Maybe try a couple of different types of beer? They can be separated into 3 distinct categories, Ale: The stuff that floats to the top when brewing, usually a lighter softer taste. Lager: The stuff that sinks to the bottom when brewing, usually a darker beer, with a stronger taste, and Stout: The ooze they scrape off the bottom of the vat
Your idea of beer taxonomy is way off.
Although there are a lot of ways to split up beers, lager and ale are a good starting point to split things up.
Lager yeast is called "bottom fermenting" because the yeast sinks to the bottom as it ferments. Ale yeast is "top fermenting" because the yeast floats up to the surface. So you got that part right.
Another important difference between the yeasts is that lager yeast operates at lower temperatures. Ale yeast will become inactive as the temperature goes below 62 or so degrees, but lager yeast will continue to be active down into the 50s. This is an important difference, because it means that you cannot make ale at 50 degrees! At higher temperatures, there are more chemical reactions going on than there are at the lower temperatures, which produces a lot more variety of flavors in ales than you typically see in lagers.
So to sum up:
1) Lager: less complex taste, usually more "crisp" and "clean"
2) Ale: more complex tastes, often floral or fruity flavors
However, where you are wrong in your description has to do with the coloring and strength of taste. The coloring in beer is not determined by yeast or fermenting temperature, it is determined by the types of malt used in the beer.
You see, malt (which is just barley that is just on the verge of sprouting) is dried and roasted to varying degrees. Pilsner malt (which goes into pilsner beers, like Czechvar, Bud Light, Corona, etc.) is roasted *very* lightly. It's like the breakfast blend of coffees. Amber malts are roasted a little more. And then dark malts (Guinness) are roasted *a lot* -- like a french roast coffee.
Most beers will use a lot of pale malts, and then some beers will include some mix of darker malts. The more dark malt, the darker the resulting beer.
So long story short, you can make light to dark lagers (pilsners to doppelbocks) and you can make light to dark ales (pale ales to stouts). The color and bitterness of the beer having nothing to do with being a lager or an ale.
Stout is really just a type of ale that uses lots of dark malts. Also, just to be clear, stout isn't "scraped off the bottom of the vat". I guess you were kidding, but someone will read that and take it seriously. Ales and lagers each have hundreds of stylistic variations, and sometimes it can be hard to tell whether a beer is a lager or ale just by tasting them. (Although usually it's pretty obvious.)
There is one extra beer "style" that might be considered: steam beer. This is beer that is brewed with lager yeast at the higher temperatures generally reserved for ale yeast. Anchor Steam is an example of this style. But it's relatively rare.
Also, some Belgian beers use a radically different type of yeast that creates really distinct sour flavors. So you might consider that a 4th stylistic variation, although most include this within the ale family.
Beer is actually really fascinating. Unlike the grapes used in wine, malted barley contains all of the essential ingredients (except oxygen) required to feed yeast. Winemakers have to add yeast nutrients (various minerals) to their wines in order to get the yeast to ferment. Beer is one of nature's perfect little bundles.
