From the HBD Archive
From: hplabs!uiucdcs!att!iwtio!korz
Subject: lagering
Date: 1989-05-24 16:30:13 GMT

>HOMEBREW Digest #158 Wed 24 May 1989
>From: noah@june.cs.washington.edu (Rick Noah Zucker)
>Subject: Lagering (was Re: Sam Adams Doppelbock)
>
> The word lager means to store in german. The reason this beer
>style is called lager (which applies to all bottom fermented beers) is
>that it was stored (lagered) in caves that were colder than above ground
>temperatures. This allowed bottom fermentation to be used.

Yes and no. Yeasts which can withstand colder temperatures, the first of
which was discovered by Carlsberg (see elsewhere in HD#158), are what make
lagering necessary. These types of yeasts, which are now commonly called
lager yeasts, could ferment at colder temperatures and subsequently produce
less by-products such as esters. This resulted in a beer flavor that we
associate with lager beer. The colder temps required longer brewing
periods and the beer had to be stored (in german, lagered). The only reason
I said no is that you could use lager (bottom fermenting) yeast at higher
(ale) temps and get good tasting beer - but it would not taste like lager.
Anchor Steam beer (San Francisco, CA) is brewed with lager yeast at warmer
(more ale-like) temperatures.

Al.

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