Beer Styles — A Complete Guide

The BJCP (Beer Judge Certification Program) officially recognises over 100 styles across 34 main families. On Beer Galaxy we cover the main families: IPA, Lager, Stout, Trappist, Saison, Lambic, Wheat beer, Porter, Bock, Brown Ale, and many more.

This is the most fundamental distinction in brewing. Ales (IPA, Stout, Saison, Trappist, etc.) ferment at warm temperatures (15-25 °C) with top-fermenting yeasts — more expressive, fruity profiles. Lagers (Pilsner, Bock, Helles, etc.) ferment at cool temperatures (8-13 °C) with bottom-fermenting yeasts — cleaner, crisper profiles.

To explore craft beer without complexity: German Pilsner (Bitburger, König Pilsener), Bavarian Hefeweizen (Weihenstephaner), American Pale Ale (Sierra Nevada). If you like coffee: Porter or Stout. If you like wine: Saison or Belgian Tripel.

Aperitif: Pilsner, Witbier, light Saison. Fish/seafood: Wheat beer, Witbier, Gueuze. Red meats: Stout, Porter, Tripel. Strong cheeses: Trappist, Imperial Stout, Lambic. Desserts: Imperial Stout, Quadrupel, Framboise Lambic.

Each beer style tells a unique cultural, geographical and brewing story. From the Walloon Saison of Hainaut farmers to the IPA born to survive voyages to India, understanding styles also means understanding global history and terroir. It is the brewing equivalent of the diversity of wine grape varieties.