Cinco de Mayo is a popular festivity that lends itself as the perfect occasion to indulge in a favorite brew or two. The celebration also marks the beginning of summer and a warmer time where a cool draft is often a preferred compliment to barbeques and other seasonal festivities. As popular as it is, few people are aware of the various sophisticated processes required to craft each type of beer.

Ales are the earliest form of beer and, like all brews, are distinguished by the fermentation process and the yeast used. Fermented at a warmer temperature with top-floating yeast, ales (such as a Mild, Bitter, Pale, Stout and Porter) have a more robust, complex flavor, and are best served at cool – not cold – temperatures.

Lagers are the most common type in the USA. They are fermented for a longer period of time at cooler temperatures with yeasts that sit at the bottom of the fermentation vessel. This slower process creates carbon dioxide that results in a foam head, lighter color and mellow taste. Common lagers include Pilsner, Bock, Dunkel and Oktoberfest/Maerzen, and are best served icy cold.