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Lager ( / ˈlɑːɡər /) is a type of beer brewed and conditioned at low temperature. [ 1] Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. [ 2] The term " lager " comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same cool ...
Beer. Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grains—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The fermentation of the starch sugars in the wort produces ethanol and carbonation in the beer. [ 1]
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) [ 1] in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. [ 2] Brewing has taken place since around the 6th millennium ...
Steam beer, also known as California common beer, is made by fermenting lager yeast at a higher than normal temperature. Historically steam beer came from Bavaria, Germany, and is associated with San Francisco and the West Coast of the United States. [1] It was an improvised process, originating out of necessity, [1] and was considered a cheap ...
Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.
It was a new style of beer, methodically bottom fermented to produce a brew that was coppery reddish-brown in color. It required steady, cool temperature for maturation and storage, and this requirement gives the beer its name: lager (in German, Lager means storehouse or warehouse). Originally, he called the beer Märzen, or March beer ...
In 1839 the burghers with brewing rights decided to build a new brewery capable of producing a bottom-fermented beer with a longer storage life. At the time, this was termed a Bavarian beer, since bottom-fermentation were popular mostly in Bavaria. For bottom-fermentation it is necessary to keep the fermentation tanks cool between 4 and 9 ...
In 1881, Carl von Linde himself equipped the brewery with one of his refrigeration machines, allowing for a boom of bottom-fermented beer. In 1893, the brewery established a chemical and bacteriological laboratory. Although World War I led to a crash in beer production, the brewery was equipped with its own railway connection in 1917.
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