Lager

Lager. (la'-ger)

    A generic term for any beer produced by bottom fermentation, usually by decoction mashing, as opposed to top-fermented ales, usually produced by infusion mashing. Lager brewing was introduced in the 1840s and is now the predominant brewing method worldwide except in Britain where top fermentation is dominant. Lagers constitute a Category including Münchener, Vienna, Pilsener, Dortmunder, bock, and doppelbock. Most lagers are of the Pilsener style; they tend to be paler, crisper, drier, and less alcoholic than ales. True lagers are matured (lagered) in cold storage rooms for one to three months and sometimes longer, but modern methods complete aging much more rapidly. Etym: From the German verb and noun lagern, meaning to store or storage area. Syn: bottom-fermented beer. See also: ale; bottom fermentation; bottom-fermenting yeast.