Last Updated: March 27, 2025
The world of craft beer is as diverse as it is delicious. With thousands of breweries around the globe producing countless variations, understanding beer styles provides the foundation for appreciating this ancient beverage. Whether you’re a curious newcomer or a seasoned enthusiast looking to refine your knowledge, this comprehensive guide will walk you through the major craft beer styles, their characteristics, flavor profiles, and food pairings.
What Defines a Beer Style?
Beer styles are categorized based on several factors:
- Appearance: Color, clarity, and head retention
- Aroma: The smell imparted by malts, hops, yeast, and adjuncts
- Flavor: The taste experience, including sweetness, bitterness, and balance
- Mouthfeel: Body, carbonation, and texture
- Brewing Process: Ingredients, fermentation technique, and aging method
- Origin: Traditional regional or historical context
The most widely recognized style guidelines come from the Beer Judge Certification Program (BJCP), which provides detailed specifications for competitions, and the Brewers Association, which focuses on commercial examples.
Ale vs. Lager: Understanding the Fundamental Divide
The first distinction to understand in beer styles is the difference between ales and lagers, which is determined by the yeast strain and fermentation method:
Ales
- Fermented with top-fermenting yeast (Saccharomyces cerevisiae)
- Ferment at warmer temperatures (60-75°F/15-24°C)
- Typically ferment more quickly (1-2 weeks)
- Often have fruity, complex flavor profiles
- Include styles like IPAs, stouts, porters, and wheat beers
Lagers
- Fermented with bottom-fermenting yeast (Saccharomyces pastorianus)
- Ferment at cooler temperatures (45-55°F/7-13°C)
- Ferment more slowly and require cold conditioning (lagering)
- Generally have cleaner, crisper flavor profiles
- Include styles like pilsners, helles, märzen, and bocks
Now, let’s explore the major beer style categories:
Pale Ales & IPAs
American Pale Ale
Appearance: Golden to amber, clear with moderate white head Flavor Profile: Moderate maltiness with prominent American hop flavors (citrus, pine, floral) ABV: 4.5-6.2% IBU: 30-50 Food Pairings: Burgers, spicy foods, cheddar cheese Commercial Examples: Sierra Nevada Pale Ale, Deschutes Mirror Pond, Half Acre Daisy Cutter
English Pale Ale / ESB (Extra Special Bitter)
Appearance: Amber to copper with good clarity Flavor Profile: Balanced malt and hop character, earthy, herbal hops, biscuity malts ABV: 4.5-6.2% IBU: 30-50 Food Pairings: Traditional British foods, shepherd’s pie, fish & chips Commercial Examples: Fuller’s ESB, Samuel Smith’s Old Brewery Pale Ale, Goose Island Honkers Ale
India Pale Ale (IPA)
Appearance: Gold to amber, generally clear with persistent head Flavor Profile: Pronounced hop bitterness, aroma, and flavor; supporting malt backbone ABV: 6.0-7.5% IBU: 40-70 Food Pairings: Spicy cuisine, bold cheeses, grilled meats Commercial Examples: Bell’s Two Hearted, Lagunitas IPA, Dogfish Head 60 Minute IPA
New England IPA / Hazy IPA
Appearance: Hazy/cloudy, pale yellow to golden, billowy white head Flavor Profile: Juicy, tropical fruit flavors, low perceived bitterness despite high hop content ABV: 6.0-8.0% IBU: 25-60 (though perceived bitterness is lower) Food Pairings: Thai cuisine, citrus-marinated dishes, goat cheese Commercial Examples: The Alchemist Heady Topper, Tree House Julius, Sierra Nevada Hazy Little Thing
West Coast IPA
Appearance: Clear, golden to amber Flavor Profile: Intense hop bitterness, pine, citrus, and resinous flavors, drier finish ABV: 6.5-8.0% IBU: 55-75 Food Pairings: Jerk chicken, aged cheddar, carrot cake Commercial Examples: Stone IPA, Green Flash West Coast IPA, Russian River Blind Pig
Double/Imperial IPA
Appearance: Deep gold to amber, moderate clarity Flavor Profile: Intensely hoppy with higher malt presence, alcohol warmth, bold flavors ABV: 8.0-10.0% IBU: 60-120 Food Pairings: Rich curries, aged blue cheese, grilled steak Commercial Examples: Pliny the Elder, Bell’s Hopslam, Dogfish Head 90 Minute IPA
Dark Ales
Porter
Appearance: Brown to black, often with ruby highlights Flavor Profile: Roasted malt character, chocolate, coffee, caramel, medium body ABV: 4.5-6.5% IBU: 20-40 Food Pairings: Grilled meat, barbecue, chocolate desserts Commercial Examples: Great Lakes Edmund Fitzgerald, Founders Porter, Anchor Porter
Stout
Appearance: Dark brown to black, opaque Flavor Profile: Pronounced roasted character, coffee, dark chocolate, potential creaminess ABV: 4.0-7.0% IBU: 25-75 (varies by sub-style) Food Pairings: Oysters, chocolate, roasted meats Commercial Examples: Guinness Draught, Left Hand Milk Stout, North Coast Old Rasputin (Imperial)
Brown Ale
Appearance: Amber to brown Flavor Profile: Malty sweetness, caramel, chocolate, mild hop character ABV: 4.0-6.0% IBU: 15-30 Food Pairings: Roasted pork, sausages, aged Gouda Commercial Examples: Newcastle Brown Ale, Brooklyn Brown Ale, Smuttynose Old Brown Dog
Wheat Beers
American Wheat Beer
Appearance: Pale to gold, often hazy Flavor Profile: Light, refreshing, moderate wheat character, clean fermentation ABV: 4.0-5.5% IBU: 15-30 Food Pairings: Salads, light fish dishes, brunch fare Commercial Examples: Bell’s Oberon, Three Floyds Gumballhead, Boulevard Unfiltered Wheat
Hefeweizen (German Wheat Beer)
Appearance: Pale to gold, characteristically cloudy Flavor Profile: Banana and clove esters from yeast, soft wheat character, low bitterness ABV: 4.5-5.6% IBU: 10-15 Food Pairings: German sausages, soft pretzels, light salads Commercial Examples: Weihenstephaner Hefeweissbier, Paulaner Hefe-Weizen, Sierra Nevada Kellerweis
Witbier (Belgian Wheat Beer)
Appearance: Very pale, cloudy, with white head Flavor Profile: Spiced with coriander and orange peel, tart, refreshing, wheat flavor ABV: 4.5-5.5% IBU: 10-20 Food Pairings: Seafood, light salads, goat cheese Commercial Examples: Allagash White, Blue Moon, St. Bernardus Wit
Belgian Styles
Belgian Dubbel
Appearance: Amber to copper, off-white head Flavor Profile: Rich malty sweetness, dark fruit flavors, minimal hop character ABV: 6.0-8.0% IBU: 15-25 Food Pairings: Duck, game meats, rich stews Commercial Examples: Chimay Red, Westmalle Dubbel, Ommegang Abbey Ale
Belgian Tripel
Appearance: Golden, clear, with dense white head Flavor Profile: Complex combination of spicy, fruity yeast character, subtle malt, warming alcohol ABV: 7.5-9.5% IBU: 20-40 Food Pairings: Strong cheeses, herb-roasted chicken, apple desserts Commercial Examples: Westmalle Tripel, Chimay White, Victory Golden Monkey
Belgian Strong Golden Ale
Appearance: Golden, clear to slightly hazy Flavor Profile: Fruity esters, spicy phenols, substantial alcohol presence, deceptively drinkable ABV: 8.0-12.0% IBU: 25-35 Food Pairings: Rich seafood dishes, Asian cuisine, fruit-based desserts Commercial Examples: Duvel, Russian River Damnation, North Coast PranQster
Saison / Farmhouse Ale
Appearance: Light gold to amber, often hazy Flavor Profile: Dry, highly carbonated, fruity, spicy, and sometimes tart ABV: 5.0-7.0% (traditional), up to 9.5% for modern versions IBU: 20-35 Food Pairings: Summer salads, grilled seafood, artisanal cheeses Commercial Examples: Saison Dupont, Boulevard Tank 7, Hill Farmstead Arthur
Lager Styles
German Pilsner
Appearance: Straw to light gold, brilliant clarity Flavor Profile: Crisp, distinctive hop bitterness, clean malt character ABV: 4.5-5.2% IBU: 25-45 Food Pairings: Light salads, grilled chicken, mild cheeses Commercial Examples: Bitburger, Victory Prima Pils, Trumer Pils
Czech Pilsner
Appearance: Light gold, excellent clarity Flavor Profile: Rich malt character, distinctive Saaz hop spiciness, crisp finish ABV: 4.2-5.8% IBU: 30-45 Food Pairings: Traditional Czech cuisine, spicy sausages, fried foods Commercial Examples: Pilsner Urquell, Czechvar, Victory Prima Pils
Munich Helles
Appearance: Pale to gold, crystal clear Flavor Profile: Malt-accented, subtle noble hop character, clean and balanced ABV: 4.7-5.4% IBU: 16-22 Food Pairings: Traditional German foods, roast chicken, subtle cheese Commercial Examples: Weihenstephaner Original, Paulaner Original Munich, Spaten Premium
Märzen / Oktoberfest
Appearance: Amber to copper, bright clarity Flavor Profile: Rich malt complexity, toasty character, moderate bitterness, clean lager finish ABV: 5.8-6.3% IBU: 18-25 Food Pairings: German sausages, roast pork, pretzels Commercial Examples: Paulaner Oktoberfest, Hacker-Pschorr Oktoberfest, Sierra Nevada Oktoberfest
Bock
Appearance: Dark amber to brown Flavor Profile: Rich malt sweetness, toasted bread notes, minimal hop character ABV: 6.3-7.5% IBU: 20-30 Food Pairings: Roasted meats, aged cheeses, chocolate desserts Commercial Examples: Shiner Bock, Ayinger Celebrator, Samuel Adams Winter Lager
Sour & Wild Ales
Berliner Weisse
Appearance: Very pale, often hazy Flavor Profile: Sharply sour, light body, crisp, wheaty ABV: 2.8-3.8% IBU: 3-8 Food Pairings: Light salads, mild cheeses, fruit desserts Commercial Examples: The Bruery Hottenroth, Dogfish Head Festina Pêche, Professor Fritz Briem 1809
Gose
Appearance: Straw to pale, hazy Flavor Profile: Sour, salty, coriander spice notes, refreshing ABV: 4.2-4.8% IBU: 5-12 Food Pairings: Fresh seafood, salads, light appetizers Commercial Examples: Westbrook Gose, Anderson Valley The Kimmie, Sierra Nevada Otra Vez
Flanders Red Ale
Appearance: Deep red to reddish-brown Flavor Profile: Sour, vinous, complex fruit character, oak notes ABV: 4.6-6.5% IBU: 10-25 Food Pairings: Game meats, strong cheeses, chocolate desserts Commercial Examples: Rodenbach Grand Cru, Duchesse de Bourgogne, New Belgium La Folie
American Wild Ale
Appearance: Varies widely Flavor Profile: Complex sourness, funk, barrel character, wide variation in flavor ABV: 4.5-8.0% IBU: Varies Food Pairings: Depends on specific character; versatile with many cuisines Commercial Examples: Russian River Consecration, Jester King Atrial Rubicite, The Bruery Oude Tart
Hybrid and Specialty Styles
California Common (Steam Beer)
Appearance: Amber to copper Flavor Profile: Toasty malt, woody and rustic hop character from Northern Brewer hops ABV: 4.5-5.5% IBU: 30-45 Food Pairings: American classics, grilled chicken, pork chops Commercial Examples: Anchor Steam, 21st Amendment El Sully, Fort Point Beer Co. Westfalia
Cream Ale
Appearance: Pale straw to gold, brilliant clarity Flavor Profile: Smooth, balanced, subtle sweetness, low hop character ABV: 4.2-5.6% IBU: 15-25 Food Pairings: Simple American fare, burgers, fried chicken Commercial Examples: Genesee Cream Ale, New Glarus Spotted Cow, Sixpoint Sweet Action
Fruit Beer
Appearance: Varies with fruit and base style Flavor Profile: Base beer character with integrated fruit flavor and aroma ABV: Varies with base style IBU: Varies with base style Food Pairings: Cheese courses, desserts, light meals depending on fruit character Commercial Examples: Dogfish Head SeaQuench Ale (with lime), Founders Rubaeus (with raspberry), New Glarus Belgian Red (with cherries)
Pumpkin/Vegetable Beer
Appearance: Varies with base style Flavor Profile: Base beer with integrated vegetable character and often spices ABV: Varies with base style IBU: Varies with base style Food Pairings: Seasonal autumn dishes, thanksgiving dinner, savory soups Commercial Examples: Elysian Night Owl, Southern Tier Pumking, Dogfish Head Punkin Ale
Choosing the Right Beer Style for You
If you’re new to craft beer, here’s a guide to help you find styles you might enjoy based on your taste preferences:
If you enjoy light, crisp commercial beers:
- Try: German Pilsner, Kölsch, Cream Ale, American Wheat
If you enjoy coffee or chocolate:
- Try: Stout, Porter, Brown Ale
If you enjoy white wine:
- Try: Belgian Witbier, Gose, Berliner Weisse, Saison
If you enjoy red wine:
- Try: Flanders Red Ale, Oud Bruin, Barleywine, Belgian Dubbel
If you enjoy hoppy bitterness:
- Try: IPA, American Pale Ale, ESB
If you enjoy fruity, tropical flavors:
- Try: New England IPA, American Wheat, Fruit Beer, Belgian Tripel
Understanding Beer Terminology
To fully appreciate craft beer styles, familiarize yourself with these common terms:
- ABV (Alcohol By Volume): The percentage of alcohol in the beer
- IBU (International Bitterness Units): A measure of the bitterness contributed by hops
- Adjunct: An ingredient used in brewing other than the traditional barley, hops, water, and yeast
- Attenuation: How much sugar is converted to alcohol during fermentation
- Body: The fullness and weight of the beer in your mouth
- Dry-Hopping: Adding hops during or after fermentation for aroma (not bitterness)
- Esters: Fruity flavors produced by yeast during fermentation
- Phenols: Spicy or medicinal flavors produced by certain yeast strains
- Session Beer: Lower alcohol beer designed for longer drinking sessions
- Barrel-Aged: Beer aged in wooden barrels (often previously used for whiskey, wine, etc.)
Food Pairing Principles for Beer Styles
Understanding how to pair beer with food enhances both experiences. Follow these general principles:
- Match intensity: Pair delicate dishes with lighter beers, robust foods with stronger beers
- Find complementary flavors: Roasty stouts with chocolate desserts, citrusy IPAs with spicy cuisine
- Create contrast: Sweet beers can balance spicy foods, bitter beers can cut through rich dishes
- Consider regional pairings: Often, traditional beer styles pair well with cuisine from the same region
- Use beer in cooking: Many dishes benefit from beer as an ingredient in addition to being a pairing
Exploring Further
The world of craft beer is constantly evolving, with brewers pushing boundaries and creating new interpretations of traditional styles. To continue your exploration:
- Visit local breweries and ask for guided tastings
- Join a beer appreciation club or attend festivals
- Keep a tasting journal to record your preferences
- Experiment with food pairings at home
- Follow reputable beer publications and reviewers
Remember, the best beer style is always the one you enjoy most. While understanding styles provides a framework, personal preference should be your ultimate guide.
References & Further Reading
- Mosher, R. (2017). Tasting Beer: An Insider’s Guide to the World’s Greatest Drink. Storey Publishing.
- Oliver, G. (2011). The Oxford Companion to Beer. Oxford University Press.
- Beer Judge Certification Program. (2021). BJCP Style Guidelines.
- Brewers Association. (2022). Beer Style Guidelines.
- CraftBeer.com. (2023). Beer Styles Study Guide.