Beer falls into two main categories: ales and lagers. Ales are fermented at warmer temperatures, with the yeast floating at the top of the fermentation tank. They are aged for a few weeks, and are often served closer to room temperature. Their flavor is complex – something to consider when pairing ales with food.
Lagers are fermented at colder temperatures, with the yeast gathering closer to the bottom of the fermentation tank. They are aged for a few months in a process called “lagering” that results in a clearer beer that is refreshing and light. Lagers are served cold, and pair well with many kinds of foods.