Beer Styles & Flavour

Here are some of the main modern craft beer styles with brief descriptions that include colour, aroma, taste, and approximate alcohol by volume (ABV) content range:

1. IPA (India Pale Ale) - IPAs are typically amber to copper in colour, with a strong aroma of hops, often described as floral, citrusy, or piney. They have a bitter taste, balanced by a malty sweetness, with an ABV range of 6-7%.

2. Pale Ale  - Pale Ales are lighter in colour than IPAs and have a more subtle hop aroma. They are often described as having a crisp, refreshing taste with a balanced bitterness and a slightly sweet malt flavour. The ABV range is usually around 4-5%.

3. Stout - Stouts are dark brown to black in colour and have a rich, roasted malt aroma i.e. the barley is toasted more heavily before it’s turned into malt. They have a complex flavour profile, with notes of coffee, chocolate, and sometimes even a hint of smoke. Stouts have a high ABV range of 6-8%.

4. Porter - Porters are similar to stouts in colour and aroma but have a lighter body and lower ABV range of 4-5%. They have a flavour profile that includes notes of chocolate, coffee, and sometimes even a hint of caramel.

5. Wheat Beer (Weizenbier, short Weizen, which is German for "wheat") - Wheat beers are typically light in colour and have a cloudy appearance. They have a light aroma of wheat and sometimes spices such as coriander and orange peel which are added to the brew. They have a refreshing taste, with a slight sweetness and a low ABV range of around 4-5%.

6. Pilsner - Pilsners are typically light in colour, with a crisp, clean taste and a low bitterness. They have a light aroma of hops and sometimes a hint of floral or citrus notes. Pilsners have a low to medium ABV range of 4-5%.

7. Belgian Ale - Belgian ales are often fruity and spicy in aroma, with a complex flavour profile that includes notes of fruit, caramel, and sometimes even a hint of funk. They have a medium to high ABV range of around 7-9%.

8. Sour - Sour beers can vary widely in colour but are usually tart and acidic in taste. They often have a fruity aroma, with flavours that include sour cherries, citrus, and sometimes even a hint of salt. Sours have a wide range of ABV, but are usually lower, around 3-5%.

Some variants of the main beer styles above are:

1. XPA (Extra Pale Ale) - XPA is a variant of Pale Ale. It is similar to Pale Ale, but with a stronger hop profile and a more bitter taste. It often has a higher ABV range of 5-6%.

2. APA (American Pale Ale) - APA is a variant of Pale Ale. It has a stronger hop profile than traditional Pale Ale, with more citrusy and floral notes. It has a balanced bitterness and a slightly sweet malt flavour. The ABV range is usually around 5%.

3. NEIPA (New England IPA) - NEIPA is a variant of IPA. It is characterized by its hazy appearance, juicy and fruity aroma, and low bitterness. It often has a higher ABV range of 6-8%.

4. Imperial Stout - Imperial Stout is a variant of Stout. It is a stronger and more complex version of Stout, with a higher ABV range of 8-12%. It has a rich, roasted malt flavour with notes of chocolate, coffee, and sometimes even a hint of smoke.

5. Dunkelweizen - Dunkelweizen is a variant of Wheat Beer. It is a darker version of Wheat Beer, with a deeper colour and a richer flavour profile that includes notes of caramel and chocolate.

These are just a few examples of modern craft beer styles, and there are many more styles and variations to explore. Keep in mind that each brewery may have its own take on a particular style, so it is always worth trying different beers from different breweries to see how they compare, rather than just relying on labels.

Pale Ales and IPA - Similar but Different

It could be said that the characteristics of these two popular styles often cause confusion, particularly (but not only) for novices, with their variations and different interpretations by brewers. The following descriptions are by no means exhaustive, therefore, but may provide a guide to some of the main differences in these two.

Hops: India Pale Ales (IPAs) typically have a higher hop bitterness, flavour, and aroma than Pale Ales.

Alcohol content: IPAs typically have a higher alcohol content than Pale Ales, although this is not always the case. In Australia, the alcohol content of both styles can vary widely depending on the specific beer and brewery. Session IPAs and Pales are also becoming more common.

Malt profile: Pale Ales tend to have a more balanced malt profile, with a blend of sweet and toasty flavours. IPAs often have a more subdued malt profile to allow the hop flavours to shine through.

Colour: Pale Ales are typically a lighter colour than IPAs, although both styles can range from pale gold to deep amber. The colour of a beer depends on the type of malt used and the brewing process.

Overall, the main difference between Pale Ale and India Pale Ale is the amount (quantity and number) of hops used and the resulting bitterness and flavour. However, there is also variation within each style, and many craft breweries in Australia and around the world experiment with different hops, malts, and brewing techniques to create unique and interesting beers.

Sours and Saisons

Given the popularity and proliferation of a style that often now has its own section in the stockists’ fridges, sour beers and saisons deserve a special mention. While they may share some similarities, they are two distinct beer styles with different characteristics.

Sour beers are a type of beer that is intentionally acidic, tart, or “sour” in flavour. This is achieved through the use of certain strains of bacteria, such as pediococcus or far more commonly lactobacillus , which produce lactic or other organic acids during fermentation. Sour beers can come in a variety of styles, such as Berliner weisse , gose, and lambic.

Saisons, on the other hand, are a type of Belgian farmhouse ale that are typically characterized by their fruity, spicy, and earthy flavours. They are usually brewed with a specific strain of yeast that creates unique esters and phenols during fermentation, resulting in a complex and flavourful beer. Saisons can range from light and refreshing to stronger and more complex, and often have a dry finish. Often thought of as the wine-drinker’s beer because of its complexity.

While some sour beers may have similar fruit and tart characteristics to certain saisons, the use of souring bacteria is not a traditional characteristic of the saison style.

Bitterness

The bitterness of beer can be measured using the International Bitterness Units (IBU) scale. The IBU scale is a measurement of the concentration of iso-alpha acids, which are compounds derived from the hops used. Some brewers nominate the IBU in the information they provide to consumers on labelling, but it is not common practice, despite conveying an important taste characteristic.

A rough guide to the IBU ratings for different beer styles is as follows: 

• Sour: 5-10 IBU

• Gose: 5-15 IBU

• Lager: 8-25 IBU

• Saison: 20-35 IBU

• Pilsner: 20-45 IBU

• Pale Ale: 30-50 IBU

• American Pale Ale: 30-50 IBU

• IPA: 50-70 IBU

• Double IPA: 70-100 IBU

• Irish Stout: 30-45 IBU

• Imperial Stout: 50-90 IBU

• Belgian Dubbel: 15-25 IBU

• Belgian Tripel: 20-45 IBU

• German Hefeweizen: 10-15 IBU

• Wheat Ales: 10-35 IBU

Note that these are just general guidelines, and as can be seen above, there can be very significant variation within each beer style depending on the specific beer and the brewing process. Additionally, bitterness is just one component of the overall flavour profile of a beer.

Colour / Appearance