In most parts of the world, beer is a popular drink. Although the ingredients that compose beer are relatively the same no matter where you go, it is somewhat of a strange phenomenon that there so many different kinds. That said, there are really only two different types of beers: lagers and ales. The reason different regions of the world might have a lager that tastes vastly different from another region could depend on various factors. Still, the base procedure is the same.
All beers start the same way. They are a combination of grains that are mashed together with malt and then mixed with water. The different types of grains that can be used might develop difference in the body, color, or flavor. The three most popular types of grain include barley, wheat, and rice. Whichever grain is selected is boiled down until the starches separate at which point natural enzymes are introduced to help speed the process of breaking the starches down into sugars. It is this sugar that ferments and creates the alcohol content.
From here, the mash is put into a brew kettle or tank where hops and yeast are added. It is at this point that the brew develops into either a lager or ale. When the yeast is added it sinks to the bottom and starts fermenting. Lagers are, generally, made from “bottom-fermenting” yeast, which means that a brewer will bottle the beer while the yeast is still sunk to the bottom. Over time, though, the yeast will rise to create a “top-fermenting” yeast, which constitutes an ale. For both lagers and ales, how much hops and malt you add during the process is what affects the look and flavor.
As you have probably gathered, it is the presence of absence of the fermented yeast that influences the overall crispness or bite of the beer. This is why a lager, which is usually light in body and color, is generally light in flavor and why an ale, which is often darker and heavier, usually has some bite to it. Lagers tend to be more popular around the world because of the fact that they are much easier to drink.