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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 …