Making Sense of Lagers, Ales, and Hybrids

Porters, pale ales, stouts, dunkels, bocks, tripels, pilsners… have you ever wondered how the different beer styles of the world are produced? Well, most varieties of beer (including all of the above) actually stem from two basic styles: lagers and ales. The fermentation method is the most glaring difference between the two: top fermentation for ales and bottom fermentation for lagers. Experimental brewers have also developed hybrid beers that combine aspects of both lagers and ales with dazzling results. Let’s explore some of the history and techniques that have led to these two distinct styles of brewing.

It’s All About the Yeast

‘Ale’ is an umbrella term for a wide variety of beer styles, including Porter, Stout, India Pale Ale, Wheat beers, and Belgian-style beers. The top-fermenting yeast has a high tolerance for alcohol, allowing strong beers to be produced, such as Double IPAs, Imperial Stouts, and Belgian Tripels. In general, ales provide a more robust, flavorful experience when compared to a traditional lager.

Ales are brewed with top-fermenting yeasts (Saccharomyces cerevisiae). For the unfamiliar, this means that the yeast literally sits on top of the liquid as it ferments. This is a time-tested brewing method that has been used for thousands of years. At some points in human history, small beer (ales brewed with low alcohol content) was a main part of the diet, as it provided a clean source of hydration and sustenance when both were hard to come by.

From the beginning of beer production until about 600 years ago, ale was all there was (at least in Europe). The lager yeast strain (Saccharomyces pastorianus) didn’t come onto the scene until much after the advent of beer brewing. The bottom fermentation of a lager refers to the tendency of the yeast to settle (a direct contrast to the floating cultures of an ale fermentation). This opened up a whole new world of brewing, allowing beers to ferment and mature over long periods of time, which created intriguing new styles and flavors.

Around the year 1550, German brewers had begun using this new yeast strain to reliably brew and store beer in cooler temperatures. Some theories suggest that the novel yeast evolved from S. cerevisiae, the aforementioned ale yeast, but other evidence points to S. pastorianus having taken a trans-Atlantic voyage to find the German brewers. As European explorers began making trips to the “New World,” they brought back plants, pathogens, and possibly yeasts, as well.

By the mid-1800s, lagers, both dark and pale, had become a common brew in both Europe and America. During World War II, many beer styles went out of fashion due to anti-German sentiments, which increased the popularity of lagers around the world.

In general, the flavors of a lager are smooth and subtle, especially when compared to those of an ale. There are many different styles of lager, some of which enjoy worldwide popularity: pilsners, bocks, and dunkels employ slight variations on the lager recipe to make it their own.

Ales and lagers have drastically different brewing times and techniques. A typical lager is bottom fermented at temperatures between 40 and 55 degrees F for a few months. Ales are top fermented in temperatures between 60 and 75 degrees F, allowing the yeasts to act faster, reducing the typical brew time to about one week. (The other main brewing style, spontaneous fermentation, is only used in the creation of sours, lambics, and related beers).

So What Makes a Hybrid?

There is no clear definition of a lager-ale hybrid, but they usually involve a combination of the two brewing techniques. Some hybrids may use ale yeasts, but subject the ferment to colder temperatures and longer brew times. The opposite is possible as well, brewing with lager yeasts at a higher temperature than normal.

Alternatively, some lagers play with the style by producing a flavorful, hop-forward beer (like an ale) that still drinks crisp and light (like a lager). Anything is possible when brewers break free of tradition and decide to get creative.

Examples of Ales, Lagers, and Hybrids

There are endless examples of excellent lagers and ales produced around the world, especially as the craft beer craze continues to charge forward. We tried out a few popular lagers, ales, and hybrids to discover some essential differences between the styles.

Ale #1: Sam Adams Summer Ale

Sam Adams Summer Ale is a nationally-available citrus wheat ale. It is lightly hopped with Hallertau and Noble hops, giving it an IBU of 8 (just a touch of bitterness). At 5.3% ABV, it is smooth and drinkable, but slightly heavier than most lagers. This is an excellent example of an American wheat beer and is a well-regarded summer brew, perfect for beach days or barbecues.

Ale #2: Fat Tire Amber Ale

New Belgium’s Fat Tire Amber Ale is one of the original “craft” beers, having been in production for over a decade now. The beer is inspired by Belgian ales and uses their house ale yeast for fermentation. Willamette, Goldings, and Nugget hops add a balanced herbal flavor to the sweet, bready malts. Like the Sam Adams Summer Ale, Fat Tire is easy-drinking and refreshing.

Lager #1: Corona Extra

The quintessential Mexican lager, Corona enjoys it’s standing as the top-selling imported beverage in the U.S. Most craft beer enthusiasts would scoff at the idea of drinking a Corona, but it does provide a nice baseline measurement for what a lager should be. It’s a reliable beer, not anything particularly special, but surprisingly drinkable. It is light, smooth, and a bit bland, but it can shine when a squeeze of lime is added.

Lager #2: The One They Call Zoe

The One They Call Zoe is a pale lager crafted by Hops & Grain Brewing in Austin, TX. The beer uses pale and Vienna malts to craft a traditional, German-style lager. However, they take this one to new heights by dry-hopping it (not a common practice for traditional lagers), which adds citrus and floral flavors. It still drinks easy, but has a bit more substance to it than a Corona.

Hybrid #1: Caesar Augustus

The Caesar Augustus from William Bros. Brewing (Scotland) is a unique beer that combines the smooth, crisp drink-ability of a lager with a bitter, IPA-style finish. The beer uses Savinjski Goldings, Citra, Magnum, Ekuanot, and Cascade hops to supply the IPA side of the brew, while the 4.1% ABV suggests a light, lager-inspired drinking experience.

Hybrid #2: California Kolsch

Ballast Point, a popular brewery out of San Diego, CA, also produces a hybrid beer, the California Kolsch. On their official website, they describe the hybrid nature of their Kolsch:

“While it’s hopped like a lager, we ferment it like an ale to create a smooth, bright taste that has just a hint of fruit and spice.”

The resulting beverage pours golden-yellow, but features citrusy flavors that you wouldn’t normally find in a lager.