LAGER: This is a type of beer brewed by a bottom fermenting yeast called Saccharomyces pastorianus. It came into being not more than 2 centuries ago. The above named yeast is included into the wort at lower temperature than that of Ale.
The cooler fermentation and aging temperatures is usually between 2- 10 °C. This low temperature slows down the yeast activity and subsequently requires a longer maturation period running into weeks. Due to the cooler temperature used, there is inhibition of the production of esters and some other by products which are observed in ales.
No wonder most Lagers have cleaner taste which is also due to long aging. The end product is lighter and pale in character, usually more carbonated and having a smooth taste. For the Nigerian market, examples of Lager include but are not limited to Star, Gulder, Heineken, Harp, Goldberg and Starlite.
NEXT [4]: Stout, Wine, others…
2 replies on “The Differences Between Lager, Beer, Stout, Ale & Wine”
PLEASE BE SENDING ME UPDATE
pls,send d homemade malt receips