Of all the styles available, there really are only three major classifications of beer:

Lager: A lager beer is produced by a bottom fermenting yeast strain that converts sugar to alcohol and carbon dioxide at a slower rate and at a cooler temperature than an ale yeast. It is often less expressive (produces fewer fermentation byproducts) and thus provides a “cleaner” flavor to the beer. Click here to explore…

Ale: An ale is produced by a yeast strain that ferments at a higher temperature and rises to the surface of the beer during fermentation. Since it ferments at a higher temperature, it converts sugar more rapidly, and thus produces more esters (organic compounds that produce a large variety of odors). Click here to explore…

Spontaneous/Natural Fermentation/Wild: This category of ale is produced by exposing the cooled wort to the surrounding air, allowing for any wild/natural bacteria and yeast in the environment to infect and slowly begin the process of fermentation. This type of fermentation produces sour, barnyard, and other “funk” flavors. Due to the unpredictability of this type of fermentation, most wild ales are blended (mix of older and younger ale) prior to bottling, in order to provide a more integrated, well rounded drinking experience. Click here to explore…