![]() ![]() 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 beer which has been brewed and conditioned at low temperature. A glass of lager from Bitburger, a German brewery ![]()
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