Despite major stylistic differences, many of the world’s craft beers have at least one thing in common: They are ales. In contrast to lagers (page here), ales are fermented with yeasts that prefer warm temperatures and that remain on top of the vat during fermentation. These yeasts work quickly, yielding beers that often have fruity or spicy aromas, brews that are ready to drink almost immediately.

 

America’s craft brewers produce far more ales than lagers, in part because lagers require more time—they have to age—and more expensive equipment. The vast family of ales encompasses such diverse members as delicate kölsch, hoppy IPA, and malty, massive barley wine.