Lager Vs Beer: What's The Difference?

Beer is a broad church, with many different styles, flavours and colours. But most beers fall into two main categories: lager and ale. All lager is beer, but not all beer is lager. Lager is a specific type of beer, brewed at a cool temperature using bottom-fermenting yeast. Beer, on the other hand, is a broader term that can refer to lager, IPA, ale or any other style of beer.

Differences between Lager and Other Beers

Lager is a type of beer, brewed at cool temperatures using bottom-fermenting yeast

Lager yeast ferments at temperatures between 44-55°F (7-13°C) or 35˚–50˚F, while ale yeast ferments at warmer temperatures, typically in the range of 60˚–70˚F or 60°F to 75°F. The colder temperature during the lagering process slows down the fermentation and produces less foaming, resulting in a cleaner and crisper taste. Ales, on the other hand, tend to have stronger fruity and spicy flavours due to the warmer fermentation, which also increases the rate of fermentation and the production of carbon dioxide.

The bottom-fermenting yeast used in lager brewing is called Saccharomyces pastorianus, while the top-fermenting yeast used for ales is called Saccharomyces cerevisiae. These yeasts are almost always divided into these two different species. However, there are some exceptions, as some lager yeasts are genetically ale yeasts that have adapted to behave like lager yeasts.

The process of brewing lager is meticulous and involves several steps. It begins with milling and mashing the ingredients—water, barley malt, hops, and lager yeast—to create a sugary liquid called wort. The wort is then boiled with hops to sterilize and impart flavour. After rapid cooling, the lager yeast is added, initiating bottom fermentation at cooler temperatures. The beer then undergoes a crucial conditioning phase called lagering, which can last from weeks to months at near-freezing temperatures. During this time, the beer clarifies, resulting in a clean and crisp final product. The final steps of filtration, carbonation, and packaging deliver the distinct qualities that we associate with lagers.

Ales are typically warm fermented using top-fermenting yeast

Ales are typically warm-fermented beers, using top-fermenting yeast that works at warmer temperatures. This is in contrast to lagers, which are cold-fermented and use bottom-fermenting yeast. Ales are fermented at temperatures ranging from 60°F to 75°F, and sometimes as high as 100°F. This is much warmer than lagers, which are fermented at around 45°F to 55°F.

The warmer temperatures used in the fermentation of ales increase the rate of fermentation and the production of carbon dioxide. This contributes to the yeast rising to the top of the beer during fermentation, creating a foamy layer. This is why ales are often referred to as "top-fermented".

The specific type of yeast used in ale fermentation is called Saccharomyces cerevisiae. This yeast is also referred to as "top-fermenting yeast". It is a different species from the yeast used in lager fermentation, Saccharomyces pastorianus, or "bottom-fermenting yeast".

The use of top-fermenting yeast and warmer fermentation temperatures gives ales a stronger, more complex flavour than lagers. Ales tend to be less sweet, more bitter, and darker in colour. The warmer, faster fermentation process produces a wider spectrum of flavours, which is why a well-crafted ale may have notes of fruit, caramel, or spice. These yeast-derived flavours are known as esters.

The esters produced during ale fermentation are quite different from the fruity or citrusy flavours found in modern craft ales, which are imparted by hops. While yeast plays a crucial role in differentiating ales from lagers, hops have an even bigger impact on the overall taste of an ale.

IPAs are hoppy, bitter and fruity

IPAs, or India Pale Ales, are known for their hoppy, bitter, and fruity flavours. They are brewed with lots of hops, which gives them a bitter, fruity, or floral flavour, and they tend to have a high alcohol content. The alcohol content and hops were originally used to preserve the beer on long sea voyages from Europe to India, hence the name.

There are several different types of IPAs, each with its own unique characteristics. For example, New England-style IPAs tend to be less bitter and have a sweeter, fruitier flavour, while West Coast IPAs are known for their strong citrus and pine flavours. Double IPAs or Imperial IPAs have a higher concentration of hops, resulting in a stronger flavour and higher alcohol content.

The bitterness of an IPA can be measured using the International Bitterness Unit (IBU) scale. Beers with an IBU of 25 or higher are considered hoppy, while those with an IBU of zero are considered less hoppy.

While IPAs are known for their bitterness, the perception of bitterness can vary from person to person. The bitterness of an IPA can also be affected by factors such as serving temperature and freshness. When served at colder temperatures, IPAs tend to taste more bitter, while fresher IPAs may have a less intense flavour due to the breakdown of hops over time.

Stouts are dark beers with a high alcohol content

Stouts are a type of dark beer with a rich history. The word ""stout" was initially used to refer to the strongest porters, which were brewed to a variety of strengths. The term "stout porter" was applied to strong versions of porter in the 18th century.

Stouts are characterised by their deep brown to black colour, which they get from the use of roasted barley. They have a sweet, full-bodied, slightly roasted flavour profile with notes of coffee and chocolate. While stouts are generally associated with a high alcohol content, this can vary significantly. For example, Guinness Original Stout and Guinness Draught Stout have an ABV of only 4.2%, while an imperial stout from Scotland's BrewDog Brewery contains a whopping 32% ABV.

Stouts can be further categorised into several types, including:

• Dry stout
• Oatmeal stout
• Milk stout
• Imperial stout

Oatmeal stouts, as the name suggests, are made with a proportion of oats added during the brewing process. Milk stouts, on the other hand, are made with lactose, a sugar derived from milk, which adds sweetness and body to the beer. Imperial stouts are stronger and darker than other stouts, usually with an ABV of over 9%.

Pilsners are a type of lager with a heavier hop flavour

Pilsners were first brewed in 1842 by the Bavarian brewer Josef Groll. Groll aimed to produce a good-quality lager, as the Czech lager available at the time was disappointing. Groll brought a special yeast from Bavaria, which, when mixed with the soft water of Plzen, produced a clear, crisp, golden beer. This original pilsner is still available today as Pilsener Urquell.

Pilsners are bottom-fermented at cool temperatures, just like other lagers. However, they have a more pronounced hop flavour than other lagers. While they are hoppier than a lager, they are not as hoppy as an IPA.

Pilsners are always pale in colour. They are dry, spicy, and hoppy. They have a crisp, clean taste, and can be bitter.

The Italian Pilsner is a unique variety. It is lightly dry-hopped and has a more flavourful malt character than other pilsners. It is also usually slightly hazy.

Frequently asked questions