How to choose the right beer starting from what you already like

You’re standing at the bar of a local birreria. The chalkboard lists twelve taps with names that look like a foreign language, and the bartender is waiting. We’ve all been there.

At Beers & Tips, we believe finding your way out of that “menu paralysis” is easier than it seems. The secret? The starting point isn’t the beer—it’s you. What you love in your morning coffee, your favorite fruit, or your go-to dessert already tells you almost everything about what you’ll enjoy in a glass.

Start with what you love: the flavor profiles

Your palate is already talking to you. If you drink your espresso black and love dark chocolate, you’re already halfway to a Stout. If you find grapefruit too sharp, we should probably steer you away from certain IPAs.

Which profile are you?

Bitter: You enjoy espresso, dark chocolate, and radicchio.
Sweet & Smooth: You’re drawn to caramel, honey, and rounded malts.
Fruity: Citrus, tropical fruits, and peaches pull you in naturally.
Roasted: You love toasted bread, cocoa, and a hint of smoke.
Tart & Refreshing: You look for brightness, like a zingy yogurt or a fresh lemonade.

Even “I don’t know” is useful information. If you can’t stand bitterness, you already know that heavily hopped IPAs aren’t the right starting point. Better to look toward lagers or wheat beers — softer and more immediately approachable. That’s not a limitation: it’s a helpful filter that steers you away from bad surprises and straight toward what you’ll actually enjoy.

Beers & Tips Quick Guide

Before we dive into styles, let’s clear the air on the jargon you’ll see on the chalkboards.

ABV: Alcohol by volume. Higher = “warmer” feel. Most lagers are ~5% and an IPA can climb toward ~7%.

IBU: International Bitterness Units. Bitterness scale. Above 40? Prepare for a hoppy punch.

Hops: The “spice” of beer. They bring aromas from cut grass to mango.

Malt: The “soul” ((usually barley or wheat). Think bread, biscuit, caramel or coffee flavors.

Body: The mouthfeel. Is it light like water or dense like fruit juice?

Beer styles: where to begin

Ale, Lager e Sour. Pick your entry point

Una volta individuato il tuo profilo, trovare lo stile di birra giusto per i propri gusti diventa molto più diretto. Esistono decine di tipi di birra, ma per iniziare bastano tre grandi famiglie: ale amare e fruttate, birre scure e tostate, lager e birre acide. Ecco come orientarsi tra lager e ale, e non solo.

For the Bitterness Lovers: IPA & Pale Ale

If you’re the kind of person who loves the sharp, clean zing of a cold tonic water or the bold intensity of a straight espresso, start here. These beers are all about the “snap” — that refreshing sensation that wakes up your palate and leaves you feeling energized.

The “Classic” (West Coast IPA): Think of this as the espresso of the beer world. It’s dry, crisp, and has a distinct piney aroma.

The “Fruit Juice” (NEIPA): If you’re nervous about bitterness, this is your secret weapon. It looks like orange juice, feels soft on the tongue, and tastes like tropical fruit. It’s the ultimate entry point for beginners.

For the Roasted & Cozy: Stout & Porter

If you want complexity without the “sting” of hops, look for dark beers. Porters are generally caramel-sweet; Stouts are drier, reminiscent of a cold-brew coffee.

For the Refreshing & Tart: Lager & Sour

Lagers and Pilsners are the gold standard for crispness. But if you like kombucha or tart candies, try a Sour. These mixed-fermentation beers are a revelation for people who “don’t like beer.”

If you want to go deeper on each style — characteristics, serving temperatures, and selected Italian breweries — the style guides on BeersAndTips.it are a good next step.

6 Italian Craft Beers to find your match

Pro Tip: When visiting Veneto and Friuli Venezia Giulia in the north-east part of Italy, look for these local benchmarks to test your palate.

Meni Durgnês (Friuli) – The Lager: Pale, clear, and easy. The perfect “safe” bet. ABV 5.2%.
Àgro APA (Friuli) – The Fruit-Forward: An American Pale Ale that’s floral and citrusy. Gentle bitterness. ABV 5%
La Rü Linpha (Veneto) – The Hop Bomb: An English-inspired IPA. Big notes of grapefruit and herbs. ABV 6.8%.
LZO Pogue Mahone (Veneto) – The Cozy Classic: A Dry Stout that tastes like a chilled iced coffee with a square of dark chocolate. It’s much lighter and easier to drink than it looks. ABV 4.8%.
Galassia Galassia (Friuli) – The Wildcard: A Saison IPA that bridges two worlds. It’s dry and “luminous” with sophisticated notes of white pepper and exotic fruit. ABV 7.5%.
Naon Thelma & Louise (Friuli) – The Summer Revelation: A Gose style that is slightly salty and tart. With hints of lemon verbena and melissa, it’s as refreshing as a gourmet lemonade. ABV 4%.

Pleasure, surprise, or “not for me”: your first instinctive reaction is already useful data. It’s not about good or bad, it’s about how well that beer meets your expectations. You don’t need to analyze every sip. Drink, feel, decide.

The “Pro” Tasting Strategy to confirm your preferences

The order in which you taste beers makes all the difference.

To keep your palate sharp, follow the Light to Dark rule:

Start with Lagers/Pilsners (lowest intensity).
Move to IPAs or Saisons.
Finish with Stouts or Sours.

The 3 Questions Check

After each sip, don’t overthink it. Just ask:

Was this what I expected?
What do I recognize (bitter, sweet, tart)?
Do I actually want another sip?

Keep a note on your phone after each session. You don’t need a tasting sheet — two honest words are enough. After two or three rounds like this, you’ll start to see a clear pattern in your preferences. That pattern is your flavor profile.

Every palate is valid, including yours

There is no such thing as a “correct” palate. There is only yours. Whether you find a new favorite or realize a certain style is “not for me,” you’ve learned something new about your taste.

Our Tip: Next time you’re at a bar, show the bartender this guide and say: “I love dark chocolate and espresso—what’s your best local Stout?” They’ll take care of the rest.