Lagering is a form of beer maturation on the yeast that normally lasts for numerous weeks, if not months, at or near-freezing temperature levels, after fermentation and before filtering and/or packaging of the beer. Lagering is utilized practically solely for bottom-fermented beer styles-- thus the name "ale" for these beers-- and just rarely for top-fermented beer styles, that is, ales. Throughout lagering, beer undergoes refined, yet considerable, flavor-altering biochemical processes that are accountable for the crisp and tidy taste we generally link with ale beers.

Typical lagering can last for up to 3 months, yet contemporary industrial pressures have decreased lagering times substantially at many breweries. Today, lagering hardly ever lasts even more than a month and 21 days is fairly standard.

The rainfall of these complicateds has a positive result on beer security as well as lowers protein hazing in the ended up item. During lagering, slowly dissipating carbon dioxide scrubs numerous unpleasant-tasting compounds out of the beer, consisting of sulfur dioxide, which contributes green-beer flavors; dimethyl sulfide, which gives beer vegetal notes; as well as hop-derived mercaptan, which is partially responsible for skunk-like off-aromas, especially in beer revealed to light.

See also acetaldehyde, diacetyl, dimethyl sulfide (dms), maltose, maltotriose, growth, oxidation, as well as vicinal diketones.

Fix, George.Principles of developing scientific research. Rock, CARBON MONOXIDE: Brewers Publications, 1989.

Heyse, Karl-Ullrich. Handbuch der Brauerei-Praxis. Nuremberg, Germany: Getränke-Fachverlag Hans Carl, 1994 (translation of title: Handbook of brewery method).

Narziss, Ludwig.Abriß der Bierbrauerei. Stuttgart, Germany: Enke Verlag, 1986 (translation of title: Treatise on beer brewing).

Noonan, Gregory J.New brewing brew beer. Rock, CARBON MONOXIDE: Brewers Publications, 1996.

Lagering is a form of beer growth on the yeast that generally lasts for a number of weeks, if not months, at or near-freezing temperature levels, after fermentation and prior to filtering and/or product packaging of the beer. Lagering is employed nearly specifically for bottom-fermented beer styles-- therefore the name "ale" for these beers-- as well as just hardly ever for top-fermented beer designs, that is, ales. During lagering, beer undertakes refined, yet significant, flavor-altering biochemical processes that are liable for the crisp and also clean preference we normally link with ale beers. If any oxygen was presented during the transfer to the lagering containers, it is feasible for yeast to scavenge it throughout the lagering phase, limiting prospective damages to beer taste and also look.

Throughout lagering, gradually dissipating carbon dioxide scrubs several unpleasant-tasting substances out of the beer, including sulfur dioxide, which adds green-beer flavors; dimethyl sulfide, which offers beer vegetal notes; and hop-derived mercaptan, which is partially accountable for skunk-like off-aromas, particularly in beer revealed to light.