A data-driven quantitative approach was used to develop a novel classification system for beer categories and styles. Sixty-two thousand one hundred twenty-one beer recipes were mined and analyzed, considering ingredient profiles, fermentation parameters, and recipe vital statistics. Statistical analyses combined with self-organizing maps (SOMs) identified four major superclusters that showed distinctive malt and hop usage patterns, style characteristics, and historical brewing traditions. Cold fermented styles showed a conservative grain and hop composition, whereas hot fermented beers exhibited high heterogeneity, reflecting regional preferences and innovation. This new taxonomy offers a reproducible and objective framework beyond traditional sensory-based classifications, providing brewers, researchers, and educators with a scalable tool for recipe analysis and beer development. The findings in this work provide an understanding of beer diversity and open avenues for linking ingredient usage with fermentation profiles and flavor outcomes.