What is a Lager?

Lager is often a challenging (and sometimes tedious) word in the world of homebrewing. But why is this so? Well, the answer is in what separates a lager from an ale: Yeast!

A Battle of Yeasts

Arguably, the massive world of beer fits into two categories: Ales and Lagers. One uses ale yeast strains, and the other uses lager yeast strains. Simple enough. But the difference offers a separate set of challenges. 

Lager yeast is different from ale yeast in that it is bottom fermenting, prefers cooler temps (40-55℉), and ferments much more slowly, often over the course of three weeks to three months. This provides many challenges to modern brew masters and homebrewers alike. 

Imagine what it was like for brewers in the 19th century.

A Quick History of Lagers

Lager comes from the German word ‘Lagern’ which means ‘to store’ (Britannica.com). They used to store these beers in cool caves to ferment before the days of refrigeration, and Yuengling Brewery even did this in its early days (How cool! Literally.).

Like ales, lagers do come in many different forms. In America we often think of mass market beers, crisp and clear, bubbly and refreshing, when we think of lagers. But they can also be amber to dark colored with more body than we are used to seeing in many popular American lagers. The use of lager yeast and the lagering technique, however, keep the spicy (phenolic) and fruity (esters) flavors we often see in ales to a minimum. This is what makes lager so refreshing and effervescent. 

Downing a crisp, clean lager is one of my favorite feelings, and I must say that having a really great one is an excellent experience when taking a break from complex and bitter beers. I love lagers, and so do many other people in this world, even if they are difficult for a homebrewer like myself to make.

Cheers!

Mr. Brew

Keep reading to learn more!

A Simple Guide to Imperial and Double IPAs

Cascade Hop Profile — Cascade is found in Yuengling!