Categorías de Cerveza
Explore las categorías principales de cerveza — ales, lagers, híbridas, cervezas de trigo, stouts, ales silvestres y elaboraciones especiales.
Ale
Top-fermented beers brewed with Saccharomyces cerevisiae at warmer temperatures (15-24°C). Ales are the oldest style of beer, predating lagers by …
Lager
Bottom-fermented beers brewed with Saccharomyces pastorianus at cooler temperatures (7-13°C), followed by extended cold conditioning (lagering). Lagers are characterized by …
Hybrid / Mixed
Beers that blend techniques from ale and lager traditions, or combine multiple fermentation approaches. These styles may use ale yeast …
Wheat Beer
Beers brewed with a significant proportion of wheat malt (typically 30-70%), producing a lighter body, hazy appearance, and distinctive bready …
Stout & Porter
Dark ales brewed with roasted malts and barley, ranging from dry and bitter to sweet and full-bodied. Porters originated in …
Wild / Sour
Beers fermented with wild yeast (Brettanomyces) and/or bacteria (Lactobacillus, Pediococcus), producing tart, funky, and complex flavors. This ancient approach to …
Specialty
Beers that incorporate non-traditional ingredients (fruit, spices, honey, wood, smoke) or unconventional techniques. These styles showcase brewer creativity and often …