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Ales and lagers are two primary categories of beer, each distinguished by their fermentation process and flavour profiles. Ales are brewed using top-fermenting yeast strains at higher temperatures (typically between 60-72°F or 15-22°C). This process results in a quicker fermentation and produces beers with a wide range of flavours, from fruity and complex to robust and bitter. Common types of ales include pale ales, IPAs (India Pale Ales), stouts, porters, and Belgian ales.

On the other hand, lagers are brewed with bottom-fermenting yeast strains at cooler temperatures (usually between 44-55°F or 7-13°C). The fermentation process is slower and takes place over several weeks or even months. This longer, colder fermentation results in beers that are generally clean, crisp, and smooth, with less fruity ester flavours. Classic examples of lagers include pilsners, bocks, Märzen and American lagers.

Hybrid beers, also known as mixed-style beers, are a category that combines elements of both ales and lagers or blends characteristics from various beer styles. Brewers may experiment with different yeast strains, fermentation temperatures, and ingredients to create unique and innovative brews. For instance, California Common (or Steam Beer) is a hybrid beer that uses lager yeast fermented at ale temperatures. The result is a beer with both the clean characteristics of a lager and the fruity and complex flavours typically associated with ales. Hybrid beers offer a creative playground for brewers, allowing them to push the boundaries of traditional beer styles and produce exciting new taste experiences.