Types of beer: the beginner's guide to choosing well

To choose your beer well as a beginner, remember one simple rule: the darker a beer, the more it leans toward roasted and rounded flavours; the more hoppy it is, the more it turns bitter and fruity. With those two markers, you can read any menu. This guide walks through the main types of beer, their taste, the ideal occasion and the right serving temperature.

What exactly is a beer "style"?

A beer style is a family of flavours defined by four ingredients: water, malt (sprouted grain), hops and yeast. Malt brings sweetness, bread, coffee or chocolate. Hops bring bitterness and aroma. Yeast decides the rest, from fruity to spicy. Change the proportions, and you go from a light lager to a bold dark ale.

• Malt: the more it's roasted, the darker and more toasty the beer.
• Hops: this is what bites, what perfumes, and what drives the whole IPA craze.
• Yeast: it splits two great schools, lagers (bottom fermentation, clean) and ales (top fermentation, more expressive).
• The balance between the three defines the style, from the softest to the most intense.

You don't need to memorise all the jargon. Just keep the malt/hops duo in mind: it's enough to guess what a beer will taste like before you even sip it.

Lager and pils: where should you start?

A lager or pils is the ideal starting point for beginners. Golden, light and low in bitterness, it's all about freshness and drinks effortlessly. It's the most popular beer in the world, the one behind most big brands, and the perfect reference before you explore bolder flavours.

• Taste: grain, fresh bread, a discreet and clean bitterness.
• Bitterness: low to moderate, never aggressive.
• Occasion: drinks with friends, a barbecue, an evening with several glasses.
• Temperature: nicely chilled, between 4 and 6 °C.

A pils (or pilsner) is a slightly hoppier lager, with a dry, refreshing bitterness. If a plain lager feels too flat, this is the next step up, perfect for gently training your palate.

Wheat beer: the easiest way to start?

Wheat beer is often the easiest beer to love when you're starting out. Brewed with wheat, it's cloudy, light and low in bitterness, with notes of citrus and spices like coriander or orange peel. Its soft, thirst-quenching side makes it an excellent gateway for anyone who dislikes bitterness.

• Taste: wheat, lemon, sometimes banana, a hint of spice.
• Bitterness: very low, all about roundness.
• Occasion: sunny days, a bright terrace, a summer aperitif.
• Temperature: very cold, around 4 to 5 °C.

It's traditionally served in a tall glass that lets the aromas breathe. The glass really matters: we cover it all in our article which glass for which beer.

Amber ale: the happy medium?

Amber ale is the ideal compromise between lightness and character. Its coppery colour comes from a lightly caramelised malt that brings notes of caramel, biscuit and dried fruit. Rounder than a lager, less intense than a stout, it wins over those who find lagers bland and dark beers too heavy.

• Taste: caramel, toasted bread, hazelnut, a gentle sweetness.
• Bitterness: moderate, well balanced by the malt.
• Occasion: autumn, a lingering aperitif, a charcuterie or cheese board.
• Temperature: cool but not icy, between 6 and 9 °C.

Dark ale and stout: only for the initiated?

No, dark beer isn't reserved for experts, but you do need to enjoy roasted flavours. Its very dark colour comes from malts pushed all the way to coffee and chocolate. The stout, its best-known version, is rich, creamy and round, with a bitterness closer to black coffee than to hops.

• Taste: coffee, cocoa, liquorice, sometimes a note of dark fruit.
• Bitterness: present but soft, roasted rather than vegetal.
• Occasion: winter, a cosy evening, paired with a chocolate dessert.
• Temperature: not too cold, between 8 and 12 °C, to release the aromas.

A stout served too cold is just pointless iced coffee. Let it warm up a little in the glass: that's when it reveals everything.

A useful counter-intuitive point: a dark beer isn't necessarily stronger in alcohol or "heavier". The colour comes from roasted malt, not from the ABV. Many stouts are weaker than a good golden tripel.

IPA and pale ale: why so bitter?

The IPA (India Pale Ale) is the star of craft beer because it puts everything on hops. The result: a sharp bitterness and a burst of fruity aromas, somewhere between citrus, tropical fruit and pine resin. It's the most divisive family: you either love it or find it too bitter, rarely in between.

• Taste: grapefruit, mango, passion fruit, pine, depending on the hops.
• Bitterness: strong and proud, softer on cloudy New England IPAs.
• Occasion: a curious tasting, a bold burger, a moment to take your time.
• Temperature: cool, between 7 and 10 °C.

To ease in gently, start with a pale ale: it's the less bitter little sister of the IPA. Same fruity profile, but more discreet hops and more present malt. An excellent springboard before you try a full-on IPA.

Tripel and Belgian beers: strong but smooth?

The Belgian tripel is the paradox that traps beginners: golden, smooth and full of aroma, yet it hides a high alcohol content. Belgian yeast brings notes of banana, pear and spice, with a dry finish that masks the power. Sip it slowly, because it drinks dangerously well.

• Taste: ripe fruit, spices, honey, a light bitterness.
• Bitterness: low, dominated by fruit and sweetness.
• Occasion: a lingering aperitif, a tasting moment, a festive meal.
• Temperature: not too cold, between 8 and 12 °C.

Beware the trap: a tripel goes down easily but hits hard. One is often enough, especially if you're new to it. Treat it like a good wine, in small sips.

Sour beers: the tangy surprise

The sour is the family that surprises people most on first try: it's deliberately acidic. That bright, almost lemony tartness comes from lactic bacteria added during brewing. Often paired with fruit like raspberry or cherry, it feels closer to a refreshing lemonade and always intrigues curious palates.

• Taste: sharp acidity, red berries, citrus, very little malt.
• Bitterness: almost none, replaced by acidity.
• Occasion: a summer aperitif, to surprise friends or break from the classics.
• Temperature: very cold, around 4 to 6 °C.

It's not the beer to start with, but it's often the one that converts people who swear they don't like beer. Serve it to someone who loves kombucha or craft lemonade, and the effect is guaranteed.

How to choose your beer without going wrong?

The simplest method to choose your beer: start from what you already like, then move up one notch. Do you enjoy sweet drinks? Begin with a wheat beer or a light lager. Looking for character? Move to an amber ale, then a pale ale. The idea is to progress in small steps, not to jump straight to the most bitter IPA on the shelf.

1. 1You dislike bitterness: wheat beer, light lager, then a fruity sour.
2. 2You want flavour without excess: amber ale, pale ale, Belgian tripel.
3. 3You love coffee and chocolate: dark ale, then stout.
4. 4You're after adventure: IPA, then sours and rarer styles.

One last tip: taste at the right temperature and in a suitable glass. A beer that's too icy hides its aromas, and the wrong glass smothers them. Grab what you need to kick off your discovery in our shop.

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