Draft Beer Vs Lager: What's The Difference?

Beer is the most popular alcoholic drink worldwide, with lager and draught beer being two of the most common types. Lager is a type of beer, along with ale, and is bottom-fermented with yeast settling at the bottom. It is brewed using cold temperatures and takes months to be ready for consumption. Draught beer, on the other hand, refers to how beer is served and stored, rather than a type of beer. It is stored and served directly from large containers called casks or kegs and is typically unpasteurized.

Differences between draft beer and lager

Lager is bottom-fermented, draught beer is top-fermented

The main difference between draught beer and lager is that draught beer is top-fermented, while lager is bottom-fermented.

The process of beer fermentation involves adding yeast to the wort (the sugary grain water obtained after boiling cracked grain in filtered water). The yeast consumes the sugar in the wort and converts it to alcohol and carbon dioxide, resulting in the beer we know and love.

Top-fermenting and bottom-fermenting yeasts have distinct characteristics. Top-fermenting yeast tends to rise to the top of the fermentation vessel, and fermentation occurs at warmer temperatures, usually between 15°C and 24°C. Top-fermented beers, such as draught beers, tend to have a fruitier and ester-like taste and a richer aroma. They can be light and refreshing or robust and complex, with hints of caramel, nuts, and spices.

On the other hand, bottom-fermenting yeast settles at the bottom of the fermentation vessel, and fermentation takes place at cooler temperatures, typically between 7°C and 13°C. Bottom-fermented beers, such as lagers, tend to have a cleaner, lighter taste and a milder aroma. They are known for their crisp, bubbly, and persistent foam.

The distinction between top-fermenting and bottom-fermenting yeasts plays a crucial role in the variety and taste of beers. The different fermentation temperatures and yeast behaviours result in the unique characteristics of draught beers and lager beers.

Lager is pasteurised, draught beer isn't

Lager and draught beer are both highly popular alcoholic beverages, but they differ in several ways. One of the most significant differences is that lager is pasteurised, while draught beer is not.

Lager is a type of beer that is bottom-fermented, with yeast settling at the bottom rather than floating at the top, as is the case with ales. It requires cold temperatures for fermentation and takes months to be ready for consumption. The word "lager" comes from the German word "lagern," which means "to store." Lager can come in various colours, including amber, dark, or pale, with pale lager being the most popular and widely consumed variety.

On the other hand, draught beer (also spelled "draft") refers to beer served from a cask or keg instead of a can or bottle. It is not a specific type of beer but can be either lager or ale. Draught beer is traditionally brewed and naturally fermented in a cask. It is consumed directly from the keg or cask and is not bottled. The term "draught" is derived from the word "dragan," which means "to pull or carry."

The pasteurisation process is a key distinction between lager and draught beer. Pasteurisation is a heat treatment that kills bacteria and extends the shelf life of beer. Lager beers are pasteurised before bottling, helping to preserve their taste and aroma. In contrast, draught beer is unpasteurised, which means it must be kept at low temperatures at all times to prevent spoilage.

The method of serving also sets the two apart. Lager beers are typically served in cans or bottles and can be enjoyed anywhere, making them convenient and accessible. On the other hand, draught beer is usually served on tap in pubs and other establishments, providing a unique drinking experience.

In summary, the main difference regarding pasteurisation is that lager beers are pasteurised, giving them a longer shelf life, while draught beer is unpasteurised, requiring constant refrigeration. This distinction influences the serving methods and accessibility of each beverage, contributing to their distinct characteristics and appeal among beer enthusiasts.

Draught beer is served from a cask or keg

Draught beer, also known as draft beer, is served from a cask or keg. In the past, beer was stored in huge barrels and served from large casks. Today, draught beer is served from a pressurized container, typically a metal keg.

Draught beer is often preferred by beer enthusiasts due to its superior quality. This is because the cask or keg protects the beer from oxygen and sunlight, preserving its taste and aroma. The cask or keg also keeps the beer at an ideal temperature, ensuring it remains crisp and vibrant.

The term "draught" or "draft" is used to describe beer served from a barrel or cask. It is not correct to refer to beer served from a bottle or can as draught or draft beer, although some commercial brewers use this as a marketing concept.

Draught beer is typically stored and served at a temperature of 12 degrees Celsius or 54 degrees Fahrenheit and should be consumed within three days of opening the cask.

The process of serving draught beer involves transferring the beer to a cask or keg after the initial brewing process. Secondary fermentation occurs when the beer settles in the cask, and it is then served directly from the cask or keg using a beer faucet or spout.

The cask and keg provide a secured vessel that enhances the flavour and freshness of the beer, making it a popular choice for beer lovers.

Draught beer is stored in specific conditions

Draught beer stored in a traditional cask must be kept at a specific temperature of 12°C (54°F). If it's too cold, it may taste bland and flat, and dispensing it will create excessive foam. Serving it too warm will also negatively impact the taste and appearance of the beer. Draught beer is typically served at a temperature of 7°C to 10°C (45°F to 50°F).

Kegs, on the other hand, require additional cooling before serving. They are large containers of liquid, so they need time to cool down to the optimal temperature of 2°C to 8°C (37°F to 46°F). It is recommended to let the keg rest in a refrigerator for 24 hours to reach the proper temperature.

The keg's design helps maintain freshness by blocking sunlight and preventing oxygen from seeping in, which could ruin the beer. Additionally, the faster consumption rate of draught beer means it is stored for a shorter time, further preserving its freshness.

Draught beer is often fresher than bottled or canned beer

Bars that serve draught beer need to refill their kegs frequently, which means that customers are more likely to get a fresh batch. In addition, draught beer is kept at a consistent, cool temperature, which gives it a "huge advantage" over bottled or canned beer. Distributors and bars keep kegs cold all the time, whereas cans might not be kept in a chilled environment.

The fact that draught beer is stored in a cask or keg also means that it is less exposed to sunlight than bottled or canned beer. Sunlight can damage the beer, but the larger containers help to preserve the taste and aroma.

Another reason why draught beer is often fresher is that it is typically consumed more quickly than bottled or canned beer. In a bar, draught beer should be moving faster than bottled beer, so it is likely to be fresher. This is especially important for hoppy beers, such as pale ales or IPAs, which degrade in flavour over time.

Finally, the secured vessel of a cask or keg helps to guarantee the freshness of draught beer by showcasing the flavours of fruits and vegetables.

Frequently asked questions