Draught Beer Basics
styles of beer
Because of its complexity, beer is dened by a style. Style dierentiates beers by aroma, appearance,
avor, mouthfeel, etc. There are three main styles – Ale, Lager and Hybrid – each having a variety
of sub-styles. Read on to learn how to properly serve common sub-styles and see recommended
pairings to experience beer as the brewmaster intended.
Color Serving Temp Glass Type Pairings to Try / Example
American Amber Ale (Red Ale) Popular,
medium-bodied style with robust avor -
can be fruity or spicy
45°- 50°F
Cheddar, barbeque chicken,
banana pound cake /
Fat Tire Amber, Lagunitas Censored
American Amber Lager (Red Lager)
Medium-bodied lager, popular American
variety with carmel malt characteristics
45° - 50°F
White Cheddar, Latin cuisine,
grilled vegetables, fruit desserts /
Yuengling, Killian’s, Grain Belt
American Pale Ale Medium body with
oral, fruit and pine American hops
characteristics
44° - 55°F
Gorgonzola, Asian cuisine, shellsh
/ Bell’s Two Hearted Ale, Lagunitas
IPA, Surly Furious
Belgian Tripel High ABV, high bitterness
masked by balance of hops and malts.
Spicy and complex with a sweet nish.
40° - 45°F
Cajun food, crab cakes, roasted
poultry, creme brulee /
La Fin Du Monde, Chimay Tripel
Bock All-malt brew that is high in
sweetness with nutty, toasted character
45° - 50°F
Aged Swiss, German cuisine,
chocolate / Samual Adams Winter
Lager, Shiner Bock
English-Style Brown Ale A malty, low
carbonation beer with chocolate and
nutty tones.
45° -55°F
Aged Gouda, roasted or grilled-
pork, pear desserts / Newcastle,
Goose Island Nut Brown Ale
English-Style Sweet Stout Also known
as Milk Stout, this style features a sweet
avor prole of chocolate, carmel notes
50° - 55°F
Cheddar, spicy cuisine, chocolate
desserts / Left Hand Milk Stout, 3
Floyds Moloko