What are the differences and how can I recognize them from taste?
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There are two types of primary styles: Ale and Lager. These are dependent on their yeast type and fermentation temperature and duration. Lagers are fermented cold and long, ales warm and short.
Lager styles such as Pilsner, Lager, Helles, Bochs, etc. will all have a cleaner and crisper taste and mouth feel to them. They’re usually not heavy or high in alcohol. “Watery” can be a description, but it does a disservice to good examples of the style. Lagers tend to be amber to light brown in color. Pilsners are lighter. They key is a balance between flavors: swettness of the malt vs bitterness of the hops. A good lager or Pilsner will have that balance. To achieve this, recipes are very simple. One style of malt, one type of hop. This actually makes a good lager the mark of a good brewery, as they’re the most difficult style to make. Any imperfection is noticeable. That’s why Miller, Bud, and Busch all insist drinking their (pilsner) swill ice cold so you don’t taste the awfulness.
Ales tend to be sweeter, maltier, and hoppier, depending on style. They also utilize a plethora of grains to make the malt profile. Lagers tend to use a single type of malt. Ales will have all kinds blended: barley, oats, wheat, crystal malt, rye, etc. While Lagers focus on balancing the flavor, ales tend to make a flavor shine with complimentary flavors. Though a traditional “ale” is fairly balanced, it’s when you get to styles like wits and IPAs that the style makes its special ingredient shine. IPAs are ales with an abundance of hops. They’re the hot sauce of the beer world. Forwardly bitter, and good ones have a malty finish.
The secret 3rd style is sours. Technically ales, but with a bacteria that imparts a sour/acidic taste. Nothing tastes quite like a sour. They can make you pucker up or they may just taste like juice.
I recommend going to a brewery and getting a flight (sampler). No harm in trying and seeing what you like and tasting for yourself.
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