Lagertyper

Lagertyper, or lager types, refer to beer styles brewed with lager yeast and bottom fermentation at cool temperatures. The defining yeast is Saccharomyces pastorianus, which typically ferments around 7–13°C and is followed by a maturation period known as lagering, often extending for several weeks. This process yields a clean, crisp beer with high drinkability and a stable appearance. Lager originated in Central Europe during the 19th century, with Czech and German breweries playing key roles, and the category has since become widespread worldwide.

Common lagertyper are grouped by color and strength. Pale lagers include Pilsner, a dry, highly hopped beer; Helles, a malt-forward Bavarian style; and Dortmunder Export, a balanced, sessionable beer. Amber to golden lagers include Märzen, traditionally brewed for autumn festivals and associated with Oktoberfest, and Vienna lager, a toasty, amber beer. Dark lagers include Dunkel, a smooth, malty Munich-style beer, and Schwarzbier, a roasty-black lager. Strong lagers include Bock and Doppelbock, richer and higher in alcohol, sometimes with roasted notes; Eisbock is a more alcoholic variant produced by freeze distillation.

Beyond these core groups, lagers incorporate many regional specialties and craft interpretations worldwide, while preserving the underlying lagering process and the clarity associated with the style. They contrast with ales, which use top-fermenting yeast at warmer temperatures and typically exhibit fruitier character. ABV across lagers commonly ranges from about 4% to 7% for standard styles, with stronger examples at higher levels.