A slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid. It takes place at a temperature of 4° - 10° C. (39° - 50°F.). It is used in making lager beer and wines of low alcohol content but fine bouquet.
occurs when saccharomyces carlsbergensis ("lager yeast") is used in fermentation. This strain of yeast settles to the bottom of a tank during fermentation. See top fermentation.
One of the two basic methods of fermentation for beer, characterized by the fact that dormant yeast cells sink to the bottom during fermentation. Beers brewed in this fashion are commonly called lagers or bottom-fermented beers.