Beer Styles
Karl J. Siebert

Many beer styles exist in the world. Some of these are largely identified with particular places or countries where the style originated. Historically in these locations particular raw materials were available, and beer styles that suited these and the local climate were developed. For example England is associated with ales, Ireland with stouts, Germany with pale lagers and wheat beers, and Belgium with Lambics, Gueuzes and Krieks. The U.S. is primarily associated with pale, high adjunct lagers.

Today technology and transportation make virtually any brewing raw material available anywhere. That has resulted in the situation where a micro-, pub or home brewer in any place can be making any beer style imaginable. This has led to much greater diversity of commonly available product styles, as well as more public knowledge of and exposure to them than only a few decades ago. However, the largest volumes of beer sold in most places are the traditional styles for those locations.

New beer styles have from time to time been developed and launched. Most have proven to be merely fads that enjoy limited success for a few years and then fade away. A few, most notably low calorie (Light) beers, have endured and enjoy a sizable percentage of the market. The jury is still out on some of these products, such as Ice and Dry beers.

Technological developments and social trends have also played a role and these have led to the development of and success of products such as low calorie (Light) and low alcohol beers.