Categorizing Beer
There are 2 main ways you can classify lager ; as an Ale, or a Lager. This difference comes from the temperature of the brewing, which can change the way in which the yeast behaves during its development, and afterwards affect the taste. Lagers use slow acting yeast, and are brewed at a lower temperature. This process permits the yeast to totally clean the residual sugars from the lager, leaving a clean, dry lager. Usually Lagers are formed over a 2 part process, with the 1st half occurring at 45-55F and the second part occurring at between 32-40F. The method of developing Lager was first discovered by Bavarian brewers who stored their lager in cool, dry caves. They realized that the libation would continue to ferment under these conditions, giving the lager a cleaner taste. Continue reading




