Yeager advises referring to this glossary of essential beer terms when familiarizing yourself with the styles listed below.įermentation: The chemical process by which yeast breaks down sugars, creating byproducts of carbon dioxide and alcohol Hops are flowers that give beer its distinctive flavor. Hybrid beers combine brewing practices for both lagers and ales - for example, they may use ale yeast at lager temperatures, or vice versa. 'Ales are usually a little fruitier and rounder on the palate due to the esters that are created during fermentation, while lagers are typically cleaner and crisper from the cooler fermentation and longer storage time.'

'Ales are fermented warmer - closer to room temperature - and usually turn around quicker, whereas lagers go through fermentation a little slower at cooler temperatures around 48 to 50 degrees Fahrenheit,' says Erik Pizer, head brewer at Milk Money Brewing. Top-fermenting yeast is used to ferment ales, while bottom-fermenting yeast is used to ferment lagers. Some yeast strains are bottom-fermenting and some are top-fermenting, and according to Yeager, this refers to where in the fermentation tank the yeast is working. Which category they fall under depends on the type of yeast and fermentation technique used.

All beers are classified as either an ale, lager, or hybrid.

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