Understanding beer styles helps you navigate festivals and discover new favorites
Beer is divided into two main families based on the type of yeast used: lagers (cold-fermented, clean) and ales (warm-fermented, flavorful). Within these families are dozens of distinct styles, each with its own characteristics.
At beer festivals, you'll encounter many styles. Knowing the basics helps you choose beers you'll enjoy and understand what the brewer intended.
Cold-fermented beers known for their clean, crisp character
The most popular beer style in the world. Originally from Pilsen, Czech Republic, pilsners are golden, clear, and refreshing with a noticeable hop bitterness and a dry finish. German pilsners tend to be drier, while Czech pilsners are slightly more malty.
A Munich-style pale lager that's malt-forward but still refreshing. Less hoppy than pilsner with a subtle sweetness and bready character. The name means "pale" or "bright" in German.
Traditionally brewed in March (März) and lagered through summer for autumn festivals. Amber-colored with rich malt flavors of toast and light caramel. The official beer style of Munich's Oktoberfest.
Warm-fermented beers with fuller flavors and more complexity
A balanced, approachable ale with moderate hop character and malt backbone. American versions tend to feature citrus and pine notes from American hops, while British versions are more earthy and biscuity.
The flagship of craft beer, known for bold hop character. American IPAs feature tropical and citrus notes; West Coast IPAs are clear and bitter; New England IPAs are hazy, juicy, and less bitter. One of the most diverse styles at festivals.
Malt-forward ales with caramel and toffee notes. Well-balanced between malt sweetness and hop bitterness. Irish Red Ales are lighter and drier; American Ambers have more hop character.
Beers brewed with a significant portion of wheat malt
A German wheat beer with distinctive banana and clove flavors from the yeast. Cloudy, refreshing, and slightly sweet. Often served with a lemon wedge, though purists debate this tradition.
A Belgian wheat beer spiced with coriander and orange peel. Light, refreshing, and slightly tart with a subtle spiciness. Perfect for warm weather.
Beers featuring roasted malts for darker colors and richer flavors
A dark ale with flavors of chocolate, coffee, and caramel. Originated in London in the 1700s. Porters are generally lighter in body than stouts with less roasted bitterness.
Dark, roasty, and full-bodied. Styles range from dry Irish stout (like Guinness) to sweet milk stout, coffee stout, and powerful imperial stout. Often features flavors of coffee, dark chocolate, and roasted barley.
Beers with intentional tartness from wild yeast or bacteria
Traditional Belgian sour beers made through spontaneous fermentation. Lambics are often aged with fruit (kriek = cherry, framboise = raspberry). Gueuze is a blend of young and old lambics, creating a complex, sparkling, and tart beer.
A German sour wheat beer with added salt and coriander. Tart, slightly salty, and incredibly refreshing. Modern craft versions often include fruit additions.
Complex, yeast-driven beers with unique character
A Trappist-style dark ale with rich malt character. Flavors of dark fruit, caramel, and subtle spice from the yeast. Full-bodied but deceptively drinkable.
A strong, golden Belgian ale with complex fruity and spicy notes. Deceptively light in body for its strength. Dry finish with subtle sweetness.
A farmhouse ale originally brewed for seasonal workers. Dry, fruity, and spicy with high carbonation. Refreshing yet complex, perfect for warm weather.
Unique styles you'll often find at festivals
Beers aged in spirit barrels (bourbon, whiskey, rum, wine) that pick up flavors of vanilla, oak, and the barrel's previous contents. Often strong and complex, these are festival favorites.
Any style brewed with fruit additions. Can range from subtle to intensely fruity. Popular additions include raspberry, cherry, mango, and passionfruit.