The main types of beer

To help guide your choices and make your discoveries easier, we grouped most beers into 7 families, according to flavour.

- Wheat beer
- Smooth beer
- Sour beer
- Bitter beer
- Bittersweet beer
- Syrupy beer
- Spicy beer

Wheat beers: white and Weizen
The smooth acidulous flavours offered by the wheat spontaneously captivate a large number of consumers as soon as their taste buds come into contact with the milky nectar. In this tidal wave, we distinguish two crests that represent the two most important historic influences: the whites, of Belgian origin, and the Weizen, of Bavarian origin.

White beers
Containing between 4.5 and 5.5% alc./vol., this light and milky beer is cloudy because of its yeast and wheat protein content. The champagne-like fizz, which usually undergoes a second fermentation process in the bottle, builds up a semi-strong froth that sticks well to the sides of the glass. Its bouquet of dominant flavours highlights the wheat. Generally, its soft aroma exhales a hint of spice and citrus fruit. Its basic flavour: soft fruity note of citrus, especially lemon. Of medium roundness, this beer is usually sans bitterness with the exception of some free interpretations from the southwest of the United States, where we can find a few bitter brands. The lasting after-taste displays a smooth, citrus flavour.

Weizen or Weissbier
The royal beer of Bavaria is sent to us “directly bottled from the lees” but rarely ferments again in the bottle. We simply filter it in a way that leaves a certain amount of yeast in the bottle. This beer contains between 4.5 and 5.5% alc./vol., is very light and creamy, and has an effervescence that creates a semi-strong froth that sticks well to the sides of the glass. Its classic signature is a hint of banana and cloves peaking through yeast and bread notes. Basic flavour: medium bodied smooth fruitiness. Usually exempt of bitterness, there exist some free interpretations in the southwest of the United States, where we can find a few bitter brands. The lasting after-taste is dominated by smoothness.

Weizen dopple Bock
A red wheat beer that has a higher alcohol content in alcohol and is sent to us unfiltered, this very smooth beer contains 7 to 9% alc./vol. and is characterized by a velvety body that is rich and fruity with hints of banana. This brand is very easy to marry with cheese.

Smooth beers
Blond Monastery beers (also referred to as blond “Abbaye” beers)
The inspiration comes from beers traditionally brewed in Belgium but is not reserved to Belgian beers.

The blond “Abbaye” beer is usually fermented a second time in the bottle and its alcohol content varies from 5 to 8% per volume. Its golden colour with amber highlights often becomes cloudy because of the presence of yeast or yeast proteins. Smoothness dominates its flavours of malt, spices, and yeast. We can often identify secondary aromas of ester and diacetyl, particularly when the beer is young. The older this beer gets, the more pronounced the yeasty taste becomes. Some brands present a hint of alcohol. Its after-taste is generally dominated by a smoothness interrupted by hints of caramel, alcohol, and yeast. Medium-rounded in the mouth, it is dominated by soft, sweet flavours and is sometimes accented by caramel. When a hint of bitterness shows through, it is mainly due to the yeast and alcohol. Traces of hops are very light or nonexistent. If stored for many months, acrid flavours have been noticed. The expansion of the use of spices has created an unlimited range of flavours from one brand to the next.

The temperature at which it is served minimally influences its ability to be paired with cheese. It is rather age and storing conditions that play an important role. This type of beer has a tendency to acidify and develop a yeasty taste that becomes more and more acrid over time. Storing at high temperature will accelerate this process. Older beers set off firm and semi-firm cheeses particularly well. Thus, the younger the beer served at room temperature, the easier the pairings.

Brown Monastery (or amber)
The qualifiers red and amber are quickly replacing the term brown when referring to this type of beer.

The use of caramelized malt usually gives these beers a more caramelized or candy sweetness quality. The smoothness of the malt often dominates other flavours but we can often distinguish secondary alcohol notes. To the nose, malt, caramel and chocolate are the most noticeable and are accompanied by nuances of alcohol. Sweet chocolate flavours characterize its taste. Containing between 6 and 7% alc./vol., it is well rounded, sweet, and has hints of chocolate and caramel. On the rare occasions when it tastes bitter, it has “expired”. Its after-taste is also dominated by smooth caramel flavour and hints of alcohol.

Bière de garde
The “bière de garde” is influenced by the ancestral French brewing traditions. The “de garde” expression refers to the long period of maturing, about 40 days, that the beer undergoes during its secondary fermentation process.

This beer contains between 6 and 8% alc./vol. and its color ranges from golden to amber. It has a medium to high effervescence and a creamy froth that sticks easily to the sides of a glass. Its aroma is dominated by malt and caramel and offers hints of vanilla and alcohol (licorice for the amber type). Well-rounded and rich in the mouth, it has a taste that stretches languorously to the depths of its after-taste. It could also be placed in the “strong lager” category.

Casual beers
These are the national industrialized beers. Beers of this family are destined for the largest possible market, according to the group targeted by the brewing company’s marketing campaign. The possibilities of perception are considerably limited with these beers, but are nonetheless present and play an important role in the pairings. We can separate them into two categories: dry or harsh beers and smooth beers.

Whether golden or amber, the colour of this beer has no real significance. It offers a medium-light fizz and its modest and fleeting froth adheres little to the sides of a glass. Dominant flavours: malt, and often corn and cabbage. Basic flavour: smooth to very smooth. Roundness: medium to light. Little after-taste dominated by smooth flavours.

Since these beers generally tend to be sweet, they can be paired with a large variety of cheeses. We must however be aware that green or see-through bottles offer little quality protection to the beer. Skunk-like flavours are a flaw and generally represent an obstacle to good pairing.

Double
In this context, the word “double” simply means “double density” and represents a higher alcohol content than that in “simple” beers (note: this terminology has never been used). This is a fairly sweet beer hinting of chocolate and containing between 7.5 and 9% alc./vol. Its dark brown colour, often cloudy because of the yeast, the second fermentation and its proteins, is highlighted by medium to strong fizzing. Its thick, rich and long-lasting froth perfectly adheres to the glass and creates an attractive lace pattern. Its flavour is largely dominated by malt and chocolate coated in alcohol. On a second level, you have the exhalations of the alcohol. To your sense of smell, the malt, caramel, chocolate and esterified alcohol nuances are easily distinguishable. Mostly sweet and chocolate tasting, its presence in your mouth is coated with alcohol. Rarely bitter, its hop flavour is usually indiscernible. Smoothness and nuances of chocolate and caramel as well as hints of alcohol also dominate its after-taste.

It is worthy to note that some lightly distinguish it from scotch ales or quadruples. All in all, this is a large family that can be married to many a cheese.

Golden lager
Of a light gold, golden or light yellow colour, this bright beer is generally filtered, has a calm, medium to light fizz, and a dense froth of medium thickness that lasts a small or minimal length of time but adheres well to the sides of a glass. Its dominant flavours are pronounced malt and grain. We can often notice corn (America) or cabbage-malt (Europe) and sometimes, aromatic hops. Its basic flavours are largely characterized by sweet smoothness. Mellow in the mouth, it is also lightly sweet. Its after-taste is generally dominated by smoothness and its alcohol content varies between 4 and 5% per volume.

Bock
Containing more than 6.5% alc./vol., this beer has a very bright reddish brown colour that turns ruby red when it catches the light. Some Bock beers are golden coloured. A medium strength fizz supports a fleeting froth that adheres lightly to the sides of the glass. Its flavours are completely dominated by melanoidin malt and, on the second level, we can easily taste its alcohol. Its aroma is very malty with hints of chocolate, vanilla and occasionally, alcohol. The high hop content can only be perceived in its aroma. This beer is initially smooth in the mouth (and syrupy, in particular the one containing more than 8% alc./vol.), with a medium-strong roundness softened by a caramel flavour as well as hints of roasted bitterness and the sourness of alcohol. Its acidity is perceptible, especially when the beer has aged. It has a lengthy and rich smooth after-taste with caramel highlights and a base of alcohol.

Viennoise or Märzen, Oktoberfest or amber lager
The Viennoise contains 5 to 6.5% alc./vol. and its colour ranges from amber to light brown. Its effervescence varies from medium to strong and does not suffice to support its fleeting froth that leaves light traces of its passage on the glass. The smoothness of its caramelized malt is its dominant flavour, after which we can often perceive aromatic hops. After a malty first whiff, we can easily distinguish the caramelized malt as well as the floral aromas of hops. Its basic flavour is a smooth sweetness and it has a medium body. We easily taste the not-too-harsh bitterness and when the beer leaves our mouth, the starting flavours are overpowered by smoothness. We can distinguish afterwards notes of caramel and bursts of bitterness and acidity.

Blonde du diable
The “Blonde du diable” beer is golden coloured and contains between 7 and 9% alc./vol. It is distinguished by its smooth malt and alcohol tastes. Hints of fruit, from the alcohol, can also be perceived. Little or moderately bitter, it can be paired with a fair number of cheeses. Its long-lasting smooth and rich after-taste is usually enhanced by alcohol.

Acrid beers
Lambic and Gueuze lambic
Because of the fermentation process, Lambic has a very acidulous taste! In order to make the beer more accessible, brewers had the great idea to mix together brews of different ages, for example a young, sweet beer with an older, dry beer. Some brewers added cherries (called kriek in Flemish) or raspberries (frambozen) or black currant, peaches, bananas, etc.

Gueuze beers are among the most complex beers on the planet, especially when it comes to the richness of their ester. Cheesy, rancid and gamy, their aromas at times remind us of old cheeses thanks to the presence of mouldy hops.

Their colour varies from shades of yellow to golden hues that are often cloudy, except for the commercialized types that are filtered. Very effervescent, spicy and frothy in the mouth, the beer often bursts out of the bottle when we pop the cap. However, its fizz disappears quickly. Its complex aromas take the lead from hints of apple. Sometimes raw, often astringent, but always balanced by acidity and borderline irritating.

This type of beer is favourable to pairing, even with goat cheeses that are also acidy. Otherwise, we often witness the development of thirst-quenching flavours. We must however be careful of types with fruits since the evolution of the fruity flavour makes the pairing unpredictable.

Brown/amber des Flandres
Most beers of this type are “assembled”, i.e. different-age brews are mixed together at the bottling stage. As for Lambic beer, “des Flandres” brewers have developed the art of infusing beer with fruits in order to smooth out the taste. These beers should thus be drunk as soon as they hit the shelves. The acidity is very pleasant, strong but coated in sugar. It sometimes gives the impression of syrup, and given that the sensory perception might need to be learned, a period of adjustment might be in order.

Bitter beers
Porter and Stout
This beer is characterized by a signature toasted flavour, almost burnt and often hinting of bitter hops.

Containing only 4 to 5% alc./vol., it is nonetheless considered to be a “strong” beer. Of ebony black colour, its rich froth might hint at a high calorie content even though, technically, not only is it not the case but this beer can often be grouped with the light beers… It has little effervescence and little bubbles, a medium froth that is very compact and ochre-coloured and that adheres well to the sides of the glass and whose taste remains until the last drop. Its predominant roasted flavour is set apart from the hops in the background. Even to the nose, the roasted aroma overpowers the hops. With hints of chocolate, the bitter taste of the roast comes before that of the hops. Generally of a medium to thin body, though some types are rich, it has a distinctive bitter roasted taste supported by the hops and malt. Light-medium acidity. Lasting after-taste due to the roasted flavour. The bitterness of the hops is perceivable in the background and blooms at the end of the tasting. The “nitrogen” versions propose a smoothening “by gas” that transforms the complexity of the beer and enfolds it in a silky casing.

Triple
Containing between 8 and 9% alc./vol., and available in colours ranging from blond to light amber/golden, this beer has a champagne-like effervescence. Its thick and rich froth is long-lasting and adheres well to the sides of the glass. Its complex flavours of alcohol and ester hinting of caramel—notably when it is five years’ old—explode in the mouth. One can easily smell the mixed aroma of fruit, malt, ester, hops and spices. These basic flavours carry with them a smooth, bitter taste. The beer’s medium body and easily perceptible alcohol flavour are often accompanied by hints of caramel sweetness. Sometimes, little acidy peeks can be observed and the “Triple’s” bitterness is of medium intensity that gets more pronounced with age. Its after-taste finishes with a light sweet kiss that is at times bitter and accompanied by acidy flavours whose intensity varies with the age of the product as well. The younger the beer, the sweeter it is. The more aged it is, the more the bitterness of the yeast and burnt caramel teases the taste buds. Recent tendencies in the brewing world use more and more orange peel (sweet or bitter) to add a citrusy flavour to this type of beer.

The first brewery to have used the word “Triple” to qualify a beer was the Westmalle Abbey in Belgium. The Westmalle Triple is one of the best beers in the world. The word triple simply means “triple density” and is indicative of a higher alcohol content than “simple” beers (terminology never before used). We must not confuse this expression with that of “triple fermentation” that indicates a beer that has undergone three fermentations. In fact, a large number of “Triples” undergo three processes of fermentation, which adds to the confusion.

This beer has a double personality. When served cold, it is the perfect appetizer; when served at room temperature, it is a magnificent after-dinner drink.

Bittersweet beers
Pale ale
Of a light amber color, hinting of copper, this pale ale is illuminated by a light effervescence and contains between 4 and 5% alc./vol. Its dominant flavours are that of caramel and malt, and are easily distinguishable. To the nose, hints of hops and its many esters, notably caramel, can be perceived. The intensity of its bitterness varies according to age and serving temperature, and ranges from sweet-bitter to bittersweet. The older the beer and the colder it is served, the more pronounced the bitter taste. Its medium body rests on a lightly, malty structure. Some brands contain traces of (mineral) salts. Its malt is usually the first flavour tasted but is quickly replaced by the bitter hops.

The serving temperature has a great influence on the mix and predominance of the beer’s flavours. Cold, the beer is mostly bitter, while cool or at room temperature, the bitterness is nicely set off by a somewhat sweet smoothness. Many microbreweries offer an amber version that sports the family’s traits. During pairings, the age of the beer and its serving temperature are of capital importance when it comes to creating the “perfect conditions” that will guarantee a successful match. If aged, the beer’s acridity tends to dominate. When too cold, the bitter hops become predominant and a quality, creamy, non-soft surface ripened cheese can probably save the situation. A young soft surface ripened cheese can also do well. In short, this beer might well be the hardest to pair with cheese.

For some years now, we have been witnessing the development of a new way of racking this type of beer as well as the nitrogen-enhanced stout. This inert gas adds a smoothness to the product that is so enjoyable that this unique variation enables us to create a whole new category of beer: nitrogen-enhanced pale ale.

Nitrogen-enhanced pale ale
This version of pale ale is relatively new in the beer world. It is often “bottled” in cans. The nitrogen it contains is inserted into a chamber and is released when the can is opened. The gas then passes through the beer without dissolving and makes the beer more tender and enhances the richness of its flavours, making pairing easier.

Brown ale
Luminous, this beer sports an auburn colour with brown sugar highlights. Its effervescence is light to medium and its shy and fleeting froth adheres little to the sides of the glass. Its dominant flavours sport a smooth and sweet signature that hides hints of hops. Its sweet, hops and brown-sugar aroma is enfolded in esters. Its flavours are based on a sweet-bitter note. Hops are occasionally very present in this beer, which is mostly dominated by flavours of malt with nuts and brown sugar and lightly fruity nuances. Some versions even feature a well-defined light bitterness. This beer’s tasting profile varies from one brand to the next and some can be categorized with the pale ales.

Original Pilsener (Svetle)
The mixing of all the ingredients with the freshest water known to breweries results in the subtlest of beers. Its great smoothness opens the way for a strong presence of hops while enabling pleasant flavours to develop. Blond with golden highlights, it contains between 4 and 5% alc./vol. Its medium effervescence supports a shy froth that does not adhere well to the sides of the glass. The two main flavours are malt followed by hops. It has strong aromas of hops, flowers and fields. Medium-rounded, its basic flavour is sweet-bitter and is enhanced by hops. The degree of perception of the bitterness depends largely on the serving temperature and alcohol content. Its after-taste is initially smooth then gives way to a bitterness that blooms.

Syrupy beers
Quadruple or ABT
This type of beer contains between 9 and 14% alc./vol. It has a dark colour that hides a cloudiness due to the presence of yeast and proteins. Its somewhat strong effervescence supports a thick and rich froth that is often fleeting because of the high alcohol content. Lightly sour, it is a very thirst-quenching beer despite its high alcohol content. The complexity of its flavours is underlined by ester and often harbours notes of caramel, chocolate and star anise. Its aromas speak of malt, caramel and chocolate, enfolded in alcohol. To the palate, this beer is naturally syrupy and chocolate-sweet. Round-bodied and sweet, the chocolate and caramel hints hide its bitterness and the traces of hops. Once swallowed, the smooth chocolate and caramel flavours dominate. We can perceive, after a few sips, a few hints of alcohol.

Some examples:
Scotch ale
This sweet beer is balanced by a perceptible but not-too-dominant alcohol flavour (7 to 8% alc./vol.). Its colour ranges from light coppery amber to dark amber. Its light effervescence is topped by a rich froth that adheres very well to the sides of the glass. Its classic taste hints of caramel butter that is mostly noticeable by its aroma. As a second aroma, we often perceive hints of roasting. Its basic smooth and syrupy flavours are set off by a very rich body and are often rendered syrupy by the alcohol, sugar and obvious caramel butter notes. Its long-lasting after-taste is smooth and sweet and is very similar to that of the doubles and quadruples.

Spicy beers
Spicy beers are a new arrival to the beer world. It is not really a style or a family of beer but more the adding of spices to existing well-defined styles. The intensity and nature of the spices that can be used is so varied that it is impossible to make any definite predictions about pairing. We must thus go by the rule of building up our own expertise by trial and error.