Beer has come a long way baby.  Too many to cover in depth in one column.  So let’s look at the basics and go from there.

Beer is divided into two styles, Lager and Ale.  What separates these is the fermentation style.  Lagers use top fermenting yeast and are kept cool during fermentation (below 50 deg. f., Ales use a bottom fermenting yeast and are fermented warmer (as high as 70 deg. F.)

All of the big American brands that we all grew up with are Lagers, most lighter in character than their European counterparts.  The original Lager is a Pilsner brewed in The Check Republic.  Think light, with a mild hops bite that lingers. The other beers that fall into this category are:

Oktoberfest (Marerzen).  These are a darker version of Lager usually a result of the brewing process.  Less “hoppy”, more malt character. Sweeter, richer, copper colored with a mild hops finish.

Bocks.  Darker, many are higher in alcohol (6% and up).  Rich, heavier, malty sweet softer hop finish
Dopple Bock, This means “Double Bock” but it’s not twice as strong.  It is a very heavy, rich beer, called “liquid bread”.  The monks used to drink this when they were fasting for Lent.  Makes you look forward to fasting and happier to boot.

Helles (pale) Bock, a pale version, sweet finish, with only enough hops to balance the malty character. Full bodied, golden color, typically higher in alcohol.

Steam Lager, Lager fermented at Ale temperatures, only one that I know of, Anchor Steam. Produces a light, crisp Lager style.