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A Guide to All Types of Beer With the explosion in the popularity of microbrews and brewpubs, beer lovers have many more beer choices than just commercial brands. Many bar menus now feature various types of beer, each with its own distinct flavor. Standard beer has only four ingredients: barley, hops, yeast and water. The different flavors in different types of beer are developed in the brewing process. The Brewing Process In the first step of the brewing process, barley begins to sprout. The barley cooks in a kiln as the kernel begins to break down into sugars to nourish the sprouting plant. This is called malting. Next, the grain is crushed and soaked to break down the barley's proteins, giving the beer its body. The crushing process also creates simple sugars that will later nourish the yeast. Complex sugars remain to give beer its malty, sweet taste. In the next phase of the brewing process, hops are added, releasing bitter resins and aromatic hop oils. The amount of hops, as well as the stage at which they're added, affect the beer's flavor and aroma in different ways. At this point, yeast is added to start the fermentation process. During the fermentation of the liquid is when alcohol is produced. Types of Beer Here's a list of some common types of beer: Ale: Brewers produce ales using a type of yeast that ferments rapidly and at a high temperature. Ales are aromatic and fruity. Amber: Ambers demonstrate a balance between malt and hops. They are malty, hoppy beers with a rich golden color. Bitter: Bitter beer is a British-style beer that is highly hopped and, therefore, drier and more aromatic than some beers. Bitter beers are pale in color but have a high alcohol content. 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 barley. Fruit Beer: Fruit may be added to beer either during the primary fermentation or later during the brewing process. Although fruit beer is usually made with berries, other fruits may be used. India Pale Ale: With its name often shortened to IPA, India Pale Ale was originally brewed in England for export to India. Large quantities of hops were intended to act as a preservative, masking potential off-flavors that could develop during the long voyage. Lager: Rather than use the fast-acting yeast, lagers call for yeast that ferments slowly at a low temperature. This makes lager a smooth, mellow beer. Pilsner: This is the term for the classic lager originally developed in Czechoslovakia (currently the Czech Republic). Pilsners are made by replacing some of the barley with rice or corn. Consequently, they are pale, golden-hued, light beers after which many mass-produced American beers have been modeled. Porter: Very bitter and dark, porters were developed in England as a nourishing drink for manual laborers such as porters. Porters are hardy beers that include the addition of sugars (on top of the sugar already produced by the barley). Potential sugar sources for porters can be molasses, chocolate and fruit preserves. Stout: Very dark and heavy, stout beer is made from roasted, unmalted barley. It often contains caramel malt or sugar. One of the most common stouts is Guinness, invented it as a variation on a traditional porter. Wheat beer (Weizen): Malted wheat, in addition to barley, is used for this German-style beer, of which Hefeweizen is a variation. Wheat beers tend to be yellowy, sweeter and lighter in flavor. When you are tasting new beer flavors, remember that creativity is a virtue in the world of microbrewing. Consequently, international brewers tend to add their own flair to traditional beer recipes. As local brewers continue to make variations on conventional beer recipes, the true connoisseur will continue to enjoy a growing array of color and flavor options.

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