In the most basic classification scheme, there are two main types of beer. No, its not “tastes great” / ”less filling”- they are ales and lagers. Ales, the oldest beers in the world, have been around thousands of years longer than lagers. Looking at the history of beer, civilizations as far back as the Sumerians and Egyptians have been brewing and drinking what would be considered ales. Lagers, on the other hand, may have only been around since the mid-nineteenth century. However, many have speculated that “lagering” may have been “discovered” as far back as the Dark Ages, when some European brewers may have stored their beer in ice caves for later consumption. What they found was that the beer that was stored and fermented cold had a much clearer and cleaner beer “free from turbidity”.
Ales are fermented warm and made with a top-fermenting yeast (Saccharomyces cervisiae), which is, just like it sounds, a yeast that rises to the top of the brew during fermentation. Ales are generally stronger and more forceful in taste than lagers because of their relatively fast and warm fermentation. Many countries, including England, serve their ales at “cellar” temperature (50-55 degrees Fahrenheit).
Lagers, from the German word “lagern” meaning to store, are made with a bottom or cold-fermenting yeast (Saccharomyces Uvarum – see sidebar) that sinks to the bottom of the brew during the fermentation process. While ales can be brewed in as little as 7 days, lagers traditionally need to age before their brewing process is complete. This can increase their brewing time to more than a month or more. This longer, colder fermentation process inhibits the production of esters (which give beer a more fruity taste) and avoids other fermentation byproducts common in ales. The lager process creates beers with a generally cleaner, smoother, crisper, and more mellow taste. Unlike ales, lagers should always be served cold. The lager is also the most popular style of beer in the world, with some stating that it accounts for 90% of all beers consumed (a large portion of this is from the mass produced watered down lagers of the major US breweries).
*Note – Lager yeast (Saccharomyces Uvarum) was originally named Saccharomyces carlsbergensis (notice the word “Carlsberg” in there… not a coincidence). The name was chosen to honor the brewery that was credited with first isolating lager yeast (Carlsberg brewery) – the yeast was later named Saccharomyces Uvarum) Bottom-fermenting yeast was simultaneously discovered by Gabriel Sedlmayr and Anton Dreher about 1830.
Ale vs. Lager – At A Glance
|Thousands of years old||Relatively new|
|Fermented warm||Fermented cold|
|Top fermentation||Bottom fermentation|
|Yeast – Saccharomyces cervisiae||Yeast – Saccharomyces Uvarum|
|Quick brew cycle – as little as 7 days||Longer brew cycle – up to several months|
|Usually fermented between 59 – 77 degrees F||Usually fermented between 40 and 55 degrees F|
|Strong, assertive, and more robust in taste||Smoother, crisper, and more subtle in taste and aroma|
|Served not too cool, usually 50-55 degrees F, 10-14 degrees C, sometimes called “cellar temperature”.||Served cold, usually 40-45 degrees F, 4-7 degrees C.|