Brewing Lager Beer: What’s Different?

Some people assume that lager beer is brewed in the same manner as ‘regular’ beer, only with a few different ingredients. While the ingredients may vary depending on the particular brew recipe, this isn’t the major difference that separates these two types of beer. If you’re still scratching your head trying to grasp the concept of homebrewed lager, keep reading. We’re going to take a closer look into lager, revealing what exactly makes it stand out from traditional brews.

Ferment at Lower Temperatures

When brewing lager beer, you must ferment the yeast at a much lower temperature than before. This slows down the fermentation process so the sugar is still converted into alcohol, but on a much smaller scale. Why is this is necessary for lager beer? By slowing down the fermentation process, yeasts are able to produce more sulfur compounds and less fruit-flavored compounds, which is essential for dark, rick flavors of lager. Whether you prefer a dark or pale lager, you’ll need to drop the temperatures of your brew’s fermentation in order for the yeast to produce the distinct sulfur compounds this type of beer is known for.

So, what’s the best temperature to ferment lager beer? It really depends on your recipe, quantity, and many other conditions. With that said, 45-55 degrees Fahrenheit seems to work well for most homebrew lagers. You can pitch your yeast in the warmer range of 60-65 degrees Fahrenheit, but once the fermentation begins you should drop it down. This is critical to producing authentic, flavorful lager.

Post-Fermentation

Fermentation for lager beers takes the same length as traditional ales (1-2 weeks). While your lager is fermenting, go and find something else to occupy your time with. Constantly messing with your fermenting beer will only disrupt the process, taking away from its flavors, aromas and texture. Homebrewing beer isn’t a fast or easy process by any means, so don’t assume that you’re going to brew a delicious batch of lager overnight.

Once those dreadfully long 2 weeks have passed, you’ll want to bump the temperature of your lager beer back up to 60-65 degrees Fahrenheit. By raising the temperature, the yeast is able to absorb the diacetyl from fermentation. This helps to create a smoother, more balanced flavor of lager beer. Let your lager sit at 60-65 degrees Fahrenheit for a couple of days and then you’re ready to start siphoning and bottling!