The key differences in brewing lager are the types of yeast used, the fermentation temperature, and the length of time required for fermentation.
Lagers require the use of a specific yeast called "bottom-fermenting" yeast, which collects near the bottom of the tank near the end of fermentation. This is different from something like an ale yeast, which rises to the surface during fermentation.
As for the temperature, lagers are fermented at temperatures of around 45-55°F, where ales are fermented at temperatures up to 75°F. [13] While the entire brewing process for ales can take as little as a week, with the fermentation process taking place over a handful of days, lagers require fermentation to last much longer. The primary phase of fermentation for a lager can take anywhere from 1 to 3 weeks. The longer, colder fermentation limits the production of esters and reduces byproducts, giving lagers their traditional clean, crisp taste that they are regarded for.
After the primary fermentation is complete, the beer is lagered, during which the temperature is dropped a few degrees per day until it reaches around 35-45°F. The beer is left to lager at this temperature for 4-12 weeks, at which point the beer will gain its expected characteristics. [13]
Lagers require the use of a specific yeast called "bottom-fermenting" yeast, which collects near the bottom of the tank near the end of fermentation. This is different from something like an ale yeast, which rises to the surface during fermentation.
As for the temperature, lagers are fermented at temperatures of around 45-55°F, where ales are fermented at temperatures up to 75°F. [13] While the entire brewing process for ales can take as little as a week, with the fermentation process taking place over a handful of days, lagers require fermentation to last much longer. The primary phase of fermentation for a lager can take anywhere from 1 to 3 weeks. The longer, colder fermentation limits the production of esters and reduces byproducts, giving lagers their traditional clean, crisp taste that they are regarded for.
After the primary fermentation is complete, the beer is lagered, during which the temperature is dropped a few degrees per day until it reaches around 35-45°F. The beer is left to lager at this temperature for 4-12 weeks, at which point the beer will gain its expected characteristics. [13]