It is a close relative of the Saccharomyces cerevisiae yeast used for warm fermented ales. The yeast generally used with lager brewing is Saccharomyces pastorianus. The German word "Lager" means storeroom or warehouse. Lager uses a process of cool fermentation, followed by maturation in cold storage. The first large-scale refrigerated lagering tanks were developed for Gabriel Sedelmayr's Spaten Brewery in Munich by Carl von Linde in 1870. The rise of lager was entwined with the development of refrigeration, as it made it possible to brew lager year-round (brewing in the summer had previously been banned in many locations across Germany), and efficient refrigeration also made it possible to brew lager in more places and keep it cold until serving. The practice of serving beer at these sites evolved into the modern beer garden. 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. In the 19th century, before 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. īased on the numbers of breweries, lager brewing became the main form of brewing in the Kingdom of Bohemia between 18, as shown in the following table: Year In 2011, a team of researchers claimed to have discovered that Saccharomyces eubayanus is responsible for creating the hybrid yeast used to make lager. 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. In the United Kingdom, the term commonly refers to pale lagers derived from the Pilsner style. Other lagers are Bock, Märzen, and Schwarzbier. Pilsner, a more heavily hopped pale lager, is most often known as "Pilsner", "Pilsener", or "Pils". In Germany today, it mainly refers to beers from southern Germany, either " Helles" (pale) or " Dunkel" (dark). Until the 19th century, the German word Lagerbier ( de) referred to all types of bottom-fermented, cool-conditioned beer in normal strengths. The term "lager" comes from the German for "storage", as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented.Īs 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. Pale lager is the most widely consumed and commercially available style of beer. Lager ( / ˈ l ɑː ɡ ər/) is a type of beer which has been brewed and conditioned at low temperature. A glass of lager from Bitburger, a German brewery For other uses, see Lager (disambiguation).
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