| A homebrewing acquaintance frequently updates me | | | | traditional lager, then use ingredients geared toward |
| on his brewing projects, and he often mentions | | | | that style, and by all means use a lager yeast! Using |
| "lagering" his ales. I just let him enjoy his hobby and | | | | an ale yeast in this mix will not produce the style you |
| never trouble him with the details. | | | | intend to achieve. |
| Recently he told me about a dark German beer he | | | | The fellow I mentioned earlier tossed a wrench into |
| had recently brewed. He called it a "black beer" and | | | | the works when he fermented his dark German lager |
| thought it impressive that you can't even see | | | | with an ale yeast. His final product was not a German |
| through it. I didn't mention that a true stout/porter | | | | lager, but just a mixed up home brew hybrid. His |
| has that same quality. I figured it was a lager, so I | | | | beer would have had a different flavor if fermented |
| asked and he said yes, it was a lager, but stated | | | | with lager yeast and aged cold, or lagered. |
| that he used an ale yeast instead of a lager yeast. I | | | | When fermenting your lager, setup a cool |
| refrained from breaking the bad news to him. | | | | environment so you can ferment at optimum |
| He went on to inform me that the trick to a good | | | | temperatures for that style of beer, and prepare to |
| beer was lagering for a few weeks or even months. | | | | lager it for a few weeks at that cold temperature |
| Again, I held back my comments. I don't always like | | | | too. |
| to correct people, especially if they seem to think | | | | Ales are the mainstay of many home brewers simply |
| they know what they're talking about. Plus, I don't | | | | because they require no special temperature control |
| always know what I'm talking about! | | | | systems. They are easier. Brew it, rack it to the |
| That's why I decided to do a little double checking, | | | | fermenter and cover it up. That's all. A consistent 65 |
| and write about it here to explain the real difference | | | | to 70 degree ambient room temperature is just fine. |
| between aging, lagering, and using ale yeasts to | | | | In my area of the northeast U.S. these temps occur |
| make lagers. The latter of which is technically | | | | naturally during the spring and fall. Sometimes I'll brew |
| impossible anyway. If we use a lager yeast and | | | | during the winter because our in-house temp is |
| ferment at ale temperatures, or use an ale yeast and | | | | usually right around 65 degrees. I rarely brew in the |
| ferment at lager temps we have successfully created | | | | summer because temperatures are too inconsistent, |
| a "hybrid" beer which I won't go into detail about | | | | and often too hot. |
| here. | | | | Depending on the style, and strength of your ale, |
| So, why don't we lager ales? Simple answer: because | | | | you would want to age it for at least one week |
| lagering is a process used to produce lagers not ales, | | | | after the first fermentation is complete. When you |
| and if you're looking for a traditional lager flavor or | | | | rack it to the secondary you can take the |
| ale flavor it is best to stick with the program. We | | | | opportunity to add additional flavors like oak chips or |
| lager lagers and age ales. What's the difference? | | | | fruit flavorings, or just to let it sit for another week |
| Home brewers like to experiment, but if we start | | | | to settle out more. But this is not considered lagering, |
| mixing and matching yeasts without first | | | | it is simply aging. |
| understanding how they work then we are doing | | | | After bottling let the beer sit for two weeks to |
| ourselves a great disservice. | | | | further condition and carbonate before giving it a try. |
| Simply put, lager yeasts are yeasts that ferment and | | | | Also, with an average ABV of around 5 or 6% most |
| age at lower temperatures than ale yeasts. Lagers | | | | homebrews would suffer from sitting too long. Try |
| are generally fermented around 55 degrees, and | | | | to consume your beer within 4 or 5 months after |
| lagered at even lower temps, say, between 35 and | | | | bottling. Aging your homebrewed ales for a prolonged |
| 45 degrees for a few weeks. Lagering is aging at a | | | | period is not always a good idea, unless your alcohol |
| colder temp in order to produce the desired result | | | | content is sufficient to prevent bacteria from |
| for that style of beer. | | | | overdeveloping. |
| Ales are not lagered. They are generally fermented | | | | So, It's fine to experiment with hops and yeast |
| between 65 and 70 degrees, and aged at roughly | | | | varieties, but if you are trying to produce specific |
| that temp for a couple of weeks, depending on the | | | | styles of ale or lager, make sure you use the correct |
| style. | | | | yeast for the project, and the roper fermentation |
| Also, lager yeasts impart certain flavors and aromas | | | | process. |
| to the brew which are not typical of ales, and vice | | | | Happy brewing! |
| versa. If your intention is to brew a really great, | | | | |
