Differences between Beer and Lager

Beer vs. Lager

Beer is an alcoholic beverage made by brewing and fermenting starches, which are typically derived from cereal grains like malted barley. The term 'beer' is a broad category that includes many styles, such as ales, stouts, and lagers. Lager is a specific type of beer, meaning all lagers are beers, but not all beers are lagers. The primary distinctions between lager and other beer types, particularly ales, arise from the type of yeast used and the fermentation process.

Lagers are brewed using bottom-fermenting yeast strains, most commonly *Saccharomyces pastorianus*, at cool temperatures. This process is slower and results in a beer that is often described as crisp, clean, and smooth. Ales, in contrast, are typically made with top-fermenting yeast, *Saccharomyces cerevisiae*, at warmer temperatures. This method is faster and tends to produce more complex, fruity, and robust flavors.

Comparison Table

Category	Beer (specifically Ale)	Lager
Yeast Type	Top-fermenting (*Saccharomyces cerevisiae*)	Bottom-fermenting (*Saccharomyces pastorianus*)
Fermentation Temperature	Warmer: 60–75 °F (15–24 °C)	Colder: 45–55 °F (7–13 °C)
Fermentation Process	Yeast ferments at the top of the vessel; faster process.	Yeast ferments at the bottom of the vessel; slower process.
Flavor Profile	Generally more complex, with fruity or spicy notes.	Typically cleaner and crisper, highlighting malt and hop character.
Appearance	Often darker and can be cloudier.	Generally clearer and lighter in color.
Common Styles	Pale Ale, India Pale Ale (IPA), Stout, Porter, Wheat Beer.	Pilsner, Helles, Bock, Dunkel.

Venn diagram comparing Differences between Beer and Lager

Fermentation Differences

The core difference between brewing lagers and ales is the combination of yeast strain and temperature. Ale yeast, *Saccharomyces cerevisiae*, ferments at warmer temperatures, which encourages the production of esters and phenols. These compounds contribute to the fruity and spicy flavor notes characteristic of many ales. The fermentation process for ales is also relatively quick, often taking three to five weeks.

Lager yeast, *Saccharomyces pastorianus*, thrives at cooler temperatures. This colder fermentation inhibits the production of esters and phenols, resulting in a cleaner flavor profile that allows the nuances of the malt and hops to be more prominent. The process for lagers is more time-intensive, requiring a longer fermentation period followed by a cold storage (or "lagering") phase that can last for weeks or months. The term "lager" originates from the German word *lagern*, meaning "to store," which refers to this extended cold maturation period.

History

Ales represent an older style of brewing, having been produced for thousands of years. The yeasts used were often wild or cultivated locally and the fermentation would occur at ambient temperatures.

Lager brewing has a more recent history, emerging in Bavaria around the 15th century. Brewers discovered that beers stored in cold caves over the winter months developed a different character, tasting smoother and clearer. This practice favored the development of cold-tolerant, bottom-fermenting yeast. The isolation of specific lager yeast strains in the 19th century, along with the invention of refrigeration, allowed for consistent, year-round lager production. German immigrants played a significant role in introducing lager brewing to the United States in the 1840s.