Imported Lagers

The key difference between an ale and a lager is in fermentation; a lager is fermented at a much lower temperature, and with a different yeast, than an ale. If continuous fermentation is not employed, the primary fermentation period for a lager will take at least twice as long as for an ale; this time […]

As the modern definition of lager relates only to the method of fermentation, the characteristics of lager beers are varied. The average lager in worldwide production is light in color and usually represents the helles, pale lager or Pilsner styles. The flavor of these lighter lagers is usually mild and the producers often recommend that […]

While cold storage of beer, “lagering”, in caves for example, was a common practice throughout the medieval period, lager yeast seems to have emerged as a spontaneous mutation or hybridization somewhere in the Holy Roman Empire. As a new variety of beer, its production faced opposition from established brewers. Private brewers of lager were often […]

Lager is a type of beer that is brewed using bottom-fermenting yeast at lower temperatures and for longer durations than those typically used to brew ales. In German, the term “lager” refers to storing a beer at cool temperatures and does not necessarily imply bottom-fermentation. Pilsner, Bock, Dortmunder Export and Märzen are all styles of […]