Here are the most common types of beers you’ll encounter
These are light beers that are good for not so experienced taste.
This is for the person who doesn’t like a lot of hops (that bitter taste in your mouth after an IPA usually). They tend to be a little more fruity and floral. Some of them can have upwards of 5%, but they do not taste like it. Again, great patio brew.
IPA (India Pale Ale)
They take some getting used to. Rumors say that they are called IPAs because, back in the days, to make sure the beers last on the travels from India, they would just pour more and more hops into the barrels. These beers can be fruity, they can be harsh, they can be amazing. Once you get a pallet for IPAs, it’s hard to go back to drinking other beers. It should be noted that these beers range from 4-9% alcohol, so be careful.
A common misconception is that stouts are heavy, but many of them can actually be quite light and tend to have less alcohol and calories than many other types of beers. With a stout, you can get a lot more rich flavors—chocolate, coffee, caramel, nutmeg, etc.
I would classify Pale Ales as somewhere between Wheat and IPAs—they aren’t going to be too boozy, they aren’t going to be too bitter, and they come in all shapes and sizes.
Belgian (Dubbel, Tripel, Quad)
These are definitely up there in the experienced beer drinkers world, and you will sound very knowledgeable if you know the difference. What is great about Belgians is the variety. A Belgian regular is going to resemble a wheat beer—but with more depth and definitely more booze. Belgian Dubbel is going to resemble a stout, but it is going to be a little thicker, darker, and more intense. A Belgian Tripel is going to definitely be more booze (upwards of 7-9%), more intense, but golden and delicious. Quads are rare and hard to come by, but if you can, give one a try. They can clock in at 11% or more (so be careful!)
These are great summer beers. They are floaty and can be bubbly and can make you feel all sunny on the inside. It’s a great stepping stone into the more intense beers. Also, generally around 7%– so be careful!
(Source: Angela Weir)