The Thrill Of Beer: Lager

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Making a Lager Beer and Types of Lager Available

What is a Lager Beer?

There are two main types of beer, which are Ales and Lagers. Lagers differ from Ales because Lagers will ferment at a much lower temperature and the yeast flocculates at the bottom part of the brew instead of the top part. With a much aggressive fermenting process, the yeast will produce a residual sweetness. Lagers also have a much longer aging process, which can take several months. Lager beer is much preferred by most beer drinkers because it is cleaner and clearer looking than Ales.

How to Make a Lager

Lager beer is made by simply fermenting the beer at a much lower temperature. It may sound simple but you have to be attentive to every detail to create a crisp and clean beer flavor. You should have the right tools and follow the steps accordingly without any mistakes.

Build a Yeast Starter

Making a yeast starter is very important because the yeast will be working at a much lower temperature. This is how you make a yeast starter:

• Pour 1.9 liters or half a gallon of water into a stockpot and heat it up to 170 degrees Fahrenheit.
• Put half a pound of malt extract, stir it in and bring it to a boil.
• Let the water boil for about 10 minutes.
• Let the water cool down as quick as possible to about 90 degrees Fahrenheit.
• Pour it into a sanitized container and put the yeast in as well.
• You will wait 2 to 3 days for the yeast to propagate before brewing.

Pitch Yeast Starter Into the 60F – 65F Range

When the fermentation starts, you have to drop to the recommended temperature of your yeast, which can be as low as 45 degrees Fahrenheit. You can place your fermentation vessel into an ice chest that has a thermostat.

2 Weeks Fermentation

Fermentation will take about 2 weeks. After 2 weeks or after fermentation, you should raise the temperature to as close as 62 degrees Fahrenheit. This stage is called the Diacetyl Rest wherein the increased temperature will assure the fermentation is complete and drive off the remaining CO2 that might disrupt the flavor. The increased temperature will also allow the yeast to completely absorb the diacetyl produced by the fermentation.

Rack the Beer Into a Carboy

After two or three days at 62 degrees Fahrenheit, it is time to rack the beer into a carboy. The temperature should be lowered by about 5 degrees Fahrenheit a day until it reaches 35 degrees Fahrenheit. Lagering has started and this process can be done for a minimum of six weeks.

Bottle the Beer

After lagering or the secondary fermentation process, you can now bottle the beer or put it in a keg. Lager beer should look clean and clear.

Types of Lager Beer

Pale Lagers

Pale lagers are the most basic beers that most Americans know. This type of lager is light-colored and corn or rice is added to the barley mixture during the brewing process. It contains about 4 to 5 percent alcohol by volume and designed to be served very cold.

American Dark Lagers

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