When it comes to beer, most people identify with brands, not styles—only in beer-geek bars do you hear, “You know, I’m feeling like a double IPA tonight,” instead of “Hey, bartender, Bud Light.” If you’re more like the latter, this crash course on beer styles will help you suss out which suds you like best and point you toward bars where you can find them.
ALE
All beers are made of four ingredients: malt, hops, yeast and water. And all beers fall into one of two categories: ale or lager. Ales are brewed with a yeast that ferments quickly and at near-room temperature; the quick fermentation means that, generally, ales have fruity, bright flavors.
These low-alcohol beers are usually light gold with a fruity aroma but decent hop content, meaning they have good bitterness (the more hops, the more bitterness to help balance the sweetness of the malts). The hops are more aggressive in American pale ales, while the malts stand out more in British pale ales.
Usual suspects Sierra Nevada Pale Ale, Samuel Adams Boston Ale
Our favorites Honkers Ale (Goose Island Brewpub, 1800 N Clybourn Ave, 312-915-0071), Three Floyds Alpha King (Small Bar, 2049 W Division St, 773-772-2727)
2 India Pale Ale (IPA) In the 1700s, this bitter ale was brewed in England and exported to British troops in India. Its bitterness comes from the extra dose of hops that acted as a preservative for the voyage. That brewing style remains the same today, although American versions are more flavorful; Brits still like theirs bitter.
Usual suspects Anchor’s Liberty Ale, Samuel Smith’s IPA
Our favorites Dogfish Head 90 Minute IPA (Weegee’s Lounge, 3659 W Armitage Ave, 773-384-0707), New Holland Mad Hatter (Jaks Tap, 901 W Jackson Blvd, 312-666-1700)
3 Wheat These yellow beers are refreshing, and light to medium in body. Whether American or German (German wheat beers are labeled
weisse or
hefeweizen; the latter means it’s unfiltered so it’s cloudy and yeastier), expect banana and clove flavors. Belgian
witbier is tinged with coriander and orange.
Usual suspects Goose Island’s 312, Leinenkugel’s Honey Weiss
Our favorites Schneider Weisse (Handlebar Bar & Grill, 2311 W North Ave, 773-384-9546) Top Heavy Hefeweizen (Piece, 1927 W North Ave, 773-772-4422)
4 Porter Originally a British creation, these dark brown, malty beers can give off flavors ranging from bitter espresso to the smokiness you’d associate with beef jerky (yes, really). These flavors are achieved by type of malts; the malts’ toastiness varies according to how long they’ve been roasted.
Usual suspects Samuel Smith’s Famous Taddy Porter, Fuller’s London Porter
Our favorites Great Lakes Edmund Fitzgerald (Paramount Room, 415 N Milwaukee Ave, 312-829-6300), Flag Porter (Hopleaf, 5148 N Clark St, 773-334-9851)
5 Stout Nearly black with a creamy, tan head, these beers (essentially strong porters) get their color and flavor from heavily roasted malts. The Irish and English versions tend to be drier and a bit lighter in body (but still dark in color). Sometimes brewers will add coffee, chocolate, oats or milk sugar to stouts to add another flavor dimension.
Usual suspects Guinness, Murphy’s Irish Stout
Our favorites De Dolle Special Extra Export Stout (The Map Room, 1949 N Hoyne Ave, 773-252-7636), North Coast Old No. 38 Stout (Sheffield’s, 3258 N Sheffield Ave, 773-281-4989)
