What are the differences between these beers (ingredients or brewing process)?
The most common method of categorising beer is by the behaviour of the yeast used in the fermentation process. In this method of categorising, beers using a fast-acting yeast which leaves behind residual sugars are termed “ales”, while beers using a slower-acting yeast, fermented at lower temperatures, which removes most of the sugars, leaving a clean, dry beer, are termed “lagers”. Lager production results in a cleaner-tasting, drier and lighter beer than ale. LAGER: Lager is the English name for cool fermenting beers of Central European origin (fermented between 7°C and 12°C). Pale lagers are the most commonly consumed beers in the world. ALE: Ales are normally brewed with top-fermenting yeasts. The important distinction for ales is that they are fermented at higher temperatures and thus ferment more quickly than lagers (between 15°C and 24°C). — You also asked about the various types of ale (light, brown, etc). The colour of a beer is determined by the malt. The most common colour
