Ales
- Are fermented at warmer temperatures for 3-4 days
- Are said to be top fermenting (yeast rises to the top)
- Generally have fruitier aromas and more robust flavours
- Should be served warmer (anywhere from 7°C to 14°C)
- Should be served in open mouthed glasses to allow the aromas to be appreciated more readily
- Should be served with more full flavoured foods
Lagers
- Are fermented at cooler temperatures for 7-10 days
- Are said to be bottom fermenting (yeast drops to bottom)
- Generally are lighter and more thirst quenching
- Should be served colder (anywhere from 2°C to 7°C)
- Should be served in tall, narrower glasses to concentrate the aromas at the top
- Should be served with lighter tasting foods
Within these two main types, you can find at least 65 different beer styles. It is the individual brewer or brewery which decides how each of these styles will be interpreted.