What are the two primary classifications of beer?

The two primary classifications of beer are ale and lager, which are differentiated primarily by their fermentation processes and the yeast strains used. Ales are fermented with top-fermenting yeast at warmer temperatures, typically ranging from 60°F to 75°F. This fermentation method often leads to a shorter fermentation time and results in beers that can have a wider variety of complex flavors and aromas.

Lagers, on the other hand, are made with bottom-fermenting yeast and are fermented at cooler temperatures, generally between 45°F to 55°F. This slower fermentation process allows for a cleaner and crisper taste, which is characteristic of many popular lager styles.

Understanding these classifications is essential for servers who need to provide appropriate recommendations to patrons or make informed choices about beer pairings. This knowledge also helps in appreciating the wide variety of styles and flavors available within these two main categories.