Beers
notes
Beer, ale, larger, stout: what’s the difference?
Table 1 shows a breakdown of the main types of beer and how they differ. Ale vs. Lager is about the yeast and fermentation temperature, not color or strength.
| Type | Yeast & Fermentation | Common Traits | Notes |
|---|---|---|---|
| Beer | General term | Includes all types | Umbrella term for ale, lager, stout, etc. |
| Ale | Top-fermenting yeast (warmer temps) | Fruity, complex, faster to brew | Includes pale ale, IPA, etc. |
| Stout | Type of ale | Dark, rich, roasted flavour | Related to porter; uses roasted barley |
| Porter | Type of ale | Dark, but usually lighter than stout | Older than stout historically |
| IPA | Type of ale (India Pale Ale) | Hoppy, bitter, strong | Subtype of pale ale |
| Lager | Bottom-fermenting yeast (cool temps) | Clean, crisp, smooth | Includes pilsner, helles, etc. |
| Pilsner | Type of lager | Light, hoppy, refreshing | Czech or German origins |
All beers share base ingredients: All use water, malted barley (or other grains), hops, and yeast.
The main distinctions are: Yeast type & fermentation temp, roast level, hop use, and gas type.
Nitrogen (N₂): Adds smooth, creamy texture (common in stouts). CO₂: Standard beer carbonation, can be natural (bottle-conditioned) or forced.
Top-fermenting yeast (like Saccharomyces cerevisiae):
- Ferments at warmer temperatures (typically 15–24 °C).
- Rises to the top of the fermenting vessel during active fermentation.
- Produces more esters and phenols, giving fruity or spicy flavors.
- Used for ales, stouts, porters, etc.
In contrast, bottom-fermenting yeast (used for lagers) works slower and settles at the bottom.
| Type | Yeast & Fermentation | Hops | Other Ingredients | Carbonation | Appearance | Notes |
|---|---|---|---|---|---|---|
| Ale | Top-fermenting (15–24 °C) | Yes | Water, malted barley | CO₂ (natural or forced) | Often cloudy, amber to dark | Fruity, estery; wide variety |
| Lager | Bottom-fermenting (7–13 °C) | Yes | Water, malted barley | CO₂ (usually forced) | Clear, pale to amber | Clean, crisp, smoother taste |
| Stout | Ale yeast (top) | Yes (light) | Roasted barley | CO₂ or N₂ blends | Opaque, dark brown to black | Rich, creamy, coffee-like |
| Porter | Ale yeast (top) | Yes | Roasted malts, not barley | CO₂ | Dark but clearer than stout | Lighter roast than stout |
| IPA | Ale yeast (top) | High | Water, malted barley | CO₂ | Clear or hazy, golden to copper | Hoppy, bitter, often strong |
| Pilsner | Lager yeast (bottom) | Yes (noticeable) | Water, malted barley | CO₂ | Very clear, pale gold | Subtype of lager; crisp and bitter |