The Essential Guide to Different Types of Beer

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Learn about different beer styles and what to pair them with
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You might think a beer is just a beer—but then you go to order one, and there are so many different types. What’s the difference between a lager, a pilsner, a stout, and … a Kölsch? Don’t worry—we’ve got you covered. We’re here with 25 of the most popular types of beer, including tips on what to pair each beer with, the right glassware for each style, a glossary of beer terms, and tips on how to find and enjoy new beer.

Most Common Types of Beer

Popular Types of Beer Compilation Chart
Section 1 of 7:

Lagers

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  1. Step 1 American lager
    American lagers are a pale golden color with a frothy white head. They usually have a mild, crisp flavor, light body, and lots of carbonation. Most American lagers aren’t especially malty or hoppy, and they’re meant to be highly drinkable. American lagers are often brewed with grains like rice or corn in addition to the malted barley—these are called “adjunct lagers.”[1]
    • Season: Anytime, but especially summer—think backyard cookouts and hanging out at the beach
    • Pair with: Burgers, pizza, tacos, barbecue, spicy food
    • Serving temperature: 40–45 °F (4–7 °C)
    • Glassware: Pilsner or pint glass
    • Average ABV (alcohol by volume): 4.5–5%[2]
    • Popular examples: Budweiser, Bud Lite, Miller High Life, Miller Lite, Pabst Blue Ribbon, Yuengling
  2. Step 2 Pilsner
    Pilsners are usually a pale straw color with a white head, although they can be as dark as an amber color. They’re bitter and hoppy, but not overwhelmingly so.[3] They usually have a slightly sweet, malty finish.[4]
    • Season: Pilsners are a great summertime beer.
    • Pair with: Seafood, chicken, sharp cheeses, breads, cookies
    • Serving temperature: 40–45 °F (4–7 °C)
    • Glassware: Pilsner glass
    • Average ABV (alcohol by volume): 5%
    • Popular examples: Pilsner Urquell, Lagunitas Pils, Live Oak Pils, Victory Prima Pils, Stella Artois (although some categorize this as a pale lager)
    • Variations: German-style pilsners are lighter and more bitter, while Czech (or Bohemian) pilsners tend to be darker and less bitter.[5] Imperial pilsners are sweeter and maltier, with a stronger flavor and higher ABV (around 7.5%).
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  3. Step 3 Mexican lager
    Mexican lagers are similar to American lagers, but flaked maize is added to the mash. This creates an ultra-crisp, clear lager that’s neither bitter nor sweet. Mexican lagers are becoming increasingly popular thanks to their refreshing drinkability.[6]
    • Season: Year-round, especially summer
    • Pair with: Fajitas, barbecue, burgers
    • Serving temperature: 40–45 °F (4–7 °C)
    • Glassware: Pilsner or pint glass[7]
    • Average ABV (alcohol by volume): 4.5–5%
    • Popular examples: Corona Extra, Dos Equis, Tecate, Modelo Especial, Pacifico Clara
  4. Step 4 Vienna lager
    Vienna lagers are usually deep amber to copper-colored with a pale head. These medium-bodied beers are malty and toasty, with subtle hints of caramel. They may have some bitterness from the hops, but it’s usually fairly mild.[8] [9]
    • Season: These are great for cooler weather, like spring or fall
    • Pair with: Strong and smoky flavors, like grilled steak or sharp cheeses. Can also be a nice balance with a sweet, fruity dessert
    • Serving temperature: 40–45 °F (4–7 °C)
    • Glassware: Pilsner glass
    • Average ABV (alcohol by volume): 5–5.5%[10]
    • Popular examples: Negra Modelo, Yuengling Amber, Sam Adams Boston Lager, Dos Equis Amber, Sierra Nevada Vienna
  5. Step 5 Bock
    A traditional bock is a rich, dark brown lager with a creamy, off-white head. It has a medium body with a strong malt flavor and aroma. These beers can be slightly sweet and are not typically bitter, although they may have a light hoppiness.[11]
    • Season: Cooler weather like early spring, late fall, and winter
    • Pair with: Red meat, smoky flavors, jerk chicken, burgers, rich cheeses, and dark chocolate
    • Serving temperature: 45–50 °F (7–10 °C)
    • Glassware: Tulip glass[12]
    • Average ABV (alcohol by volume): 5.5–7.5%
    • Popular examples: Shiner Bock, Tiger Bock, Rogue Dead Guy, Von Trapp Bock Bier, Samuel Adams Chocolate Bock, Troegs Troegenator
    • Variation: A doppelbock is a stronger version of a bock (“doppel” means double). Doppelbocks are darker in color, with a richer malt flavor and hints of chocolate. Serve in a glass mug. Weizenbock is a wheat version of the doppelbock.
  6. Step 6 Helles/Maibock
    A helles bock can be anywhere from light amber to deep gold, with a medium-beige head of foam. It’s malty, like a traditional bock, but may also be slightly hoppy. Maibocks may also be slightly peppery.[13]
    • Season: Year-round
    • Pair with: Steamed seafood, dishes with bright or herbal seasonings, mild cheeses, and shortbreads
    • Serving temperature: 45–55 °F (7–13 °C)
    • Glassware: Flute glass or chalice
    • Average ABV (alcohol by volume): 6.5–7%[14]
    • Popular examples: Killarney Brewing Devil’s Helles Lager, Weihenstephaner Original, Von Trapp Helles, Augustiner Helles
  7. Step 7 Amber lager
    Amber lagers are a golden to reddish beer with white to off-white foam. They’re a clean, relatively mild beer, with a smooth mouthfeel and a light toasted malt or caramel flavor and little bitterness.[15] They may have subtle spiced, herbal, or floral notes, and can sometimes be slightly sweet.[16]
    • Season: Mild weather
    • Pair with: Burgers, grilled food, pizza, fish
    • Serving temperature: 40–45 °F (4–7 °C)
    • Glassware: Pilsner glass
    • Average ABV (alcohol by volume): 4.5–6%
    • Popular examples: Abita Amber Lager, Dos Equis Amber, Yuengling Lager
  8. Step 8 Dark lager
    Dark lagers can be anywhere from dark amber to a deep chestnut brown with a beige or light brown head. These beers are fairly crisp, especially considering how dark they are. Some are moderately sweet, and they may have notes of fruit, molasses, cocoa, or coffee.[17]
    • Season: Cooler weather
    • Pair with: Spaghetti, fajitas, goulash, pizza
    • Serving temperature: 45–50 °F (7–10 °C)
    • Glassware: Pint glass
    • Average ABV (alcohol by volume): 5–5.5%[18]
    • Popular examples: Heineken Dark Lager, Shiner Bock, Saint Pauli Girl Dark, Dixie Blackened Voodoo
  9. Step 9 Oktoberfest/Märzen
    Märzens (or Oktoberfest beers) are a deep bronze or copper beer with an off-white head. These bready, toasty beers are a type of amber, but they’re often given their own category. Märzens originated as a beer that was brewed in March, then served at Oktoberfest.[19]
    • Season: Fall
    • Pair with: Pretzels, sausage, and mustard
    • Serving temperature: 45–50 °F (7–10 °C)
    • Glassware: Beer mug (or stein)
    • Average ABV (alcohol by volume): 5.5–6.5%[20]
    • Popular examples: Samuel Adams OctoberFest, Prost Marzen, Bell’s Oktoberfest, Shiner Marzen-Style Oktoberfest
  10. Step 10 Dunkel
    A dunkel can range from a light amber to dark brown with a thick, off-white head. It’s a rich, smooth wheat beer with a medium mouthfeel and a malty flavor. It usually has strong notes of banana and cloves, but it may also have hints of dark chocolate, nuts, and caramel. It’s not usually a bitter or hoppy beer.[21]
    • Season: Fall or winter
    • Pair with: Spicy food, sausage, spiced bread pudding, buffalo wings
    • Serving temperature: 45–50 °F (7–10 °C)
    • Glassware: Pilsner glass
    • Average ABV (alcohol by volume): 5–5.5%[22]
    • Popular examples: Modelo Negra, Samuel Adams Dunkel Lager, Hofbrau Dunkel, Prost Brewing Dunkel, Von Trapp Dunkel
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Section 2 of 7:

Ales

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  1. Step 1 Cream ale
    Cream ales date back to before the American Prohibition period. These pale beers are brewed with corn or rice, and they’re slightly more bitter than lagers. They tend to be crisp (not creamy like you might expect) with subtle bready or crackery flavors.[23]
    • Season: Year-round
    • Pair with: Burgers, hot dogs, tacos, pasta
    • Serving temperature: 40–45 °F (4–7 °C)
    • Glassware: Pint glass[24]
    • Average ABV (alcohol by volume): 4.0–5.5%[25]
    • Popular examples: Genesee Cream Ale, Early Riser Cream Ale, Little Kings Cream Ale
  2. Step 2 Pale ale
    Pale ales range from a rich golden color to light brown. They’re malty and hoppy and usually moderately bitter—although not quite as bitter as an IPA.[26] They may also be floral or citrusy.[27]
    • Season: Year-round
    • Pair with: Burgers, pizza, buffalo wings, sausage
    • Serving temperature: 45–55 °F (7–13 °C)
    • Glassware: Pint glass[28]
    • Average ABV (alcohol by volume): 4.5–5.5%
    • Popular examples: Sierra Nevada Pale Ale, 420 Extra Pale Ale, Stone Pale Ale, Lagunitas New DogTown, Half Acre Daisy Cutter
    • Variations: English ales are a common type of pale ale that tends to be balanced and slightly hoppy.
  3. Step 3 India pale ale (IPA)
    India pale ales—or IPAs as they’re better known—are usually orange-ish or amber in color. This is a bitter, hoppy beer. The tasting notes are heavily influenced by the types of hops used—the finished product might be floral, citrusy, piney, or herbal.[29]
    • Season: Year-round
    • Pair with: Fried food, jambalaya, spicy sausage
    • Serving temperature: 45–50 °F (7–10 °C)
    • Glassware: Tulip glass—sometimes footed instead of stemmed and called an IPA glass[30]
    • Average ABV (alcohol by volume): 5%–7%
    • Popular examples: New Belgium Voodoo Ranger, Goose Island IPA, Bell’s Two Hearted
    • Variations: There are a wide range of IPA styles. For instance, traditional IPAs tend to be more piney, bitter, and carbonated, while hazy/East Coast IPAs are fruitier and less bitter with a softer mouthfeel. Imperial (or double) IPAs have a more intense flavor and a higher ABV—usually above 7.5%.
  4. Step 4 Wheat beer
    Wheat beers are, as the name suggests, brewed with wheat. They tend to have a cloudy appearance and range from a golden straw color to light amber. They’re usually light and fruity, with hints of citrus and banana.[31]
    • Season: Year-round, especially warmer weather
    • Pair with: Tacos, salads, grilled vegetables, steak
    • Serving temperature: 40–45 °F (4–7 °C)
    • Glassware: Weizen glass or Pilsner glass[32]
    • Average ABV (alcohol by volume): 3%–5.5%
    • Popular examples: Blue Moon, Bell’s Oberon
    • Variations: American wheat beers are lighter in color with a hint of citrus, Belgian witbiers feature notes of coriander and orange, and German wheat beers have notes of banana and clover.
  5. Step 5 Amber ale
    Ambers can be either ales or lagers, but amber ales are a little more common in the U.S. Like amber lagers, amber ales are a rich reddish or amber color. They primarily have a toasty, malty flavor, but the hoppiness can vary a lot from one brewery to another, and some ambers may have hints of citrus or pine.[33]
    • Season: Cool or mild weather
    • Pair with: Grilled vegetables, burgers, sausages
    • Serving temperature: 45–50 °F (7–10 °C)
    • Glassware: Pint glass
    • Average ABV (alcohol by volume): 4.5–6%
    • Popular examples: Samuel Adams Boston Lager, Bell’s Amber Ale, New Belgium Fat Tire Amber Ale, Rogue American Amber Ale
  6. Step 6 Brown ale
    Brown ales are usually a caramel or walnut brown color. They’re malt-forward, with a medium mouthfeel and notes of caramel, toasted nuts, and unsweetened chocolate. Some breweries opt to add a noticeable hoppiness for balance.[34]
    • Season: Cool weather
    • Pair with: Grilled meats, sharp cheese, spicy pasta
    • Serving temperature: 45–55 °F (7–13 °C)
    • Glassware: Pint glass
    • Average ABV (alcohol by volume): 4.5–6%
    • Popular examples: Samuel Adams Brown Ale, Bell’s Best Brown, Lazy Magnolia Southern Pecan, Newcastle Brown Ale
  7. Step 7 Saison
    Saisons are a farmhouse-style ale that can be anywhere from light bronze to deep amber. They’re robust beers that tend to have a balance of malty and hoppy flavors, plus fruity, citrusy notes. Some saisons may be slightly sour.[35]
    • Season: Mild weather
    • Pair with: Earthy cheeses, seafood, Pad Thai, roast chicken
    • Serving temperature: 45–55 °F (7–13 °C)
    • Glassware: Tulip glass
    • Average ABV (alcohol by volume): 3.5–9.5%
    • Popular examples: Saison Dupont, Belgian Saint-Feuillien Saison, Sierra Nevada Ovila Abbey Saison, Stillwater Cellar Door, Goose Island Pepe Nero
  8. Step 8 Porter
    Porters are a rich, dark brown color with a creamy beige or tan head. They’re usually a mixture of bitter and sweet with notes of caramel, coffee, or toasted malts. Porters were the predecessors to stouts, which are slightly heavier.[36]
    • Season: Winter
    • Pair with: Barbecue ribs, pulled pork, chocolate desserts
    • Serving temperature: 45–55 °F (7–13 °C)
    • Glassware: Pint glass
    • Average ABV (alcohol by volume): 4.5–6%
    • Popular examples: Founders Porter, Bell’s Porter, Deschutes Black Butte Porter, Sierra Nevada Porter
    • Variations: Imperial porters are a balanced mixture of sweetness and hoppiness, and usually have a higher ABV. English brown porters are less sweet, and robust porters are especially toasty and bitter.
  9. Step 9 Stout
    Stouts are the darkest and thickest of beers. They have a rich mouthfeel and almost feel like you’re drinking dessert. They can range from bitter to sweet (but usually balance both), with flavors of chocolate, coffee, caramel, and toffee. People usually think of these as high-alcohol beers, but the most popular stout (Guinness) is only 4.2% ABV.[37] [38]
    • Season: Winter
    • Pair with: Brisket, seafoods, chocolate cake
    • Serving temperature: 45–55 °F (7–13 °C)
    • Glassware: Pint glass
    • Average ABV (alcohol by volume): 3.5–10%
    • Popular examples: Guinness Draught
    • Variations: Imperial stouts are strong and rich, with a higher-than-average ABV. Oatmeal stouts have oats added during brewing, and milk stouts include lactose.
  10. Step 10 Belgian ale (Trappist)
    Belgians (or trappists) are a category in their own right. It contains a variety of beer types, including Belgian witbier (wheat beers), pale ales, and Bière de Garde. Belgians tend to be malty, and they often have hints of fruit and spices.
    • Season: Year-round
    • Pair with: Varies
    • Serving temperature: Varies
    • Glassware: Varies
    • Average ABV (alcohol by volume): Varies
    • Popular examples: Chimay Red Trappist, La Chouffe, Leffe Blonde, Duvel Belgian
    • Variations: Belgians can include dubbels, (doubles), trippels, and quadruples, which are stronger in flavor with a higher ABV.
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Section 3 of 7:

Specialty Beers

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  1. Step 1 Sour
    Sour beers are tart and usually fruity. They’re growing in popularity, especially with people who don’t like a “traditional” beer flavor. There’s no single type of sour, so there’s not really a standard color, mouthfeel, or bitterness. But they’re all mouth-puckering—if you like sour candies, this might be the pick for you.[39]
    • Season: Year-round
    • Pair with: Club sandwiches, seafood, spicy sausage
    • Serving temperature: Varies
    • Glassware: Tulip
    • Average ABV (alcohol by volume): Varies
    • Popular examples: Sierra Nevada Wild Little Thing, Dogfish Head Seaquench Ale, Brooklyn Brewery’s Bel Air, Brasserie Cantillon Gueuze
    • Variations: Goses are a popular German style of sour that have a slight saltiness. Belgian lambics are another popular option, featuring cherry and raspberry flavors.
  2. Step 2 Barleywine
    Barleywines are an amber to copper beer with an off-white to tan head. They feature strong malt and hop flavors and can be fairly bitter. This high-ABV beer is usually rich and full-bodied with a thick, velvety mouthfeel.[40]
    • Season: Cool weather
    • Pair with: Grilled steak, brisket, strong cheese, rich desserts
    • Serving temperature: 50–60 °F (10–16 °C)
    • Glassware: Snifter
    • Average ABV (alcohol by volume): 8–12%
    • Popular examples: Sierra Nevada Bigfoot, Firestone Walker Maltose Falcons Brownywine, Goose Island King Henry
  3. Step 3 Honey beer
    Honey beers have honey added at some point during the brewing process. Typically, these beers will have a slight sweetness, but ideally they won’t be cloying. Honey beers can be ales or lagers, and they can be a traditional beer or a more experimental brew. That makes it hard to pin down a standard for honey beer, but they should all have a somewhat honey-forward flavor.[41]
    • Season: Varies
    • Pair with: Light desserts, bruschetta, mild cheese
    • Serving temperature: 50–55 °F (10–13 °C)
    • Glassware: Pint or tulip glass
    • Average ABV (alcohol by volume): Varies
    • Popular examples: Blue Moon Summer Honey Wheat, Leinenkugel Honey Weiss, Rogue Honey Kölsch
  4. Step 4 California Common
    The California Common is an amber or copper beer that has its roots in the Gold Rush era. It’s brewed with lager yeast but at ale temperatures, making it a hybrid. This is a crisp, malty beer with notes of caramel and toasted bread, but some versions are fairly hoppy as well.[42]
    • Season: Anytime, especially summer
    • Pair with: Seafood, burgers, grilled steaks, mild sausage
    • Serving temperature: 50–55 °F (10–13 °C)
    • Glassware: Pint glass
    • Average ABV (alcohol by volume): 4.5–5.5%
    • Popular examples: Anchor Brewing Steam, Bauhaus Wagon Party, Southern Tier 2x Steam, Steamworks Steam Engine Lager
  5. Step 5 Kölsch
    A Kölsch is a hybrid beer that uses ale-style yeast but is fermented at cooler temperatures like a lager. These beers are light and refreshing, with a subtly fruity flavor. True Kölsches come from Cologne, Germany, but Kölsch-style beers have become popular additions at breweries worldwide.[43]
    • Season: Anytime, especially summer
    • Pair with: Mild sausage, grilled fish, fruit salad
    • Serving temperature: 45–50 °F (7–10 °C)
    • Glassware: Stange
    • Average ABV (alcohol by volume): 4.4–5.2%
    • Popular examples: Von Trapp Kölsch Style, Mother Earth Brewing Endless River, Reissdorf Kölsch, Sierra Nevada Kölsch
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Section 4 of 7:

What’s the difference between a lager and an ale?

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  1. The two main categories of beer are lager and ale. The main difference is in the type of yeast that’s used. Ales are made with a “top-fermenting” yeast that ferments best at warmer temperatures—around 60–70 °F (16–21 °C). Lagers use a “bottom-fermenting” yeast that ferments at cooler temperatures of around 40–50 °F (4–10 °C).[44]
    • Some types of beer, like the California Common or Kölsch, are a hybrid between an ale and a lager.
Section 5 of 7:

Glossary of Beer Terms

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  1. Not sure what some of these beer-related terms mean? We’ve got you covered. Here’s a glossary with some common terms you’ll hear people talking about in conversations about beer:
    • ABV: Alcohol by volume, or how much alcohol is in the beer. The higher the ABV, the “stronger” the beer will seem. Most beers fall somewhere between 4.5–6.0% ABV.
    • IBU: International Bitterness Units, or how bitter a beer is. IBU ranges from 5 (no or very low bitterness) to 120 (very bitter).[45] We didn’t include the ABV for different categories because it can vary a lot from one brand to another, but you’ll sometimes see it listed on a beer’s packaging.
    • Body: The “body” of a beer refers to how thick it is. The body of a beer can range from light, crisp, and refreshing all the way to thick and velvety.[46]
    • Head: The head, or collar, refers to the frothy foam on the top of a beer made from carbon dioxide bubbles.
    • Light beer: Light beer can either refer to a beer with low calories or a low ABV. In the U.S., it refers to lower calories (and the term is FDA regulated). This typically also results in a beer with a lower ABV.[47]
    • Session beer: A session beer is one that’s designed to be drinkable—you can drink several in a session. Typically, this means it has a lower ABV (usually 5.0% or less) and a light, refreshing taste.[48]
    • Nitro: Nitro beers are infused with nitrogen when they’re packaged. This creates a creamy beer with a softer mouthfeel than a beer that’s carbonated with carbon dioxide. Nitro beers create a cascade of tiny bubbles when they’re poured.[49]
    • Hops: In beer, hops are the flower (or seed cone) of the hop plant. They’re used to help balance out the sweetness of the malts in beer, adding a citrus, floral, or piney flavor (and usually some bitterness). Different varieties of hops create different notes in beer, and brewers often experiment with different combinations.[50]
    • Malt: Malt is a grain like barley or rye that’s soaked, dried, and sifted. As it breaks down, it creates sugars. Yeast then feeds on those sugars to produce the beer’s alcohol content.[51]
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Section 6 of 7:

Kinds of Beer Glasses

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  1. Using the right glassware can affect a beer’s flavor. Bartender Bryan Sullivan says, “Always pour your beer into a glass that is meant for the beer you’re drinking. Different glasses affect how you experience the beer. They can change the foaming, the amount and speed at which you drink, and the way the beer aromas travel to your nose.”[52] A few common types of glassware include:
    • Pint: A typical tumbler, mostly cylindrical but a little wider at the top than the bottom. An all-around choice for most beers.[53]
    • Pilsner: A tall, tapered glass. Especially good for highly-carbonated brews or beers where you want to show off the color.
    • Tulip: A stemmed, tulip-shaped glass that’s rounded at the bottom and flared out at the top. This is a good glass for aromatic beers or beers where you want to retain the head.
    • Flute glass: A traditional champagne glass, long and narrow with a stem. Helps concentrate the aroma and maintain carbonation. Makes you feel fancy.
    • Chalice (Goblet): A stemmed glass with a round bottom and wide mouth. Designed to retain the head on a beer and allow for large sips. Plus it looks cool.
    • Beer mug (stein): Sturdy round glass with a handle. A stein is similar but is made of stone and has a lid. Great for clinking glasses together.
    • Weizen: Similar to a Pilsner but a little narrower at the bottom, traditionally used for Bavarian Weizenbiers (wheat beers) to concentrate and retain the banana-like scent.
    • Snifter: Bowl-shaped, stemmed glass with a narrower mouth than a chalice. Good for concentrating and maintaining aromas.
    • Stange: Tall, narrow cylinder. Helps preserve the aromas of more delicate beers.
Section 7 of 7:

Tips for Trying New Beers

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  1. 1
    Experiment with different types of beer. The only way to really know what you like is to try it, so don’t be afraid to grab something new. Look for opportunities where you can try a few different beers at a time, like:
    • Flights—Bars and restaurants sometimes group smaller servings of beer together so you can try several options without being overserved.
    • Tastings—Craft breweries and bars sometimes hold events where you can sample small servings of different beers to find out what you like.
    • Mixed packs—Some grocery stores or craft beer shops will let you make a 6-pack (or 12-pack) by mixing and matching individual beers. This is a great way to sample a lot of different beers in the comfort of your own home.
  2. 2
    Consider the season and what you’re pairing it with. When you’re at a restaurant or bar and you’re trying to decide what to order, think about what suits the occasion. Just like a warm bowl of stew is perfect on a cold night but not as appealing on a hot summer day, different beers sometimes work better at certain times of year than others. And if you’re dining out, consider which types of beer will complement what you’re eating.
    • If you’re not sure, ask your server for recommendations—they’re often trained in pairings.
  3. 3
    Let dark beers warm up slightly before drinking them. Sullivan says, “The darker and stronger the beer, the warmer it should be served. Most stouts should be served between 50–60 °F (10–16 °C).[54]
    • If you’re having a drink at home, consider letting your stout or porter sit out for about 10 minutes before you pour and drink it.
  4. 4
    Smell the beer, then take a slow sip. Before you try a new beer, try to see what notes you can pick out just by smelling it. You may notice toasted, caramel, citrusy, or floral notes. This can help you get more subtleties out of the beer once you do drink it.
    • When you take the first sip, let it roll slowly over your tongue, and compare the taste to what you picked out by smelling it. After that, drink it normally, but pay attention to which flavor notes remain prominent while you’re drinking.
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References

  1. ↑ https://www.seriouseats.com/american-beer-style-guide-history-steam-beer-ipa-adjunct-lager-imperial-porter
  2. ↑ https://scottjanish.com/average-abv-across-all-beer-styles/
  3. ↑ Paul Segura. Brewer. Expert Interview
  4. ↑ https://www.hy-vee.com/recipes-ideas/advice-how-tos/food-love/types-of-lagers
  5. ↑ https://www.gopuff.com/blog/food-drink/types-of-beer
  6. ↑ https://thefullpint.com/editorial/what-is-a-mexican-style-lager/
  7. ↑ https://www.beeradvocate.com/beer/101/glassware/
  8. ↑ Paul Segura. Brewer. Expert Interview
  9. ↑ https://www.hy-vee.com/recipes-ideas/advice-how-tos/food-love/types-of-lagers
  1. ↑ https://scottjanish.com/average-abv-across-all-beer-styles/
  2. ↑ https://www.bjcp.org/beer-styles/5b-traditional-bock/
  3. ↑ https://www.beeradvocate.com/beer/101/glassware/
  4. ↑ https://www.bjcp.org/beer-styles/5a-maibockhelles-bock/
  5. ↑ https://scottjanish.com/average-abv-across-all-beer-styles/
  6. ↑ Paul Segura. Brewer. Expert Interview
  7. ↑ https://www.bjcp.org/style/2021/2/2B/international-amber-lager/
  8. ↑ https://www.bjcp.org/style/2021/2/2C/international-dark-lager/
  9. ↑ https://scottjanish.com/average-abv-across-all-beer-styles/
  10. ↑ https://www.bjcp.org/style/2021/6/6A/marzen/
  11. ↑ https://scottjanish.com/average-abv-across-all-beer-styles/
  12. ↑ https://www.bjcp.org/beer-styles/15b-dunkelweizen/
  13. ↑ https://scottjanish.com/average-abv-across-all-beer-styles/
  14. ↑ https://www.seriouseats.com/american-beer-style-guide-history-steam-beer-ipa-adjunct-lager-imperial-porter
  15. ↑ https://www.beeradvocate.com/beer/101/glassware/
  16. ↑ https://scottjanish.com/average-abv-across-all-beer-styles/
  17. ↑ Paul Segura. Brewer. Expert Interview
  18. ↑ https://www.seriouseats.com/american-beer-style-guide-history-steam-beer-ipa-adjunct-lager-imperial-porter
  19. ↑ https://www.beeradvocate.com/beer/101/glassware/
  20. ↑ https://food52.com/drinks/beer/26311-types-of-beer-guide
  21. ↑ https://www.beeradvocate.com/beer/101/glassware/
  22. ↑ https://food52.com/drinks/beer/26311-types-of-beer-guide
  23. ↑ https://www.beeradvocate.com/beer/101/glassware/
  24. ↑ https://www.seriouseats.com/american-beer-style-guide-history-steam-beer-ipa-adjunct-lager-imperial-porter
  25. ↑ https://www.seriouseats.com/american-beer-style-guide-history-steam-beer-ipa-adjunct-lager-imperial-porter
  26. ↑ https://www.bjcp.org/style/2021/25/25B/saison/
  27. ↑ https://food52.com/drinks/beer/26311-types-of-beer-guide
  28. ↑ Paul Segura. Brewer. Expert Interview
  29. ↑ https://food52.com/drinks/beer/26311-types-of-beer-guide
  30. ↑ https://www.bjcp.org/style/2021/28/28D/straight-sour-beer/
  31. ↑ https://www.bjcp.org/style/2021/22/22C/american-barleywine/
  32. ↑ https://www.craftbeer.com/styles/honey-beer
  33. ↑ https://www.bjcp.org/style/2021/19/19B/california-common/
  34. ↑ https://www.gopuff.com/blog/food-drink/types-of-beer
  35. ↑ Paul Segura. Brewer. Expert Interview
  36. ↑ https://www.craftbeer.com/craft-beer-muses/beer-ibus-fact-fiction-misconceptions
  37. ↑ https://legacy.bjcp.org/course/Class3Lesson1BodyandMouthfeel.php
  38. ↑ https://beerandbrewing.com/dictionary/U6QcLmncMP/
  39. ↑ https://www.craftbeer.com/styles/session-beer
  40. ↑ https://www.wineenthusiast.com/culture/beer/what-are-nitro-beers/
  41. ↑ https://americanhopmuseum.org/what-are-hops?
  42. ↑ https://cpe.ucdavis.edu/news/3-reasons-why-malt-important-brewing
  43. ↑ Bryan Sullivan. Bartender. Expert Interview
  44. ↑ https://www.beeradvocate.com/beer/101/glassware/
  45. ↑ Bryan Sullivan. Bartender. Expert Interview

About This Article

Paul Segura
Co-authored by:
Paul Segura
Brewer
This article was co-authored by Paul Segura and by wikiHow staff writer, Amy Bobinger, BA. Paul Segura is a beer and brewing expert based in San Diego, CA. With over 30 years of experience, Paul is the Head Brewer and Brewmaster at Karl Strauss Brewing Company. Paul has been with Karl Strauss Brewing Company for over 25 years and has been the Brewmaster for the last 19 years. Before joining the Karl Strauss team, Paul had been Brewmaster at Hang Ten Brewing Company as well as Hops! Bistro and Brewery. His responsibilities include overseeing the brewing staff, quality control, raw material procurement, production scheduling, beer training, and all other beer-related issues for the company. Paul has a deep passion for good beer and brewing techniques, and loves exploring all the possibilities of pairing beer and food. He has also been featured in the San Diego Beer News Portrait of a Brewer series. Paul received a diploma in Intensive Craft Brewing Science & Engineering with the first graduating class from the American Brewers Guild. This article has been viewed 1,222 times.
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Updated: September 4, 2025
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