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Lager is the common name for numerous bottom-fermented (low-temperature fermentation) beers. Currently, about 80% of beer in the world is produced using this technology. The popularity of lager is due to its softer taste, unlike ale, a long shelf life without compromising taste, and the ability to transport over long distances.
The wort fermentation process in lager production technology is divided into two stages:
- main fermentation, which takes place at a temperature of +5 to +10°C for 10-14 days;
- after-fermentation (post-fermentation) at a temperature of +2,5 to +5°C, which takes at least three weeks. The more time allotted for post-fermentation, the tastier the beer. A good lager should be aged for at least four months.
Homeland lager – Germany. Winters in the Bavarian Alps are cold, and beer has always been the cheapest form of alcohol available. Often monasteries were engaged in brewing. From water, malt and hops, a hearty, invigorating drink was obtained, which, on the days of fasting, was allowed to be eaten by the brothers as “liquid bread”.
Large stocks of beer were stored in cold monastery cellars and in icy mountain caves. When warm, brewer’s yeast floats to the top, and when cold, it sinks to the bottom. Therefore, the method of making beer at low temperatures, discovered in the XNUMXth century, was called bottom fermentation.
In the Middle Ages, due to the impossibility of artificially lowering the temperature to the desired level, bottom-fermented beer was brewed only in winter.
The word “lager” in translation from German means “warehouse”, “storage”. If the beer fermented for only a few weeks and was immediately served at the table, it was called “tavern” (Schenkbier). The noble drink, aged for many months, was nicknamed “beer from the pantry” – Lagerbier.
In addition to excellent taste, the lager had two more remarkable qualities that predetermined its triumphal march across Europe: it perfectly tolerated transportation and retained freshness for a long time. Therefore, it was brewed in all German principalities and neighboring lands: in Austria, the Czech Republic, France, Belgium.
In Russia, lager beer became fashionable in the 1839th century. It was more refreshing and less strong than the English varieties: ale and porter. In XNUMX, P. Casaleta’s brewery began to produce “Bavarian beer”.
Types (varieties) of lager
Depending on the features of the production technology, several groups are distinguished:
- dark lager;
- light lager;
- European amber lager;
- pilsner;
- side;
- ice beer.
Let’s consider each type in more detail.
dark lager
Until the 1516th century, all lager beers were more or less dark due to slightly roasted or even burnt malt during drying. Dark Munich (Münchner Dunkel) beer is considered a classic. In the old days, the production of this variety was regulated by the law of 4,5 on the purity of beer, according to which only three ingredients were used to make Dunkel: malt, hops and water. Dark Munich can be filtered and unfiltered, the color varies from old copper to dark brown with a ruby tint, the strength is from 6 to XNUMX degrees.
This type of lager is the most fragrant, it smells of bread, a little bit of caramel or chocolate. It is slightly sweet, the taste is bready, with a slight nutty or caramel aftertaste and malt aftertaste, a spicy hop bitterness is felt.
The highest skill of brewers is the ability to “go over the edge” and not allow not only burnt, but also pronounced caramel notes in the taste or smell of Munich dark. The most famous brands are Altbayerisch Dunkles, Augustinerbräu, Spaten Premium Lager. Corn or rice is added to an American dark lager. This variety is somewhat sweeter than Munich.
Another type of dark lager is black beer (Schwarzbier). It is actually black or dark brown with garnet highlights, and has a pleasant malty flavor. For preparation, the malt is well roasted, but they make sure that the grains do not burn. Fortress – from 3,5 to 4,5% vol.
From 1678 to the present day, in the north of Bavaria, in Bamberg, smoked beer (Rauchbier) is brewed. For its preparation, malt grains are specially smoked. To neutralize bitterness, wheat is added to the wort, the drink turns out to be sweet and sour. The Germans believe that such beer is ideal for smoked sausages and spicy cheeses. In Germany, Kaiserdom Rauchbier and Aecht Schlenkerla Rauchbier are especially famous.
Pale lager
First brewed by Gabriel Sedlmayr at the famous Spaten brewery in Munich in 1895. The taste of the pale lager is slightly sweeter than that of the Munich dark one, and the hop bitterness is also more pronounced. Light Munich (Münchner Helles) has a pleasant golden-straw color and a strength of 4,5 to 5% vol. Spaten Premium Lager can still serve as a classic example of this beer.
A slightly stronger (from 5,2 to 6,0% vol.) German version of the light lager is Dortmund Export, or, as they call it in Germany, Dort. The color of the beer is bright gold, the taste of hop bitterness is clearly felt.
There are three types of pale lager brewed in the United States: light, standard, and premium. Corn is added to the beer, which is a little felt in the taste. The color of the drink is light golden, the strength varies from 4,1 to 6% vol.
European Amber Lager
In the second half of the 4,5th century, Austrian brewer Anton Draeger set out to create the perfect lager. The beer turned out to be a feast for the eyes: a surprisingly rich amber color, with a well-balanced malt flavor and moderate strength (from 5,7 to XNUMX% vol.). But at home, in Austria, this lager is almost impossible to find. But it is made in Mexico, where many Austrians emigrated at the end of the XNUMXth century.
After tasting a Vienna lager, Munich brewer Gabriel Sedlmayr decided to brew a festive beer to drink at Oktoberfest. This is how the March beer (Märzen) was born. This lager is slightly stronger than Vienna (up to 6,5 vol.), has an amber-honey color and a balanced malt flavor. For more than a hundred years, this beer has been brewed in March so that the regulars of Munich’s numerous pubs can taste it at a fun October holiday.
Pilsner
Unlike the rest of the world, Czechs do not consider Pilsener to be a lager. For them, Pilsen beer is a national treasure. For three years, the Bavarian brewer Josef Groll created a recipe for a unique beer for the Pilsen brewery. The water in the spring near the city turned out to be surprisingly soft and tasty, and selected hops grew in the vicinity of the town of Žatec.
In 1842, the master introduced light (from 4 to 5% by volume) beer to the public. Soon the golden Pilsen beer was known far beyond the Czech Republic. Its main difference from traditional lagers is the taste of hops, which prevails over the malt flavor.
The Germans adopted a successful recipe. Today, about 70% of beer in Germany is Pilsner, which the Germans themselves call Pils. In Bavaria, it is slightly sweeter than the original, in the northern part of the country it is more bitter. Well, the most dedicated beer lovers consider it their duty to visit Bohemia at least once a year, where they make real Pilsen beer, Plzeňský Prazdroj.
Especially for diabetic patients, dietary Pilsen beer is produced with a reduced carbohydrate content and a strength of 0,5 to 2%. This variety has appealed to many athletes and supporters of a healthy lifestyle.
Side
When Oktoberfest ends, it’s time to brew a new lager. In mid-October, in the foothills of the Alps, bock is brewed – a strong bottom-fermented beer. It is very easy to recognize it by the label with the image of a cheerful goat. The usual strength of this type of lager is 7,5%. There are dark and light brands. Warmly loved by the Bavarians Pschorr Märzenbock, Würzburger Maibock, Spaten Premium Bock.
Even stronger (from 7,5 to 13% vol.) double side – Doppelbock. The strongest lager, EKU Kulminator (13,2% vol.), is made in Kulmbach.
ice cold beer
If the already matured lager is cooled sharply to sub-zero temperatures, the water will turn into crystals. By removing them, you can get a mild beer with a good taste, but a high alcohol content. In this way, in Germany they make an ice side – Eisbock. In Canada, frozen lager is filtered to produce Ice Beer.
How to drink lager
The taste of lager is quite complex, and different areas of the tongue are responsible for the perception of shades: we feel sweetness with the tip, salt with the front, and sourness with the sides. Therefore, to get the most pleasure from beer, you should drink it slowly, savoring every sip.
Lager is best served chilled, not frozen. So, light varieties and pilsner “open” at a temperature of +6 to +9°C. +10°C is suitable for dark beers, and even +12°C for March beer. Moreover, beer should be poured into a glass cooled to the appropriate temperature.
Breakfast. Dark varieties are especially good with hearty meat dishes. Pale lagers are in perfect harmony with shrimp, mussels, other seafood, as well as pasta with tomatoes and basil. Traditionally, March beer is served with either sausages or fried trout. With game (especially waterfowl), Belgian lagers with fruit additives go well.
When tasting beer, you should arrange the varieties in ascending order of strength and start with the weaker ones. The main thing is to drink in moderation, enjoying the noble taste and aroma of the lager.