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Known as Märzen, this style of beer is traditionally brewed in the Bavarian region during the month of March (März), especially for the Oktoberfest festivities. Derived from the Vienna Lager style, it has a smooth aroma of toasted malt and a varied range of colors, ranging from orange-amber to a deep reddish copper. With a medium body, it has a malty sweetness at the beginning and a moderately dry finish. Some prominent beers of this style include Paulaner Oktoberfest, Hacker-Pschorr Original Oktoberfest and Hofbrau Oktoberfest.

Bock is a style of lager beer known for being sweet, relatively strong, lightly hoppy and with colors ranging from light copper to brown. It has a malty aroma, smooth flavor, low carbonation and a balanced bitterness. The name "Bock" originates from Einbeck, Germany, an important beer producing and exporting center during the Hanseatic League in the 14th to 17th centuries and means "goat" in German. There are variations, such as Maibock, doppelbock and eisbock. It was created in Einbeck and later recreated in Munich in the 17th century.

Vienna Lager is a balanced beer style, with malt and hops, a bright amber/copper color and an alcohol content of 4.7% to 5.5% ABV. Its origins date back to the 1820s and 1830s, when Anton Dreher and Gabriel Sedlmayr took a trip through Europe, learning British brewing techniques. They brought British technologies to Central Europe, including rapid wort cooling and sanitation techniques. The fundamental change was the transition from the production of top-fermented beer (Ales) to bottom-fermented beer (Lagers). Dreher introduced bottom-fermented beer, launching "Klein-Schwechater Lagerbier" (later called Vienna Lager) in 1841. Its success was due to its light color, visible in clear bottles, making him known as "the king of beer." .

In 1830, Pilsen was known for its high-quality beer, but unhappy with a low-quality batch in 1838, the town decided to revolutionize beer production. They built the Bürgerbrauerei, a new modern brewery designed by Martin Stelzer, near the Radbuza River, which had soft water essential for pilsner beer. They hired Bavarian brewmaster Josef Groll and brought advanced technology from Bavaria. In 1842, Josef Groll produced the world's first pilsner beer, a light, refreshing beer that surprised and delighted the people of Pilsen. This is how Pilsner Urquell was born. Pilsen or Pilsener is a type of lager beer, originating in the city of Pilsen (now Plzeň), in Bohemia (now the Czech Republic).

To choose the perfect beer, try different styles and brands, take food pairings into account and consider flavors, acidity and alcohol content. For example, for pasta, choose Dark Lager, Strong Ale or Pilsner, while for barbecue, opt for Pilsner, Stout or Brown Ale. Seafood pairs well with English Pale Ale, Amber Ale, Hefeweizen and Witbier, and for desserts, choose Stout, Porter or Fruit Lambic. Cheeses can be paired with a variety of beers, but dark beers like porter and stout generally work well. If it is vegetarian food, Pilsner is a good choice due to the variety of vegetarian ingredients.

Lambic family beers, originating from Belgium, undergo spontaneous fermentation with wild yeasts and other microorganisms, resulting in a characteristically bitter flavor and high acidity. They ripen in wood and have a clear, clear color. There are several categories within this family, including Gueuze (mixture of young and old Lambic), Faro (less acidic, with added brown sugar and cane molasses), Fruit Lambic (with added fruits such as raspberry, cherry and apple) and Straight Lambics (pure, strong, dry and acidic, served immediately after maturation).

Ale family beers use top-fermenting yeast, which settles at the top and ferments at higher temperatures between 15°C and 24°C. They are fuller-bodied and have a wide variety of flavors. Subtypes include Pale Ale (lighter with colors ranging from pale gold to dark copper and feature a wide range of flavors), wheat beers (refreshing, have low bitterness and flavors such as chocolate, banana, clove, tutti-frutti and spice.) , Porter (dark, smooth and with a coffee and caramel flavor) and Stout (similar to Porter, but with a higher alcohol content and notes of chocolate and coffee).

Lager family beers use yeast that ferment slowly at lower temperatures, generally between 6°C and 12°C, which differentiates them from other beer families. There are several subdivisions, including Light Lager, Dark Lager and Bock, each with specific characteristics, such as hop flavors, colorings and flavor notes, with Light Lager being lighter and drier, Dark Lager with sweet notes and Bock with flavor. toasty and less hops.

Beers have different families and types with unique characteristics, influenced mainly by the yeast used in the manufacturing process. This means that each style of beer has its own distinctions in flavor, color, alcohol content and other aspects. The analogy is made with states of a country. The differences between beer families are determined by the specific ingredients and processes used in their production.

In Ancient Egypt, beer had social importance, being used in offerings to the dead and as payment for workers. Brewers were highly valued and beer was seen as a source of nutrition to keep the population healthy and productive, with different varieties for all ages. The Romans inherited the knowledge of beer from the Egyptians and spread it throughout their conquered territories, naming it "Cerevisia" in honor of the Goddess Ceres.

The Sumerians, inhabitants of Mesopotamia, were the first to create civilizations and believed that beer was a gift from the goddess Ninkasi. According to legend, beer magically emerged from a mixture of water and barley, transforming into a golden liquid. The Babylonians also honored beer in their writings. They established the Code of Hammurabi, one of the first legal codes, which regulated the production, quality and distribution of beer. The code imposed severe punishments for poor quality beer, established that innkeepers would be paid in barley and regulated the quantity of beer to be served according to the quantity of barley received.

The first beer in history was created by accident around 6000 BC in the Sumerian Civilization. A peasant left his grains outdoors, where they were soaked by the rain and then exposed to the sun, starting a fermentation process that resulted in a previously unknown liquid. Upon tasting the liquid with a peculiar aroma, the peasant discovered that it was pleasant, without knowing that he had created the first beer in history.