Lager, (German: storage) is a type of beer that is brewed using bottom-fermenting yeast at lower temperatures and for longer durations than those typically used to brew ales. In German, the term "lager" refers to storing a beer at cool temperatures and does not necessarily imply bottom-fermentation. Pilsner, Bock, Dortmunder Export and Märzen are all styles of lager. Pale lager is the most widely-consumed and commercially available style of beer in the world. There are also dark lagers, such as Dunkel and Schwarzbier.

While cold storage of beer, "lagering", in caves for example, was a common practice throughout the medieval period, lager yeast seems to have emerged as a spontaneous mutation or hybridization somewhere in the Holy Roman Empire.

In 1953, New Zealander Morton W. Coutts developed a process known as continuous fermentation. Continuous fermentation allowed the production of lager at a much faster pace, albeit with a reduction in flavor development. This development made possible the mass production of lager beer at a rate competitive with ales. As this technology became widespread, the light lager style emerged, quickly becoming the most popular style of beer in much of the industrialized world. South Africa is no exception. Unfortunately, much of the character of the original lagering process is lost with this method, and breweries using this method have become "Beer Factories" rather than breweries.

Since 1950, pale lager has displaced ale as the type of beer most consumed in the United Kingdom, and also constitutes the overwhelming majority of beer produced and sold in the United States, China, Australia, India, Japan, France, Italy, Russia and most countries where beer is made and consumed.

The average lager in worldwide production is light in color and usually represents the helles, pale lager or Pilsner styles. The flavor of these lighter lagers is usually mild and the producers often recommend that the beers be served refrigerated. However, the examples of lager beers produced worldwide vary greatly in flavor, color, and composition.

Lager yeast ferments at lower temperatures and flocculates on the bottom of the fermenting vessel, while ale yeast ferments at higher temperatures and settles on the tops of fermentation tanks. The organism most often associated with lager brewing is Saccharomyces pastorianus, a close relative of Saccharomyces cerevisiae.

The flavour of a lager can be quite simple, with the most mild being light lagers. Lagers with the most complex flavors are typically the darkest, although few lagers feature strong hop flavoring compared to ales of similar alcohol by volume. In general, however, lagers display less fruitiness and spiciness than ales, simply because the lower fermentation temperatures associated with lager brewing cause the yeast to produce fewer of the esters and phenols associated with those flavours.

In strength, lagers represent some of the world's most alcoholic beers. The very strongest lagers often fall into the German-originated doppelbock style, with the strongest of these, the commercially-produced Samichlaus, reaching 14% ABV


  • 1.5kg NFP Superfine Malt
  • 40g Halletau Hop Pellets
  • 20g Southern Brewer Hop Pellets
  • 500g Spray Dried Malt
  • 300g Glucose
  • 1 x Lager Beer Yeast
  • 1 x Beer Yeast Nutrient
  • 1 x Brewing Salts
  • Pinch of salt
  • 1 x Finings

Start S.G Approximately 1040
Final S.G 1005

Boil hops in a stocking for 15 minutes in 3-4 liters of water, leaving the hop stocking in the pot add the malt, spray dried malt, beer yeast nutrient, brewing salts & pinch of salt. Stir constantly to prevent the malt from burning & simmer for 30 minutes. Place the glucose in the brewing bucket & pour the pot of wort into the brewing bucket. Mix thoroughly and fill up to 22 liters in total. Wait until the temperature of the brew drops below 20 degrees Celsius and take a S.G reading. Add the yeast and leave to ferment. . When final S.G reading is reached ( 1005 ) boil finings with 150ml water and pour gently over the brew. Leave 48 hours and bottle.

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