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Lager

Lager is a major category of beer produced through bottom fermentation using lager yeast strains, primarily Saccharomyces pastorianus, at relatively low temperatures of 7–13°C (45–55°F), followed by an extended cold maturation period known as lagering that typically lasts several weeks to months. This process yields a clean, crisp profile with minimal fruity esters, subdued diacetyl, high attenuation, and a smooth, refreshing finish, distinguishing lagers from top-fermenting ales.^[1] The term "lager" derives from the German verb lagern, meaning "to store," which refers to the historical practice of aging the beer in cool caves or cellars to allow for slow fermentation and clarification. Brewing lagers traditionally occurred in winter using ice to maintain low temperatures, a method that ensured clarity and stability before the advent of mechanical refrigeration in the 19th century.^[2] Lager originated in Central Europe, specifically Bavaria, where the hybrid lager yeast emerged around 1602–1607 at the Munich Hofbräuhaus under Elector Maximilian I, resulting from the interbreeding of a top-fermenting ale yeast (S. cerevisiae) and a bottom-fermenting Patagonian strain (S. eubayanus) in the brewery's cellars. This innovation built on earlier bottom-fermentation practices dating back to the 15th century in Bavaria and Bohemia, but the hybrid yeast enabled consistent production of the style. Lager's global dominance began in the mid-19th century when German immigrants introduced it to the United States, sparking a "lager revolution" that expanded breweries from 431 in 1850 to over 4,000 by 1873 and shifted production from ales to lagers, which comprised nearly 90% of U.S. beer by 1900. Technological advances like pasteurization and artificial refrigeration further propelled its popularity, making pale lagers the world's most consumed beer style today.^[3]^[4] Lager styles vary widely by region and ingredients, often featuring noble hops for floral or herbal notes and pale malts for balance, though adjuncts like corn or rice appear in American variants. Key categories include European-origin lagers such as Bohemian-style Pilsener (straw-gold, 30–45 IBU, 4.2–5% ABV) and Munich-style Helles (pale, malty, 16–22 IBU, 4.7–5.4% ABV); North American styles like American-style Lager (light, 8–15 IBU, 4–5% ABV); and darker or stronger variants like Bock or Baltic Porter. These encompass colors from straw to black (2–40+ SRM), bitterness levels from low to high (10–100+ IBU), and bodies from light to full, all unified by their cold-conditioned clarity and drinkability.^[1]

Fundamentals

Definition and Characteristics

Lager is a type of beer produced through bottom fermentation using the hybrid yeast Saccharomyces pastorianus, which ferments at cooler temperatures ranging from 7–13°C (45–55°F), significantly lower than the warmer conditions used for ales.^[5]^[6] This yeast settles at the bottom of the fermentation vessel, distinguishing lagers from top-fermenting ale styles.^[5] The defining characteristics of lager include its crisp and clean flavor profile, featuring subdued malt sweetness and hop bitterness due to the lager yeast's minimal production of esters and other by-products during fermentation.^[6]^[7] Lager achieves notable clarity through cold conditioning, or lagering—a process derived from the German verb lagern, meaning "to store"—in which the beer is held at near-freezing temperatures (around 0–4°C or 32–39°F) for several weeks to months after primary fermentation, allowing yeast, proteins, and tannins to settle and yielding a smoother, more refined taste.^[6]^[8]^[9] Sensory attributes of lager emphasize balance, with bitterness ranging from 8 to 50+ International Bitterness Units (IBUs) depending on the style, contributing to a refreshing profile without overpowering hops.^[10] Standard lagers exhibit a light to medium body and lively effervescence from moderate to high carbonation levels, enhancing drinkability.^[11] Alcohol by volume (ABV) for most lagers falls in the 4–6% range, though stronger variants like doppelbocks can reach 8–12%.^[11]

Etymology

The term "lager" derives from the German word Lagerbier, literally meaning "storage beer," which combines Lager (storehouse) and Bier (beer).^[12] The verb lagern, meaning "to store" or "to keep in a cellar," underscores this origin, reflecting the beer's traditional cold maturation in cool environments to allow slow fermentation and conditioning.^[8] This etymology traces back further to the Proto-Germanic legraz and the Proto-Indo-European root legh-, signifying "to lie down" or "lay," evoking the horizontal storage of barrels.^[12] The earliest documented use of Lagerbier appears in 15th-century Bavarian records, where it described bottom-fermented beers stored over winter in icy caves to prevent spoilage and enable year-round availability.^[2] By the 19th century, the term evolved into English as "lager" through German immigration to the United States, with the first known American usage of "lager beer" in 1845 and "lager" alone by 1858.^[12] This adoption highlighted the beer's distinction from warmer-fermented ales, emphasizing its extended storage period. Related terms include Lagerkeller, referring to the historic beer cellars in Munich, such as those at the Augustiner Brewery, where beer was traditionally cooled with winter ice blocks harvested from nearby lakes or alpine sources.^[13] In contrast to the general term Bier for any beer, Lagerbier specifically denoted this stored variety, while Czech influences appear in pilsner variants, where lagers are called ležák (from ležet, "to lie" or store), akin to pivo (beer) but tied to the same storage connotation in Bohemian brewing traditions.^[14] Etymologically, "lager" connects to Central Europe's alpine climates and ice cellars, where Bavarian and Bohemian brewers utilized natural cold from mountainous regions and frozen caves—such as those in the Bavarian Alps—to maintain low temperatures for maturation, a practice essential for developing the clean, crisp profile of these beers without modern refrigeration. This environmental tie facilitated the term's association with preservation, distinguishing lager from seasonal top-fermented beers.^[2]

Historical Development

Origins and Early Brewing

The origins of lager brewing trace back to the 15th century in the regions of Bavaria and Bohemia, where monastic communities played a pivotal role in developing bottom-fermenting techniques. In Bavarian and Bohemian monasteries, brewers utilized naturally cool environments, such as mountain caves and cellars, to foster the slow fermentation of bottom-settling yeasts, which were inadvertently selected through repeated cool-storage practices. This method emerged as early as the 1420s in Munich, with records indicating bottom fermentation by 1447, distinguishing it from the more common top-fermenting ales of warmer climates.^[15]^[16]^[17] The 1516 Bavarian Reinheitsgebot, or beer purity law, further shaped lager's development by restricting ingredients to barley, hops, and water, while mandating bottom fermentation for certain styles, which promoted cleaner, more consistent profiles in monastic and local brewing. In Bavaria, early lagers were typically dark and malty, brewed with roasted malts and stored in ice-filled cellars harvested from frozen lakes during winter to maintain low temperatures through summer. These practices were influenced by the term "lager," derived from the German word for storage, reflecting the extended maturation period essential to the style's crisp character.^[18]^[19]^[20] By the early 19th century, the tradition extended to Plzeň in Bohemia (modern Czech Republic), where in 1842, brewer Josef Groll accidentally created the first pale lager at what became Pilsner Urquell, using local soft water and Saaz hops to produce a clearer, lighter beer that revolutionized regional styles. The Alpine climates of these areas provided natural refrigeration through caves and seasonal ice, enabling winter brewing cycles that avoided the spoilage risks of summer top-fermentation, thus favoring lagers as a reliable alternative to ales.^[21]^[22] Early techniques relied on spontaneous capture of wild bottom-fermenting yeasts from the environment, often hybridized strains adapted to cool conditions, with wort fermented in open vessels before transfer to oak barrels for lagering. These barrels allowed for maturation periods of up to six months at near-freezing temperatures, enhancing clarity and flavor stability without artificial cooling.^[23]^[15]^[24]

Modern Evolution and Innovations

In the late 19th century, key scientific advancements propelled lager brewing forward. In 1883, Emil Christian Hansen at the Carlsberg Laboratory successfully isolated pure strains of Saccharomyces pastorianus, the bottom-fermenting yeast essential for lager production, enabling consistent quality and eliminating wild yeast contamination in brewing.^[25] Concurrently, in 1873, Carl von Linde developed the first practical refrigeration machine, commissioned by the Spaten Brewery in Munich, which allowed for precise temperature control and year-round lager fermentation outside of natural cold seasons.^[26] The industrialization of lager accelerated in the United States through German immigration, particularly in the 1840s when brewers established operations in Milwaukee, transforming the city into a hub for pale lager production with brands like Pabst and Miller drawing on European techniques adapted to local grains.^[27] The Prohibition era (1920–1933) devastated the industry, wiping out thousands of small breweries and forcing survivors like Anheuser-Busch to pivot toward lighter, adjunct-heavy lagers using rice and corn upon repeal, appealing to a broader, less immigrant-centric market while prioritizing cost efficiency and mass distribution.^[28] Following World War II, lager production exploded through mechanization and marketing, with U.S. output surpassing 100 million barrels annually by the 1960s as national brands dominated via canned packaging and national advertising.^[27] The craft beer revival of the 1980s, sparked by pioneers like Anchor Brewing—which ceased operations in 2023 but was acquired and slated for revival in 2024—reintroduced traditional European-style lagers amid a backlash against bland mass-market versions, fostering diversity with hop-forward and authentic interpretations.^[29]^[30]^[31] In the 21st century, innovations include low-carb lagers like Michelob Ultra, launched in 2002 to target health-conscious consumers, and gluten-free variants using enzymes or alternative grains, which have grown the segment to over $200 million in market value by 2025.^[32] Globally, the 1950s marked the widespread export of Pilsner-style lagers to Asia, with European brewers like Carlsberg expanding into markets such as Japan and Hong Kong, influencing local production and establishing pale lagers as a staple in the region.^[33] In the 2020s, sustainability has driven innovations like water-efficient lagering systems, with major brewers such as Molson Coors achieving up to 20% reductions in water use per hectoliter through recycling and low-flow technologies, addressing resource scarcity amid climate challenges.^[34]

Brewing Process

Ingredients and Preparation

Traditional German lager brewing adheres to the principles of the Reinheitsgebot, or German Beer Purity Law of 1516, which restricts ingredients to water, malted barley, hops, and yeast (added later as understanding of fermentation grew).^[35] These components form the foundation for lagers' clean, crisp profile, with variations in sourcing and treatment influencing the final beer's clarity and balance. Water constitutes 90-95% of lager and plays a critical role in flavor extraction and enzymatic activity; soft, low-mineral water, such as that from Pilsen in the Czech Republic, promotes the light, golden hues and subtle bitterness characteristic of pale lagers by minimizing harsh mineral interference.^[36] Brewers adjust water chemistry via the sulfate-to-chloride ratio, favoring higher sulfates (e.g., 100-200 ppm sulfate to 50-100 ppm chloride) for hop-forward pale lagers to enhance dryness and bitterness perception, while balanced or chloride-dominant profiles suit maltier styles.^[37] Malted barley provides the fermentable sugars and body; pale base malts like Pilsner malt are standard for light lagers, yielding a clean malt sweetness, while roasted malts such as Munich or caramel types are incorporated in darker variants for color and toasty notes without overpowering the yeast's neutral contribution.^[38] Hops, primarily noble varieties like Saaz from the Czech Republic, Hallertau from Germany, or Tettnang, deliver subtle floral, herbal aromas and balanced bitterness through alpha acids isomerized during boiling, typically at rates of 20-40 IBUs for classic lagers.^[39] Lager yeast (Saccharomyces pastorianus) strains ferment at the bottom of the vessel, but their selection emphasizes clean attenuation without ester production. Preparation begins with milling the malted barley to expose starches, followed by mashing, where the grist is mixed with hot water at 60–70°C (140–158°F) to activate enzymes like alpha- and beta-amylase, converting starches to fermentable sugars such as maltose and dextrins over 60-90 minutes.^[40] For traditional European lagers, especially darker types like bock, decoction mashing is employed: portions of the mash are boiled separately and returned to raise temperatures stepwise, enhancing Maillard reactions for deeper malt flavors and color while improving extract efficiency.^[41] In American lagers, adjuncts like rice or corn (up to 30–40% of the grist) are gelatinized separately and added to the mash for lightness and cost efficiency, reducing body while maintaining high attenuation.^[42] The resulting sweet wort is then lautered to separate solids, boiled with hops for 60-90 minutes to sterilize, isomerize hop acids, and drive off volatiles, and cooled prior to fermentation.^[43]

Fermentation and Conditioning

Lager fermentation begins with primary fermentation using the bottom-fermenting yeast Saccharomyces pastorianus, a hybrid species that operates effectively at cooler temperatures compared to ale yeasts.^[7] This process typically occurs at 7–13°C (45–55°F) for 7–14 days, during which the yeast converts fermentable sugars into alcohol and carbon dioxide while flocculating—clumping and settling—to the bottom of the fermenter, which helps minimize off-flavors by reducing prolonged contact with the wort.^[44]^[45] The lower temperature slows yeast metabolism, limiting the production of unwanted by-products like higher alcohols.^[7] Following primary fermentation, secondary fermentation transitions into lagering, a cold conditioning phase at 0–4°C (32–39°F) lasting 1–4 weeks or longer for traditional or stronger styles, which allows for maturation and clarification as remaining yeast settles further.^[7]^[8] To address diacetyl—a buttery compound that can impart undesirable flavors—a diacetyl rest is often incorporated near the end of primary fermentation, briefly raising the temperature to 10–15°C (50–59°F) for 2–6 days to enable yeast to metabolize it into less perceptible acetoin and 2,3-butanediol.^[45]^[46] Throughout these stages, the attenuation rate— the percentage of fermentable sugars converted to alcohol—typically reaches 70–80%, contributing to the beer's balanced body and alcohol content.^[47] The cold conditions during lagering play a crucial role in suppressing the formation of esters and phenols, volatile compounds that would otherwise introduce fruity or spicy notes, resulting in lager's characteristic clean and neutral profile.^[7] After conditioning, the beer undergoes filtration, often using diatomaceous earth or membrane filters, to remove yeast and particulates for enhanced clarity without compromising flavor.^[48] For packaging, many lagers are pasteurized—either inline via flash methods at around 60°C for seconds to minutes or through tunnel pasteurization of bottles and cans—to achieve microbial stability and extend shelf life while preserving freshness.^[48]^[49]

Types and Variations

Pale Lagers

Pale lagers represent the most prevalent style within the lager family, characterized by their light straw to golden hues, typically ranging from 3 to 6 SRM color units. These beers generally feature an alcohol by volume (ABV) of 4% to 5% and international bitterness units (IBU) between 20 and 30, delivering a crisp, clean profile with subtle malt sweetness balanced by mild hop bitterness. The style originated in 1842 in Plzeň, Bohemia (now the Czech Republic), when Bavarian brewer Josef Groll created the first Pilsner using local soft water, pale malt, and Saaz hops, resulting in a revolutionary clear, golden beer that set the standard for modern pale lagers.^[50]^[51] Exemplary pale lagers include the Czech and German Pilsner, which emphasize floral and spicy notes from noble hops like Saaz or Hallertau, providing a refreshing dryness and herbal aroma. In contrast, American adjunct lagers, such as Budweiser, incorporate corn or rice adjuncts up to 40% of the grain bill to enhance attenuation and achieve an even drier, lighter body with minimal malt flavor and low bitterness around 12 IBU. Sub-styles further diversify the category: Munich Helles offers a malty-sweet profile with restrained noble hop character and a soft, grainy finish, while Dortmunder Export provides a balanced, export-strength variant blending Helles maltiness with Pilsner-like hop presence for a medium-dry, aromatic result.^[50]^[52]^[53]^[54] Production of pale lagers prioritizes high attenuation rates, often exceeding 75%, to ensure a dry finish that highlights the clean fermentation of bottom-fermenting yeast strains. Brewers emphasize noble hops—such as Saaz, Tettnang, or Spalt—for late additions to impart crisp bitterness and delicate floral or herbal notes without overpowering the pale malt base. This focus on subtlety and balance contributes to their widespread appeal. Lagers, particularly pale lagers, account for the vast majority of global beer production, comprising approximately 86% of the market as of 2024, underscoring their dominance in markets from Europe to the Americas and Asia.^[55]^[56]^[57]

Amber and Dark Lagers

Amber lagers represent a class of medium-colored lagers characterized by their balanced malt profiles and subtle hop contributions, often featuring reddish-brown hues derived from Vienna and Munich malts. These beers typically range from 8 to 14 SRM in color, with alcohol content around 5.2–5.8% ABV and bitterness levels of 18–30 IBU, providing a smooth, dry finish that highlights caramel and toasty notes without overwhelming sweetness.^[58]^[59] Vienna-style lagers, a prominent amber variant, emphasize a soft, elegant maltiness from Vienna malt, complemented by moderate noble hop bitterness and low fruitiness in the aroma. This style originated in 19th-century Austria but became integral to European amber lager traditions, with commercial examples like Dos Equis Amber showcasing its caramel-forward profile and medium body. Märzen, another key amber lager, delivers a rich, toasty, and bready malt flavor, often described as complex yet clean, with restrained bitterness that allows the malt to shine. Brewed to around 5.2% ABV, Märzen is traditionally served at the Munich Oktoberfest, where it has been a festival staple since the 19th century, evoking the toasty essence of baked bread and subtle caramel.^[58]^[59] Dark lagers build on amber foundations but incorporate deeper colors and more pronounced malt depth, using darker Munich malts to achieve bread-like and nutty qualities with minimal hop presence. These beers generally fall within 15–25 SRM for most styles, though some reach black tones, with IBU levels of 12–30 and ABV from 3.8–5.6%, maintaining a crisp, lager-conditioned dryness. Munich Dunkel, a Bavarian classic, features a deep copper to dark brown appearance and flavors of toast, chocolate, and caramel from Munich malt, offering a medium-full body and low hop character for easy drinkability. Exemplified by Ayinger Altbairisch Dunkel, it balances sweetness with a medium-dry finish, avoiding roast dominance. Schwarzbier, the black counterpart, presents a dry, roasted profile reminiscent of coffee or dark chocolate, yet remains light-bodied and refreshing at 4–5% ABV, with pale foam contrasting its opaque hue.^[60] Across amber and dark lagers, flavor profiles derive primarily from Munich or CaraMunich malts, imparting nutty, toffee, or coffee-like notes while keeping overall bitterness in the 20–35 IBU range for harmony. These elements create a malt-driven experience that prioritizes smoothness over hop intensity. Historically, amber and dark lagers evolved from Bavaria's pre-pale lager traditions in the 16th century, when dunkel styles using amber-colored malts predated lighter innovations and laid the groundwork for modern malty lagers.^[61]^[62]

Specialty and Regional Lagers

Specialty lagers encompass a range of strong and innovative styles that deviate from conventional pale or amber profiles, often emphasizing higher alcohol content or unique flavor infusions achieved through specialized brewing techniques. Among these, bock beers represent a traditional German strong lager category, originating from Einbeck and characterized by their malty richness and elevated strength. Traditional bocks typically range from 6.3% to 7.6% ABV, featuring a deep amber to brown color with prominent toasty malt aromas and flavors balanced by low hop bitterness.^[63] Maibock, a spring variant also known as heller bock, is lighter in color—pale gold to light amber—and more hop-forward, with a crisp, clean finish while maintaining similar ABV levels around 6.3% to 7.6%.^[64] Doppelbock, meaning "double bock," intensifies this profile, reaching 7% to 12% ABV, with a darker, maltier character evoking caramel, toffee, and dried fruit notes, often lager-conditioned for smoothness.^[63] Eisbock pushes the boundaries of strength further through a partial freezing process applied to a doppelbock base, concentrating the alcohol and flavors by removing ice crystals formed during controlled freezing. This results in beers up to 12% to 14% ABV, with a viscous, full-bodied mouthfeel and intensified malt sweetness, sometimes exhibiting sherry-like oxidation from the technique.^[65] The process, dating back to an accidental 19th-century incident at a Bavarian brewery, enhances richness without additional fermentation, producing a sipping lager suited for colder months.^[65] Regional lagers highlight geographic influences, such as Rauchbier from Bamberg, Germany, where malts are smoked over beechwood fires to impart a distinctive campfire smokiness. Brewed in a märzen-style amber lager format (5.2% to 6% ABV), Rauchbier balances the phenolic smoke—reminiscent of bacon or ham—with bready malt and subtle noble hop notes, maintaining clarity and a dry finish typical of Franconian brewing traditions.^[66] The beechwood smoking, a preserved local practice, differentiates it from other smoked beers by avoiding overpowering char while complementing the lagering process.^[67] In the Baltic region, particularly Lithuania and surrounding areas, Baltic porters emerge as lager hybrids blending porter-like roastiness with clean lager fermentation. These dark lagers, often 7% to 10% ABV, feature chocolate, coffee, and licorice flavors from dark roasted malts, with a smooth, medium-full body and low hop presence, reflecting historical adaptations of English porters using lager yeast for extended cold conditioning.^[68] The style's roasty profile, balanced by residual sweetness, distinguishes it as a robust yet drinkable regional specialty. Mexican-style lagers, influenced by German immigrants, have seen increased recognition with the addition of light, pale, amber, and dark subcategories to the Brewers Association Beer Style Guidelines in 2025. These often use corn adjuncts for lightness and noble hops for balance.^[69] Asian rice lagers, exemplified by Japan's Asahi Super Dry, incorporate rice adjuncts for a light, crisp character suited to warmer climates. At around 5% ABV, these pale yellow lagers exhibit a soft, grainy malt backbone with minimal bitterness and a trademark dry, refreshing finish, achieved through precise rice milling and lager yeast strains that emphasize subtlety over complexity.^[70] The rice contributes to effervescence and clarity, making them ideal for mass consumption in East Asia.^[71] Modern specialties expand lager diversity through creative adaptations, such as radlers, which mix light lagers with citrus sodas or fruit juices in a 50/50 ratio for a sessionable, low-ABV beverage (around 2.5%). Originating in Germany as a cyclist's refreshment, radlers retain the beer's carbonation while adding tart lemon or grapefruit notes for enhanced drinkability.^[72] Herb-infused lagers draw from historical gruit traditions, incorporating botanicals like bog myrtle, yarrow, or juniper instead of or alongside hops to impart earthy, spicy, or floral complexities. These contemporary lagers, often experimental, maintain bottom-fermentation clarity while evoking pre-hopped European ales, with herbs added during boiling or secondary fermentation for balanced infusion.^[73] Gluten-reduced lagers address dietary needs by employing enzymes like Brewers Clarex, added at the start of fermentation to hydrolyze gluten proteins in barley-based worts, typically lowering levels below 20 ppm without altering flavor or haze. This process enables traditional lager recipes to become accessible for those with sensitivities, preserving the style's crisp profile through standard lagering.^[74]

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Mash Master - Barley Breeding Program - Montana State University
Decoction mashing is a traditional and rigorous process once standard for most breweries, but largely unused in modern-day practice as it is energy intensive ...
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[PDF] The Dynamics of Industry Concentration for U.S. Micro and Macro ...
According to Goldammer (1999), traditional American lager is made by substituting 25–. 60% of malted barley with cheaper adjuncts (usually corn or rice).
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[PDF] AP-42, CH 9.12.1: Malt Beverages
Decoction is a method of boiling portions of the mixture (mash) and adding the boiling portions to the mash tun to raise the overall temperature to about 75°C ...
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The temperature dependence of maltose transport in ale and lager ...
Lager beers are traditionally made at lower temperatures (6–14 °C) than ales (15–25 °C). At low temperatures, lager strains (Saccharomyces pastorianus) ferment ...
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Lager Brewing - Wyeast Lab
Jul 29, 2025 · If primary fermentation is set at 56 °F (13 °C), there is no other choice to raise the temperature to 57 °F (14 °C). Likewise, depending on your ...
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Diacetyl Rest - Brew Your Own
The diacetyl rest for lagers should be done at similar temperatures as ales, so that means once fermentation is almost complete you will need to bring the ...<|separator|>
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https://byo.com/articles/diacetyl-rest/
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Pasteurization of Beer by Non-Thermal Technologies - Frontiers
The main post-fermentation operations of bottled or canned beer are clarification/filtration, filling, and pasteurization, which are followed by labeling, box ...
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https://www.frontiersin.org/journals/food-science-and-technology/articles/10.3389/frfst.2021.798676/full
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3B. Czech Premium Pale Lager - Beer Judge Certification Program
Characteristic Ingredients. Soft water with low sulfate and carbonate ... IBU. 30 - 45. SRM. 3.5 - 6. OG. 1.044 - 1.060. FG. 1.013 - 1.017. ABV. 4.2% - 5.8 ...
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https://www.bjcp.org/style/2015/3/3B/czech-premium-pale-lager/
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1B. American Lager - Beer Judge Certification Program
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold.
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4A. Munich Helles - Beer Judge Certification Program
Munich Helles is a clean, malty, gold-colored German lager with a smooth, grainy-sweet flavor, a soft, dry finish, and a medium body. It is a malt-accentuated ...
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1E. Dortmunder Export - Beer Judge Certification Program
Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both.
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[PDF] From raw materials to process control, everything you need to know ...
The high attenuation of lager yeast leads to beers that are crisp and clean.3. Lager yeast strains are classified based on how much of their genome is.
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The Essential Guide to Noble Hops
Mar 9, 2018 · Noble hops tend to have higher humulene content, which means a stronger aromatic effect on your brew. For example, the three-to-one ratio ...Missing: attenuation | Show results with:attenuation
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International Pale Lagers - All About Beer
No matter where one is in the world, a quenching pale lager is seldom far away. Nearly every country that has a brewery has one, which in many cases is ...The New World · Staying Home · Heineken LagerMissing: percentage | Show results with:percentage<|separator|>
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7A. Vienna Lager - Beer Judge Certification Program
A moderate-strength continental amber lager with a soft, smooth maltiness and a balanced, moderate bitterness, yet finishing relatively dry.
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6A. Märzen - Beer Judge Certification Program
Overall Impression. An amber, malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish.
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8A. Munich Dunkel - Beer Judge Certification Program
Munich Dunkel is a malty, dark brown lager with toasted, bready malt flavors, a smooth, rich mouthfeel, and a medium-dry finish. It is the dark companion to ...
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The Mysteries of Dark Lagers - Brew Your Own
As the 19th century progressed, especially malt color and malt flavor were no longer dictated by the limited means at the maltster's disposal, but they became ...<|separator|>
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Munich Dunkel - About Beer Magazine
But the brew that first brought fame to Bavaria, especially Munich, is its dunkel, or dark lager. Dunkel means "dark" in German. The style is quaintly ...
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Brewers Association Beer Style Guidelines
They are aged cold. Ale yeast is used for fermentation. Lager yeast is sometimes used for bottle conditioning or ﬁnal cold conditioning. Original Gravity (° ...
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Explore 75+ Beer Styles - CraftBeer.com
German-Style Doppelbock. "Doppel" meaning "double," this style is a bigger and stronger version of the lower-gravity German-style...
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Make Your Best Eisbock | Craft Beer & Brewing
Dec 10, 2023 · Eisbock uses a fractional freezing process to concentrate the beer's strength, and it does so without requiring your yeast to work overtime.Missing: frozen | Show results with:frozen
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rauchbier | The Oxford Companion to Beer - Craft Beer & Brewing
Rauchbier (German for “smoke beer”) is quite popular in Franconia, especially in Bamberg and its surroundings, where it is usually brewed to märzen strength.
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Smoked Lager Beer: Schlenkerla Smokebeer: Varieties
As for classic Märzen, the malt of the special edition is kilned over an open beech wood fire, which gives it the typical and by smokebeer lovers sought after ...
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Baltic-Style Porter - CraftBeer.com
The Baltic-style Porter is a smooth, cold-fermented and cold-lagered beer brewed with lager yeast. Because of its alcoholic strength, it may include very low ...Missing: Lithuania characteristics
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Japanese Rice Lager - BeerAdvocate
Pale yellow in color with a soft hop nose, Japanese Rice Lagers often have a rounded, firm malty character with moderate bitterness and a trademark dry finish.
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10 Things You Should Know About Asahi Beer | VinePair
Jun 25, 2021 · Asahi Super Dry Beer is a Japanese rice lager. Like American lagers, these beers are made with rice and malted barley. The result is a light-colored beer with ...
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Shandy vs. Radler | Community - BeerAdvocate
May 21, 2013 · A Radler is a specific type of Shandy, in that the former is beer mixed with German-style lemonade (ie, carbonated lemon soda, like 7up or Sprite), while a ...
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Gruit: An Adventure in Herbal Homebrewing
2 hrJun 6, 2018 · It is a beer style that uses an herbal mixture as the primary bittering and flavoring agent. It's often thought of as an ancient style.Missing: lagers | Show results with:lagers
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The Gluten-Eating Enzyme That Makes Gluten Reduced Beers
Jan 14, 2024 · Brewers Clarex™ is an enzyme that degrades gluten epitopes, making gluten harmless and used to produce gluten-reduced beers.