Brewing Series: Lager

Beer is one of the oldest and most widely consumed alcoholic beverages in the world, with a history stretching back thousands of years. Over time, beer has evolved into a broad category encompassing many different styles, one of which is lager. While many people use the terms “beer” and “lager” interchangeably, it’s important to understand that lager is actually a type of beer. This essay delves into what lager is, how it differs from other types of beer—especially ale—and why understanding this distinction matters for enthusiasts and casual drinkers alike.

What is Beer?

Beer is an alcoholic drink made from four essential ingredients: water, malted grains (usually barley), hops, and yeast. The brewing process typically involves steeping the malted grains in hot water to extract sugars, boiling the resulting liquid (wort) with hops to add bitterness and aroma, and then fermenting the cooled wort with yeast to produce alcohol and carbonation. While the ingredients are relatively simple, the diversity of brewing techniques and ingredients gives rise to an incredible variety of beer styles.

Beer is broadly divided into two main categories based on the type of yeast and fermentation method used: ales and lagers. These two families of beer differ in taste, brewing process, and history. Understanding lager, therefore, requires a closer look at how it fits within the broader beer category.

What is Lager?

Lager is a type of beer that is fermented and conditioned at low temperatures using bottom-fermenting yeast, specifically Saccharomyces pastorianus. Unlike ales, which are fermented with top-fermenting yeast at warmer temperatures (around 60–75°F or 15–24°C), lagers are fermented at cooler temperatures, typically between 45–55°F (7–13°C). This slower fermentation process, followed by a period of cold storage or “lagering,” produces a clean, crisp taste that distinguishes lagers from other beers.

The term “lager” comes from the German word “lagern,” meaning “to store,” reflecting the traditional brewing practice of aging the beer in cold caves for extended periods. This storage process helps mellow the flavors and improve clarity, resulting in a smooth, highly drinkable beverage.

The Characteristics of Lager

Lagers are known for their clean, smooth, and often refreshing taste. The cold fermentation process suppresses the production of fruity esters and spicy phenols, which are more common in ales. This makes lagers generally more subdued in aroma and flavor, focusing instead on the delicate balance between malt sweetness and hop bitterness.

There are several substyles within the lager category, ranging from light and crisp Pilsners to rich and malty Doppelbocks. Some common lager styles include:

• Pilsner: Originating in the Czech Republic, this pale lager is characterized by its golden color, crisp mouthfeel, and prominent hop aroma.

• Helles: A German pale lager that is maltier and less bitter than a Pilsner.

• Dunkel: A dark German lager with roasted malt flavors and a smooth finish.

• Bock: A strong, malty lager traditionally brewed for special occasions.

Despite the diversity within the lager family, these beers generally share a common thread of clarity, carbonation, and subtle flavor profiles.

Differences Between Lager and Other Beers (Primarily Ales)

To understand how lagers differ from “beer” in the colloquial sense—where “beer” often refers to ales—it is crucial to examine the differences in yeast, fermentation, taste, appearance, and history.

1. Yeast and Fermentation

As previously mentioned, the key technical difference lies in the yeast strain and fermentation temperature. Ales use Saccharomyces cerevisiae, which ferments at the top of the fermentation vessel and thrives in warmer conditions. This leads to a faster fermentation process and more pronounced fruity and spicy flavors. Lagers, in contrast, use Saccharomyces pastorianus, which settles at the bottom and works slowly at cooler temperatures, creating a cleaner flavor profile.

2. Taste and Aroma

Ales tend to have bold, complex flavors due to the esters and phenols produced during warm fermentation. These flavors can include fruity notes like banana, apple, or pear, and spicy elements like clove or pepper. Lagers, on the other hand, emphasize clarity and subtlety. They often taste cleaner and smoother, with less emphasis on yeast-derived flavors.

3. Appearance

While there is variation within each category, ales are more likely to be hazy due to residual proteins and yeast, especially in unfiltered styles like New England IPAs. Lagers are typically filtered and cold-stored, resulting in a brilliant clarity and effervescence that many drinkers associate with mass-produced beers.

4. History and Tradition

Ales have been brewed for thousands of years and dominated beer production until relatively recently. Lagers, by comparison, are a relatively modern innovation, becoming popular in Europe in the 19th century, especially in Germany, Austria, and the Czech Republic. The invention of refrigeration played a critical role in the spread of lager brewing, allowing for consistent cold storage and fermentation.

5. Cultural Perception

In many countries, especially the United States, the word “beer” is often used to refer to lagers due to the dominance of mass-market brands like Budweiser, Coors, and Heineken—all of which are lagers. This can create confusion among casual consumers, who may not realize that these beers are a specific subset of the broader beer category.

Popularity and Global Reach

Lager is the most popular style of beer globally, accounting for the vast majority of beer production and consumption. Its light, refreshing character and relatively low bitterness make it appealing to a wide audience. It is also easier to pair with food and more approachable for new drinkers. Many of the world’s best-selling beers—such as Bud Light, Corona, and Carlsberg—are pale lagers.

Craft breweries, traditionally focused on ale production due to the faster turnaround, are increasingly exploring lagers, recognizing the skill and patience required to produce a high-quality product. The resurgence of interest in traditional European lager styles among craft brewers and connoisseurs has brought renewed appreciation for this historically undervalued category.

In summary, lager is not separate from beer; it is a specific style within the larger beer family, distinguished by its yeast, fermentation process, and flavor profile. While ales and lagers share the same basic ingredients, the differences in brewing techniques result in distinctly different drinking experiences. Lagers offer a clean, crisp, and often lighter alternative to the complex, bold flavors of ales. Understanding this distinction not only enhances one’s appreciation of beer but also deepens one’s ability to navigate the diverse world of brewing. Whether sipping a classic German Pilsner or exploring a craft-brewed Helles, enjoying lager is about embracing subtlety, balance, and refinement.