Buzz
One of my earliest memories as a nervous new server involved a woman asking her husband, “What does ‘IPA’ stand for?” His confident reply, “It means it’s American-made,” was both patriotic and entirely incorrect.
I chose not to correct him at the time (Table 14, if you must know) for two reasons: I was hoping for a decent tip, and while I knew his answer was wrong, I didn’t have the right one either. Over time, I’ve expanded my beer knowledge, which is why I was surprised when I stumbled over a seemingly simple question: What sets a lager apart from an ale?
The distinction between these two beer types is surprisingly straightforward, yet subtle enough that it’s not easily discernible through taste, smell, or appearance. Here’s a breakdown of the key differences between lagers and ales, so you can confidently educate beer enthusiasts—or simply make more informed choices about what to order.
First and foremost, beer is divided into just two primary types
Every beer you encounter belongs to one of two overarching categories: ales or lagers. While some hybrid varieties may blur these boundaries, the vast majority of beers fit neatly into one of these two groups. Interestingly, the classification isn’t based on flavor or alcohol strength but rather on the type of yeast employed during the brewing process.
Yeast is the key factor
It’s as straightforward as that. Well, almost—yeast has a rich and complex history. For our purposes, however, the crucial point is that the yeast strain used in brewing dictates whether a beer is categorized as an ale or a lager.
Here’s a fascinating tidbit about yeast: Ale yeast, Saccharomyces cerevisiae, is the same strain used in baking bread. Lager yeast, S. pastorianus, is said to be named after Louis Pasteur. Quite intriguing, isn’t it?
Common misunderstandings
Beyond yeast type, many online resources assert that ales use top-fermenting yeast at warmer temperatures, while lagers rely on bottom-fermenting yeast at cooler temperatures. While these distinctions aren’t entirely incorrect, they aren’t completely precise either—at least according to Craft Beer and Brewing Magazine. For example, the top/bottom-fermenting yeast explanation overlooks the fact that yeast activity occurs throughout the liquid, meaning yeast cells can be found at the top or bottom at various stages. Additionally, certain lager yeasts thrive at warmer temperatures, and some ale yeasts perform well in cooler conditions.
The complexities of fermentation patterns and temperatures for lagers and ales can be overwhelming, so the safest approach is to focus on the one definitive factor: yeast.
Examples of ales
Although all beers originate as either ales or lagers, they branch into diverse styles and flavors. Ales are historically associated with Belgium and Great Britain. Here are some well-known examples:
Porters
Stouts
Wheat and Belgian styles
India pale ales (IPA) (If only I could revisit that husband from Table 14 now...)
Examples of lagers
Lagers are deeply rooted in Bavarian and German brewing traditions. Some of the most notable styles include:
Pilsners and imperial pilsners
Bock
Doppelbock
Vienna-style lagers
American lagers: Miller High Life, Budweiser, and Coors
It may come as no surprise that lagers are universally more approachable and hold the title of the world’s best-selling beer style. Ales, by contrast, tend to feature more pronounced flavors, ranging from intensely hoppy to richly malty.
Now that you’ve mastered the distinction between lagers and ales, share your newfound expertise with friends. After all, who doesn’t love a pub companion who’s brimming with fascinating beer trivia?
