A. Le Coq

Types of Beer

Beers are divided according to the type of yeast used for fermentation:

Bottom-fermented beer or lagers

Bottom fermentation means fermentation at a lower temperature (7–12 °C) and for longer than top fermentation (2–3 weeks);

The yeast settles on the bottom of the vessel at the end of fermentation;

The result is a lager.


As a rule, pale lager is clear and easy to drink;

The aroma and flavour are crisply fresh and hoppy with a slightly bitter undertone;

Suggested serving temperature is 6–8 °C.

Pale lagers are, for example:



Dark reddish-brown beer;

The taste is dominated by roasted malt, black bread and/or caramel;

Suggested serving temperature is 12–16 °C.

Dark lagers are, for example:

Top-fermented beer or ales


Top fermentation takes place at a higher temperature than bottom fermentation;

The heat, which depending on the yeast strain is usually from 1525°C, makes the beer ferment quickly and strongly;

The yeast rises to the top at the end of fermentation and the result is an ale.


The colour varies from light amber to reddish-brown;

The taste is rather full and, depending on the beer, may contain hints of caramel, light fruitiness and bread.

Light ales are, for example:


DARK ALE, porter and stout

Porter was developed in England and became popular with port labourers, which is what gave the beer its name;

The colour may vary from brown to black;

The taste is usually rich with hints of caramel, coffee and chocolate.


Beer fermented with wild yeast

Beer fermented with wild yeast is known as lambic. So-called spontaneous fermentation occurs due to the impact of the ‘wild’ microorganisms found in the air. Lambic takes up to three years to mature. The best-known lambic beers are kriek and framboise, which are made using cherries (kriek) or raspberries (framboise).

Wheat beer [Weizen or Weissbier]


Wheat beer contains around 50% of wheat, in addition to barley malt;

Wheat beers may be dark or pale. Light wheat beer is known as Weizen (wheat beer) in Western and Northern Germany, and as Weissbier (white beer) or Weisse in Bavaria;

The beer tastes fruity, lightly spicy and malty.

Wheat beer is, for example:


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