When we talk about craft beers, we refer to an extremely varied universe of tastes, colors, aromas, and traditions. But how did this universe come about?
The craft beer styles were not invented “at a desk”: they developed over centuries, often linked to specific territories, the raw materials locally available, and the tools of different eras. Modern classifications - such as those of the BJCP (Beer Judge Certification Program) or the Brewers Association Style Guide - have only arrived recently, to bring order to a dynamic world that is expanding and therefore needs more structure.
Today, craft breweries around the world draw inspiration from these traditional styles, reinterpreting them creatively or experimenting with new types of craft beer, often blending existing categories. In this article, we will take a journey through the main families of beer styles, which are the most produced (and consumed!) in the contemporary craft scene.
1. Lager: the cleanliness of taste
Lager beers lager are among the most widespread in the world, especially for their freshness and easy drinkability. But in the craft beer scene, it is never just “generic blonde beer.” Craft lagers are produced with bottom fermentation, at lower temperatures and with long maturation times: a technical challenge for brewers and a production capacity challenge for breweries.
The most representative styles are listed below.
Pilsner (or Pils)
Born in Bohemia in the 19th century, it is a pale lager, fairly dry and bitter, with herbal aromas given by Saaz hops. Without even mentioning the latest evolutions this style has had, for example, in New Zealand, Italy, and Japan, it is enough to think that the German versions already differ significantly from the Czech tradition. We discussed this in detail in this article.
Helles
A very pale German lager, leaning more towards light bread flavors and less bitter than Pils, ideal for those seeking balance and lightness.
Dunkel and Schwarzbier
Dark lagers, with notes of toasted bread, dried fruit, chocolate, and roasting from mild to intense.
Bock, Doppelbock, Eisbock
Stronger and fuller lager versions, perfect paired with hearty dishes like pork shank and to warm up during cold months.
2. IPA, APA, and modern hopped beers
You can't talk about craft beer without mentioning IPA (India Pale Ale). These top-fermented beers have become the symbol of the craft beer revolution, thanks to their explosive character dominated by hop aromas.
APA (American Pale Ale)
The first strongly American style, now considered the younger sibling of IPA, was born rough and powerful in the 1970s and has become more balanced and gentle in the last 10-15 years.
West Coast IPA
Dry, bitter, citrusy, and resinous. The classic from California.
NEIPA (New England IPA)
Hazy, juicy, fruity. Low bitterness and many aromas, especially reminiscent of stone fruits and tropical fruits.
Session IPA
Light in body and alcohol, but very aromatic.
Double IPA / Imperial IPA
Stronger and more intense versions, where a strong malt identity and intense hopping, both in aroma and bitterness, still persist and intertwine.
3. English Real Ale: balance and tradition
Beers of British origin, often served with low carbonation and at a higher temperature, have inspired and influenced many craft brewers worldwide. The concept of Real Ale refers to beers that are neither filtered nor pasteurized, often refermented in cask, with the final fermentation phase carried out directly in the pub cellar and served strictly with the English Handpump.
Bitter and Pale Ale
Generally light, slightly bitter, and balanced. The beers that, especially in the 19th and 20th centuries, were the stars of typical English pub counters.
Porter and Stout
Dark, toasted, with notes of coffee, chocolate, and licorice. If you're thinking of Guinness, you're in the right territory, but the best craft versions truly surprise the palate.
Mild Ale
Almost always dark, light beers, with an alcohol content rarely reaching 4% ABV. Small gems of British tradition, currently experiencing a timid wave of enthusiasm among enthusiasts.
Golden Ale
Light, fresh, well-hopped. They were born in the 1980s as an alternative to industrial lagers.
4. Belgian beers: complex, spiritual, iconic
Belgium is a paradise for beer lovers. Belgian styles are known for the use of signature yeasts and a good variety of spices, which give unique aromatic profiles: fruity, spicy, floral. Dubbel and Tripel, in particular, are closely linked to the production of breweries within the Trappist abbeys, where monks have been brewing beer for centuries following traditional recipes.
Blond Ale
Golden, balanced, with notes of honey, pepper, flowers, and hints of white fruit.
Saison
Rustic, dry, spicy. A beer with a mysterious history and one of the most versatile gastronomically in the world.
Dubbel
Amber, malty, and fruity, with notes of plum, dried and dehydrated fruit, and caramel.
Tripel
Light, strong, dry, with fruity and spicy aromas at the forefront and a sweet-bitter balance that varies greatly from brewery to brewery.
Belgian Golden Strong Ale
Light-colored beers, very alcoholic but dangerously light on the palate.
Belgian Dark Strong Ale
Complex, sweet, dark, ideal paired with various chocolate and fruit desserts.
5. Wheat Beers: fresh and spicy
Wheat-based beers are characterized by freshness, light acidity, and spicy aromas. The two main families are Weiss and Witbier: ideal in summer, they are often the first craft beers chosen by those wanting to explore new flavors.
Weissbier (or Weizen)
Of German origin - actually Bavarian - cloudy, with aromas of banana and clove. Wheat malt gives it a soft body and creamy foam, which are consistently balanced by lively carbonation and a tart note that refreshes.
Witbier
A Belgian style that we almost lost during the 10th century, traditionally made with raw wheat, orange peel, and coriander. Drier and more citrusy than the German version.
6. Sour Beers: acidic, funky, surprising
Sour beers (acidic) are experiencing a revival in the craft scene. They often ferment with wild yeasts or lactic bacteria that develop acidity and complex aromas. These beers are rarely immediately approachable, but after a few tastings, they captivate almost all enthusiasts. Ideal for those seeking taste experiences outside the norm.
Berliner Weisse
German, light, and lactic. Once, and still in some places near Berlin today, it was served with raspberry or woodruff syrup.
Gose
Slightly salty and sour, flavored with coriander. Born in the German town of Goslar, near Leipzig, where the Gose river flows, a watercourse with a strongly saline composition.
Lichtenhainer and Grodziskie
Sour and smoky wheat beers, recently rediscovered. The first is of German tradition, while the second is regaining the taste of Polish consumers after being forgotten for a long time in its homeland. Two certainly rare and quirky beers, but very fascinating.
Lambic, Gueuze, Kriek, Framboise (and other derivatives)
Symbols of Belgium, they ferment spontaneously thanks to the yeasts in the air of the Pajottenland and the barrels worn out by producers and blenders. Gueuze is a blend of young and old Lambics, Kriek is enriched with cherries, Framboise with raspberries.
7. High-alcohol beers: warmth and intensity
“Winter Warmer” beers are perfect for winter and for those seeking contemplative beers. These high-alcohol craft beers can develop interesting evolutions over time, just like great wines, provided they are stored in the best conditions.
Imperial Stout
Dark, powerful, intense. Strong aromas and flavors of coffee, cocoa, licorice. Increasingly often aged in barrels and/or produced with various additions like cocoa beans, vanilla, coffee, or even lactose, marshmallows, ice cream, and many other extravagant ingredients (especially in the USA).
Baltic Porter
A style that resembles many aspects of Imperial Stout but is produced with bottom fermentation, so it often results cleaner and smoother.
Barley Wine
Literally, a “barley wine,” definitely alcoholic, sweet, and complex, with notes of dried fruit, caramel, and oxidative hints reminiscent of fortified wines like Sherry, Port, Madeira, and Marsala.
A world waiting to be discovered
The world of craft beer styles is a kaleidoscope of traditions, innovations, and personalities. Whether you prefer a crisp Pilsner, a heavily hopped IPA, or a Belgian Tripel, there is a craft beer for every palate and every moment.
On Maltese you will find a curated selection of the best types of craft beer, coming from independent Italian and international breweries. Discover your style and get inspired!
