There are two primary types of beer, Ales and Lagers. The primary distinction is the temperature at which the beer is fermented. Ales are fermented at higher temperatures 65-75°F, and Lagers are fermented much colder at about 46-55°F.

The second distinction is the type of yeast that is used in the fermentation process. Ales generally use top fermenting yeast. This means that the yeast floats on the surface for the first few days and then settles on the bottom. Lagers use bottom fermenting yeast, which does not float to the surface before settling.

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