BeerGuessrPlay →Beer styles
Beer comes in two big families. Lagers are fermented cold with bottom-fermenting yeast, which gives clean, crisp beers like pilsner and helles. Ales are fermented warmer with top-fermenting yeast, which gives fruitier beers like IPA, stout and the Belgian tripel. Wild and sour beers such as lambic use wild yeasts and bacteria. Below are 38 styles, each with its origin, strength, bitterness, taste and the beers on BeerGuessr that belong to it. Ale vs lager explained.
Pale lagers
- Pale lager4.2–6% ABV · 265 beersA pale lager is a light-colored, bottom-fermented beer of about 4 to 6% ABV, brewed with pale malt and often rice or corn, then cold-conditioned to a clean, crisp, lightly bitter finish. It is the most widely consumed beer style in the world.
- Pilsner4.2–5.8% ABV · 68 beersA pilsner is a pale, hop-forward lager first brewed in Plzeň, Bohemia, in 1842, made with pilsner malt and noble hops such as Saaz for a crisp, bitter finish. Czech versions are fuller and softer; German pils are drier and more bitter.
- Helles4.7–5.4% ABV · 13 beersHelles is a pale gold Bavarian lager of 4.7 to 5.4% ABV, created in Munich in 1894, that emphasizes soft, bready malt over hop bitterness. It is the everyday beer of Munich's beer halls and gardens.
- Light lager2.8–4.2% ABV · 7 beersA light lager is a very pale, low-calorie lager of about 2.8 to 4.2% ABV with minimal bitterness, brewed to finish extremely dry. American brands such as Bud Light, Coors Light, Miller Lite and Michelob Ultra define the style.
- Strong lager7–12% ABV · 3 beersA strong lager is a pale, bottom-fermented beer of 7% ABV or more that is not a bock, often brewed with sugar or adjuncts to raise alcohol while keeping the body light. American malt liquor and European super lagers belong to this group.
- Kellerbier & Zwickel4.5–5.6% ABV · 3 beersKellerbier is an unfiltered, unpasteurized German lager, usually 4.5 to 5.6% ABV, traditionally served young from the lagering cellar. It is slightly hazy, bready and often lower in carbonation. Zwickelbier and Landbier are closely related Franconian and Bavarian terms.
Amber and dark lagers
- Vienna & amber lager4.5–6% ABV · 10 beersVienna lager is a reddish-amber lager of 4.7 to 5.5% ABV, created by Anton Dreher near Vienna in 1841, with toasty malt from Vienna malt and a dry, balanced finish. Amber lagers such as Negra Modelo and Samuel Adams Boston Lager follow the same pattern.
- Märzen & Oktoberfest5.6–6.3% ABV · 4 beersMärzen is an amber German lager of 5.6 to 6.3% ABV with rich, toasty Munich malt and a clean, dry finish, traditionally brewed in March and served at Oktoberfest. Festbier is its golden successor, served at Munich's Oktoberfest since 1990.
- Dark lager4.4–5.8% ABV · 3 beersA dark lager is a brown to black bottom-fermented beer, typically 4.4 to 5.8% ABV, flavored by Munich or roasted malts. The main types are Munich dunkel (bready, malty), German schwarzbier (dry, lightly roasty) and Czech tmavé (sweeter, caramel).
- Bock6.3–10% ABV · 3 beersBock is a strong, malt-rich German lager of about 6.3 to 7.4% ABV, originating in Einbeck and perfected in Munich. Its family includes the pale maibock, the stronger doppelbock (7 to 10%) and the freeze-concentrated eisbock (9 to 14%).
- Rauchbier4.8–6% ABV · 1 beersRauchbier is a smoked beer from Bamberg, Germany, brewed with malt dried over beechwood fires, giving a bacon-like or campfire smokiness. The classic version is an amber Märzen-strength lager of 4.8 to 6% ABV.
Wheat beers
- German wheat beer4.3–5.6% ABV · 9 beersGerman wheat beer (Weissbier or Hefeweizen) is a Bavarian ale brewed with at least 50% wheat malt and a special yeast that produces banana and clove aromas. It is usually 4.3 to 5.6% ABV, cloudy, highly carbonated and served in a tall vase-shaped glass.
- Witbier4.5–5.5% ABV · 12 beersWitbier is a cloudy Belgian wheat ale of 4.5 to 5.5% ABV, brewed with unmalted wheat and spiced with coriander and dried orange peel. Revived by Pierre Celis at Hoegaarden in 1966, it is light, refreshing and slightly tart.
German ales
- Kölsch4.4–5.2% ABV · 3 beersKölsch is a pale, clear, top-fermented beer of 4.4 to 5.2% ABV from Cologne, Germany, cold-conditioned like a lager for a crisp, delicate finish. It is a protected appellation and traditionally served in 0.2-liter Stange glasses.
- Altbier4.3–5.5% ABV · 2 beersAltbier is a copper to brown, top-fermented beer of 4.3 to 5.5% ABV from Düsseldorf, Germany, cold-conditioned for a clean, firmly bitter and malty profile. Alt, meaning old, refers to the traditional ale brewing method that predates lager.
Belgian and French ales
- Belgian blonde6–7.5% ABV · 8 beersA Belgian blonde is a golden, moderately strong ale of 6.0 to 7.5% ABV with soft malt sweetness, light fruity and spicy yeast notes and a dry finish. It was popularized after the Second World War by abbey beers such as Leffe Blonde.
- Belgian pale ale4.8–5.5% ABV · 3 beersBelgian pale ale is an amber to copper, moderately bitter ale of 4.8 to 5.5% ABV with toasty malt and mild fruity yeast notes. Known locally as spéciale belge, it is exemplified by De Koninck from Antwerp and Palm from Steenhuffel.
- Dubbel6–7.6% ABV · 4 beersA dubbel is a dark brown, malty Belgian ale of 6.0 to 7.6% ABV with flavors of caramel, raisin and plum, a dry finish and low bitterness. The modern style was established by the Trappist abbey of Westmalle in the 1920s.
- Tripel7.5–9.5% ABV · 6 beersA tripel is a strong, pale Belgian ale of 7.5 to 9.5% ABV with spicy and fruity yeast character, firm bitterness and a dry, highly carbonated finish. It was popularized by the Trappist abbey of Westmalle, which first brewed one in 1931.
- Quadrupel8–12% ABV · 8 beersA quadrupel, or Belgian dark strong ale, is a dark, rich Belgian ale of 8 to 12% ABV with flavors of dark fruit, caramel, toffee and spice and a warming finish. Westvleteren 12, Rochefort 10 and St. Bernardus Abt 12 are classic examples.
- Belgian strong golden ale7.5–10.5% ABV · 4 beersA Belgian strong golden ale is a very pale, highly carbonated ale of 7.5 to 10.5% ABV with fruity, spicy yeast aromas, firm bitterness and a bone-dry finish. Duvel, from the Moortgat brewery, is the defining example.
- Saison5–7% ABV · 2 beersA saison is a pale, highly attenuated Belgian farmhouse ale, typically 5 to 7% ABV, with peppery yeast spice, fruity esters, firm bitterness and a very dry, effervescent finish. It originated in Wallonia as a provision beer for farm workers; Saison Dupont is the benchmark.
- Bière de garde6–8.5% ABV · 11 beersBière de garde is a malty, moderately strong ale of 6 to 8.5% ABV from northern France, traditionally brewed in spring and cellared for summer. It comes in blonde, amber and brown versions with a toasty, smooth, dry finish; Jenlain Ambrée is the classic.
Sour beers
- Lambic & gueuze5–8% ABV · 7 beersLambic is a spontaneously fermented sour wheat beer from the Senne Valley and Pajottenland around Brussels, aged in oak for up to three years. Gueuze blends young and old lambics for a sparkling, tart beer; kriek and framboise add cherries or raspberries.
- Flanders red & oud bruin4.6–8% ABV · 3 beersFlanders red ale is a sour, wine-like Belgian ale of 4.6 to 6.5% ABV, aged in large oak foeders, with cherry, plum and balsamic notes and a tart finish. Oud bruin is its maltier, brown East Flanders cousin.
- Sour ale2.8–7% ABVA sour ale is a beer deliberately made tart by lactic acid bacteria or wild yeast, rather than through spoilage. The main types are German Berliner weisse and gose and American wild or kettle-soured ales, typically 2.8 to 7% ABV.
Pale ales and IPAs
- Pale ale4.5–6.2% ABV · 14 beersA pale ale is a golden to amber top-fermented beer of about 4.5 to 6.2% ABV with a balance of pale malt and noticeable hop bitterness and aroma. English versions are earthy and biscuity; American pale ales showcase citrusy, piney hops such as Cascade.
- IPA5.5–7.5% ABV · 33 beersAn IPA (India pale ale) is a hop-forward pale ale, typically 5.5 to 7.5% ABV and 40 to 70 IBU. Variants include English IPA, bitter West Coast IPA, juicy hazy New England IPA and double IPA at 7.5 to 10% ABV.
- Bitter & ESB3.2–6.2% ABV · 19 beersBitter is an English pale ale traditionally served cask-conditioned in pubs, amber to copper in color, with biscuity malt, earthy English hops and moderate bitterness. Strengths range from ordinary bitter (3.2 to 3.8% ABV) and best bitter to strong bitter or ESB (up to 6.2%).
- Blonde & golden ale3.8–5.5% ABV · 14 beersA blonde ale is a pale, easy-drinking ale of 3.8 to 5.5% ABV with soft malt, light hop character and a clean, crisp finish, created as an ale alternative to pale lager. British golden ale and American cream ale belong to the same family.
Amber, brown and strong ales
- Red & amber ale3.8–6.2% ABV · 4 beersA red ale is an amber to reddish-copper ale, typically 3.8 to 6.2% ABV, with caramel or toffee malt balanced by moderate hop bitterness. Irish red ale is malty with a dry, lightly roasted finish; American amber ale adds more citrusy hop character.
- Brown ale4.2–6.2% ABV · 2 beersA brown ale is a malty ale of 4.2 to 6.2% ABV with caramel, toffee, nutty and light chocolate flavors and moderate bitterness. English brown ales such as Newcastle Brown Ale are soft and nutty; American brown ales add more hop bitterness and aroma.
- Scottish ale2.5–10% ABV · 3 beersScottish ale is a malt-focused, lightly hopped amber to dark brown ale, ranging from light 60 shilling ales of about 3% ABV to strong wee heavies of 6.5 to 10% ABV, with caramel, toffee and bread-crust flavors and a clean finish.
- Barleywine & old ale6–12% ABV · 2 beersBarleywine is a very strong ale of 8 to 12% ABV, traditionally a brewery's strongest beer, with rich malt, dried fruit, toffee and warming alcohol. English versions are malt-led, American ones more bitter. Old ale is a related aged strong ale of 5.5 to 9%.
Porters and stouts
- Porter4–9.5% ABV · 3 beersPorter is a dark brown to black ale that originated in London in the early 1700s, with chocolate, toffee and light roast flavors and a moderate body. Most are 4 to 6.5% ABV; Baltic porter is a stronger, lagered version of 6.5 to 9.5%.
- Stout4–12% ABV · 6 beersStout is a dark, top-fermented beer with roasted malt or roasted barley flavors of coffee and dark chocolate. Styles range from dry Irish stout such as Guinness (about 4.2% ABV) through sweet milk and oatmeal stouts to imperial stouts of 8 to 12% ABV.
Other beers
- Fruit & flavored beer2–8% ABV · 7 beersA fruit or flavored beer is any beer brewed or blended with fruit, juice, spices, herbs, honey or other flavorings that are clearly noticeable. Strength and color depend on the base beer; radlers mix beer with lemonade at about 2 to 3% ABV.
- Non-alcoholic beer0–0.5% ABV · 1 beersNon-alcoholic beer is beer with no more than 0.5% ABV, made either by removing alcohol from fully brewed beer or by limiting fermentation. 'Alcohol-free' or 0.0 versions contain 0.05% or less. Most styles, from lager to IPA and stout, now exist in non-alcoholic form.