Lager beer is made through bottom fermentation, which is the process of using strains of yeast that ferment effectively at cold temperatures.
1. Fermentation
Depending on the type of lager to be made, appropriate malts, hops and yeast are selected, brewed and then fermented at cold temperatures. The ideal temperature is 4 – 13°C and the process can last anywhere from 1 – 3 weeks.
2. Lagering
This is the process of ageing the beer after primary fermentation, which can span around 2 – 6 weeks. Lagering takes place at near-freezing temperatures of 0 – 2°C.
After the beer looks smooth with minimal leftover fermentation, it’s ready to be packaged!