Different Types of Beers
Different types of beers offer a gateway to explore a vast world akin to embarking on a journey through cultures, histories, and flavours. From the hoppy bitterness of IPAs to the rich, roasted depths of stouts, each type of beer presents a unique sensory experience shaped by tradition, ingredients, and brewing techniques.
Whether you’re a seasoned enthusiast or a curious newcomer, understanding the diversity within different types of beer allows for a richer appreciation of this beloved beverage. Join us as we delve into the characteristics, substyles, and ideal pairings of ten distinct types of beers.
IPA (India Pale Ale)
Overview
IPAs are characterised by a high intensity of hops and their bitter notes, as well as varied strong tastes. Originating from England, they were originally made with high alcohol content and added hops because these beers were intended for long-distance travel, particularly to India by sea.
Flavours and Characteristics
IPAs typically feature a strong hop presence with aromas of citrus, pine, or other floral notes. American IPAs are often hoppier than British versions, although this can vary depending on the brewery.
Substyles
American IPA: Bold hop flavours characterised by anything from citrus or floral hints.
Double IPA (DIPA): More alcoholic and hoppy with extreme bitter and complex flavours.
New England IPA (Hazy IPA): Slightly less bitter with some fruit, a juicy and tropical feel to the beer, and a ‘hazy’ sort of look.
Food Pairings
Indian and Mexican food, grilled meats, and sharp cheese pair well with IPAs as they complement the boldness of the drink.
Stouts
Overview
Stouts are dark beers with a rich taste and a cream-like consistency. Originally produced in England and Ireland, they have a somewhat strong, roasted flavour.
Flavours and Characteristics
To taste expect flavours similar to coffee, chocolate, and roasted malt. They can range from dry to sweet.
Substyles
Dry Stout: Feels dry and contains low sweetness on the tongue, for example, Guinness beer.
Milk Stout: Sweeter, lactose sugar makes the drink more creamy.
Imperial Stout: High alcohol with robust flavours of coffee and chocolates.
Food Pairings
Oysters, chocolate desserts and heavy stews are perceived to blend well with stouts.
Porter
Overview
Like the stouts, porters are also dark beers accented on the aspect of the malts. They were developed in London and appeared to be used by river porters.
Flavours and Characteristics
Expect chocolate, caramel, and a relatively lighter body compared to stouts.
Substyles
English Porter: A little less bitter and has the taste of chocolate and caramel.
Baltic Porter: Stronger, usually fermented with lager yeast, offering smooth and rich flavours.
Robust Porter: More intense with a pronounced roasted malt character.
Food Pairings
Caramel desserts, barbecue and smoked meats work well with sweet and roasted notes of porters.
Pilsner
Overview
Pilsners are the type of lager with a sharp and refreshing note and with a moderate perceived bitterness. Coming from the Czech Republic they have gained popularity in almost every corner of the globe.
Flavours and Characteristics:
Expect a pale colour, a light body and a pleasant hop bitterness.
Substyles
German Pilsner: More hop bitterness and a dry finish.
Czech Pilsner: Slight malt taste with a balanced hop flavour.
American Pilsner: Light and refreshing with a subtle hop profile.
Food Pairings
Vegetable and seafood dishes as well as chicken dishes complement the crispiness of the pilsners.
Wheat Beer
Overview
Wheat beers contain a good deal of wheat, and they are light with a refreshing taste and cloudy appearance.
Flavours and Characteristics
Usually fruity and spicy, with the flavours from banana and clove from the yeast.
Substyles
Hefeweizen: German-style, it has a strong banana and clove flavour.
Witbier: Belgian-style wheat beer with traces of orange peel and coriander; it has a fresh taste.
American Wheat Beer: More straightforward and less heavily yeast-forward than some European styles.
Food Pairings
Salad, Seafood and citrus-based desserts go well with the fruity and spicy nature of wheat beers.
Pale Ale
Overview
Pale ales are well-balanced and have both malt and hop tastes. Categorised under ale, they are popular in the craft brewing revolution, hailing from England.
Flavours and Characteristics
The buds should give a slight bitterness, and the flavour should vary from fruity to floral.
Substyles
English Pale Ale: Malty brew with floral hop notes.
American Pale Ale (APA): Hoppier with citrus and pine notes.
Food Pairings
Burgers, roasted chicken, and mild cheeses go well with the balanced pale ales.
German Bock
Overview
Bocks are malty lagers from Germany, brewed in winter and are best enjoyed in the spring.
Flavours and Characteristics
Expect a rich maltiness in the combination of caramel and toasted tones.
Traditional Bock: Malty with a slight sweetness and low hop bitterness.
Doppelbock: Strong with a deeper maltish note and more alcohol content.
Eisbock: This is done by partially freezing the beer and then removing the ice, which results in a high alcohol content.
Food Pairings
Roasted meats, sausages, and thick meat stews improve the deep malt character of bocks.
Brown Ale
Overview
Brown ales are medium-boiled and have flavours of caramel, chocolate, and some nuts. They complement the sweet malt flavours with bitter tones of hops.
Flavours and Characteristics
Expect toasty, nutty flavours with a hint of sweetness.
Substyles
English Brown Ale: Less intense and hints more towards the malt sweetness.
American Brown Ale: More of hops but still can taste the malt and something like hop-bitterness.
Food Pairings
Brown ales complement barbequed steaks, roasted vegetables and nutty pastries owing to their toasty finish.
Belgian-Style Ale
Overview
Belgium ales are dry and can have strong fruit-like and spicy yeast aroma characteristics.
Flavours and Characteristics
Expect different varieties of flavours, from fruity to spicy and everything in between, including malt and sweet.
Substyles
Dubbel: Rich maltiness with dark fruit flavour.
Tripel: Lighter in colour with spicy and fruity character and higher alcohol.
Belgian Blonde Ale: Light, with a hint of malt sweetness and somewhat of a spicy yeast character.
Food Pairings
Mussels, roasted chicken and creamy cheeses go well with the intense flavours of Belgian ales.
Specialty Beer
Overview
Specialty beers refer to a wide range of styles and flavours that incorporate unique ingredients and techniques and are different from regular beers.
Flavours and Characteristics
These can range from sour and fruity flavours to spicy and herbal.
Substyles
Sour Ales: Includes styles like Gose and Berliner Weisse, which are known for their sourness.
Barrel-Aged Beers: Aged in barrels impart the flavour of wood, bourbon, or wine.
Fruit Beers: brewed with fruits, offers refreshing and fruity flavour.
Food Pairings
It depends on the beer. Sour ales go well with fatty meals, while fruit beers.
The world of beer is as diverse as it is flavorful, offering everything from stouts originating in England to pilsners perfected in Czechia. Each beer style carries with it a legacy of craftsmanship and innovation; There’s a beer to suit every palate and occasion. If you’re opening your brewery, consider consulting a food consultant to pair these diverse flavours with food expertly.
