Lager
Lager
Lager (pronounced: /ˈlɑːɡər/) is a type of beer that is conditioned at low temperatures, typically at the brewery. It may be pale, golden, amber, or dark.
Etymology
The term "lager" is derived from the German word "lagern" which means "to store". This refers to the method of storing it for several months in near-freezing temperatures.
Types of Lager
There are several types of lagers including Pilsner, Dunkel, and Märzen. Each type varies in color, flavor, and alcohol content.
Pilsner
Pilsner is a type of pale lager. It takes its name from the Czech city of Pilsen, where it was first produced in 1842.
Dunkel
Dunkel, or Dunkles, is a word used for several types of dark German lager.
Märzen
Märzen is a lager that originated in Bavaria. It has a medium to full body and may vary in color from pale through amber to dark brown.
Brewing Process
Lager is brewed with bottom fermenting yeast strains, Saccharomyces pastorianus, at colder temperatures than those used for ales. This method gives lagers a more clean and crisp taste compared to ales.
Related Terms
- Ale: A type of beer brewed from malted barley using a warm fermentation with a strain of brewers' yeast.
- Beer: An alcoholic drink made from yeast-fermented malt flavored with hops.
- Fermentation: The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
- Yeast: A microscopic fungus consisting of single oval cells that reproduce by budding, and are capable of converting sugar into alcohol and carbon dioxide.
External links
- Medical encyclopedia article on Lager
- Wikipedia's article - Lager
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