It might seem an unlikely claim when you’re trying to choose from the bewildering array of beers available today but it’s true. Except for a few hybrid brews that employ some of the brewing methods of both, all beer falls into two primary categories – Ale or Lager, a third being Spontaneous Fermentation

It Starts with the Yeast

It is the yeast that makes the difference between the ale and the lager. Ale yeasts flocculate at the top of the fermentation tank. They generally thrive at temperatures between 60 to 72 degrees Fahrenheit. Lager yeasts are more successful at lower temperatures, typically 46 to 55 degrees Fahrenheit and flocculate closer to the bottom of the fermentation tank. Lager yeasts also tend to ferment more aggressively, leaving behind less residual sweetness and flavours than ales.

The difference doesn’t end with the yeast. The brewing techniques of each are as important as the yeast used. After fermentation ales are usually aged no more than a few weeks. The aging process is generally done at 40 to 55 degrees Fahrenheit. Lagers are similarly aged but at much lower temperatures, 32 to 45 degrees Fahrenheit, and for a much longer time typically months. This is called lagering and creates a cleaner, clearer beer.

So What Does This All Mean?

The brewing processes of the two different kinds of beer – lager, cold and efficient; and ale, warm and complex – result in very different final products. Although both are beer, the two are as different as red and white wines. Lagers are clean, refreshing beers with typically light aroma and flavour. They are invariably served cold and can pair easily with a wide variety of food. Ales are complex, flavourful beers. Many are served closer to room temperature and contain rich aroma and flavour. Their complexity makes pairing a more selective, but highly rewarding, task.

How Can I Tell The Difference?

Sometimes the line between ale and lager isn’t that clear to the casual beer drinker and not all breweries have the manners to make it clear on the label. To learn more about each check out the pages on Ale and Lager. Here you’ll find more information about each style and the different varieties of each beer within them such as Pilsner, India pale ale, stout, Hefe-weizen, etc. including the history, tradition, tasting notes, food pairing suggestions and brewer’s notes.

Popular ales and lagers

Ales

* Barley Wine
* Bitter
* Brown Ale
* India Pale Ale
* Pale Ale
* Porter
* Stout
* Wheat Beer

Lagers

* Bock
* Dunkel
* Oktoberfest/Maerzen
* Pilsner

Sponteneous Fermentation: Gueuze and Lambic

Lambik
Lambik is a special beer which is brewed by mixing wheat and malt in water. The decoction which results from this process is called ‘wort’. After the wort has simmered in a boiler for 8 hours, hops which are more than one year old and tasteless are then added. The hops must in fact be added as a preservative.  The wort mixed with hops must then be left to cool in large cooling vessels. It is during this cooling process that the Lambik acquires its characteristic taste. Wild yeasts, such as Bretanomyces Bruxellensis and Bretanomyces Lambicus, are then produced in the wort. These micro-organisms are only found in the open air in the Senne valley.   After the cooling process is complete, the wort is immediately transferred to wooden casks. This is where the top fermentation takes place. The process lasts between 1 and 3 years. After this long period of maturation, the result is a delicious brew with a full-bodied taste which real connoisseurs of beer will appreciate.
Kriek
Kriek is a famous beer which is produced by adding small Schaerbeek cherries to ‘young’ Lambik, which gives the Lambik its characteristic deep red hue.
Geuze
Geuze is produced by mixing one-year old, two- and three-year old Lambik. ‘Young’ Lambik contains fermentable sugar, while old Lambik has the characteristic ‘Senne’ taste. This mixture is clarified using isinglass and is bottled after one week. From this moment on, the brew can be called Geuze. The secondary fermentation of the beer therefore takes place in the bottle which is stored for around one and a half year.,
During this time, nature works wonders and makes Geuze a beer worthy of the title ‘master brew’. Nothing is left to chance. Geuze matures best in large corked bottles which lie on their side in temperature-controlled cellars.
Even after this painstaking maturation process, Geuze must be treated with the greatest respect. It is a beer which must be poured and served gently and carefully. The old Belgian saying that “craftsmanship is mastership” is true for Geuze more than for any other beer.
Traditionally-brewed Geuze has a full and tantalizing bouquet, a sharp aroma and a soft, velvety flavour. It is a particularly healthy drink which is still to this day recommended for people who are sick or convalescing as a way of restoring their strength. Indeed, this way may be one of the reasons why Geuze is called the champagne of Belgium beers.