Uncover The Yeast Mystery: Does Lager Beer Contain Yeast?

Lagers are made with lager yeast, which is different to the yeast used in ales. Lager yeast is slower and more fragile, which results in a lower alcohol content compared to ales. The yeast used directly impacts the alcohol content of the beer. Lagers are bottom-fermented, meaning the yeast works at the bottom of the wort at a much lower temperature.

Lagers use lager yeast

Lagers are bottom-fermented, meaning the yeast works at the bottom of the wort, at a much lower temperature. The yeast involved in bottom-fermenting are a hybrid of Saccharomyces cerevisiae and a yeast called Saccharomyces eubayanus, a wild yeast from Patagonia that probably hitched a ride to Europe on a trade ship a few centuries ago. Unlike S. cerevisiae, S. eubayanus can thrive in much colder temperatures—and their baby yeast, S. pastorianus, inherited that ability (thanks mom!). Because the reaction takes longer, bottom-fermented lagers ferment at a low temperature for a longer time. The result is a “crisper” beer that has less of the pronounced flavors of an ale.

The yeast used directly impacts the alcohol content of the beer. The yeast in ale tolerates higher-alcohol environments, meaning ales typically have a higher alcohol content than lager. The slower and more fragile yeast used in lager creates less alcohol as it can’t survive in higher alcohol contents, and so lagers have lower alcohol content.

The temperature of the fermentation process plays a role in the difference between lager and ale too. Top brewing ales are usually brewed at higher temperatures, between 60-80°F, but some unique varieties can be brewed as high as 95-100°F. Because of the higher temperature, this makes the fermentation process short which is what gives the ale a cloudier appearance and hardier finish.

Lagers are made with lager yeast and ales are made with ale yeast. There are some exceptions to this generality that Sam likes to think of as “hybrids”. Many breweries over the years have chosen to use either lager or ale yeast for all their beers and simply call some lagers and some ales.

The two species of yeast have genetic differences that allow them to thrive best at different temperatures. Ale yeasts tend to ferment at warmer temperatures, generally in the 60°F to 75°F range, but sometimes going as high as 100°F. These warmer temperatures also increase the rate of fermentation and the production of carbon dioxide, which contribute to the yeast rising to the top of the beer during fermentation.

Lagers are bottom-fermented

The yeast used directly impacts the alcohol content of the beer. The yeast in ale tolerates higher-alcohol environments, meaning ales typically have a higher alcohol content than lager. The slower and more fragile yeast used in lager creates less alcohol as it can’t survive in higher alcohol contents, and so lagers have lower alcohol content. The temperature of the fermentation process plays a role in the difference between lager and ale too. Top brewing ales are usually brewed at higher temperatures, between 60-80°F, but some unique varieties can be brewed as high as 95-100°F. Because of the higher temperature, this makes the fermentation process short which is what gives the ale a cloudier appearance and hardier finish.

Lagers are made with lager yeast and ales are made with ale yeast. There are some exceptions to this generality that Sam likes to think of as “hybrids”. Hybrid styles and breweries’ own discretion in labeling their beers can complicate it a bit, but here’s a recap of the basics: most beers are either lagers or ales, and the primary distinction is that they’re made with different species of yeast. Ale yeast tends to ferment better at warmer temperatures, and lager yeast at cooler temperatures.

Lagers have less pronounced flavours

Lagers are bottom-fermented, meaning the yeast works at the bottom of the wort, at a much lower temperature. The yeast involved in bottom-fermenting are a hybrid of Saccharomyces cerevisiae and a yeast called Saccharomyces eubayanus, a wild yeast from Patagonia that probably hitched a ride to Europe on a trade ship a few centuries ago. Unlike S. cerevisiae, S. eubayanus can thrive in much colder temperatures—and their baby yeast, S. pastorianus, inherited that ability (thanks mom!). Because the reaction takes longer, bottom-fermented lagers ferment at a low temperature for a longer time. The result is a “crisper” beer that has less of the pronounced flavors of an ale.

The yeast used directly impacts the alcohol content of the beer. The yeast in ale tolerates higher-alcohol environments, meaning ales typically have a higher alcohol content than lager. The slower and more fragile yeast used in lager creates less alcohol as it can’t survive in higher alcohol contents, and so lagers have lower alcohol content.

The temperature of the fermentation process plays a role in the difference between lager and ale too. Top brewing ales are usually brewed at higher temperatures, between 60-80°F, but some unique varieties can be brewed as high as 95-100°F. Because of the higher temperature, this makes the fermentation process short which is what gives the ale a cloudier appearance and hardier finish.

Ale yeasts tend to ferment better at warmer temperatures, and lager yeast at cooler temperatures. The two species of yeast have genetic differences that allow them to thrive best at different temperatures. Ale yeasts tend to ferment at warmer temperatures, generally in the 60°F to 75°F range, but sometimes going as high as 100°F. These warmer temperatures also increase the rate of fermentation and the production of carbon dioxide, which contribute to the yeast rising to the top of the beer during fermentation.

Lagers are made with lager yeast and ales are made with ale yeast. There are some exceptions to this generality that Sam likes to think of as “hybrids” (more on that later).

Lagers have lower alcohol content

The temperature of the fermentation process plays a role in the difference between lager and ale too. Top brewing ales are usually brewed at higher temperatures, between 60-80°F, but some unique varieties can be brewed as high as 95-100°F. Because of the higher temperature, this makes the fermentation process short which is what gives the ale a cloudier appearance and hardier finish.

Lager, on the other hand, is bottom-fermented, meaning the yeast works at the bottom of the wort, at a much lower temperature. And that’s because the yeast involved in bottom-fermenting are a hybrid of Saccharomyces cerevisiae and a yeast called Saccharomyces eubayanus, a wild yeast from Patagonia that probably hitched a ride to Europe on a trade ship a few centuries ago.

Because the reaction takes longer, bottom-fermented lagers ferment at a low temperature for a longer time. The result is a “crisper" beer that has less of the pronounced flavors of an ale.

The yeast used directly impacts the alcohol content of the beer. The yeast in ale tolerates higher-alcohol environments, meaning ales typically have a higher alcohol content than lager.

Lagers ferment at cooler temperatures

Lagers are bottom-fermented, meaning the yeast works at the bottom of the wort, at a much lower temperature. The yeast involved in bottom-fermenting are a hybrid of Saccharomyces cerevisiae and a yeast called Saccharomyces eubayanus, a wild yeast from Patagonia that probably hitched a ride to Europe on a trade ship a few centuries ago. Unlike S. cerevisiae, S. eubayanus can thrive in much colder temperatures—and their baby yeast, S. pastorianus, inherited that ability (thanks mom!).

The traditional strategy for containing this activity (probably discovered accidentally and empirically reinforced) has been to conduct fermentation at cool temperatures (40–55 °F). Good results can be obtained, however, even if temperature is kept low only during kräusen and then allowed to rise to room temperature levels later in the fermentation! While it may be difficult or impossible for home brewers to keep fermentors cool during the entire fermentation process, especially during the summer months, it is easier to keep them cool at the beginning of fermentation — the most important time to keep temperature in check!

Ale yeasts tend to ferment at warmer temperatures, and lager yeasts at cooler temperatures. The yeast used directly impacts the alcohol content of the beer. The yeast in ale tolerates higher-alcohol environments, meaning ales typically have a higher alcohol content than lager. The slower and more fragile yeast used in lager creates less alcohol as it can’t survive in higher alcohol contents, and so lagers have lower alcohol content.

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