Lager ( / ˈ l ɑː ɡ ər / ) is a style of beer brewed and conditioned at low temperature. Lagers can be pale , amber , or dark . Pale lager is the most widely consumed and commercially available style of beer. The term " lager " comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented.
32-875: Holsten Pils is a brand of lager , a pilsner , brewed in Northampton by Carlsberg Group . It was derived from the German Holsten Pilsener , also called Holsten Pils informally, which continues to be brewed in Hamburg (northern Germany). Holsten Brewery was founded in Altona (now a district of Hamburg) in 1879. The pilsner variety was first developed in 1953. Carlsberg bought Holsten Brewery ( Holsten-Brauerei AG ) in 2004 for around 300 million euros. The British product contains water, malted barley, hops and glucose syrup . The German original does not contain glucose syrup, which would be contrary to
64-549: A pale ale for the purpose of creating a lasting head. The sense here is that the ingredient is additional and strictly unnecessary, though it may be beneficial and attractive. Under the Bavarian Reinheitsgebot purity law it would be considered that an adjunct is any beer ingredient other than water, barley , hops , and yeast ; this, however, is an antiquated view. This purity law originated in 16th-century Germany and did not initially include yeast due to
96-568: A "bottom-fermenting" yeast that ferments at relatively cold temperatures. Until the 19th century, the German word Lagerbier ( de ) referred to all types of bottom-fermented , cool-conditioned beer in normal strengths. In Germany today, it mainly refers to beers from southern Germany , either " Helles " (pale) or " Dunkles " (dark). Pilsner , a more heavily hopped pale lager, is most often known as "Pilsner", "Pilsener", or "Pils". Other lagers are Bock , Märzen , and Schwarzbier . In
128-640: A cellar to mature his beer under cold conditions, a process that is called "lagering". The resulting beer was clean-tasting and relatively pale for the time thanks to the use of smoke-free "English" hot air kilns, resulting in a pale amber colour. The beer style became well-known internationally, in particular due to the Dreher brewery's restaurant and beer hall at the International Exposition of 1867 in Paris, and started getting copied by many of
160-425: A large quantity of sugar, and thereby increase ABV , at a lower price than a formulation using an all-malt grain bill. There are, however, cases in which adjunct usage actually increases the cost of manufacture. It is possible to use lager yeast in a warm fermentation process, such as with American steam beer ; while German Altbier and Kölsch are brewed with Saccharomyces cerevisiae top-fermenting yeast at
192-439: A warm temperature, but with a cold-storage finishing stage, and classified as obergäriges lagerbier (top-fermented lager beer). Lagers range in colour from extremely pale, through amber beers such as Vienna lager, to dark brown and black Dunkel and Schwarzbier. The depth of colour comes from the specific grain bill used in the beers; paler lagers use unroasted barley and may even add other grains such as rice or corn to lighten
224-673: A well attenuated body and noble hop bitterness. The brewing process for this beer developed in the mid 19th century when Gabriel Sedlmayr took pale ale brewing techniques back to the Spaten Brewery in Germany and applied it to existing lagering brewing methods. This approach was picked up by other breweries, most notably Pilsner Urquell Brewery in Bohemia (now part of the Czech Republic ) where Josef Groll produced
256-626: Is Saccharomyces pastorianus . It is a close relative of the Saccharomyces cerevisiae yeast used for warm fermented ales. While prohibited by the German Reinheitsgebot tradition, lagers in some countries may include a proportion of adjuncts , usually rice or maize. Adjuncts entered United States brewing as a means of thinning out the body of beers, balancing the large quantities of protein introduced by six-row barley . Adjuncts are often used now in beermaking to introduce
288-467: Is brewed with coriander , Finnish sahti is brewed with juniper berries, and traditional beers in Britain are brewed with honey and spices. Also, some strong winter beers are flavoured with nutmeg or cinnamon , while ginger is a popular flavouring for a range of beers. Many commercially available pumpkin ales are made with pumpkin pie spices without any actual pumpkin. Spices may be added to
320-450: Is commonly used in the production of American-style pale lagers, particularly malt liquor . Corn is generally used in brewing as corn syrup , and as such is highly fermentable. Corn is cheaper than barley, so it is used as a cost-saving measure. Oats are used in oatmeal stouts . Oatmeal stouts usually do not specifically taste of oats. The smoothness of oatmeal stouts comes from the high content of proteins, lipids, and gums imparted by
352-477: Is notoriously difficult to brew with, so most rye beers only include a small amount of rye. Rye provides a spicy flavour to beer and dramatically increases head formation. Sorghum is used in Africa as a local ingredient saving on expensive imported malt and developing the local agricultural sector. Sorghum has a high gelatinisation temperature and is added to a mash cooker to gelatinise the starch before adding to
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#1732798672741384-463: Is responsible for creating the hybrid yeast used to make lager. Based on the numbers of breweries, lager brewing became the main form of brewing in the Kingdom of Bohemia between 1860 and 1870, as shown in the following table: 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
416-466: The German law of purity . It is 4.8% alcohol by volume. Production of Holsten Pils began in Northampton on Tuesday 1 November 2005. In May 2006 Carlsberg launched a draught version of Holsten Pils in a 30-litre keg. Each can has the motto Pure Brewing Excellence . Lager As well as maturation in cold storage , most lagers are distinguished by the use of Saccharomyces pastorianus ,
448-521: The United Kingdom , the term commonly refers to pale lagers derived from the Pilsner style. 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 2011, a team of researchers claimed to have discovered that Saccharomyces eubayanus
480-487: The wort during the boil or spices or spice extract may be added at any time during fermentation depending on desired results. Spices used in brewing include: Other, less common flavourings include chocolate, coffee, milk, chili peppers and even oysters . Beer may be brewed with a fruit or vegetable adjunct or flavouring. Fruits have been used as a beer adjunct or flavouring for centuries, especially with Belgian lambic styles. Cherry , raspberry , and peach are
512-524: The American craft beer movement, Vienna lager can again be found in Europe, including traditional Austrian breweries like Ottakringer and Schwechater who have made this pale amber beer style part of their range of beers again. A Vienna lager typically has a copper to reddish-brown colour , low bitterness, low hop profile, a malty aroma, and 4.8–5.4% alcohol by volume . Pale lagers were not common until
544-461: The US and Germany. Sugar adjuncts provide only carbohydrates and if used at high levels will result in wort lacking in amino acids and this may lead to poor yeast growth causing tailing fermentations and poor yeast crops. Primings sugars such as maple syrup , honey , and molasses are common in craft beers and homebrew. Candi sugar is a common ingredient in strong Belgian ales , where it increases
576-533: The US-American lager breweries founded by German immigrants. The first amber-coloured Oktoberfest-Märzen brewed by Franziskaner-Leistbräu in 1872 was also a Vienna-style beer brewed to a higher strength. The Vienna lager style has survived to this day, mostly thanks to the emerging microbrewing, home-brewing and craft beer scene in the United States of the 1980s and 1990s. Due to the influence of
608-435: The beer during the summer months. 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. The practice of serving beer at these sites evolved into the modern beer garden . The rise of lager was entwined with the development of refrigeration , as it made it possible to brew lager year-round (brewing in
640-554: The beer's strength while keeping the body fairly light; dark varieties of candi sugar also affect the colour and flavour of the beer. Caramel syrup is used to provide colour to brews and can either be added in the wort kettle or at filtration when needed to correct low beer colours. This caramel is not sweet and provides little or no fermentable extract. Grain syrups (primarily corn syrup in North America) may be made from maize, wheat, rice or sorghum and are normally added in
672-583: The celebration of Oktoberfest , Bock , a higher alcohol-content amber lager originating in Einbeck in central Germany, and the widely distributed Vienna lager. The Vienna lager style was developed by Anton Dreher in the late 1830s. While on a trip to England and Scotland in 1833 with Gabriel Sedlmayr, Dreher gained knowledge of the pale malt making process. Dreher combined the pale malt making techniques with cold bottom fermentation, using yeast given to him by Sedlmayr. In late 1840, Anton Dreher started renting
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#1732798672741704-423: The color and provide a crisp, bright finish to the flavour. Darker lagers use roasted grains and malts to produce a more roasted, even slightly burnt, flavour profile. The most common lagers in worldwide production are pale lagers . The flavour of these lighter lagers is usually mild, and the producers often recommend that the beers be served refrigerated. Pale lager is a very pale to golden -coloured lager with
736-427: The fact that it had not been discovered yet. The term adjunct is often used to refer to corn , rice, oats, unmalted barley and rye. The use of ingredients as substitutes for the main starch source is where the term adjunct is most often used. Adjuncts can be broadly classified according to the physical form in which they are used into solids and liquid syrups. Barley is used as an un-malted grain at up to 10% of
768-503: The first Pilsner beer. The resulting pale coloured, lean and stable beers were very successful and gradually spread around the globe to become the most common form of beer consumed in the world today. Another pale lager variety is Helles , native to Munich. Amber lagers are generally darker in color than pale lagers, often a deep tan or amber color. Among the common styles of amber lager are Märzen , traditionally brewed in Munich for
800-477: The grist. Barley provides both carbohydrates and proteins to the wort; on the negative side, the cell walls of the un-malted barley contain high levels of beta-glucans that affect wort viscosity and create haze problems in the bright beer. Barley is also used in the mash as roasted barley to provide colour to the beer. Cassava is a novel adjunct used in Africa either as a wet cake or as a purified starch. Corn
832-431: The later part of the 19th century when the use of lighter roasted malts spread. Dark lagers may be called Dunkel , tmavé or Schwarzbier depending on region, colour or brewing method. Tmavé is Czech for "dark" – beers which are so dark as to be black are termed černé pivo , "black beer". Dunkel is German for "dark". At 4.5% to 6% abv , Dunkel is weaker than Doppelbock , a stronger dark Bavarian beer. Dunkel
864-472: The main mash ingredient (such as malted barley ). This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention, flavours or nutritional value or additives. Both solid and liquid adjuncts are commonly used. Ingredients which are standard for certain beers, such as wheat in a wheat beer , may be termed adjuncts when used in beers which could be made without them — such as adding wheat to
896-506: The mash tun. Sorghum has been used for hundreds of years as the main ingredient in many of the indigenous traditional African beers . Sorghum can be used in the malted or the un-malted form. Wheat is used in German and American wheat beers, in lambic and other Belgian ales, and in English ales. Wheat lightens the body, improves head retention, and provides a tart flavour. Wheat beers are often served with fruit syrups or slices of lemon in
928-515: 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 first large-scale refrigerated lagering tanks were developed for Gabriel Sedelmayr's Spaten Brewery in Munich by Carl von Linde in 1870. Lager uses a process of cool fermentation , followed by maturation in cold storage. The German word "Lager" means storeroom or warehouse. The yeast generally used with lager brewing
960-460: The use of oats. The gums increase the viscosity and body adding to the sense of smoothness. Rice is sometimes used in the production of pale lagers , most notably Anheuser-Busch 's Budweiser . Anheuser-Busch is the largest North American buyer of U.S. rice. Rice may be used to lighten the body and the mouthfeel, or increase alcohol content, or add a little sweetness. Rye is used in roggenbiers from Germany and in rye beers from America. Rye
992-518: The wort kettle during the boil. The carbohydrate profile of these syrups may be tailored to suit the brewers' requirements and normally have a fermentability of between 70 and 100%. Typically these syrups are 74 to 80% / w extract. Honey is a primary fermentable in mead , and can be used for flavour (though also supplying some fermentable sugar) in beer. Sucrose may come from sugar-cane or from sugar-beet. A number of traditional beer styles are brewed with spices . For example, Belgian witbier
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1024-516: Was the original style of the Bavarian villages and countryside. Schwarzbier , a much darker, almost black beer with a chocolate or licorice-like flavour, similar to stout , is brewed in Saxony and Thuringia . Adjunct (beer) In brewing, adjuncts are unmalted grains (such as barley , wheat , maize , rice , rye , and oats ) or grain products used in brewing beer which supplement
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