While most people believe that lagers are generally low in alcohol, light in color, and minimally bitter, the difference between
ales and lagers has nothing to do with strength, color, or bitterness. Some ales are quite light, low in alcohol, and sweet as
opposed to bitter, while some lagers are black in color, extremely potent in alcohol content, and very bitter. Technically, the
two primary categories of beer are only differentiated by the type of yeast used and the temperature of fermentation.
Ale yeasts are commonly referred to as top fermenting yeasts, because a yeasty foam rises to the surface of the fermenting beer.
Ales are fermented at warmer temperatures than lagers, usually at about 70° F, and they generally complete their fermentation
in a shorter period of time, from one to three weeks.
Lagers yeasts, on the other hand, ferment at cooler temperatures, ranging from 40° F to 55° F. During lager fermentation, yeast
activity occurs at the bottom of the tank, hence the nomenclature "bottom fermenting yeast" as a descriptor. The German
translation for "lager" -- "to store," refers to the lengthy time period required to ferment most lagers, which can range from two
weeks to several months.
While there are no obvious visible indicators of the category of a beer, ales tend to be characterized by fruity or estery aromas,
and lagers typically display a short, crisp finish.
ales and lagers has nothing to do with strength, color, or bitterness. Some ales are quite light, low in alcohol, and sweet as
opposed to bitter, while some lagers are black in color, extremely potent in alcohol content, and very bitter. Technically, the
two primary categories of beer are only differentiated by the type of yeast used and the temperature of fermentation.
Ale yeasts are commonly referred to as top fermenting yeasts, because a yeasty foam rises to the surface of the fermenting beer.
Ales are fermented at warmer temperatures than lagers, usually at about 70° F, and they generally complete their fermentation
in a shorter period of time, from one to three weeks.
Lagers yeasts, on the other hand, ferment at cooler temperatures, ranging from 40° F to 55° F. During lager fermentation, yeast
activity occurs at the bottom of the tank, hence the nomenclature "bottom fermenting yeast" as a descriptor. The German
translation for "lager" -- "to store," refers to the lengthy time period required to ferment most lagers, which can range from two
weeks to several months.
While there are no obvious visible indicators of the category of a beer, ales tend to be characterized by fruity or estery aromas,
and lagers typically display a short, crisp finish.
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