Ales vs. Lagers – What’s the Difference?

Ever wonder why some beers taste crisp and clean while others are fruity and full-bodied? The secret lies in the yeast. The biggest difference between ales and lagers isn’t color, strength, or bitterness. It all comes down to how they’re fermented.

Let’s break it down:

Ales

Fermentation style: Top-fermented
Yeast type: Saccharomyces cerevisiae
Fermentation temperature: Warm (typically 60–75°F)

• Ales ferment at warmer temperatures, which causes the yeast to rise to the top of the tank during fermentation.
• This process produces more esters and phenols—fancy words for the fruity, spicy, or floral flavors you often taste in ales.
• Ales generally take less time to ferment and are a bit more flexible for bold, creative styles.

Common styles: Pale ale, IPA, stout, porter, blonde, saison, wheat beer

Flavor profile: Fruity, complex, often fuller-bodied

Lagers

Fermentation style: Bottom-fermented
Yeast type: Saccharomyces pastorianus
Fermentation temperature: Cold (typically 45–55°F)

• Lagers ferment slowly at cooler temperatures, and the yeast settles at the bottom.
• This results in a cleaner, crisper beer with fewer fruity or spicy notes.
• Lagers take longer to produce, but the result is smooth, balanced, and incredibly drinkable.

Common styles: Pilsner, Helles, Märzen, Mexican lager, American light lager

Flavor profile: Clean, crisp, smooth, often lighter in body

So, Which One Should You Drink?
That’s totally up to your taste. Craving something bright, refreshing, and easy-drinking? Grab a lager. Want something bold, aromatic, and layered? Go for an ale. The real fun is trying both and seeing what suits your palate.

Next time you’re at Rio Bravo, take a look at the tap list and see which beers are ales and which are lagers. Better yet, try one of each and taste the difference for yourself.

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