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Lager (German: storeroom or warehouse) is a type of beer that is conditioned at low temperatures,
normally in cold storage at the brewery, before being delivered to the consumer. It may be pale,
golden, amber, or dark.
[1]
Although the defining feature of lager beer is its maturation in cold storage, it is also distinguished by
the use of bottom-fermenting lager yeast. While it is possible to use lager yeast in a warm
fermentation process such as with American steam beer, the lack of a cold storage maturation phase
precludes such beer from being classified as lager beer. On the other hand,
German Altbier and Klsch use traditional top-fermenting yeast and temperatures, but with a cold
storage finishing stage; its classification as obergriges lagerbier(top-fermented lager beer) may be
controversial.
[2][3]
Until the 19th century, the German word Lagerbier (de) referred to all types of bottom-fermented, coolconditioned beer, in normal strengths. In Germany today however, the term is mainly reserved for
the prevalent lager beer styles of southern Germany. In common parlance, these beers are
distinguished by their colors, and referred to as a (Bavarian) "Helles" (pale), or a "Dunkel" (dark),
though both words may be used as adjectives to describe other types of beer. The
popular Pilsner style, which is more heavily hopped, although it is also a pale lager, is most often
known as simply "Pilsner" or "Pils", and generally is called neither a "Lagerbier" nor a "Helles".
Numerous other types of lager beer styles are produced, such as Bock, Mrzen, and Schwarzbier.
[4]
In the United Kingdom, the term lager commonly refers specifically to pale lagers, many of which are
derived from the Pilsner style. Worldwide, pale lager is the most widely consumed and commercially
available style of beer. It is often known primarily by its brand name, and labeled simply as "beer".
Well-known brands include Budweiser, Stella
Artois, Beck's, Brahma, Corona, Snow, Tsingtao, Heineken, Carling, Foster's, and Baltika.
Contents
[hide]
2Production process
3Variations
o
3.1Pale lager
3.2Vienna Lager
3.3Dark lager
4See also
5References
fifteenth century. In 2011, a team of researchers claimed to have discovered that Saccharomyces
eubayanus is responsible for creating the hybrid yeast used to make lager.
[5][6]
Based on the numbers of breweries, lager brewing became the main form of brewing in Bohemia
between 1860 and 1870, as shown in the following table:
[7]
Year
Total Breweries
Lager Breweries
Lager Percentage
1860
416
135
32.5%
1865
540
459
85.0%
1870
849
831
97.9%