Beers fall into one of two general beer categories, Ales or Lagers.

ALES

Generally, Ales are more complex in their aromas and flavours, with plenty of fruity esters.

Although Ales are produced using top fermenting yeast strains, the fermentation temperatures are also different when compared to Lagers, with the top fermenting yeast being more active at higher fermenting temperatures.

Ales are generally fermented at temperatures between 14C - 20C. These higher fermentation temperatures result in a short fermentation period where the yeast cells are very active.

The combination of these higher fermentation temperatures and shorter fermentation periods allow the complex Ale aromas and flavours to develop in abundance.

LAGERS

Lagers are generally more moderate in their presentation, offering smooth malty tastes and abundant hop aromas and tastes.

Lagers are fermented at lower temperatues (generally between 8C - 14C. These lower fermentation temperatures result in a longer fermentation period compared with Ales, where the yeast activity is more controlled.

The combination of these lower fermentation temperatures and longer fermentation perids allows the full flavour and aroma of the malt and hops to be teased out and slowly developed, delivering these qualities in abundance for the consumer.

Lagers also exibit a smoothness not often found in Ales, in the same way a single malt whiskey becomes smoother with age.

Interestingly, in German 'lager' means to store. The Germans used to store (lager) their beer in a cold environment for up to six weeks.