Lagerpartiklar

Lagerpartiklar, commonly referred to as lager yeasts, are a specific strain of Saccharomyces cerevisiae used in the brewing of lagers. These yeasts are characterized by their ability to ferment at lower temperatures, typically between 7 and 15 degrees Celsius (45 and 59 degrees Fahrenheit), compared to ale yeasts which ferment at warmer temperatures. This slower, cooler fermentation process is a key distinguishing factor for lager beers.

During fermentation, lagerpartiklar tend to settle to the bottom of the fermentation vessel, earning them the designation of "bottom-fermenting" yeasts. This contrasts with ale yeasts, which are "top-fermenting" and rise to the surface. The lower fermentation temperature also contributes to a cleaner flavor profile in lagers, with fewer fruity esters and spicy phenols typically produced.

The genetic makeup of lagerpartiklar differs from ale yeasts, notably through a hybridization event that occurred between Saccharomyces cerevisiae and a related species, Saccharomyces eubayanus. This hybridization is believed to have occurred centuries ago, likely in the Bavarian Alps. The resulting lager yeast is more tolerant to cold temperatures, enabling the production of lagers year-round.

The use of lagerpartiklar results in beers that are generally crisp, smooth, and less complex in aroma and flavor than ales. This characteristic makes them highly drinkable and popular worldwide. Examples of beer styles that rely on lagerpartiklar include Pilsner, Bock, Märzen, and Vienna Lager.