Ales vs. Lagers
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"Lager" is a German word that means, "to store". A lager is made from bottom fermenting yeast strains that settle to the bottom of the fermenter and ferment from the bottom upward. Fermentation is optimum at 46-54 deg F, and so the process takes longer, 2-6 weeks. This produces a fine, clean, crisp beer, mostly due to more thorough fermentation. Lager yeasts will bring out the grain flavor in the beer, as well as finer hop bitterness. Lager beers need to be stored for several months to a year in cold temperatures, some as low as 33 deg F, in order for the beer to mature. Some examples of lager beers are Pilsners, Bock, Helles and Marzenbier/Oktoberfest.
Ales are made from top fermenting yeast strains that float on top of the wort and ferment from the top downward. Fermentation will easily occur at 60-78 deg F, so the process is completed quickly, in 10-14 days. Ales typically exhibit a soft, somewhat fruity, mild flavor and are usually more full-bodied than lager beers. Examples are English Pale Ales, Bitters, Brown Ales, Stouts and Alt Biers. Ales can be enhanced by cold conditioning.