TYPES OF BEERS 1.

LAGER
Lagers are among the most popular beers worldwide, known for
their clean, crisp and refreshing qualities. They are fermented at
cooler temperatures with bottom fermenting yeast allowing the
yeast to settle at the bottom of the fermentation tank.
It originated in central Europe, particularly in what is now
Germany and the Czech Republic, the history of lagers dates back
to the late middle ages with the development of bottom
fermenting yeast strains that thrive at cooler temperatures. The
word LAGER itself comes from the German word lagern meaning
to store reflecting the beer's long maturation process in cold
environments.
Aging process
. Lagers typically undergo a longer maturation period often
referred to as lagering where they are stored in cold conditions
(sometimes several weeks or even months.) This further refines
The taste resulting in a smooth crisp finish.
Flavor profile
Lagers are generally lighter and more refreshing in taste than ales,
with a less pronounced yeast flavour. They often have subtle malt
sweetness, a clean hop bitterness, and low levels of esters (fruity
aromas) and phenols (spicy flavours), which are more common in
ales.
Colour profile
The colour of lagers can vary significantly depending on the styles
and types of malts used in brewing. Lagers generally range from
pale straw to deep amber or even dark brown. The colour is
determined primarily by the malt, which is the grain that has been
roasted or kilned To different degrees.
LAGER Colour Spectrum:
1. Pale lagers:
Color: Pale straw to light golden
Examples: pilsner, Helles, American light lager
Description: these lagers are brewed with lightly kilned malts such
as pilsner malt which contributes to their pale appearance. They
are typically very clear and have a light crisp taste.
Taste: Crisp, clean, and light in body often with mild hop
bitterness and a subtle malt sweetness.
 2. Amber lagers:
Color: Ranges from light amber to copper
Examples: Vienna lager, Märzen (Oktoberfest)
Description: theses lagers use slightly darker malts like Munich or
Vienna malts, which give them a richer colour. The amber hue
comes from the caramelization of the malt during the roasting
process.
Taste: More malty than pale lagers with a slight sweetness and
toasted or caramel notes. Balanced by moderate hop bitterness.
Dark lagers:
Color: Dark brown to nearly black. Examples: Dunkel,
Schwarzbier, Doppelbock.
Description: these lagers use roasted malts which result in a much
darker colour. Despite the dark appearance, they typically have a
smooth and clean finish, without the heavy or bitter taste
associated with some dark ales.
Taste: Richer malt flavours, often with notes of chocolate, caramel
or coffee. Smooth and less bitter than dark ales like stouts or
porters.
Examples of lagers
PILSNER: A pale golden lager with a noticeable hop bitterness
originating from the Czech Republic, it's one of the most popular
and well known lager styles.
HELLES: A German style pale lager less hoppy than a pilsner but
still crisp and refreshing.
VIENNA LAGER: Amber in color, with a slightly sweet malt
character and a balanced hop bitterness
BOCK: A stronger, darker lager with a rich maltiness and a slightly
sweet finish.
DOPPELBOCK: An even stronger version of bock with more
intense malt sweetness.
SCHWARZBIER: A dark lager that has roasted malt flavors often
compared to light stouts or porters but with the smoothness
typical of lagers.
In conclusion, lagers are highly popular around the world due to
their approachable and easy drinking nature. Their balanced
flavour profile along with a lower intensity in terms of bitterness
and yeast character makes it more accessible to a wide range of
beer drinkers.
The cold fermentation process also gives them a refreshing
crispness ideal for warm climates and social settings.

ALES
Ale is one of the oldest types of beer, known for its rich, complex
flavours and broad variety of styles. The defining characteristic of
ale is that it is brewed using top fermenting yeast which means
the yeast rises to the top of the fermenting vessel during the
brewing process. This yeast works best at warmer temperatures,
typically between 60-72°F (15-22°C), which accelerates the
fermentation process and results in a shorter brewing time
compared to other beer types like lagers.
KEY characteristics of Ale:
1. Top fermentation: Ales are made with saccharomyces
cerevisiae yeast which ferments at the top of the beer. This yeast
strain imparts fruity and spicy notes to the beer which are often
associated with ale.
2. Warm fermentation: Ales are fermented at warmer
temperatures than lagers. This quicker fermentation allows for
more pronounced flavours and aromas to develop in a shorter
period.
3. Flavor profile: Ales are typically known for their rich robust
flavors which can range from fruity, malty, and sweet to bitter and
hoppy, depending on the style. Some ales have a noticeable
caramel or toasty note from the malt.
Examples of ales Pale ale;
It is a golden to amber coloured beer style brewed with pale malt.
The term first appeared in England around 1703 for beers made
from malts dried with high carbon coke, which resulted in a lighter
colour than other beers popular at that time. Different brewing
practices and hop quantities have resulted in a range of tastes
and strengths within the pale ale family.
India pale ale;
First things first, IPA stands for India Pale Ale. These types of beer
are known for their characteristic hoppy flavor. You can expect a
hops forward taste with plenty of citrus and fruit notes.
IPAs have a higher ABV cthan most other types of beer. Your
average IPA is around 7-10%, although session IPAs are closer to
your everyday beer at around 4-5%. The thing that sets IPAs
apart from other craft beers is the taste.
Brown ale;
This is a style of beer with a dark amber or brown colour. The term
was first used by London brewers in the late 17th century to
describe a lightly hopped ale brew from 100% brown malt.
Today brown ales are made in England, Belgium and America.
Beers termed brown ale include sweet, low alcohol beers such as
Manns Original Brown Ale, medium strength amber beers of
moderate bitterness such as Newcastle Brown Ale, and malty but
hoppy beers such as Sierra Nevada Brown Ale.

Aging process
The aging process in brewing, often called “conditioning,” is a
critical phase where beer is allowed to mature and develop its final
flavors and aromas. The purpose of aging beer is to smooth out
harsh flavors, enhance complexity, and allow certain chemical
reactions, such as oxidation and esterification, to occur. Here’s a
breakdown of how the aging process works and its impact on the
beer:
1. Primary Fermentation:
- Initial Stage: This is where most of the alcohol is produced. The
yeast consumes sugars and produces alcohol and carbon dioxide.
Primary fermentation usually lasts about 1-2 weeks.
- Young Beer: At the end of this stage, the beer is considered
“green” or young. It may still have sharp, harsh flavors,
incomplete carbonation, and imbalanced aromas.
2. Secondary Fermentation / Conditioning (Aging Proper):
- What Happens: After the primary fermentation, the beer is often
transferred to a secondary vessel for aging or conditioning. This
stage can last from a few weeks to several months, depending on
the style of beer and the brewer’s goals.
. Purpose: This period allows the beer to:
. Clarify: Particles, yeast, and proteins settle out, leading to a
clearer beer.
. Flavor Development: Complex flavors and aromas evolve as
compounds from malt, hops, and yeast interact. Harsh or “green”
flavors smooth out.
. Carbonation: If the beer is bottle-conditioned (carbonation
occurs in the bottle), the yeast will consume remaining sugars and
produce carbonation during aging.
Flavor profile
The flavor profile of a beer refers to the overall sensory
experience it provides when tasted, including its key tastes,
aromas, and mouthfeel. Each type of beer has a unique flavor
profile shaped by ingredients like malt, hops, yeast, and water, as
well as the brewing and aging processes. Here’s a breakdown of
the primary components that contribute to a beer’s flavor profile:
1. Malt Flavors:
Malt is the backbone of a beer’s flavor, and its impact can vary
depending on how it’s processed. . Sweetness: Lightly kilned
malts give flavors of sweetness, bread, honey, or biscuits.

. Caramel/Toffee: Medium-kilned or caramel malts can impart

flavors of caramel, toffee, and nuts.
. Roasted/Toasty: Darker malts contribute roasted, chocolate, or
coffee-like flavors, especially in porters and stouts.
. Cereal/Grain: Some beers, especially lighter ales and lagers,
have a grainy, cereal-like malt profile.
2. Hop Flavors:
Hops provide bitterness to balance the sweetness of the malt and
contribute to the beer’s aroma and flavor.
- Bitterness: Hops are the main source of bitterness, which is
important for balance, especially in IPAs and pale ales.
- Aroma and Flavor: Depending on the hop variety used, flavors
can range from: - Citrus (lemon, orange, grapefruit)
- Pine or resin
- Floral (lavender, rose)
- Herbal or earthy notes
- Tropical fruit (mango, pineapple)
- Hops can add freshness and vibrancy to the beer, especially in
styles like IPAs.
3. Yeast Flavors:
Yeast is responsible for fermentation, and it also contributes to
the flavor profile through byproducts called esters and phenols.
. Fruity Esters: Top-fermenting yeast used in ales often produces
esters, which can result in flavors of apple, pear, banana, or stone
fruit.
. Spicy Phenols: Some yeast strains (especially those used in
Belgian ales) can create spicy or clove-like flavors.
. Sour or Funky Notes: In sour beers (e.g., lambics or Berliner
Weisse), specific yeast strains (like Brettanomyces) or bacteria
(Lactobacillus, Pediococcus) produce sour, tart, or “funky”
barnyard flavors.
Color and Flavor Relationships:
While there is not always a direct correlation between color and
flavor, certain trends can be observed:
. Lighter Beers: Often have a more delicate flavor, with crisp,
refreshing profiles and pronounced hop characteristics.

. Darker Beers: Tend to have richer, more complex flavors,

including notes of chocolate, coffee, and caramel, often
accompanied by a fuller mouthfeel.
Visual Appeal:
The color of beer also plays a role in consumer perception. Many
beer drinkers develop expectations about flavor and aroma based
on a beer’s appearance. A darker beer, for example, may be
anticipated to have rich and robust flavors, while a lighter beer
may be expected to be crisp and refreshing.
Conclusion
The color profile of beer is a vital component of its overall sensory
experience. Understanding the relationship between color,
ingredients, and flavor can enhance the appreciation of different
beer styles and the artistry involved in brewing.
STOUT
A stout is a dark, rich beer style known for its deep flavors and
high malt profile. Originally, the term “stout” was used to describe
any strong beer, but over time, it became associated with the
darker, roasted styles we know today.
Stout Beer Overview:
Flavor Profile:
Stouts are known for their rich, deep flavors, which often include:
• Roasted Malts: Leading to coffee, chocolate, and even burnt or
smoky flavors.
• Bitterness: Often from dark roasted barley, with moderate to
strong bitterness levels.
• Sweetness: Some stouts, like milk stouts, can have a creamy
sweetness from lactose.
• Rich Complexity: Notes of caramel, toffee, and molasses can
develop, particularly in aged or stronger versions.
Color Profile:
• Very Dark Brown to Black: The color comes from the use of
roasted malts or barley. Some stouts appear almost pitch black in
the glass but have a ruby hue when held up to light.
• Opaque: Most stouts have a thick, non-transparent appearance
due to their malt concentration. Aging Process:
• Fresh vs. Aged: While some stouts, like standard Irish stouts, are
typically consumed fresh, stronger stouts like Imperial Stouts can
be aged.
• Aging Conditions: Stouts aged in barrels (like bourbon or
whiskey barrels) take on additional

flavors such as vanilla, oak, and sometimes fruit, making them

more complex.
• Oxidation: Some stouts develop subtle sherry-like flavors when
aged, but excessive oxidation can lead to off-flavors.
Examples of Stout Styles: 1. Dry (Irish) Stout:
• Example: Guinness Draught
• Characteristics: Light body, low sweetness, roasted bitterness,
creamy texture. 2. Milk Stout (Sweet Stout):
• Example: Left Hand Milk Stout
• Characteristics: Lactose adds sweetness and creaminess, with
lower bitterness. 3. Oatmeal Stout:
• Example: Samuel Smith’s Oatmeal Stout
• Characteristics: Smooth, slightly sweet, with a silky mouthfeel
due to the use of oats. 4. Imperial Stout:
• Example: Russian River Blackout Stout
• Characteristics: High alcohol content (8-12% ABV), intensely
rich with chocolate, coffee, and dark fruit notes, often aged.
5. Foreign Extra Stout:
• Example: Dragon Stout
• Characteristics: Stronger than a dry stout, brewed for export
markets, with more pronounced sweetness and roasted flavors.
Stouts are incredibly versatile, ranging from lighter-bodied
options to more robust and decadent varieties. Their color and
flavor are closely tied to the use of dark malts, which are essential
in crafting their iconic taste and appearance.