LAGERS are produced with bottom-fermenting strains of yeast at colder temperatures than ales (5-15 C)*. This cooler environment inhibits the natural production of esters and other fermentation byproducts, creating a cleaner-tasting product.

ALES are distinguished by the use of top-fermenting yeast strains*. These strains perform at warmer temperatures (19-25 C), the ferments are faster and fermentation byproducts are generally more evident. Ales tend to have a very pronounced palate where esters and fruity qualities are part of the character.

* In order to ferment at colder temperatures, the use of a lager yeast is obligatory. Beer kit concentrates, whether ales or lagers, are usually supplied with an ale yeast.

GERMAN LAGERS	COLOUR	HOP AROMA	HOP FLAVOUR	BITTERNESS	BODY
German Bock	copper to dark brown	low	low	low	full
Doppelbock	amber to dark brown	none	none	low	very full
Munich Dunkel	copper to dark brown	medium	medium	medium	medium
Munich Helles	pale to golden	low	low	low	medium
German Pilsener	pale to golden	medium	medium	high	light to medium
Bohemian Pilsener	pale to golden	low to medium	low to medium	medium to high	light to medium
Vienna	amber to deep copper/light brown	low	low	low to medium	light to medium
Oktoberfest/Marzen	amber to deep copper-orange	low	low	low to medium	medium

AMERICAN LAGERS	COLOUR	HOP AROMA	HOP FLAVOUR	BITTERNESS	BODY
American Lite	very pale	none	none	very low	light
American Standard	very pale	low	low	very low	light
American Draught	very pale to golden	low	low	low to medium	light
American Dry	pale to golden	low	low	low to medium	light

BELGIAN ALES	COLOUR	HOP AROMA	HOP FLAVOUR	BITTERNESS	BODY
Belgian Ale	pale	low to medium	low to medium	low	light to medium
Tripel	light/pale	low	neutral hop/malt balance	neutral hop/malt balance	medium to full
White (Blanche)	very pale	low	low	low to medium	low to medium
Kriek & Raspberry	amber/reddish	fruity	low	low	light
Trappist (Abbey)	amber to dark brown	medium to high	low	medium to high	full
Christmas	amber or dark-hued	-	-	-	full

ENGLISH ALES	COLOUR	HOP AROMA	HOP FLAVOUR	BITTERNESS	BODY
Barley Wine	copper to medium brown	low to high	low to high	low to high	medium to full
Brown Ale	medium to dark brown	low	low	low	medium
Mild	medium to dark brown	low	low	low	light
English Pale Ale	pale to deep amber/copper	medium	medium	high	medium
India Pale Ale	pale to deep amber/copper	medium to high	medium to high	high	medium
Bitter	gold to copper	may be present	may be present	medium	light to medium
Robust Porter	black	low to medium	low to medium	medium to high	medium to full
Brown Porter	medium to dark brown	low to medium	low to medium	medium	light to medium
Strong Ale	light amber to deep amber/copper	assertive	assertive	apparent	medium to full

SCOTTISH & IRISH ALES	COLOUR	HOP AROMA	HOP FLAVOUR	BITTERNESS	BODY
Scottish Light	gold to amber	may be present	may be present	low	medium
Scottish Heavy	gold to amber to dark brown	may be present	may be present	low	medium
Scottish Export	gold to amber to dark brown	may be present	may be present	low to medium	medium to full
Dry Stout	black opaque	none	none	medium to high	light to full
Sweet Stout	black opaque	none	none	low	medium to full
Imperial Stout	dark copper to black	medium to high	medium to high	medium to high	full

GERMAN & CANADIAN ALES	COLOUR	HOP AROMA	HOP FLAVOUR	BITTERNESS	BODY
Kolsch	pale gold	low	low	medium	light to medium
Dusseldorf-style Altbier	copper to dark brown	none	very low	medium to high	light to medium
Berliner Weisse	pale	none	none	very low	light
German Weizen	pale to golden	low	low	low	light to medium
Canadian Ale	light to amber	medium	medium	medium	light

REF.: Rules and Regulations, American Homebrewers Association, 1998