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Lager
Lager: Literally, "to store". More specifically, in brewing practice, "lager" means to gradually lower a beer to near-freezing temperatures after primary fermentation. Once a temperature of 32-35 degrees F is attained, the lagering phase often lasts two to three weeks with top-fermented beers, or one to six months for bottom-fermented beers. (Taken from "The Brewmaster's Bible" by Stephen Snyder)
i'm very confuzed about this term. i'm just figuring out that most shelf beers are lagers. growing up, those are beers and everything else is either an ale or a lager or something else. now, i don't know what to think of this term lager. i'm guessing it's the most common form of beer. lagers are gold in color and taste way better cold than hot. that's all i know. what else makes them different?
lagers are gold in color and taste way better cold than hot. that's all i know. what else makes them different?
Don't start that again. A lager uses a specific yeast strain that lends different characteristics than an ale strain at specific temperatures. Like the definition states, lager is also a verb, meaning to age under cold storage. A lager could be dark or light, low alcohol or high, hoppy or not, refers more to process and handling than taste or general appearance.
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