lagered

Lagered describes beer that has undergone lagering, a cold conditioning and maturation process conducted after primary fermentation. The term distinguishes beers that have been aged at cool temperatures from those that have not. Lagering is most closely associated with lagers, a family of beers fermented with bottom-fermenting yeast.

Process and purpose: Lagering uses Saccharomyces pastorianus yeast at cool temperatures, often near refrigeration. After primary fermentation, the beer is held in temperature-controlled tanks or caves for weeks to months. This period allows ongoing sedimentation and gradual flavor development, as well as the reduction of unwanted compounds such as diacetyl and certain esters. The result is a clearer, crisper, and more balanced beer.

Origins and history: The practice originated in Central Europe, especially Bavaria, during the 15th and 16th centuries, when breweries stored beer in cool cellars to extend shelf life. The name lagering derives from the German lagern, meaning “to store” or “to lay down.” Lagering became central to the development of pale lagers such as Pilsner and Helles, and many modern darker lagers are also lagered to achieve a smooth profile.

Modern usage: In contemporary brewing, “lagered” describes beers that have spent time in cold storage as part of their maturation, even as packaging and distribution procedures vary. The technique is used across many styles to achieve a clean, refined character and greater clarity.