BEER
What is a beer family?
You’ve probably tasted several different beer families. But do you know what characterises the different types of beer? This guide will make you wiser.
A beer family describes the shared characteristics found within a particular style. There are many types of beer, and they are often linked to different countries. Fundamentally, beers are divided according to fermentation method: bottom-fermented (lagers), top-fermented (ales), and spontaneously fermented (sours).
By grouping beers into families, we create a shared language that allows us to discuss similarities and differences—even though beer is constantly evolving.
Pale Lager
The pale version of bottom-fermented beer.
The word lager comes from the German zu lagern, which means “to store.” The style originated in Bavaria, where monks stored beer in cool cellars.
Pilsner, which originated in Plzeň in the 1800s, is the most widespread lager beer in the world. It is balanced and thirst-quenching, with light bread notes and subtle hops.
Food pairing: Pizza, white meat, and classic everyday dishes.
Our beer: Carlsberg Pilsner
Dark Lager
The dark version of bottom-fermented beer.
The style comes from Munich and ranges from copper to dark brown. It is fuller and more complex than pale lager but still easy to drink. The roasted malt flavour offers caramel, rye bread, and coffee.
Food pairing: Hearty meat dishes, stews, and open-faced sandwiches.
Our beer: 1883
Pale Ale
The pale version of top-fermented beer.
Ales are a British term for beer brewed with malted barley and top fermentation. Pale ale is golden, slightly fruity, and well-balanced with medium bitterness.
Food pairing: Burgers, pizza – a balanced beer for various dishes.
Our beer: Grimbergen Blonde
India Pale Ale (IPA)
Originally developed in England to withstand the long sea voyage to India. Today, it is primarily known from the American craft beer tradition with many hops. The taste is dry, bitter, and aromatic – not for beginners, but a favourite among beer enthusiasts.
Food pairing: Burgers, pulled pork, spicy food, and aged cheese.
Our beer: Jacobsen Yakima IPA
Dark Ale
The dark version of top-fermented beers.
Brown ale, with roots in Britain, is a good example and is widespread in many countries. Flavour depends on the variant: British are sweeter, American are more hoppy, and Belgian is spicier. Common notes include caramel, dark bread, and chocolate.
Food pairing: Stews and grilled meat – a great alternative to red wine.
Our beer: Jacobsen Brown Ale
Wheat Beer
Brewed with a high proportion of wheat. German Weissbier is fruity with banana notes, while Belgian witbier is spicy and often brewed with orange and coriander.
Food pairing: Light summer dishes, fish, shellfish, or steamed mussels.
Our beer: Kronenbourg 1664 Blanc
Sour Beer
Typically brewed with pale malts and either spontaneously fermented (e.g., Belgian lambic) or soured with lactic acid bacteria. The taste can be sharp and fruity or softer and yoghurt-like.
Food pairing: Fresh salads, grilled fish, or cheese-based desserts.
Our beer: Mikkeller Ich Bin Raspberry
Porter & Stout
Both originated from London in the 1700s. Porter became popular among dockworkers, while stout is a stronger style development. The beer family was top-fermented initially, but the Baltic porter is a bottom-fermented variant.
The flavour is dark and intense from the roasted malt with notes of coffee and liquorice.
Food pairing: Chocolate desserts, stews, BBQ, and even oysters.
Our beer: Gl. Carlsberg Porter