When most people say “beer,” they’re often referring to lager. This crisp, refreshing brew has conquered the global market, but its journey to the top is as fascinating as its taste.
The story of lager’s global domination has two interwoven threads. On one hand, German, Austrian, and Czech immigrants brought their traditional brewing techniques to the US, from where it spread globally. On the other, the crisp, refreshing taste of lager simply won hearts worldwide. The truth? Likely a blend of both cultural export and universal appeal.
Contrary to popular belief, a lager is more demanding to brew than ale. It uses bottom-fermenting yeast(Saccharomyces uvarum), which requires lower fermentation temperatures, and needs longer fermentation periods. This process demands meticulous attention to detail and quality control from brewers, resulting in its distinctive crisp taste.

The term “lager” comes from the German word “to store,” originating in Bavaria during the Middle Ages. Initially brewed only in cold months and stored in ice-cold caves, lager production was revolutionized by technological advancements, especially in refrigeration. This enabled year-round production and global distribution, cementing lager’s place in beer history.
While originally dark, pale lager now dominates the market, thanks to its appealing golden colour and crisp taste. This shift in preference showcases how brewing techniques and consumer tastes have evolved over time.
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