How history has shaped the beer styles we drink today

Beer is more than a thirst quencher; it is a cultural artifact, a technological experiment, and sometimes even a geopolitical commodity. In this extensive blog post, I will elaborate on the main points, add extra context and examples, and give you practical insight into how today we can taste nearly one hundred and fifty languages of foam, malt, and hops.

📜 What is beer? A broad definition and early history

If we define beer in the broadest sense, we mean any fermented drink made from grains. That is a huge category: from the modern glass of pilsner to ancient brews of millet or corn — they are all forms of beer. Although the commercial, polished beers you find in supermarkets and cafés usually start with four main ingredients — water, hops, yeast, and malted barley — human history has much longer and more diverse traditions of grain fermentation.

Researchers have found evidence that alcoholic grain fermentation dates back nearly 13,000 years. Archaeologists analyzing bone remains and pottery find residues of fermented grains indicating primitive brewing methods. Independent brewing traditions arose in various parts of the world, often adapted to local crops and taste preferences:

• Africa: In West and Southeast Africa, brewing with sorghum has a long history. The technique spread partly thanks to migrations of Bantu-speaking peoples, and today there are still countless traditional sorghum beers with local names and rituals around consumption.
• China: There is evidence that in northern China nearly 10,000 years ago rice and millet were used for fermentation. Those ancient beers were often sweet due to the use of rice and could be consumed during rituals and celebrations.
• South America: Before the arrival of the Spanish, corn was used in brewing ceremonial and everyday drinks. A modern heir to this is chicha, which is still made in some Peruvian regions as Chicha de Jora.

What these examples show is that beer has always been a local product — born from available grain, climate, and cultural preferences. Only much later did standardized processes and centralized tastes become dominant on a global scale.

🧫 Ales versus lagers: the yeast, temperature, and the misunderstanding

One of the first things people want to know when talking about beer styles is the distinction between ales and lagers. The simple, commonly used explanation is this: ales are made with top-fermenting yeast that works at higher temperatures, while lagers are made with bottom-fermenting yeast that ferments at colder temperatures. And yes, that explanation is broadly true.

However, as with many things in beer, there are nuances:

• Yeast behavior: Top-fermenting yeasts (Saccharomyces cerevisiae) tend to gather at the top of the fermentation vessel and work quickly at temperatures ranging from about 15–24 °C, resulting in often fruity, complex esters and aromatics. Bottom-fermenting yeasts (Saccharomyces pastorianus) settle to the bottom and work cool, often between 7–13 °C, leading to cleaner, neutral flavor profiles.
• Temperature and finishing: Some beers do not fit neatly into one category. Kölsch from Germany is an excellent example: it is fermented with top-fermenting yeast but finished and stored (lagered) at low temperatures, giving it a hybrid character — fruitiness of ale yeast with the freshness of a lager.
• Spontaneous fermentation and exceptions: Lambic (Lambic) from Belgium is spontaneously fermented by wild yeasts and bacteria in the brewery's environment (especially in and around the Zenne valley). These beers fall outside the simple ale/lager classification because the microflora fermenting the beer is not a single, cultivated yeast.

So: while for practical use the ale-versus-lager division is useful, it is also important to understand that yeast, fermentation temperature, secondary fermentation and conditioning techniques together determine how a beer behaves and tastes. The line is more a spectrum than a strict dividing line.

🍺 Example beers: Kölsch and Lambic — two lessons in exclusion and inclusion

To illustrate the complexity, we discuss two styles that often lead to questions: Kölsch and Lambic.

Kölsch

Kölsch is a traditional beer from the city of Cologne (Köln) in Germany. It is brewed with top-fermenting yeast but then conditioned at low temperatures — a process we normally associate with lagers. The result is a clear, light, soft beer with a slight fruitiness and a dry finish. In Cologne, Kölsch is almost a culture in itself: there are standard expectations about presentation, glasses (stange), serving and local regulations that govern what a true Kölsch may be called.

Lambic

Lambic (Lambic) is radically different. This is not a beer where you add a commercial yeast; instead, wort (the sweet, unfermented liquid of malt and water) is exposed to the air and local wild yeasts and bacteria ferment it spontaneously. Lambics are often sour, funky, complex and can age for years in wooden barrels. Some subcategories are gueuze (often blended and refermented in the bottle), kriek (with cherries) and raspberry lambic (with raspberries added).

What these two examples show is that the categories ale and lager are useful, but there is a rich spectrum of techniques — from controlled, sterile fermentation to spontaneous, local microbial fermentation — that determine the final style.

📚 How beer styles were defined: from convention to science

Our modern classification into beer styles is the result of centuries of practice, but also of relatively recent scientific and journalistic developments. A few milestones are essential to understand how we now think about beer styles.

• The old terminology: Words like "ale" and "beer" used to have different meanings. In England, before the 16th century, "ale" often referred to unhopped beer and "beer" to hopped beer. Hops, now as essential as a flavoring and preservative, were not standard everywhere before.
• Discovery of yeast: People long did not know that microorganisms were responsible for fermentation. Only at the end of the 17th century did hints and observations appear, but it took until the 19th century for microbiology to advance enough to recognize yeast and bacteria as causes of fermentation.
• Emil Christian Hansen (1883): A crucial development came when the Danish mycologist Emil Christian Hansen, working in the research laboratories of the Carlsberg brewery complex, learned how to isolate and cultivate pure yeast strains. This gave brewers the ability to make consistent, repeatable batches with predictable flavors and shelf life. Previously, a batch of beer could taste completely different due to random wild yeasts taking over.
• Michael Jackson and style classification (1977): Although local traditions and formal rules (such as those of some monasteries or local brewing laws) already existed, the work of the English writer and journalist Michael Jackson — especially his book "The World Guide to Beer" (1977) — was groundbreaking. Jackson created an organized catalog of what we now call beer styles and thus brought regional and often forgotten traditions to the attention of a global audience.

The result: in recent decades, beer lovers, professional brewers, and organizations (such as BJCP — Beer Judge Certification Program) have tried to write style guides that set standards. Yet there remains no universal list of "correct" styles: classification is partly scientific, partly cultural, and partly arbitrary.

🌍 Pilsners: the world conquerors of the beer world

When looking at the global beer landscape, two facts stand out:

1. Lagers make up 80–90% of the global market.
2. Many of the global brands you see everywhere are Pilsners or Pilsner-like light lagers.

The Pilsner, originating in the 19th century in Bohemia (now the Czech Republic), was revolutionary. Where beers had long been dark or cloudy, the Pilsner brought something new: a clear, golden beer with a croissant-like foam head and a refreshing, clean taste. The very first Pilsner ever brewed — Pilsner Urquell — is still made according to the original 1842 recipe and is a living example of how powerful a local innovation can be.

Within the Pilsner type, two prominent variants exist:

• Czech Pilsner (Czech Pilsner): Often slightly yellower and malt-forward — meaning the maltiness provides a soft, sweet balance against a mild bitterness. The traditional Saaz hop is characteristic: soft, spicy, and aromatic.
• German Pilsner (German Pils): Usually paler and drier, with a more pronounced hop bitterness thanks to different hop varieties or a higher hop dosage. This variant leans toward the crisp, "clean" lager style that many associate with international lagers.

Pilsner's worldwide success stems from a combination of factors: appearance (clear and attractive), taste (refreshing and relatively neutral), and production techniques (cold maturation and large-scale processing that enable consistency). This makes Pilsner highly suitable for mass production and global distribution.

🌿 IPA: from 19th-century maritime necessity to 21st-century hype

The story of the India Pale Ale (IPA) is one of those historical pieces of beer culture that seem almost too perfect for a novel: trade, colonialism, preservation, and flavor development born out of necessity.

In the 19th century, when the British Empire ruled the seas and managed colonies far from London, there was a practical problem: beer that spent weeks or months at sea often spoiled. Brewers discovered that two things helped preserve beer over long journeys:

• High alcohol concentration: Alcohol acts as a preservative and inhibits microbial spoilage.
• Hop load: Hops contain natural preservatives such as humulones and lupulones, which inhibit bacterial growth and provide antioxidants.

The result was heavily hopped and often stronger beers that traveled better — and that upon arrival in India were still fresh and drinkable. These beers were called "India Pale Ales." Originally popular in the British Empire, they later evolved back in Great Britain itself.

In the 20th century, IPAs somewhat fell out of fashion due to the rise of light, crisply produced lagers that were easier to drink in warmer climates. But trends are cyclical. From the 1990s, with the rise of craft brewing, the IPA began a renaissance. Contemporary IPAs can range from quite bitter and dry to aromas that are bright and fruity through the use of American and new world hop varieties (Citra, Mosaic, Amarillo, etc.).

Key points about IPAs:

• Historical necessity (preservation) changed the brewing method and created a style.
• The modern IPA is often hop-forward with an emphasis on aroma hops and dry hopping techniques.
• There are many subtypes: English IPA, American IPA, Double/Imperial IPA, New England IPA (hazy and fruity), and Session IPAs (lower ABV, hop character retained).

⚓ Porters and stouts: from dockside beer to cultural icons

Porters and stouts are historic English beers that became especially popular in the 18th and 19th centuries. They are rooted in working-class cultures of cities like London and were associated with dockworkers, postmen (porters), and miners.

Porter developed as a dark, roasted malty beer with rich flavors of caramel, chocolate, and sometimes coffee. It was hearty, nourishing, and often affordable for the working class. Stout was initially seen as a stronger version of porter; the term "stout porter" later became simply "stout." Stouts often have a more intense roasted character, and modern variants include dry stout (like Guinness), oatmeal stout (creamy and smooth), and imperial stout (high ABV, intense, and often aged in bourbon or sherry barrels).

Unlike the light and neutral lagers that gained worldwide dominance, porters and stouts often remained niche, beloved by enthusiasts who appreciate complexity and roasted flavors. The craft movement renewed interest in these styles; brewers began experimenting with additions such as cocoa, coffee, lactose (for sweetness), and barrel-aged variants.

🔬 The craft brewing revolution: from homebrewing to microbreweries worldwide

The modern wave of diversity in beer styles is inextricably linked to the craft brewing revolution. Two key moments are central here:

• CAMRA (Campaign for Real Ale), 1971: Founded in the United Kingdom by a group of friends who objected to the monoculture of commercial, industrially produced beer brands. CAMRA was crucial in preserving traditional British brewing practices, cask-conditioned ales, and local pubs.
• Legalization of homebrewing in the United States, 1978: Until then, homebrewing was banned or restricted in many states. When homebrewing became legal, hobbyists and foodies got the chance to experiment — and many of those homebrewers later started opening microbreweries. The American craft movement exploded in the following years, leading to new styles, hybrids, and a renewed appreciation of traditional techniques.

Some results of that movement:

• From 89 breweries in the US in the 1970s to more than 9,000 in recent years.
• A global revival of local and craft breweries, from Tokyo to Johannesburg to São Paulo.
• Experiments with ingredients (tropical fruit, exotic hop varieties, lactose, coffee, cocoa) and processes (dry hopping, barrel-aging, mixed fermentation) that push the boundaries of styles.

More importantly: craft brewing has shifted cultural expectations. Consumers now often want variety, stories, origin, and creativity — not just a cheap, consistent beer. This has radically changed the market and led to an explosion of microstyles and local specialties.

🦠 Sour beers (sours): from accident to design choice

Before modern hygiene and cooling, sour beers were more the rule than the exception. Spontaneous fermentation, dirty barrels, and bacterial activity could sour a new batch within days, especially in warm climates. In some regions and traditions, that sour taste was appreciated and even sought after.

Some classic sour styles:

• Berliner Weisse: A traditional German wheat beer that is lightly sour due to production with lactobacteria. Originally a refreshing, low-alcohol summer drink sometimes served with syrups (hello, raspberry or woodruff syrup) to balance the sourness.
• Lambic and gueuze: As discussed earlier, spontaneous fermentation leads to complex, funky sour beers. Gueuze is a blend of young and old lambics, refermented in the bottle and often aged for months to years.

The modern craft scene has re-embraced sour beers — but now largely as a conscious choice, not an accident. Brewers use specific bacteria (such as lactobacillus and pediococcus) and wild yeasts (such as Brettanomyces) to create controlled acids and funk. Popular modern variants include:

• Fruited sour ales (raspberry, cherry, peach)
• Kettle sours (fast, controlled souring in the brew kettle followed by normal fermentation)
• Barrel-aged sours (slow development of complexity in wooden barrels)

Many of these new sours still fall outside traditional styles, highlighting the ongoing evolution of beer classification.

🧭 Trends, cycles, and the future of beer styles

Beer is trendy, but also cyclical. Throughout history, we have seen styles emerge out of necessity (preservation), regional taste preferences, and technological developments (cooling, separated yeast strains). The 21st century showed a different dynamic: consumers seek stories, variety, and experience. This has led to:

• A temporary dominance of IPAs in many markets — hop-forward, experimental, and versatile.
• A growing interest in low-alcohol and alcohol-free beers, especially from health considerations and consumer culture that values mindfulness.
• A renaissance of classic styles (sours, lambics, porters) but often in modern jackets or as inspiration for hybrid creations.
• Experiments with non-traditional ingredients: exotic grains, local berries, spices, even fermentation with ingredients from other food traditions.

A few specific predictions and trends I encourage you to watch out for:

1. Local and terroir-focused brewing: Just as wine lovers talk about terroir, some brewers are beginning to explore how water profiles, local grains, and local microflora can influence the taste of beer. Expect more "regional" beers claiming to capture a piece of their place.
2. More hybrid styles: Kölsch shows that hybrid styles can be effective. We will likely see new crossbreeds: IPAs with lambic-like acids, or sours with hop profiles more typical of modern IPAs.
3. Sustainable and local ingredients: Climate change and supply chain disruptions will force brewers to be more creative with local grains, alternative hop varieties, and water management.
4. Technological integration: From precision fermentation with brand-new yeast strains to data-driven quality control—technology will continue to shape what is possible in flavor consistency and innovation.
5. Alcohol reduction and health: Low-alcohol beers with interesting flavor profiles will further professionalize, moving away from the often bland or vodka-like substitutes of the past.

🔍 What actually determines a style? Ingredients, technique, and culture

To understand why something is accepted as a "style," we must look at three pillars:

• Ingredients: The type of grain (barley, wheat, corn, sorghum), the malts (body, color, malt caramelization), hop varieties (aroma, bitterness), yeast strain, and water profile all have a direct effect on aroma, taste, and malt structure.
• Technique: Mashing, boiling, hop addition, yeast choice, yeast temperature, lagering, and barrel aging—all these production choices change the final product. The same recipe can taste radically different if one step changes.
• Culture and legislation: Local customs, protected names (think of what Kölsch may be called), and even religious or ceremonial functions have formed strict behavioral frameworks around beers. Styles are often defined as much by culture as by taste.

A style is therefore not purely a chemical profile; it is a bundle of expectations: taste, color, alcohol level, bitterness, yeast activity, and even presentation. That also explains why some modern brews do not yet "officially" fall under a classic style—they combine elements in new ways.

📖 Important historical figures and moments (a compact timeline)

Here is a brief timeline with key moments that have shaped the beer world:

• Neolithic periods (~13,000 years ago): Early forms of grain fermentation arise independently in multiple regions.
• Pre-Columbian America: Corn fermentation and ceremonial beers as precursors to chicha.
• 16th–17th century: Terminology around "ale" versus "beer" shifts; hop usage spreads.
• 1883: Emil Christian Hansen develops methods to isolate pure yeast strains (Carlsberg), enabling consistency in production.
• 1842: First commercial Pilsner in Pilsen (Pilsner Urquell), setting a new standard for clear, golden beer.
• 1971: Founding of CAMRA in the UK; renewed interest in traditional ales and cask brewing.
• 1978: Legalization of homebrewing in the US; growth from hobbyists to professional craft brewers.
• 1990s–present: Worldwide spread of craft breweries; revival of IPAs, sours, barrel-aged beers, and countless microstyles.

🍽️ How flavor, food pairing, and presentation play a role

Beer is not just an independent product: it relates to food (and environment). The way a beer pairs with food or is served can radically change its perception.

Practical guidelines for pairing:

• Pilsners and light lagers: Work excellently with light, fatty dishes (salads, fish, light tapas) due to their freshness and cleansing finish.
• IPAs: Hoppy bitterness cuts through rich, fatty dishes — think spicy curries or fried foods. But bitterness can also contrast with sweet desserts.
• Stouts and porters: Harmonize beautifully with roasted meat, BBQ, and heavily sugared desserts (chocolate, caramel), where the roasted malt tones resonate with roasted flavors in food.
• Sour ales: Their sourness pairs well with rich or fatty dishes, where the acidity can refresh the flavors. They are also suitable with fruit desserts or goat cheese-like cheeses.

Presentation (glass type, temperature) also influences taste experience. A conical pint, a tulip glass, or a classic Kölsch stange changes how aromas are released and how foam is perceived.

🧭 Practical tips for explorers of beer styles

Want to explore the wide world of beer styles yourself? Here are concrete tips that I also briefly touch on in the video, now in more detail:

1. Go to local breweries: Taste on site. Local brewers often experiment with hairpin turns between tradition and innovation.
2. Taste with intention: Use small tasting glasses and take time to analyze aroma and flavor. Note aromas (fruity, floral, caramel, bread, chocolate, funky) and mouthfeel.
3. Start broad, refine later: First try a light lager, an IPA, a stout, and a sour. Once you know what appeals to you, dive deeper into subcategories.
4. Visit tastings and festivals: There you quickly find many styles and can train your palate.
5. Read style guides, but don't be dogmatic: Use BJCP or other guides as a reference, not as a law that blocks innovation.
6. Learn about yeast and water: Small adjustments in water profile or yeast strain change flavor more than you might think — even the same malt/hop combination can taste different with a different yeast.

💬 Reflection: trends come and go

"It is important to remember that trends come and go."

That sentence sums up a lot. Beer styles are not eternally unchanging categories; they exist in a continuous dialogue between breweries, consumers, and the environment. What seems dominant today — for example, IPA in many markets — can change tomorrow due to new flavors, economic shifts, or even climatic pressure on raw materials.

As a beer lover, the pleasure lies precisely in that change: tasting, comparing, and recognizing that every glass is part of a larger cultural history. Moreover, there is increasing space for inclusivity: low-alcohol options, local traditional beers revitalized by younger generations, and hybrids that transcend boundaries.

❓ Frequently asked questions and brief answers

What is the main difference between ale and lager?

In short: the type of yeast and fermentation temperature. Ales usually use top-fermenting yeast and ferment warm, leading to fruity and more complex flavors; lagers use bottom-fermenting yeast and ferment cool, resulting in cleaner, filtered flavors. But don't forget the nuances and hybrid styles.

Why is Pilsner so dominant worldwide?

Pilsner combines attractive color, refreshing taste, and production characteristics that enable large-scale, consistent production. That makes it ideal for mass markets and for export.

Are IPAs by definition very bitter?

Not always. Traditional IPAs were often bitter for preservation purposes, but modern IPAs vary greatly: from bitter classic styles to fruity, hazy New England IPAs with softer bitterness.

What makes a beer "sour"?

Sour beers get their acidity from microorganisms like lactobacillus or pediococcus or through spontaneous fermentation with wild yeasts. The acidity can range from subtle to intense.

🗺️ Final thoughts: tasting, learning, and continuing to discover

Beer is one of the most democratic and at the same time most complex drinking cultures our species has developed. From prehistoric grain fermentations to the hyper-controlled yeast cultures of Carlsberg; from local lambics to global pilsner brands — every glass tells a story about place, technology, and flavor.

As the creator of the video and a curious beer lover, I encourage you to keep tasting. Visit your local brewery, talk to the brewer, try styles you've never dared before, and be open to what history brings to your glass. Who knows, maybe the next big trend is something you discover first.

What is your favorite beer style? And which future trend do you think will bring about the next big change? Share your opinion — and your favorite brewery — below. Cheers!