The most popular beer in the world today, based on beer sales, is a pale ale. Lagers are brewed with bottom-fermenting yeast strains, which is the biggest difference from ales. Bottom fermenting yeast strains ferment better at lower temperatures than most beers. Beer typically requires a longer aging process, which can take weeks or even months.
 
Lagers generally have a purer aroma and flavor than beers produced by top fermentation (using ale yeast) at higher temperatures. Top-fermenting ale yeast strains are relatively readily available, have shorter fermentation and maturation times, and have the higher lipid (fruity) content typically found in malt wines. This makes ale yeast very attractive to brewers. Beers produced by ale yeast generally have a greater tolerance for imperfections, which helps mask deviations and inconsistencies in flavor profiles.
 
Does that mean you shouldn't or can't brew high-quality beer at home? Not at all, it is very wrong! Home breweries can also produce beers that are just as tasty, if not better, than commercial breweries if you keep the unique characteristics of beer and ale in mind.
 
Lager is a derivative of the German word lagern, which means "to store". The original beer styles were the result of long-term storage in caves deep underground. A typical ale can be brewed, bottled and served in two to three weeks, whereas beers take weeks or even months to mature. As temperatures drop, the metabolism of most organisms begins to slow. This is the law of nature, and yeast cells are no exception.
 
Although beer fermentation and malt beer fermentation go through almost the same stages, beer fermentation is much slower due to the lower temperature. Brewing can only be successful if you wait for each stage of the fermentation and conditioning process to take place at its own pace. Shortening any stage of beer production increases the likelihood of off-flavors, which may be seen as defects in the finished beer.
 
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