Generally more complex, fruity, and robust.

Lagers: Fermented with bottom-fermenting yeast at cooler temperatures (45-55°F). Typically cleaner, crisper, and more subtle.

Split composition showing two fermentation tanks side by side - one warm and active with ale yeast rising to the top creating foam, the other cold and calm with lager yeast settled at the bottom, illustrated with visible temperature indicators and bubbling activity

Lager Styles

Pilsner

The world’s most popular beer style, born in Pilsen, Czech Republic in 1842.

A crystal-clear golden Pilsner beer in a tall tapered Pilsner glass with a thick white foam head, beads of condensation on the glass, with Czech hop flowers and Saaz hops scattered on the table beside it, soft natural lighting

Characteristics:

  • Color: Pale gold, crystal clear
  • ABV: 4-5.5%
  • IBU: 25-45
  • Flavor: Crisp, clean, moderate hop bitterness
  • Malt: Light, slightly sweet, bready
  • Hops: Floral, spicy (often Saaz hops)

Sub-styles:

  • Czech/Bohemian Pilsner: More malt-forward, slightly sweet, golden
  • German Pilsner: Drier, more hop-forward, lighter color

Classic Examples: Pilsner Urquell, Firestone Walker Pivo Pils, Victory Prima Pils

Tasting Tip
Pilsners should be served cold (38-45°F) in a tall, tapered glass to showcase their clarity and maintain carbonation.

Helles

Munich’s answer to Pilsner - mellower and more malt-focused.

Characteristics:

  • Color: Pale to light gold
  • ABV: 4.5-5.5%
  • IBU: 16-22
  • Flavor: Soft, malty, bread-like sweetness
  • Finish: Clean, slightly sweet

Classic Examples: Weihenstephaner Original, Paulaner Munich Lager, Schell’s Schmaltz’s Alt

Märzen/Oktoberfest

Traditional festival beer with rich malt character.

Characteristics:

  • Color: Amber to deep copper
  • ABV: 5-6%
  • IBU: 18-25
  • Flavor: Toasty malt, bread crust, slight caramel
  • Body: Medium to full
  • Finish: Dry despite malty sweetness

Classic Examples: Ayinger Oktoberfest, Samuel Adams Octoberfest, Paulaner Oktoberfest

Dunkel

Munich’s dark lager - smooth and malt-forward.

Characteristics:

  • Color: Copper to dark brown
  • ABV: 4.5-5.6%
  • IBU: 18-28
  • Flavor: Chocolate, bread, nuts, light caramel
  • No roasted bitterness
  • Smooth, clean finish

Classic Examples: Ayinger Altbairisch Dunkel, Hofbräu Dunkel, Weltenburger Kloster Barock-Dunkel

Schwarzbier

Germany’s black lager - dark in color but light in body.

Characteristics:

  • Color: Very dark brown to black
  • ABV: 4.4-5.4%
  • IBU: 22-32
  • Flavor: Coffee, chocolate, bread
  • Surprising lightness despite color
  • Dry finish

Classic Examples: Köstritzer Schwarzbier, Shiner Bohemian Black Lager

Bock Family

Strong German lagers with significant malt presence.

Traditional Bock:

  • Color: Copper to dark brown
  • ABV: 6.3-7.2%
  • IBU: 20-27
  • Flavor: Rich malt, toasted bread, caramel
  • Low hop presence

Doppelbock (“Double Bock”):

  • ABV: 7-10%
  • Even richer, more intense malt flavors
  • Names traditionally end in “-ator”
  • Examples: Ayinger Celebrator, Paulaner Salvator

Maibock/Helles Bock:

  • Pale version, golden color
  • Slightly hoppier
  • Examples: Hofbräu Maibock, Rogue Dead Guy Ale

Eisbock:

  • Made by freezing and removing ice
  • ABV: 9-14%
  • Extremely concentrated malt flavors
  • Examples: Schneider Aventinus Eisbock

Ale Styles

Pale Ale Family

English Pale Ale

The original pale ale - balanced and sessionable.

Characteristics:

  • Color: Golden to amber
  • ABV: 4.5-5.5%
  • IBU: 20-40
  • Flavor: Biscuity malt, earthy hops
  • Moderate bitterness
  • Fruity esters from yeast

Classic Examples: Fuller’s London Pride, Samuel Smith’s Pale Ale

American Pale Ale (APA)

Hoppier, more citrus-forward than English versions.

Characteristics:

  • Color: Pale gold to amber
  • ABV: 4.5-6.2%
  • IBU: 30-50
  • Flavor: Citrus, pine, tropical fruit hops
  • Clean malt backbone
  • Crisp finish

Classic Examples: Sierra Nevada Pale Ale, Three Floyds Zombie Dust, Firestone Walker DBA

India Pale Ale (IPA)

The craft beer revolution’s flagship style.

Three IPA styles side by side - a hazy orange New England IPA, a clear amber West Coast IPA, and a traditional copper English IPA, each in appropriate glassware, with fresh hop cones artistically scattered on a slate surface

English IPA

Traditional version - balanced and malt-forward.

Characteristics:

  • ABV: 5-7.5%
  • IBU: 40-60
  • Earthy, floral, herbal hops
  • Substantial malt presence
  • Moderate bitterness

American IPA

Showcases American hop varieties - bold and assertive.

Characteristics:

  • ABV: 5.5-7.5%
  • IBU: 40-70
  • Flavor: Citrus, pine, tropical fruit, resin
  • Strong hop aroma and flavor
  • Clean, dry finish

Classic Examples: Bell’s Two Hearted, Russian River Blind Pig, Stone IPA

West Coast IPA

Crystal-clear, aggressively bitter, dry-hopped showcase.

Characteristics:

  • Crystal clear appearance
  • Pronounced bitterness (50-70 IBU)
  • Dry, crisp finish
  • Pine, grapefruit, resin

Examples: Pliny the Elder, Alpine Duet, Ballast Point Sculpin

New England IPA (NEIPA/Hazy IPA)

Juicy, hazy, low bitterness - a modern sensation.

Characteristics:

  • Cloudy, opaque appearance
  • ABV: 6-8%
  • IBU: 25-60 (perceived lower)
  • Flavor: Tropical fruit, citrus, juice
  • Soft, pillowy mouthfeel
  • Low perceived bitterness despite hops

Examples: The Alchemist Heady Topper, Tree House Julius, Trillium Fort Point

Double/Imperial IPA

Bigger, bolder, higher alcohol.

Characteristics:

  • ABV: 7.5-10%+
  • IBU: 60-120
  • Intense hop character
  • Significant malt backbone for balance
  • Often dangerously drinkable

Examples: Russian River Pliny the Elder, Dogfish Head 90 Minute IPA

Session IPA

Full IPA flavor at lower alcohol.

Characteristics:

  • ABV: 3-5%
  • Hop-forward but balanced
  • Lighter body
  • Highly sessionable

Other IPA Variants

  • Black IPA/Cascadian Dark Ale: Dark malt + IPA hops
  • Belgian IPA: Belgian yeast + American hops
  • Milkshake IPA: Lactose + fruit additions
  • Brut IPA: Bone-dry, Champagne-like

Brown Ale

Malty, nutty, approachable ales.

English Brown Ale

Softer, more balanced, lower alcohol.

Characteristics:

  • Color: Brown to dark brown
  • ABV: 4-5.5%
  • IBU: 20-30
  • Flavor: Nuts, toffee, caramel, biscuit
  • Low hop presence
  • Mild sweetness

Examples: Samuel Smith’s Nut Brown Ale, Newcastle Brown Ale

American Brown Ale

Hoppier with more assertive character.

Characteristics:

  • ABV: 4.3-6.2%
  • IBU: 20-40
  • More pronounced hop character
  • Chocolate, caramel, nuts
  • Balanced to hoppy

Examples: Bell’s Best Brown, Brooklyn Brown Ale

Porter

Dark, rich, roasted ales with complex flavors.

Characteristics:

  • Color: Dark brown to black
  • ABV: 4-6.5%
  • IBU: 18-35
  • Flavor: Chocolate, coffee, caramel, toast
  • Medium body
  • Smooth, not harsh

Sub-styles:

  • Robust Porter: More roasted character
  • Baltic Porter: Actually a lager, higher ABV (6.5-9.5%)
  • Smoked Porter: Smoked malt additions

Classic Examples: Founders Porter, Deschutes Black Butte Porter, Anchor Porter

Stout

The darkest ales with intense roasted character.

A creamy dark stout being poured from a tap, cascading nitrogen bubbles creating the iconic waterfall effect, the deep black liquid settling with a thick tan head, in a traditional Irish pub setting with warm amber lighting

Dry/Irish Stout

Roasty, dry, moderate alcohol - the Guinness style.

Characteristics:

  • Color: Black, opaque
  • ABV: 4-5%
  • IBU: 25-45
  • Flavor: Roasted coffee, bitter chocolate
  • Dry finish
  • Creamy head (often nitrogen)

Examples: Guinness Draught, Murphy’s Irish Stout, Beamish Stout

Sweet/Milk Stout

Contains lactose (milk sugar) for residual sweetness.

Characteristics:

  • ABV: 4-6%
  • Smooth, creamy, sweet
  • Coffee, chocolate, caramel
  • Full body
  • Lower bitterness

Examples: Left Hand Milk Stout, Lancaster Milk Stout

Oatmeal Stout

Contains oats for silky mouthfeel.

Characteristics:

  • ABV: 4.2-5.9%
  • Velvety, smooth texture
  • Roasted malt, coffee, chocolate
  • Slight nutty, grainy character from oats

Examples: Samuel Smith Oatmeal Stout, Firestone Walker Velvet Merlin

Imperial/Russian Imperial Stout

High-alcohol, intensely flavored stouts.

Characteristics:

  • Color: Black, opaque
  • ABV: 8-12%+
  • IBU: 50-90
  • Flavor: Intense roast, dark fruit, chocolate, coffee, molasses
  • Full-bodied, warming
  • Often barrel-aged

Examples: Founders KBS, Goose Island Bourbon County Brand Stout, North Coast Old Rasputin

American Stout

Hoppier than Irish, less intense than Imperial.

Characteristics:

  • ABV: 5-7%
  • More pronounced hop character
  • Bold roasted flavors
  • American hop varieties

Examples: Sierra Nevada Stout, Rogue Shakespeare Stout

Belgian Styles

Unique yeast strains create distinctive spicy, fruity character.

An ornate Belgian chalice filled with golden Tripel beer with active carbonation, beside traditional Belgian abbey architecture visible through a window, vintage brewing implements in the background, warm candlelit atmosphere

Belgian Pale Ale

Malty with fruity yeast esters.

Characteristics:

  • Color: Amber to copper
  • ABV: 4.8-5.5%
  • IBU: 20-30
  • Flavor: Toasted malt, fruity (orange, pear)
  • Spicy phenolics
  • Moderate bitterness

Examples: De Koninck, Palm Speciale

Belgian Dubbel

Dark, malty, complex abbey-style ale.

Characteristics:

  • Color: Dark amber to brown
  • ABV: 6-7.6%
  • IBU: 15-25
  • Flavor: Dark fruit (raisin, plum, fig), caramel, chocolate
  • Spicy yeast character (clove, pepper)
  • Medium-dry finish

Examples: Westmalle Dubbel, Chimay Red, La Trappe Dubbel

Belgian Tripel

Strong, golden, deceptively drinkable.

Characteristics:

  • Color: Pale to deep gold
  • ABV: 7.5-9.5%
  • IBU: 20-40
  • Flavor: Spicy, fruity, peppery
  • Banana, clove, citrus
  • High carbonation
  • Dry finish

Examples: Westmalle Tripel, La Fin du Monde, Chimay White

Belgian Quadrupel (Quad)

The strongest abbey-style ale.

Characteristics:

  • Color: Dark amber to brown
  • ABV: 10-13%
  • Complex dark fruit, caramel, toffee
  • Spicy, warming alcohol
  • Rich, full-bodied

Examples: Westvleteren 12, Rochefort 10, St. Bernardus Abt 12

Saison/Farmhouse Ale

Rustic, highly carbonated, refreshing.

Characteristics:

  • Color: Pale to amber
  • ABV: 5-7%
  • IBU: 20-35
  • Flavor: Fruity, spicy, earthy
  • Peppery, herbal
  • Dry, crisp finish
  • High carbonation

Examples: Saison Dupont, Boulevard Tank 7, Ommegang Hennepin

Belgian Witbier (White Beer)

Spiced wheat beer - refreshing and cloudy.

Characteristics:

  • Color: Pale, hazy
  • ABV: 4.5-5.5%
  • IBU: 10-20
  • Flavor: Coriander, orange peel
  • Wheat tartness
  • Light, crisp, refreshing

Examples: Hoegaarden, Allagash White, Blue Moon Belgian White

Wheat Beer

German Hefeweizen

Cloudy wheat beer with banana and clove character.

Characteristics:

  • Color: Pale, cloudy
  • ABV: 4.9-5.5%
  • IBU: 8-15
  • Flavor: Banana, clove, bubble gum
  • Wheat tartness
  • Light, refreshing
  • Served unfiltered (“hefe” = yeast)

Examples: Weihenstephaner Hefeweissbier, Paulaner Hefe-Weizen

American Wheat Ale

Cleaner, less yeast character than German versions.

Characteristics:

  • ABV: 4-5.5%
  • Subtle yeast character
  • Often with American hops
  • Crisp, refreshing

Examples: Bell’s Oberon, Boulevard Unfiltered Wheat

Dunkelweizen

Dark version of Hefeweizen.

Characteristics:

  • Banana and clove plus
  • Chocolate, caramel, bread crust
  • Refreshing despite dark color

Examples: Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse

Weizenbock

Strong wheat beer - Hefeweizen meets Bock.

Characteristics:

  • ABV: 6.5-9%
  • Banana, clove, dark fruit
  • Rich, malty, warming

Examples: Schneider Aventinus, Weihenstephaner Vitus

Sour & Wild Ales

Intentionally tart and funky from bacteria and wild yeasts.

A tulip glass of pink-hued Kriek lambic with whole cherries floating, next to rustic oak barrels in a traditional Belgian lambic brewery, dust motes floating in afternoon light streaming through aged windows

Berliner Weisse

Light, tart, refreshing German wheat beer.

Characteristics:

  • Color: Pale, hazy
  • ABV: 2.8-3.8%
  • Very tart, lemony
  • Low hop bitterness
  • Often served with syrup (woodruff or raspberry)

Examples: Professor Fritz Briem 1809, Dogfish Head Festina Peche

Gose

Salty, sour German wheat beer with coriander.

Characteristics:

  • ABV: 4.2-4.8%
  • Tart, salty, herbal
  • Coriander spice
  • Refreshing, complex

Examples: Westbrook Gose, Anderson Valley Blood Orange Gose

Lambic

Belgian spontaneously fermented ales - complex and wild.

Types:

  • Straight Lambic: Unblended, rare, very tart
  • Gueuze: Blend of young and old lambics, champagne-like
  • Fruit Lambic: Macerated with fruit (kriek = cherry, framboise = raspberry)

Characteristics:

  • ABV: 5-8%
  • Intensely tart, funky, complex
  • Brett character (barnyard, horse blanket, hay)
  • Dry, wine-like

Examples: Cantillon, 3 Fonteinen, Boon

American Wild Ale

American interpretations using wild yeasts and bacteria.

Characteristics:

  • Wide variety of approaches
  • Often barrel-aged
  • Tart to intensely sour
  • Funky, complex

Examples: Russian River Supplication, Cascade Brewing, Jester King

Amber & Red Ales

Irish Red Ale

Malty, slightly sweet, easy-drinking.

Characteristics:

  • Color: Amber to red
  • ABV: 4-6%
  • IBU: 18-28
  • Flavor: Caramel, toffee, biscuit
  • Slight roasted notes
  • Balanced, smooth

Examples: Smithwick’s, Kilkenny Irish Cream Ale

American Amber Ale

Hoppier with more caramel malt.

Characteristics:

  • ABV: 4.5-6.2%
  • IBU: 25-40
  • Caramel malt backbone
  • American hop character
  • Balanced to hop-forward

Examples: Anderson Valley Boont Amber, North Coast Red Seal Ale

Specialty & Hybrid Styles

Cream Ale

Light, crisp American hybrid often using lager yeast.

Characteristics:

  • ABV: 4.2-5.6%
  • Very light, subtle
  • Corn or adjunct sweetness
  • Highly drinkable

Examples: Genesee Cream Ale, New Glarus Spotted Cow

California Common/Steam Beer

Unique style using lager yeast at ale temperatures.

Characteristics:

  • Color: Amber
  • ABV: 4.5-5.5%
  • IBU: 30-45
  • Toasty malt, woody/minty hops
  • Crisp with fruity notes

Examples: Anchor Steam Beer

Barleywine

Strongest ale style - rich, complex, age-worthy.

English Barleywine:

  • ABV: 8-12%
  • Malt-forward, fruity
  • Dark fruit, toffee, caramel

American Barleywine:

  • More hop-forward
  • Citrus, pine, resin
  • Higher bitterness

Examples: Sierra Nevada Bigfoot, Old Foghorn

Quick Reference Table

StyleColorABVIBUKey Flavors
PilsnerPale Gold4-5.5%25-45Crisp, hoppy, floral
HellesPale Gold4.5-5.5%16-22Malty, bread, sweet
IPAGold-Amber5.5-7.5%40-70Citrus, pine, bitter
StoutBlack4-12%25-90Coffee, chocolate, roast
PorterDark Brown4-6.5%18-35Chocolate, caramel, toast
HefeweizenPale, Hazy4.9-5.5%8-15Banana, clove, wheat
SaisonPale-Amber5-7%20-35Spicy, fruity, dry
SourVaries3-8%LowTart, funky, complex

Exploring Further

Ready to put your knowledge to the test?

Tasting Assignment

Pick three different beer families (e.g., Pilsner, IPA, Stout) and taste them side-by-side. Notice how yeast, hops, and malt create completely different experiences. Take notes and start building your own flavor library.

Pro Tip
When exploring new styles, try the classic examples first. They’re benchmarks for a reason and will calibrate your palate for that style.

Tags

beer styles IPA lager stout ale education

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