Lager (German: storage) is a type of beer that is stored for at least three weeks before being served, often chilled. It is a general term that includes several variations or styles. The most common form is pale lager.
The average lager in worldwide production is light in color and usually represents the helles, pale lager or Pilsener styles. The flavor of these lighter lagers is usually mild and the producers often recommend that the beers be served refrigerated. However, the examples of lager beers produced worldwide vary greatly in flavor, color, and composition.
Lager yeast ferments at lower temperatures and flocculates on the bottom of the fermenting vessel. The organism most often associated with lager brewing is Saccharomyces pastorianus, a close relative of Saccharomyces cerevisiae. The flavour of a lager can be quite simple, with the most mild being light lagers. Lagers with the most complex flavors are typically the darkest, although few lagers feature strong hop flavoring compared to ales of similar alcohol by volume. In general, however, lagers display less fruitiness and spiciness than ales, simply because the lower fermentation temperatures associated with lager brewing cause the yeast to produce fewer of the esters and phenols associated with those flavours.
