Lagerfabrik

Lagerfabrik is a term used in German-speaking contexts to refer to a facility where lager beer is produced, stored, and matured. The name derives from lager, the German word for storage or, in brewing, the bottom-fermenting, cold-aged beer, and fabrik, factory. Lager beers rely on controlled cool fermentation and extended maturation, which is typically carried out in a dedicated lagerfabrik.

A typical operation includes malting, mashing, lautering, boiling, and cooling the wort, followed by fermentation with bottom-fermenting yeast at low temperatures (about 7–13°C). After primary fermentation, the beer is transferred to lagering tanks or caves for extended maturation, which can last from several weeks to several months. The process improves clarity, stability, and flavor.

Modern lagerfabriken are equipped with stainless steel fermentation and conditioning tanks, cold storage rooms, and automated control systems. Packaging lines for bottles, cans, and kegs, along with quality control laboratories, complete the production cycle. Many lagerfabriken are part of larger brewing groups, but there are also smaller regional facilities focused on specific styles.

Lager beer dominates many markets worldwide, with styles ranging from pale lagers such as pilsners to darker lagers like dunkels and bocks. While the term lagerfabrik emphasizes the production and storage aspect, the craft and industrial segments vary in scale, technique, and branding.