How To Lager Beer

is a popular and widely loved style of beer that is known for its crisp and clean taste. If you are interested in your own lager beer at home, it is important to understand the lagering process. Lagering refers to a method of cool fermentation and maturation in cold storage, which helps develop the unique flavors and characteristics of this beer style.

To start the lagering process, it is essential to ensure that your beer has completed the primary fermentation stage. This is typically done at warmer temperatures, around 50-55 °F (10-13 °C), using lager such as Saccharomyces pastorianus. Once the primary fermentation is complete, it is time to lager the beer and allow it to mature.

The first step in lagering is to slowly decrease the temperature of the beer. It is recommended to drop the temperature by 2-4 °F (1-2 °C) per day until the beer reaches a temperature of 31 °F (-1 °C) or as close to that as possible. This gradual temperature drop helps the flavors develop and allows any remaining yeast and sediment to settle.

Once the beer has reached the desired lagering temperature, it is important to let it rest at this temperature for a period of 4-12 weeks. The longer the beer lagers, the better the flavors will develop and the smoother the final product will be. Lagering at this low temperature helps reduce any acetic and lactic acids present in the beer, resulting in a more balanced and enjoyable flavor profile.

During the lagering process, it is crucial to keep the beer away from any light or oxygen exposure. This can be achieved by storing the beer in a dark and cool environment, such as a refrigerator or a dedicated lagering chamber. It is also important to avoid any temperature fluctuations during this time, as it can negatively impact the flavor and clarity of the beer.

After the lagering period is complete, the beer is ready to be packaged and carbonated. It is recommended to allow the beer to warm up slightly before packaging to ensure that any remaining yeast is active and can naturally carbonate the beer. Once the beer is carbonated, it can be enjoyed immediately or stored at a cool temperature until ready to be consumed.

Lagering is a crucial step in brewing lager beer. By slowly lowering the temperature and allowing the beer to rest at a cold temperature for an extended period, the flavors and characteristics of the beer are enhanced. The lagering process requires patience and attention to detail, but the end result is a refreshing and delicious lager beer that is worth the wait.

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What Does Lagering Do For Beer?

Lagering is a process used in brewing that has several effects on beer. Here are some key points to understand what lagering does for beer:

1. Improved Flavor: Lagering helps to develop a smoother and cleaner flavor profile in beer. During the lagering process, the beer is stored at near-freezing temperatures for an extended period, typically several weeks to months. This cold storage allows the beer to mellow and allows any off-flavors to dissipate, resulting in a more refined and balanced taste.

2. Clarification: Lagering also aids in the clarification of beer. As the beer ages and sits in cold storage, any remaining sediments or haze-causing particles settle to the bottom of the fermentation vessel. This results in a clearer and visually more appealing beer.

3. Carbonation: Lagering allows for natural carbonation to occur. During the lagering process, some residual sugars left in the beer are consumed by the yeast, which produces carbon dioxide as a byproduct. The cold temperature of lagering helps to retain this carbonation, giving the beer a pleasant and refreshing effervescence.

4. Maturation: Lagering provides an opportunity for the beer to mature and develop complexity. As the beer ages, various chemical reactions take place, leading to the formation of new flavors and aromas. This maturation process helps to round out the beer's character and enhances its overall quality.

5. Shelf Stability: Lagering improves the shelf stability of beer. The extended cold storage helps to inhibit the growth of spoilage microorganisms, extending the beer's shelf life and ensuring that it remains fresh for a longer period.

Lagering plays a crucial role in enhancing the flavor, clarity, carbonation, maturation, and shelf stability of beer. It is an essential step in the brewing process that contributes to the overall quality and enjoyment of lagers.

What Is The Process Of Making Lager Beer?

The process of making lager beer involves several steps to achieve its distinct flavor and characteristics. Here is a detailed explanation of the process:

1. Malting: The first step in brewing lager beer is malting. Barley grains are soaked in and allowed to germinate. This triggers enzymes to convert starches into sugars. The germinated barley is then dried and crushed to create .

2. Mashing: The crushed malt is mixed with hot water in a process called mashing. This allows the enzymes in the malt to break down the starches into fermentable sugars. The mixture is held at specific temperatures to activate different enzymes and achieve desired sugar profiles.

3. Lautering: After mashing, the liquid containing the sugars, known as the wort, is separated from the solid grains through lautering. The wort is drained off while the grains are rinsed with hot water to extract any remaining sugars.

4. Boiling: The wort is then boiled in a large kettle. are added during this process, which contribute bitterness, flavor, and aroma to the beer. The boiling also sterilizes the wort and helps in protein coagulation.

5. Cooling: Once the boiling is complete, the wort is rapidly cooled to a temperature suitable for yeast fermentation. This is typically done using a heat exchanger, where cold water or glycol is used to cool the wort quickly.

6. Fermentation: The cooled wort is transferred to a fermentation vessel, and yeast is added. In the case of lager brewing, Saccharomyces pastorianus yeast is used. This yeast ferments at colder temperatures compared to yeast, resulting in a cleaner and smoother flavor profile.

7. Maturation: After primary fermentation, lager beer undergoes a period of maturation in cold storage. This process, also known as lagering, can last for several weeks or even months. During this time, the beer clarifies, flavors mellow, and carbonation naturally occurs.

8. Filtration and Carbonation: Once the desired maturation period is complete, the lager beer is filtered to remove any remaining solids or yeast. Carbonation can be achieved either through natural conditioning during maturation or by artificially carbonating the beer.

9. Packaging: The final step involves packaging the lager beer into bottles, cans, or kegs. It is important to ensure proper sanitation and sealing to maintain the beer's freshness and quality.

By following this process, brewers can produce delicious lager beer with its characteristic crisp, clean, and refreshing taste.


Lagering beer is a critical step in the brewing process that involves slowly reducing the temperature of the beer over a period of time. By dropping the temperature gradually, the beer is able to undergo a cool fermentation process, followed by maturation in cold storage. This allows for the development of a clean and crisp flavor profile.

The yeast used in lager brewing, Saccharomyces pastorianus, is responsible for the unique characteristics of lager beer. Lagering the beer at a temperature of 31 °F (–1 °C) for a period of 4-12 weeks is ideal, although longer lagering times can result in even better flavor development.

During the lagering process, certain acids in the beer are transformed into fruity esters, which have a minimal impact on the overall flavor. This helps to create a smoother and more balanced taste in the final product.

If you are planning to brew a Märzen or Oktoberfest beer, it is important to start the lagering process well in advance. Beginning in March and lagering until September will allow for the optimal flavor development.

Lagering is a critical step in brewing beer that should not be rushed. By following the proper lagering techniques and allowing the beer to mature at a cold temperature, you can ensure a high-quality and delicious final product. So, take your time, be patient, and enjoy the rewards of a well-lagered beer.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.