Discover Guinness a Lager whether Guinness is a lager or not, what type of beer it actually is, and learn the key differences between stouts, ales, and lagers.
You’re at a bar and your friend confidently orders “a Guinness lager.” The bartender smirks. You wonder – wait, is Guinness a lager? After spending over 12 years homebrewing and teaching brewing science, I’ve heard this question more times than I can count. The confusion is understandable given how Guinness looks and tastes nothing like most people expect from an “ale.”
Here’s the definitive answer: No, Guinness is not a lager – it’s a stout, which is a type of ale. Guinness is brewed with top-fermenting ale yeast at warmer temperatures (60-70°F), making it fundamentally an ale despite its dark appearance and smooth character. The question “is Guinness a lager” reveals fascinating misunderstandings about beer categories that even experienced drinkers share.
After years brewing various beer styles and studying fermentation science, I’m clearing up the confusion about whether Guinness is a lager. Whether you’re settling a bar debate, learning beer basics, or simply curious about what makes Guinness unique, this comprehensive explanation reveals the brewing science behind beer classification and why Guinness fits where it does.
What Makes Guinness a Stout (Not a Lager)
Let’s establish the fundamental facts answering “is Guinness a lager?” Guinness is a stout, which is a subcategory of ales. According to The Spruce Eats, “Guinness is a traditional Irish stout beer made from barley, hops, water, and a specific strain of ale yeast.”
The Defining Characteristics:
- Yeast Type: Top-fermenting ale yeast (used for 125+ years)
- Fermentation Temperature: Warm (60-70°F typical for ales)
- Fermentation Location: Yeast rises to top during fermentation
- Beer Style: Dry Irish Stout
- Color Source: Roasted unmalted barley (not just dark malt)
The critical distinction answering “is Guinness a lager” comes down to yeast and fermentation. As brewing experts explain, “Ales are made with top-fermenting yeasts that work at warmish temperatures; lagers are made with bottom-fermenting yeasts that need the liquid they’re fermenting to be cold and still for a longish time.”
Guinness uses a proprietary strain simply called “Guinness yeast” – a top-fermenting ale yeast that’s been cultivated for over 125 years specifically for producing their distinctive stout character. This yeast ferments at warm temperatures and rises to the top of the fermentation vessel, which categorically makes Guinness an ale, not a lager.
Understanding Beer Classification: Ales vs Lagers
To fully answer “is Guinness a lager,” you need to understand how beer is classified. The fundamental difference between ales and lagers isn’t about color, flavor, or alcohol content – it’s about fermentation.
Ale Characteristics:
- Yeast: Saccharomyces cerevisiae (top-fermenting)
- Fermentation Temperature: Warm (60-75°F typically)
- Fermentation Time: Quick (days to 2 weeks primary fermentation)
- Yeast Location: Rises to top, forms thick foam layer
- Flavor Profile: Complex, fruity, often fuller-bodied
- Examples: IPAs, pale ales, stouts, porters, wheat beers
Lager Characteristics:
- Yeast: Saccharomyces pastorianus (bottom-fermenting)
- Fermentation Temperature: Cold (45-55°F typically)
- Fermentation Time: Slow (weeks to months including lagering)
- Yeast Location: Settles to bottom of fermentation vessel
- Flavor Profile: Clean, crisp, lighter, subtle
- Examples: Pilsners, Budweiser, Corona, Heineken
The word “lager” comes from the German “lagern” meaning “to store” – referring to the extended cold storage period required for proper lager fermentation. This is why people asking “is Guinness a lager” are fundamentally misunderstanding beer categories. Guinness undergoes completely different fermentation processes than any lager.
From my brewing experience, top-fermenting ale yeasts work vigorously at warmer temperatures, producing complex flavor compounds (esters and phenols) that create the fruity, spicy, or roasted characteristics found in ales like Guinness. Bottom-fermenting lager yeasts work slowly at cold temperatures, producing clean, crisp flavors with minimal complexity.
If you’re fascinated by fermentation science and want hands-on experience understanding these processes, exploring craft beer brewing techniques provides incredible insight into how yeast selection drives beer character.
What Is a Stout? Explaining Guinness’s Beer Style
Now that we’ve established Guinness isn’t a lager, what exactly makes it a stout? A stout is a dark, rich ale made with roasted barley or malt that creates deep color, coffee-like flavors, and creamy texture.
Stout Defining Features:
- Base Style: Ale (top-fermenting yeast)
- Color: Dark brown to black from roasted grains
- Flavor: Roasted, coffee, chocolate, sometimes burnt toast
- Body: Medium to full, often creamy
- Bitterness: Moderate to high from roasted malt and hops
- Head: Thick, creamy (nitrogen in Guinness Draught)
According to Guinness’s official information, “Guinness’s flavour derives from malted barley and roasted unmalted barley; the unmalted barley is a relatively modern addition that became part of the grist in the mid-20th century.” This roasted unmalted barley is what creates Guinness’s signature dark color and coffee-chocolate flavor profile.
Guinness Stout Varieties:
- Guinness Draught: 4.1-4.3% ABV, nitrogen-infused, creamy head
- Guinness Extra Stout: 5-6% ABV, original recipe, more carbonated
- Guinness Foreign Extra Stout: 7.5% ABV, stronger, more robust
- Guinness Nitro Cold Brew Coffee: Coffee-infused stout variant
The nitrogen infusion in Guinness Draught (the most common version) creates those iconic cascading bubbles and thick creamy head. This isn’t fermentation-related but rather a serving method – the beer is mixed with nitrogen and carbon dioxide to create smaller bubbles that produce velvety mouthfeel. This has nothing to do with whether Guinness is a lager or ale.
Guinness Does Make a Lager (But It’s Not “Guinness”)
Here’s where the “is Guinness a lager” confusion gets interesting: Guinness does produce actual lagers, but they’re separate products entirely from what people mean when they say “Guinness.”
Guinness Lager Products:
Guinness Black Lager: A dark lager introduced in 2010, brewed with bottom-fermenting lager yeast at cold temperatures. This IS technically a lager but has been discontinued in many markets. It was marketed toward lager drinkers who wanted darker beer without switching to stout.
Guinness Hop House 13: A golden lager brewed with Guinness yeast, malted barley, and hops from Australia and USA. Released in 2015, this is Guinness’s entry into the mainstream lager category.
Guinness Baltimore Blonde / Guinness Blonde American Lager: A golden lager brewed at Guinness’s Open Gate Brewery in Baltimore, Maryland. This is an American-style lager using traditional lager yeast and cold fermentation.
However, when someone walks into a bar and orders “a Guinness,” they expect Guinness Draught – the iconic Irish dry stout with the creamy head. That beer is absolutely not a lager. The lager variants are specialty products marketed under the Guinness brand name but represent entirely different beers.
Common Misconceptions About Guinness
The “is Guinness a lager” question reveals several widespread misconceptions about this iconic Irish stout. Let me clear up the most common ones from my brewing experience:
Misconception #1: Dark Color = Lager
Many people assume any beer that looks different from typical golden lagers must be a different category entirely. Reality: Color has nothing to do with ale versus lager classification. Lagers can be dark (like Guinness Black Lager or German Schwarzbier), and ales can be pale golden (like pale ales). Color comes from grain roasting, not yeast type.
Misconception #2: Smooth/Creamy = Lager
Guinness’s famously smooth, creamy character makes some people assume it’s a lager. Reality: That creaminess comes from nitrogen infusion, not fermentation style. The nitrogen creates smaller bubbles than carbon dioxide, producing velvety mouthfeel. This is a serving technique, not a brewing classification.
Misconception #3: Low Alcohol = Lager
Guinness Draught at 4.2% ABV is relatively low for many craft beers, leading some to associate it with lagers (which are often moderate strength). Reality: Alcohol content ranges widely in both ales and lagers. Some ales are 3% ABV, others exceed 12%. Some lagers are 8-9% ABV. Alcohol percentage doesn’t determine ale versus lager classification.
Misconception #4: Irish Beer = Different Category
Some drinkers think Irish beers like Guinness operate under different rules than American or German beers. Reality: Beer classification is universal – ales and lagers are defined globally by yeast type and fermentation method. Guinness follows the same classification system as every other brewery worldwide.
Brewing Guinness: The Ale Fermentation Process
Understanding how Guinness is actually brewed definitively answers “is Guinness a lager.” From my homebrewing experience replicating Irish stouts, here’s what happens:
Guinness Brewing Process:
Step 1: Mashing – Malted barley and roasted unmalted barley are mixed with hot water to convert starches into fermentable sugars. The roasted barley contributes deep color and roasted flavors.
Step 2: Boiling – The liquid (wort) is boiled with hops for bitterness and flavor. Guinness uses relatively low hopping rates compared to IPAs but enough for balance.
Step 3: Fermentation (THE KEY STEP) – Guinness yeast (top-fermenting ale yeast) is added at warm temperatures (60-70°F). The yeast rises to the top, forming thick foam layers. Fermentation completes in days to two weeks – much faster than lager fermentation which takes weeks to months.
Step 4: Conditioning – The beer is conditioned briefly, then packaged. Unlike lagers which require extended cold storage (lagering), Guinness conditions relatively quickly.
Step 5: Nitrogenation (for Draught) – Guinness Draught is infused with nitrogen and carbon dioxide mixture before serving, creating the signature cascading bubbles and creamy head.
According to brewing science, “The original Guinness is a type of ale known as stout. It’s made from a grist (grain) that includes a large amount of roasted barley.” The ale fermentation using top-fermenting yeast definitively categorizes Guinness as an ale, not a lager.
If you want hands-on experience brewing stouts and understanding ale fermentation, homebrewing equipment and techniques make it surprisingly accessible to create your own Irish-style stouts at home.
Common Questions About Guinness and Beer Types
Is Guinness a lager or a stout?
Guinness is a stout, not a lager. Specifically, Guinness is a dry Irish stout, which is a subcategory of ales. Guinness is brewed with top-fermenting ale yeast (Saccharomyces cerevisiae) at warm temperatures (60-70°F), making it categorically an ale. Lagers use bottom-fermenting yeast (Saccharomyces pastorianus) at cold temperatures (45-55°F). The fermentation method determines classification, not color or flavor.
Is stout the same as ale?
Stout is a type of ale, not a separate category. All stouts are ales because they’re brewed with top-fermenting yeast at warm temperatures. “Stout” specifically refers to dark, roasted ales with coffee/chocolate flavors from roasted barley or malt. Just like IPAs, pale ales, and wheat beers are types of ales, stouts are ales characterized by their dark roasted grain character.
Why do people think Guinness is a lager?
Several factors cause confusion: Guinness’s smooth, creamy character resembles lagers more than hoppy ales like IPAs; its relatively low 4.2% ABV suggests lightness associated with lagers; and unfamiliarity with the ale/lager distinction leads people to categorize beers as “light lagers” versus “everything else.” Additionally, Guinness does produce actual lagers (Hop House 13, Baltimore Blonde), adding confusion.
Does Guinness use ale or lager yeast?
Guinness uses ale yeast – specifically a proprietary top-fermenting strain called “Guinness yeast” that’s been cultivated for over 125 years. This is Saccharomyces cerevisiae, the species used for all ales. The yeast ferments at warm temperatures and rises to the top during fermentation, categorically making Guinness an ale (stout) rather than a lager.
What’s the difference between Guinness Draught and Extra Stout?
Both are stouts (ales), not lagers. Guinness Draught (4.1-4.3% ABV) is served with nitrogen infusion creating creamy head and smooth mouthfeel. Guinness Extra Stout (5-6% ABV depending on market) is the original recipe, more carbonated with sharper flavors and higher alcohol. Extra Stout uses only CO2, not nitrogen, producing different texture and more pronounced roasted character.
Are all dark beers stouts?
No. Dark color doesn’t determine beer style – fermentation method and grain bill do. Dark beers include: stouts (ales), porters (ales), black lagers, German Schwarzbier (lager), Belgian dubbels (ale), and more. You can have dark lagers and pale ales. Color comes from roasted/toasted malts, while ale versus lager comes from yeast type and fermentation temperature.
Is Guinness healthier than regular beer?
Guinness contains similar calories to regular beer – about 125 calories per 12 oz (Draught). The “Guinness is good for you” marketing was historical advertising, not medical fact. Guinness provides some B vitamins, antioxidants, and folate from barley, but so do other beers. It’s not significantly healthier than comparable strength beers. The “is Guinness a lager” question doesn’t affect health – both ales and lagers have similar nutritional profiles.
Can you brew Guinness-style beer at home?
Absolutely! Irish dry stouts are excellent homebrewing projects. You’ll need: pale malt as base, roasted barley for color/flavor, flaked barley for body, ale yeast (Irish ale yeast or similar), hops for moderate bitterness, and optionally nitrogen for serving. The ale fermentation makes it easier than brewing lagers (no temperature control needed). Many homebrewers successfully replicate Guinness-style stouts with practice.
The Final Answer: Guinness Is Definitely Not a Lager
After comprehensive explanation of brewing science and beer classification, the definitive answer to “is Guinness a lager” is unambiguous: No, Guinness is absolutely not a lager – it’s a stout, which is a type of ale.
Guinness is brewed with top-fermenting ale yeast at warm temperatures, completing fermentation in days rather than the weeks-to-months required for lagers. The dark color comes from roasted barley, not from being a lager. The smooth creaminess comes from nitrogen infusion, not fermentation style. The relatively low alcohol content doesn’t change its ale classification.
Understanding that Guinness is a stout (ale, not lager) reveals how beer classification works. The fundamental distinction between ales and lagers comes down to yeast type and fermentation temperature – not color, flavor, strength, or country of origin. Guinness exemplifies how ales can range from pale golden IPAs to pitch-black stouts, all sharing the common thread of top-fermenting yeast.
While Guinness does produce actual lagers (Hop House 13, Baltimore Blonde, discontinued Black Lager), these are separate products entirely from what people mean when they order “a Guinness.” The iconic Irish stout with the creamy head that’s been brewed since 1759 is unequivocally an ale.
Next time someone asks “is Guinness a lager,” you can confidently explain it’s a dry Irish stout brewed with ale yeast, making it fundamentally an ale despite looking and tasting different from pale ales or IPAs. The brewing science is clear, and understanding these distinctions deepens appreciation for beer’s remarkable diversity.
If this explanation of ale versus lager fermentation sparked your interest in brewing science, exploring homebrewing and fermentation techniques provides hands-on experience understanding how yeast selection creates completely different beer styles from the same basic ingredients.
About the Author
John Brewster is a passionate homebrewer and brewing educator with over 12 years of experience crafting various beer styles and teaching fermentation science. He has brewed over 200 batches across multiple styles including IPAs, lagers, stouts, and Belgian ales, developing deep expertise in yeast management and fermentation processes. John holds certifications from the Beer Judge Certification Program (BJCP) and regularly conducts brewing workshops helping beginners understand beer science. He specializes in replicating classic beer styles at home and explaining complex brewing concepts in accessible ways. When not brewing or teaching, John enjoys visiting craft breweries, competing in homebrewing competitions, and experimenting with unusual yeast strains. Connect with him for practical brewing advice, fermentation troubleshooting, and beer style education.
