In some countries the term 'lager' is applied only to the most basic beers. In general, however, the term applies to any bottom fermenting beer.
A type of beer. A type of yeast. ( see Ale) Also, to cold condition beer by slowly dropping the temperature at the end of secondary fermentation. The temperature is brought down to about 32 F (0C). Once it's there, it stays for a while. This gives clearer, cleaner tasting beer.
Usually golden in color. Made by bottom-fermentation.
IS GERMAN FOR TO STORE. LAGER IS BEER FERMENTED AT ABOUT40' TO 50' AND THEN AGED AT NEAR FREEZING.
Lager beer has a crisp clean taste that is less intense than ale beer. Lager beers are the typical beers brewed by North America companies. Lager beers use bottom-up fermenting. These beers include Helles, Pilsner, Amber Lager, Dark Lager and Bock.
Beer typically fermented at colder temperatures (46-55 degrees) with "bottom fermenting" lager yeasts that tend to impart clean, crisp flavors (lagers are cold aged at 32-45 degrees for weeks or months); one of the two main families of beer styles; examples include pilsner, bock and märzen.
Referring to technique of fermenting and maturing a beer at relatively low temperatures.
Beer that is stored in a cask or vat until free of sediment and crystal clear. A light, bubbly and golden brew.
Beer made with bottom fermenting yeast. Lager is fermented at lower temperatures and usually takes longer to ferment than ales. Since the fermentation is at low temperatures, the yeast byproducts are reduced and a cleaner more crisp beer is the result.
From the German word: to store. A style of beer. Traditionally a "bottom-fermented" beer brewed at temperatures of 40-50 degrees F. and stored for a period of time at temperature as low as 32 degrees F.
From the German word "to store." A generic term for any beer produced by bottom-fermentation yeast, usually by decoction mashing, as opposed to top-fermented beers, usually produced by infusion mashing, called ales. Lager brewing was introduced in the 184 0s and is now the predominant brewing method worldwide except in Britain, where top-fermentation yeast is dominant. Lagers constitute a category including Münchener, Vienna, Pilsener, Dortmunder, Bock, and Doppelbock.
In some countries, the term "Lager" is applies to the most basic beers. In general, any bottom fermenting beer is a Lager.
Lager is the general term for a bottom fermenting beer. Lagers are fermented at cold temperatures for up to 2 weeks and then are "lagered" for up to 3 months at temperatures approaching freezing. The word "lager" comes from the German word meaning "to store."
German word for "wait" or "store". Also a bottom fermenting beer that requires cooler temperatures (40-55 degrees F) for fermenting, and in then stored for a long period at very cold temperature (usually around 35-45) in order to properly age.
Lager is the term casually used in English to describe bottom-fermented beers of Dutch, German and sometimes of Czech styles, though in the latter case the term "Pilsener" is more common. Lagered beers run the gamut from sweet to bitter, and from pale to black. Most lagers are of pale to medium color, with high carbonation, medium to high hop flavor, and alcohol content of 3â€“5 percent by volume. In America, some are termed session lagers.
Beer that is fermented cool using lager yeast and stored cold for a period of weeks in order to give it a clean, smooth flavor.
Beers produced with bottom-fermenting yeast strains at colder fermentation temperatures than ales.
a general term for beer made with bottom fermenting yeast (usually by decoction mashing); originally it was brewed in March or April and matured until September
a Bottom fermented Beer , an Ale is a Top fermented Beer and Draught is unpasteurised beer
a brew made with bottom-fermenting yeast at cold temperatures
Since all bottom-fermented beer is lagered (aged), this term has no credence when applied to beer labeling. It is a common generic term.
The maturation process of beer, which is allowed to take place in large vats at a reduced temperatur
Lager comes from the German word "lagern" which means "to store". Lagers are made with "bottom-fermenting" strains of yeast which means that the yeast ferments at the bottom of the fermentation tank. Lagers are brewed for longer periods of time than ales and at colder temperatures. For more information, read The Difference Between Ales and Lagers.
Beers made from bottom-fermenting yeast and aged at near-freezing temperatures.
A British term for a continental beer made with a bottom fermenting yeast using different malt and hops than most bitters. They undergo a long secondary fermentation at a low temperature. Most British lagers are weak, inferior versions of their mainland Europe namesakes.
Lager is a generic term for beer produced by bottom-fermenting yeast (as opposed to top-fermented ales) and aged at near-freezing temperatures. The broader lager category includes Müchener, Vienna, Pilsner, Bock and Dopplebock beers. Most lagers are of the Pilsner style and tend to be paler, crisper, drier and less alcoholic than ales. A local example, the Full Sail Pilsner, is produced by yeast that is cloned from the famous Czech-made Pilsner Urquell.
a bottom-fermented beer made with lager yeast at near-freezing temperatures.
is a type of beer made with bottom-fermented yeast and is generally smooth and crisp. See also: beer.
A beer that is bottom-fermented at nearly freezing temperatures. This cooler environment along with a longer fermentation period than ales, create a very crisp beer.
(1) To store beer at low temperatures for a period of weeks or months prior to consumption. (2) Beer that has been lagered.
The Rob Blake of beers, the lager is aged to perfection. It is a lighter, bubblier beer.
A brew that undergoes a secondary 'cold' fermenting process; from the German word meaning 'store'. The cold-conditioning encourages the yeast to settle out, increases carbonation, and produces a smooth, clean-tasting beer.
Derived from the German word that means “to store” and refers to the long period of aging during the second fermentation.
Beer produced using the bottom fermentation process, where the yeast cells sink to the bottom of the tank during fermentation, and are then drawn off when fermentation is complete. Most lagers are of the pils type. Other examples are Dortmunder, bock, dark lager and Vienna.
A classification of beer styles made with a bottom fermenting yeast, lagers generally are smooth, elegant, crisp, and clean.
From the German word to store, lagers represent a major family of beers. They have a longer and cooler fermentation period than ales, and are brewed with bottom-fermenting yeast. Most German and North American beers are lagers.
A beer, weaker than ale, containing malt and hops that has been bottom fermented.
The literal meaning is `storage'. Lager is beer made by the bottom fermentation process, and stored for conditioning at cold temperatures.
The cold-conditioning of beer at around 0 degrees Centigrade to encourage the yeast to settle out, increase carbonation and produce a smooth, clean-tasting beer. From the German meaning "to store".
beer fermented with bottom fermenting yeast at a lower temp. Below 50 degrees.
A description of all bottom-fermented beers. It is also a description of a bottom-fermented style which has barley sweetness at the front of the palate and a very mild hop finish.
BOTTOM-FERMENTED BEER THAT HAS BEEN "LAGERED" (STORED OR AGED) AT NEAR FREEZING FOR A FEW DAYS TO SEVERAL WEEKS, DEPENDING UPON THE BREWER. MOST AMERICAN AND IMPORTED BEERS ARE LAGERS. LAGERING IMPROVES BOTH THE TASTE AND STABILITY OF BEER.
A bottom-fermentation beer, the most popular in the world.
A beer brewed from a bottom-fermenting yeast and given a long cool fermentation.
A generic term for any beer produced by bottom fermentation as opposed to top fermenting ales. True lagers are matured (laagered) in cold storage for 1-3 months and sometimes longer. Most lagers tend to be crisper, drier, and less alcoholic than ales. Lager yeasts are available in dry or liquid form.
A beverage made by the slow fermentation of yeast at low temperatures. more information - recipes
To age; to store, frequently while a slow after or secondary fermentation process under bunging pressure is taking place; lager means storage in German.
a light-colored effervescent beer
any light beer.
Lager is a well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or "lagered") for a period in cool conditions to clear away particles and certain flavour compounds to produce a clean taste. The most popular examples of beer brewed using the lager method are pale lagers, also known as pilsners.