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Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.
The term beer style and the structuring of world beers into defined categories is largely based on work done by writer Michael James Jackson in his 1977 book The World Guide To Beer. [1] Fred Eckhardt furthered Jackson's work, publishing The Essentials of Beer Style in 1989.
Irish red ale is characterized by its definitive amber or dark red hue, having an ABV ranging from 4.0% to 4.8%, and having a standard approachable bitterness, all of which make this ale highly sessionable. Medium flavors of candy-like caramel malt distinguish the ale, and a tan foam forms at the top, due to the inclusion of roasted barley. [34]
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Lager uses a process of cool fermentation, followed by maturation in cold storage. The German word "Lager" means storeroom or warehouse. The yeast generally used with lager brewing is Saccharomyces pastorianus. It is a close relative of the Saccharomyces cerevisiae yeast used for warm fermented ales. [citation needed]
lambics are considered other than ales and lagers, because in general lambics can be both top or bottom fermenting. Moreover, they are made with wild yeast, while ales and lagers are not, so they have their own space in the chart; Belgian ale and Dark ale are not meant to be kind of beers, by a way to group the sub-categories
Pilsener is a pale lager with a light body and a more prominent hop character, is the most popular style, holding around two-thirds of the market. It has an alcohol content of 4.5–5% ABV and 11–12° Plato. Spezial is a pale, full, bitter-sweet, and delicately hopped lager. 13–13.5° Plato, 5.5–5.7% ABV.
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