In the most basic classification scheme, there are two main types of beer. No, its not “tastes great” / ”less filling”- they are ales and lagers. Ales, the oldest beers in the world, have been around thousands of years longer than lagers. Looking at the history of beer, civilizations as far back as the Sumerians and Egyptians have been brewing and drinking what would be considered ales. Lagers, on the other hand, may have only been around since the mid-nineteenth century. However, many have speculated that “lagering” may have been “discovered” as far back as the Dark Ages, when some European brewers may have stored their beer in ice caves for later consumption. What they found 
was that the beer that was stored and fermented cold had a much clearer and cleaner beer “free from turbidity”.
The main difference between ales and lagers is the type of yeast used in the brewing process, which in turn dictates what ingredients and techniques can be used.
Ales are fermented warm and made with a top-fermenting yeast (Saccharomyces cervisiae), which is, just like it sounds, a yeast that rises to the top of the brew during fermentation. Ales are generally stronger and more forceful in taste than lagers because of their relatively fast and warm fermentation. Many countries, including England, serve their ales at “cellar” temperature (50-55 degrees Fahrenheit).
Lagers, from the German word “lagern” meaning to store, are made with a bottom or cold-fermenting yeast (Saccharomyces Uvarum – see sidebar) that sinks to the bottom of the brew during the fermentation process. While ales can be brewed in as little as 7 days, lagers 
traditionally need to age before their brewing process is complete. This can increase their brewing time to more than a month or more. This longer, colder fermentation process inhibits the production of esters (which give beer a more fruity taste) and avoids other fermentation byproducts common in ales. The lager process creates beers with a generally cleaner, smoother, crisper, and more mellow taste. Unlike ales, lagers should always be served cold. The lager is also the most popular style of beer in the world, with some stating that it accounts for 90% of all beers consumed (a large portion of this is from the mass produced watered down lagers of the major US breweries).
*Note – Lager yeast (Saccharomyces Uvarum) was originally named Saccharomyces carlsbergensis (notice the word “Carlsberg” in there… not a coincidence). The name was chosen to honor the brewery that was credited with first isolating lager yeast (Carlsberg brewery) – the yeast was later named Saccharomyces Uvarum) Bottom-fermenting yeast was simultaneously discovered by Gabriel Sedlmayr and Anton Dreher about 1830.
Ale vs. Lager – At A Glance
|
Ale |
Lager |
| Thousands of years old | Relatively new |
| Fermented warm | Fermented cold |
| Top fermentation | Bottom fermentation |
| Yeast – Saccharomyces cervisiae | Yeast – Saccharomyces Uvarum |
| Quick brew cycle – as little as 7 days | Longer brew cycle – up to several months |
| Usually brewed between 59 – 77 degrees F | Usually brewed between 40 and 55 degrees F |
| Strong, assertive, and more robust in taste | Smoother, crisper, and more subtle in taste and aroma |
| Served not too cool, usually 50-55 degrees F, 10-14 degrees C, sometimes called “cellar temperature”. | Served cold, usually 40-45 degrees F, 4-7 degrees C. |
December 23, 2007 at 4:24 pm
In England most ales are served at cellar temperature (12 to 14 celsius) not at room temperature.
December 23, 2007 at 4:36 pm
Hey Mike,
Thanks for the comment. You are right of course… cellar temperature is the more common and traditional way to serve an English ale.
I will update the article. Thanks for the feedback.
August 18, 2008 at 6:57 am
At a party someone said that “All beer is Lager beer, the only difference among them is the brewing process”
How accurate is this statement
January 3, 2009 at 2:27 am
so could i use baker’s yeast instead of brewer’s yeast in my home brew? or would it taste really gross. i’m allergic to brewer’s yeast but not baker’s yeast.. tragic i know.
December 13, 2010 at 5:31 am
There is a widespread mistaken belief that beer is divided into ales and lagers.This is a grotesque distortion and misinterpretation of the facts.Agreed, lagers are mowadays bottom fermented though originally they were not.And ales are top fermented.That much is true.But to call describe all top fermented beers as ales is as sensible and as valid as calling all vacuum cleaners Hoovers.Or calling all furry aninals dogs.There are many other top fermented beers, such as porter and stout NO!!! These are NOT and NEVER WERE considered to be ales.EVER.Neither is Kolsch an ale, it’s German but ales are particular to Britain and those places influenced by her.Germans would be offended if the resultes of a long and illustrious brewing history was lumped together with a specific type of British beer from a totally different background.
This misconception seems to be fairly recent and concentrated in the US.English drinkers certainly don’t talk about stout as being an ale.Every pub seems to have a brewer’s advertisement offering “Ales and Stouts)
April 27, 2011 at 11:55 am
Um, That previous guy is wrong. Stouts, my personal favorite style of beer, IS considered an Ale. Its a type of Ale known as a Dark Ale. My local home brew shop (HBS) carries 3 different books on brewing beer, so we picked them up. ALL 3 BOOKS, claim stouts and porters are styles of ale.
November 16, 2011 at 7:01 am
The reason they have names such as ‘Bitter’ ‘Stout’ ‘Porter’ ‘Mild’ is that they ARE different styles otherwise you’d go ‘ooh thats a dark ale’ rather than classing it as a Extra Best Bitter?! There are more types of yeast then their are people to brew them, they evolve and change continuously.
Many ‘Ales’ are cold conditioned to improve clarity, and many stronger examples are cask conditioned for upto and over a year, long past the lagering period.
November 26, 2011 at 6:15 pm
My question is why can’t we buy freshly brewed (non-pasteurized) beer in the USA?
Drink any helles beer in any Munich beer garden and you will immediately notice the difference. You can order a liter and drink it slow because it still tastes great as it warms up. You can buy Paulaner bottles here in the USA, but it’s not even close to the draft product they sell at the beer gardens there. Why is that? Is it just pasteurization that ruins it? It’s not just Germany either – try the draft beer at the mall in Omigari Japan – same tremendous taste.
January 25, 2012 at 1:45 pm
Elise, who posted that she’s allergic to the yeast that’s been used in brewing but not to the yeast that’s been used in baking may be allergic to the hops that are often used in brewing.
August 3, 2012 at 1:56 pm
If you heat up grain and water and then ferment it, it is beer. All the subdivisions of beer will overlap each other. I have associated lagers with cheap lite American beer with no taste but less filling so you can drink enough to get drunk. But there are very good dark lagers with plenty of taste and I plan to make some. If you really want to appreciate the taste of beer you should brew your own and you will be amazed at how much better it tastes than store bought beer.