Lager names

On this Wikipedia the language links are at the top of the page across from the article title. Lagers can lager names pale, amber, or dark. As well as maturation in cold storage, most lagers are distinguished by the use of Saccharomyces pastorianus, a “bottom-fermenting” yeast that ferments at relatively cold temperatures.

While cold storage of beer, “lagering”, in caves for example, was a common practice throughout the medieval period, bottom-fermenting yeast seems to have emerged from a hybridization in the early fifteenth century. According to folklore, some believe that beer underwent a transformation in Bavaria at some point in history, whereby dark ales were turned into a pale colored beer. According to the New York Times, “The lager, as the new beer was called, had begun its journey to world domination. In 2011, a team of researchers claimed to have discovered that Saccharomyces eubayanus is responsible for creating the hybrid yeast used to make lager.

In the 19th century, prior to the advent of refrigeration, German brewers would dig cellars for lagering and fill them with ice from nearby lakes and rivers, which would cool the beer during the summer months. To further protect the cellars from the summer heat, they would plant chestnut trees, which have spreading, dense canopies but shallow roots which would not intrude on the caverns. Lager uses a process of cool fermentation, followed by maturation in cold storage. The German word “Lager” means storeroom or warehouse.

The yeast generally used with lager brewing is Saccharomyces pastorianus. While prohibited by the German Reinheitsgebot tradition, lagers in some countries may include a proportion of adjuncts, usually rice or maize. Adjuncts entered United States brewing as a means of thinning out the body of beers, balancing the large quantities of protein introduced by six-row barley. Lagers range in colour from extremely pale, through amber beers such as Vienna lager, to dark brown and black Dunkel and Schwarzbier. Darker lagers use roasted grains and malts to produce a more roasted, even slightly burnt, flavour profile.

Pilsner, a pale hoppy lager originally from the city of Plzeň in the Czech Republic, which influenced the modern American lager style. Helles, a pale malty lager brewed in southern Germany around Munich. Märzen, an amber lager, traditionally brewed in Munich for the celebration of Oktoberfest, though the beer served at modern day Oktoberfest is Festbier, a style closer to Maibock or Helles than Märzen. Vienna lager, which can range from medium amber to brown, originating in Vienna, Austria, but also influencing brewing in Mexico, typified by beers such as Dos Equis Amber. Schwarzbier, a dark brown to black lager. The most common lagers in worldwide production are pale lagers. The flavour of these lighter lagers is usually mild, and the producers often recommend that the beers be served refrigerated.

Pale lager is a very pale to golden-coloured lager with a well attenuated body and noble hop bitterness. Josef Groll produced the first Pilsner beer. The Vienna lager style was developed by Anton Dreher in the late 1830s. While on a trip to England and Scotland in 1833 with Sedlmayr, Dreher gained knowledge of the pale malt making process. The beer style became well-known internationally, in particular due to the Dreher brewery’s restaurant and beer hall at the International Exposition of 1867 in Paris, and started getting copied by many of the US-American lager breweries founded by German immigrants.

The first amber-coloured Oktoberfest-Märzen brewed by Franziskaner-Leistbräu in 1872 was also a Vienna-style beer brewed to a higher strength. The Vienna lager style has survived to this day, mostly thanks to the emerging microbrewing, home-brewing and craft beer scene in the United States of the 1980s and 1990s. Due to the influence of the American craft beer movement, Vienna lager can again be found in Europe, including traditional Austrian breweries like Ottakringer and Schwechater who have made this pale amber beer style part of their range of beers again. A Vienna lager typically has a copper to reddish-brown colour, low bitterness, low hop profile, a malty aroma, and 4. Pale lagers were not common until the later part of the 19th century when technological advances made them easier to produce. Dark lagers may be called Dunkel, tmavé or Schwarzbier depending on region, colour or brewing method. Tmavé is Czech for “dark” – beers which are so dark as to be black are termed černé pivo, “black beer”.