The Brewer

Lager Beer

Lager Beer: The Cold-Conditioned Classic

Lager is a type of beer that is conditioned at low temperatures. It may be pale, golden, amber, or dark. While the word “lager” often brings to mind the ubiquitous pale lagers found worldwide, the category encompasses a vast range of styles, from the dark, malty Dunkel to the crisp, bitter Pilsner.

The name comes from the German word lagern (to store), referring to the tradition of maturing the beer in cold caves for weeks or months.

The Defining Characteristic: Bottom Fermentation

The primary difference between lagers and ales lies in the yeast and the temperature at which they ferment.

  • Yeast: Lagers use Saccharomyces pastorianus, a “bottom-fermenting” yeast that thrives in cooler environments.
  • Temperature: While ales ferment quickly at warm temperatures (15–24°C), lagers ferment slowly at cool temperatures (7–13°C).
  • Lagering: After fermentation, the beer undergoes a period of cold storage (lagering) at near-freezing temperatures. This process allows the yeast and proteins to settle, resulting in a clean, crisp, and clear beer.

A Brief History

Lager brewing evolved in the 15th and 16th centuries in the Bavarian region of Germany. Local laws required brewing to take place during the cooler months to prevent spoilage. Brewers discovered that by storing their beer in icy mountain caves over the summer, the beer became smoother and clearer.

The 19th century saw two major breakthroughs that changed lager forever:

  1. Refrigeration: The invention of commercial refrigeration allowed lagers to be brewed year-round.
  2. Pilsner: In 1842, in the city of Pilsen (Bohemia), the first golden lager was created, sparking a global revolution that shifted preference away from dark, heavy beers.

1. Pilsner

The most influential beer style in history. It is characterized by its brilliant golden color, high clarity, and a pronounced floral hop bitterness (usually from Saaz hops).

2. Helles

A Munich specialty. It is maltier and less bitter than a Pilsner, emphasizing the sweet, bready flavor of German Pilsner malt.

3. Märzen (Oktoberfest)

An amber lager with a rich, toasty malt profile. Traditionally brewed in March and stored until the autumn festivals.

4. Dunkel

The original Bavarian lager. It is dark brown and features deep flavors of bread crust, caramel, and chocolate, without being heavy or overly sweet.

5. Bock

A strong, malty lager. Variations include Doppelbock (even stronger) and Eisbock (concentrated by freezing).

Sensory Profile

  • Appearance: Usually very clear. Colors range from straw-yellow to deep black. Lagers typically have a thick, white head.
  • Aroma: Clean and focused. Low in fruitiness (esters) compared to ales. You should smell the grain (crackers, bread) and the hops (herbal, floral).
  • Flavor: Crisp and refreshing. The fermentation byproducts are minimal, allowing the ingredients to shine.
  • Mouthfeel: High carbonation and a smooth, clean finish.

Serving and Glassware

  • Temperature: Best served cold, between 3–7°C (38–45°F).
  • Glassware:
    • Pilsner Glass: Tall and slender to showcase clarity and carbonation.
    • Steiner / Mug: For heartier styles like Märzen or Dunkel.
    • Flute: For high-end, delicate lagers.