Beer Style Guide

I'm no expert by any means, but I've put together this small guide to help you navigate some of the terms you might come across on the site. Whether you're a seasoned craft beer drinker or just starting to explore, hopefully this makes things a little clearer.

The crisp & classic — Lagers, Pilsners & beyond

Lagers are often misunderstood as simple. In reality, they require the most technical precision because there are no heavy hops or fruit to hide behind.

  • Pilsner: The blueprint for crisp beer. Light, gold, with a distinct snappy bitterness from noble hops.
  • Helles: The smoother, maltier cousin of the Pilsner. Less bitter with a subtle bready sweetness.
  • Bock: A stronger, malt-forward lager. Darker and richer, with flavours of toasted bread or caramel.
  • Kellerbier: Unfiltered, unpasteurised lager with a slightly cloudy look and richer mouthfeel.
  • Schwarzbier: All the crispness of a lager with roasted malt colour and a hint of dark chocolate.

The Hop Forward — Pale, IPA, DIPA, TIPA & more

Hops are the soul of craft beer, providing everything from bitterness to tropical fruit aromas.

  • Pale Ale: The gold standard for easy drinking. Light body and a gentle citrus or pine aroma.
  • IPA: A step up in intensity. More hops, more flavour, more bitterness.
  • NEIPA / Hazy: Brewed with oats or wheat and Double Dry Hopped. Silky, juice-like, focused entirely on fruit flavours.
  • DIPA: More malt to reach 7–9% ABV. Thicker, punchier, and intensely resinous.
  • TIPA: The heavyweight (10%+ ABV). Almost chewy and saturated with tropical fruit flavours.
  • Best Bitter / ESB: The original British hop-forward ale. Earthy, lightly fruity and low in carbonation. Often cask-conditioned and best served at cellar temperature.

The Science of Sour — Tart, Wild and Fruit-Forward

Where most beers use carefully controlled yeast, sours deliberately introduce bacteria or wild yeast to create acidity. The result is anything from a gentle tartness to a face-puckering sharpness, and when fruit is added, something closer to a liquid dessert.

  • Kettle Sours: Clean and predictable. Think tart lemonade or crisp cider.
  • Gose: Brewed with salt and coriander. Savoury and incredibly thirst quenching.
  • Fruit & Smoothie Sours: Packed with fruit purée. Thick, vibrant, and intensely tart.
  • Pastry Sours: Brewed with fruit plus adjuncts like vanilla or lactose. Tart but creamy.
  • Wild & Mixed Fermentation: Funky, complex, earthy or peppery with an almost vinegar-like acidity.

The Dark Side — Stouts, Porters & more

Darker beer doesn't always equal heavier beer. The colour comes from how long the malt was roasted, not from the alcohol content or body of the beer.

  • Schwarzbier: Looks like a stout but drinks like a crisp lager. Hint of dark chocolate with a dry finish.
  • Porter: Think cold brew coffee and cocoa. Light in body and very approachable.
  • Stout: Creamier and more robust variant of a porter.
  • Pastry Stout: Brewed to taste like dessert. Hints of vanilla, cacao, or maple. Sweet and thick.
  • Imperial Stout: High ABV, often barrel-aged with notes of oak or bourbon.