Traditionally, bottom-fermented beers were more common in the
colder parts of Europe - here yeasts would settle at the bottom
of the tanks, allowing brewers to make a clearer, crisper beer
than traditional Ales. With the advent of refrigeration, bottom-
fermenting yeasts could be used anywhere in the world. In the
late 1800s to early 1900s most of the world’s brewing companies
converted to this fermentation process using cold storage. This
became known as ‘lagering’ from the German word largen, (to
store). The end products quickly found themselves called
‘Lager’. Lager beer is now a generic term for these styles of
beers. They are matured in cold cellars at almost freezing
temperatures - resulting in a refreshing, chilled drink.
Although a number of variations exist (including the Czech-born
Pilsner) Lager is now the predominant class of beer in the
world. Lager is generally lightly coloured with a clean, fruity
and slightly hoppy aroma, coupled with pleasant malt flavours.
Some are sweeter on the palate and h