More than 160 styles and a tasting for all the senses: the Old and New Worlds of beer
On International Beer Day, this millennia-old beverage is increasingly establishing itself as a complex and diverse universe, with more than 160 styles and a sensory richness that goes far beyond occasional consumption.
With more than 10,000 years of history, beer today is much more than a beverage associated with informal occasions. Its cultural richness, the more than 160 existing styles, and its potential for food pairings are gaining recognition, albeit slowly, in markets traditionally dominated by wine, such as Portugal.
This International Beer Day, which is always celebrated on the first Friday of August, therefore serves as an invitation to discover a vast and constantly evolving universe.
The occasion was created in 2007 in the city of Santa Cruz, California (United States), by a group of friends who decided to establish a day to bring people together around one of the world's most widely consumed beverages. The initiative took on an international dimension and is now celebrated in more than 50 countries.
According to Filipa Santos, beer sommelier and brand manager for Sagres beer, interest in beer often begins with discovering its complexity. From its ingredients to the various brewing traditions, the beverage offers a diversity ranging from classic European beers to contemporary interpretations of the so-called "New World."
Filipa, who has worked in marketing for 20 years and in the brewing sector since 2011, has collaborated with several national and international beer brands. She took a beer sommelier course because she "felt the need to truly understand the product she worked with." Along the way, what fascinated her most was "the diversity and richness of the beer world."
Four ingredients, infinite possibilities
Beer is traditionally brewed with four natural ingredients: water, malt, hops, and yeast. However, the way these elements are combined and processed gives rise to an enormous variety of styles.
The difference lies in the role each ingredient plays, depending on brewing tradition and style.
— Filipa Santos, Beer Sommelier
Water, for example, can directly influence flavor depending on its mineral composition. "About 93% of a beer is water, so if we want a pilsner, which is a low-bitterness beer that is versatile and very easy to drink, we use soft water. In this case, the water will not dominate, and we will have a beer in which the malt can provide good balance. If, instead, we want a more intense and complex beer, such as a Guinness or a stout, then we need to use hard water, because we need the minerals to help the malt take on a greater role and really stand out," the specialist explains.
Malt — usually barley malt, but also wheat malt or malt from other grains — is responsible for the color and cereal notes, which can range from fresh bread to toasted bread.
In the case of hops, bitterness predominates, along with aromatic notes of tropical fruit or citrus. "They can range from herbal and floral to fruity, including tropical and citrus notes, rose, and so on."
Yeast, in turn, is the invisible ingredient that transforms sugar into alcohol and gas, and it is also crucial to the final profile. "There are beers in which yeast is the protagonist, such as Belgian beers. In these, we can find notes of clove, spicy notes, and also notes of banana."
A world of more than 160 styles, far beyond the classic lager
These four ingredients give rise to more than 160 recognized beer styles. Despite this, Portugal remains a market dominated by one particular style. "We are a pilsner beer country: light, easy to drink, and refreshing," observes Filipa. But this is only a small part of the beer universe.
Among the best-known styles:
- IPA (India Pale Ale) — characterized by an intense hop aroma, with tropical and citrus notes. Discover our selection of craft IPA →
- Stout and Porter — dark beers with notes of coffee or chocolate, ideal for bold food pairings. Explore our Stout and Porter →
- Weissbier and Weizen — wheat beers with soft and fruity characteristics, hazy and unfiltered. Discover our Weizen beers →
- Pilsner and Pils — the world’s most widespread style, originating in Pilsen in the Czech Republic. View our selection →
Old World and New World: two philosophies compared
The diversity of styles also reflects different geographical traditions — the so-called brewing schools, which are divided between the “Old World” and the “New World.”
In the Old World, you find the most classic styles — “the true archetypes of beer,” says Filipa. In Germany, Austria, and the Czech Republic, where tradition places particular value on working with malt and wheat beers, styles that are often hazier and softer appear, with slightly sweet notes and distinctive aromas such as banana. Typical of Germany are witbier and Weissbier; Pilsner, now dominant in many markets, originated in the city of Pilsen, in what is now the Czech Republic — which you can explore in our selection of Czech craft beers.
Another group includes England, Scotland, and Ireland, where beer is strongly linked to malt, “but also because historically they have been whisky-producing countries.” The hops used in these countries have their own identity: “The English have very earthy hops, and I think this has a lot to do with their history connected to tea.”
Belgians and French people “are very inclined toward irreverence and originality, creating bold blends.” Here, production includes techniques such as spontaneous fermentation, with unpredictable and complex results, often with pronounced acidity or the addition of fermented fruit, as in kriek made with cherries. You can discover this world in our Birrificio St. Bernardus selection and that of Brouwerij Bosteels.
In contrast, the New World—particularly the United States, Brazil, and Japan—has brought a new approach, reinterpreting classic styles. The clearest example is IPA, originally British but profoundly transformed by North American brewers, who introduced hops with more tropical and intense profiles. Just as with wine, hops reflect the place where they are grown: in American regions such as the Yakima Valley, the aromas are fruitier and more exuberant.
Tasting with all five senses
Understanding beer is not only about knowing its styles or origins; it also concerns the way it is tasted. “To taste a beer, I always recommend, first of all, not filling the glass to the brim. We can even use the so-called universal tasting glass, which is very similar to a white wine glass,” reveals the beer sommelier.
Beer tasting engages all five senses:
- Sight — color, clarity or haziness, head
- Touch — the correct temperature in the glass
- Hearing — “We can even listen to the beer: whether the carbonation is highly expressive or not, whether we can hear the bubbles”
- Smell — citrusy, tropical, roasted, spicy, or sour notes depending on the style
- Taste — balance between malt sweetness and hop bitterness, body, freshness, intensity. “We taste in small sips and try to understand which flavor prevails and what happens on our tongue”
Unlike wine tastings, a spittoon is not used, “because it is important to assess the retronasal effect—that is, which aroma returns through the nose at the end.” According to Filipa Santos, “a rigorous beer tasting can take 20 minutes or more.”
New habits, new consumers
The interaction between tradition and innovation has been decisive for the evolution of the global market, increasing diversity in the world of beer, driven both by craft beers and by increasingly demanding and well-informed consumers.
While retaining a central role as a social element, beer is gaining ground in new contexts, including gastronomy.
“Beer is a kind of social glue because it also works as a social lubricant. It is always associated with an aperitif, socializing, drinking with or without food. It can simply be a gathering of friends. But I feel that, over time, beer is gaining a place in various drinking occasions.”
— Filipa Santos, Beer Sommelier
That versatility translates into unexpected pairings: from light beers with seafood to bolder offerings such as dark beer with pastel de nata. “There is a huge range of possible pairings,” the specialist explains.
Another decisive factor is changing habits. “We have consumers who are more attentive to a healthy lifestyle, more mindful of what they consume,” observes Filipa Santos, highlighting the growth of the non-alcoholic segment and of a new generation that “drinks less alcohol” and makes more conscious choices.
“This means that the market must adapt and offer a different response. And we see it in other categories. More alcoholic beverages, such as white spirits, already have 0.0% options on the market. Wines also have 0.0% options.”
— Filipa Santos, Beer Sommelier
If you are also exploring alcohol-free alternatives, discover our selection of non-alcoholic craft beers: all the complexity of the styles you love, without the alcohol.
In the industry, the challenge also lies in enhancing the service and the overall experience. “We can have excellent beers, but if the beer is not served in the right way, in the right glass, and at the right temperature, we cannot move forward. So the question of service is very important,” the specialist warns, emphasizing the importance of the so-called “perfect serve” in ensuring beer quality.
Despite the progress, some prejudices persist. “There is a stigma, but it makes no sense,” she says, referring to the idea that beer is less sophisticated than wine. For the specialist, it is mainly a matter of a lack of knowledge: “Beer has great richness, not only in its history but also in its diversity, which is only just beginning to be recognized.”
Explore the world of craft beer on Maltese
Whether you are a fan of hoppy IPAs, dark and velvety stouts, or fruity weizens, Maltese offers a carefully curated selection of over 160 styles from around the world. Start your tasting journey:
