The 12 Essential Beers Every Beginner Should Know

Of the “big three” light beers—Bud Light, Coors Light and Miller Lite—Miller Lite wins bronze in nationwide sales. (Bud Light has gold, followed by Coors Light.) But it has the most flavor: mild, sweet and with a tiny hop bite. This beer is based on the recipe for Gablinger’s Diet Beer, the first brew marketed as low-calorie. Gablinger’s flopped after its 1967 launch, but the category it created now accounts for most beer sales in the U.S. 

First made in 1931, this Trappist ale is brewed by monks and is immediately recognizable by its teardrop-shaped bottle. This is a beer that changes with age—and it should be aged—with a taste that ranges from earthy hops to juicy fruit. It’s wonderful paired with mussels and fries.  

Russian River’s Pliny the Elder is the India Pale that receives the most attention from fans of the brewery. But the operation’s original IPA, Blind Pig, is a lovely combination of pine, citrus and earthy hops. Brewer Vinnie Cilurzo spent years making this beer at home before taking it pro, and it’s a testament to his dedication: Blind Pig helped build the modern craft–beer movement.

Often cited as the benchmark for the rustic saison style, this elegant, full-bodied and highly carbonated farmhouse ale is filling but refreshing and wheat-forward with an earthy straw haze and hop bite. Identified by its green bottle in the U.S., it is now also offered in cans. It deserves a spot at every dining table.  

Long credited with helping start the hazy IPA craze when it was introduced in 2004, this beer is remarkably nuanced. With a lively combination of tropical fruits, pine and citrus, it’s the standard against which all other hazy IPAs are judged. 

Roast-forward with the aromas and flavors of light coffee, chocolate and baked bread, this widely available porter pairs well with hearty dishes and grilled meats and veggies.  

This Flanders red ale is tart with flavors and aromas of dark stone fruits and a touch of balsamic. Pair with roast duck, creamy cheeses or a rich beef stew.   

This classic rauchbier, or smoked beer, offers intriguing aromas of campfire, bacon and wood thanks to its malt being dried over an open flame. The smoke flavor never overwhelms but can be polarizing to some drinkers. Think of it as open–pit BBQ in a glass.   

The beer that kicked off the modern American hop obsession in the 1980s is still a wonderful gateway into craft beer. Pine and citrus hops mix with a full-bodied caramel malt flavor.

There are endless choices for bourbon barrel–aged stouts, a style of brewing that brings the earthy wood notes of charred oak into the beer. But this one from New Holland is readily available and balances the boozy flavors of the spirit with the chocolate-forward, roasted stout.  

The flagship of New Glarus Brewing, this cult favorite is only available in Wisconsin, but it’s worth seeking out if you come across it. Fruity and refreshing, this is an everyday drinking ale that has lured many a macro drinker into the craft fold.  

A celebrated white ale made in the Belgian tradition, this has aromas and flavors of coriander and orange peel, making it a refreshing, summertime choice for a pint.