The History of Beer - Part IV

The history of beer is a five-part series documenting... well, the history of beer.

1. The History of Beer
2. The Story of Beer
3. The Brewing of Beer
4. Styles of Beer
5. Beer Today

Styles of Beer

The American Homebrewer's Association recognizes seventy styles of beer. Here is a description of the most common styles:

• Dark beer: Beer becomes darker when the barley is kilned for a longer period of time. This also creates richer, deeper flavors from the roasted grain.
• Lager: Two different types of yeast can be used to create alcohol. Yeast that ferments slowly at a low temperature creates a smoother, more mellow beer.
• Ale: The other type of yeast, which ferments more rapidly and at a higher temperature, results in a more aromatic and fruity product.
• Amber: Malty, hoppy beers with a rich golden color.
• Bitter: A British style, highly hopped for a more dry and aromatic beer, pale in color but strong in alcohol content.
• Fruit Beer: Fruit may be added either during the primary fermentation or later. Usually made with berries, although other fruits can be used.



• India Pale Ale: The name is often shortened to IPA. This ale was originally brewed in England for export to India. The large quantities of hops added were intended as a preservative and to mask potential off-flavors that might develop during the long voyage.
• Pilsner: This is the term for the classic lager originally developed in Czechoslovakia, a pale, golden-hued, light beer after which many mass-produced American beers are modeled.
• Porter: Very bitter, very dark, this beer was developed in England as a "nourishing" drink for manual laborers such as porters.
• Stout: Very dark and heavy, with roasted unmalted barley and, often, caramel malt or sugar. Invented by Guinness as a variation on traditional porter.
• Wheat beer (Weizen): Malted wheat, in addition to barley, is used for this German style beer. Hefeweizen is a variation.

Tomorrow: Beer Today

Cheers!