Lagers are brewed principally from malted barley (without cane sugar, an adjunct), hops and water at low temperatures (usually between 5°C and 15°C) that cause bottom-fermentation. The yeast, Saccharomyces uvarum, ferments at these cool temperatures, and flocculates to the bottom of the vat. After fermentation they are then stored in refrigerated cellars for lagering (maturing and clarification). Lagers are stored at a low temperature (as low as 0°C / 32°F) for several weeks to several months, clearing, acquiring mellowness, and becoming charged with carbon dioxide. Many popular beers are lagers. There are bitter and aromatic varieties (noble hops).
Lager beers run the gamut from sweet to bitter, and from pale to black. Most lagers are of pale to medium colour, with high carbonation, medium to high hop flavour, and alcohol content of 3–5 percent by volume. There are several types of lagers
Lager is the term used in English to describe bottom-fermented beers of German and sometimes of Czech styles, though in the latter case the term Pilsener is more common.
Lager yeast is a bottom-fermenting yeast, and typically undergoes primary fermentation at 7-12°C (45-55°F) (the "fermentation phase"), and then is given a long secondary fermentation at 0-4°C (30-40°F) (the "lagering phase").
Lagers are stored at a low temperature (as low as 0°C/32°F) for several weeks to several months, clearing, acquiring mellowness, and becoming charged with carbon dioxide.
Feeds |
Contact