Lagger

Lagger is a type of beer that is characterized by its high alcohol content, typically ranging from 5% to 10% ABV (alcohol by volume), and its slow fermentation process. This slow fermentation allows for the development of complex flavors and aromas, often including fruity, spicy, or malty notes. Lagger is typically brewed using a combination of pilsner and wheat malts, which contribute to its light color and crisp taste. The slow fermentation process also results in a cleaner, smoother mouthfeel compared to other types of beer.

Lagger originated in Germany in the 19th century, with the first documented recipe dating back to 1842. It was initially brewed in the Bavarian region and later spread to other parts of Germany. The term "Lagger" is derived from the German word "Lagern," which means "to store" or "to age," reflecting the traditional practice of aging lagers in cold cellars to enhance their flavor.

Today, lagger is one of the most popular types of beer worldwide, enjoyed for its refreshing taste and versatility in pairing with a variety of foods. It is often served chilled and is a staple in many social and cultural settings. The slow fermentation process and careful aging techniques have contributed to lagger's reputation as a high-quality, premium beer.