Beer Vs Lager: What's The Difference?

Beer, lager, IPA, stout, ale—the list of alcoholic drinks that taste similar but also different is endless. But what's the difference between a beer and a lager? In short, lager is a type of beer. So, if you order a lager, you will get a beer brewed at a cool temperature using bottom-fermenting yeast. However, if you order a beer, you might get a lager, but it could also be an IPA, stout, or another type of beer. All lager is beer, but not all beer is lager.

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

Lager is a type of beer. If you order a lager, you will get a drink brewed at a cool temperature using bottom-fermenting yeast. Beer, on the other hand, is a broader term that encompasses lager, IPA, stout, and ale. So, if you order a pint of beer, you might get a lager, but it could also be an IPA, a stout, or another type of beer.

Lager is a German word that translates as "storage", which hints at its method of brewing. Lagers are fermented slowly at low temperatures, from the bottom up. Ales, in contrast, ferment quickly from the top down and are brewed in a warm environment.

The type of yeast and fermentation technique used in brewing lager and ale have a profound effect on the flavour and character of the beer. Lager yeast ferments at lower temperatures, which results in a longer brewing process. Similarly, it takes longer for the flavours to settle out after fermentation, in a process called "conditioning" or "lagering". This longer process gives lager its clean and crisp taste.

Ale yeast, on the other hand, ferments at warmer temperatures, which speeds up the brewing process. During this warmer, faster fermentation period, the yeast produces a wider spectrum of flavours. This is why you may be able to taste notes of fruit, caramel, or spice in a well-crafted ale.

Beer is a broader term, referring to lager, IPA, ale, or other styles

Lager is brewed at a cool temperature using bottom-fermenting yeast. Beer, on the other hand, encompasses a wide range of brewing techniques and yeast types. For example, ale is typically brewed in a warmer environment using top-fermenting yeast. The different yeast and temperature used in brewing lager and ale result in distinct flavours and characteristics.

The birth of the Pilsner style in the 1800s introduced much of the world to lagers. Virtually all beer before then was ale since yeast was not known as an ingredient and cold fermentation would have been difficult. The ability to see yeast strains under a microscope and the advent of refrigeration in the 1800s altered the course of beer history.

The distinction between beer, lager, and ale has become blurred, especially in non-English-speaking countries. In most countries, when you ask for a beer, you will likely be served a lager. In English-speaking countries, ordering a beer may get you an ale, and you would need to ask specifically for a lager.

Ales are typically warm fermented, using top-fermenting yeast

Ales are typically warm-fermented, using top-fermenting yeast that ferments at higher temperatures. This is the oldest method of fermentation, predating the discovery of yeast as an ingredient in beer. Top-fermenting yeast is applied to the top of the wort and kept at a higher temperature, usually between 60°F and 75°F. This temperature range allows the yeast to feed on the sugars in the wort and produce alcohol.

Top-fermenting yeast tends to yield more flavourful beers, as the warmer temperatures increase the production of esters and phenols. Ales are often described as having a more complex or full-flavoured taste, with hints of caramel, nuts, and spices. They can also be light and refreshing, but also robust and contain fruity esters and spicy phenols.

Top-fermenting is a faster method of fermentation, with ales typically taking between 3 to 5 weeks to ferment and age. Ales are often fermented in open or partially open vessels, allowing for better exposure to oxygen. This shorter fermentation time makes ale a more convenient option for small breweries that may not have the capacity to produce lagers regularly.

The top-fermenting process also creates a more creamy foam, as opposed to the crisp, bubbly, and persistent foam found in bottom-fermented beers.

Lagers are cold fermented, with a crisp and clean taste

Lagers are cold-fermented, giving them a crisp and clean taste. This is because lagers are fermented at lower temperatures than ales, using bottom-fermenting yeast. Ales, on the other hand, are warm-fermented and use top-fermenting yeast. The type of yeast and fermentation temperature give lagers their distinctive flavour.

Lager yeast is ideally functional at lower temperatures. The colder fermentation temperature means that lager takes longer to ferment than ale. It can take multiple weeks or even months for lager to be ready, whereas ale can be enjoyed in as little as 2-3 weeks.

The colder fermentation temperature of lager also means that lager yeast is more temperamental than ale yeast. Homebrewers may find lager more intimidating to ferment than ale. However, lager yeast is simply a collection of yeast strains that share the common trait of being functional at lower temperatures.

The result of lager's low-temperature fermentation is a beer with a cleaner flavour profile than ale. This is because lager has less esters and fewer higher alcohols than ale. The extended cold storage, or lagering, also makes lager more shelf-stable than ale. This is why most of the world's beers are of the lager variety.

Ales tend to be stronger and sweeter

Ales are typically "warm fermented", using yeast that ferments at higher temperatures. This is usually the same strain of yeast used to make bread and various wines, called Saccharomyces cerevisiae. This yeast brews under warmer conditions (generally between 16-24 degrees Celsius and up to 38) and quicker than lagers.

Ales are often darker and cloudier in colour, with a more robust flavour and smell. Hop and malt notes are more prominent, and they often contain bitter tones. Because the yeast used to make ales has a higher tolerance for alcohol composition, they are also stronger in alcohol content.

The warmer fermentation process also means that ales can generally ferment and age in a relatively short period of time (3-5 weeks). Ales are also more common among craft brewers because ale yeast can produce beer in as little as 7 days, making it more convenient for small breweries.

The higher temperatures used in the fermentation process also mean that ales tend to be a bit stronger and sweeter in flavour, while lagers tend to be more crisp and clean. Ales are also more likely to have fruity compounds, resembling those found in fruits such as apple, pear, pineapple, banana, plum, cherry, or prune.

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