The name Lager originated from the German word “storage“, since lagers are stored and brewed for an extended period of time.

Unlike the ale family, bottom fermenting yeast is used in a much cooler temperature setting during the brewing process. In America, lagers are often produced with adjuncts, which are usually rice or maize.

There are pale lagers and dark lagers, with Pilsner (pale) being the most recognized lager style.

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