In recent years, craft beers have gained a prominent place in the hearts of beer enthusiasts worldwide, introducing us to many colors, aromas, and flavors that, until about twenty years ago, we would never have expected to find in a pint.
To be honest, we would never have thought to smell a glass full of beer, those rare times when we didn’t drink it straight from the bottle. But as we know, times change, products evolve, and so do the habits related to them… Perhaps not all of them, since in terms of color, among all the new beers that have come into—or returned to—popularity, the most consumed are still light craft beers.
Characteristics of Light Craft Beers
This category of beer, characterized by a light color, sometimes clear and other times more “hazy,” represents one of the most appreciated and widespread comfort zones in the craft beer scene. And the first light beers that often come to mind are those also known as "Lager" or "Pilsner," the types that even large industries take inspiration from for their mass-market products. These are beers that don’t intimidate or stray too far from the idea of beer we have when we first approach the world of craft beers, and they are appreciated for their freshness, lightness, and versatility, making them ideal for any occasion.
However, the world of light craft beers is incredibly diverse, with numerous interpretations ranging from traditional German and Czech-inspired low-fermentation Lagers to the more varied high-fermentation Ales and the more extravagant Sour or even Wild Beers—mixed or spontaneous fermentation.
What unites them all is precisely the light color, which can range from pale straw yellow to a deep golden, depending on the blend of malts and grains used. The degree of clarity is also closely linked to the type of yeast used and the length of cold maturation before packaging.
Origin and History of Light Beers
Historically, the spread of light beers began around the mid-19th century, when the industrial revolution contributed to the production of lighter malts—without direct flame roasting—and the widespread use of glass, along with the gradual removal of related taxes: being able to see the beer inside the glass was a great novelty and, above all, seeing it in a color increasingly close to golden cemented its global success.
For this reason, in less than a century, many types of light beers were born in every part of Europe (and beyond). The light craft beers we drink today are the result of those recipes, those traditions, and their interpretations by today’s brewers.
It is now natural to understand that talking about light craft beers does not mean referring to a single shared taste, but rather implies many nuances of aromas and flavors derived from the techniques and ingredients available to brewers around the world and their current evolution.
In Belgium, for example, the tradition often speaks of fairly alcoholic light beers, which, while maintaining the golden color, often reach around 9-10% alcohol by volume. A clear example is the Trappist beer Westmalle Tripel, first marketed in 1934, which with its 9.5% alcohol, fruity and spicy aromas, and distinctive dryness is considered the mother of all Tripels worldwide.
In England, light beers are also part of a centuries-old tradition; just think of the London Pale Ales which, about 200 years later, inspired American craft brewers to create the famous American IPA, which today wins over new fans day by day. In fact, many IPAs are light craft beers, but they differ from all other light beers thanks to the tropical, citrus, and resinous aromas of the hops from the so-called “new world,” which includes the Americas, Oceania, and much of the East.
In short, the most important lesson to take away from this article is that yes, light beers are the most widespread beers in the world, but no, we should not think that the same flavors always correspond to the light color… On the contrary, there are always new ones to discover!
