Today, ales are quite common among craft brewers because ale yeast can produce beer in as little as 7 days, making it more convenient for small breweries who may not have the fermenter space to produce lagers on a regular basis. In medieval Europe, ale, along with bread, was a very important source of nutrition. This provided nutrition and hydration without the effects of alcohol or the dangers of water.
Lagers Helles , Dunkel , Pilsner , Bock , Marzen and Schwarzbier were produced as far back as the Middle Ages when Bavarian brewers discovered that their beer continued to ferment while being stored in cold ice-caves during the winter. The Germans fell in love with the taste of this beer and soon passed the famous Bavarian Purity Law of making it illegal to brew in the warm summer months effectively eliminating ales.
While still popular in the British Isles, this legislation determined that only lager yeast could ferment beer in Bavaria, as it was too cold for ale yeast to do well in those months. The advent of refrigeration in the s altered the course of beer history for the next century.
In the late 19th and most of the 20th centuries saw the dramatic rise of lager beer. The mellow taste and lower alcohol content led to the take over of pilsner-style beers. With the exception of Great Britain and Belgium, lager beer became the only beer and remains as the preferred style around the world to this day.
Thankfully, ale has made a resurgence in the past 40 years. As of , there were just 55 breweries operating in the United States. There are many kinds of ale thanks to different strains of Saccharomyces cerevisia e. From IPAs to wheat beers and Belgian styles, craft brewers can select the ideal yeast for their recipes. Our Pale Ale and Hazy Little Thing IPA , for example, have mild yeast character while Kellerweis is all about the notes of spicy clove and banana bread from its unique yeast.
This range keeps ale yeast happy and productive, fostering more of those fruity aromas that can include pear, apple, and even rose. And while ale yeast can be found in nature e. Before the arrival of refrigeration, brewers targeted the cooler months for their craft; they fermented and lagered beer in caves or cellars ahead of summer thirst.
So how much longer does it take? German-style Kolsch, for example, is fermented with ale yeast before maturing in colder lager conditions. You get a crisp and clean pint with hints of fruit or spice that recall an ale. A style called California Common is the inverse: lager yeast fermented like an ale. Hop character can vary between ales and lagers too. There are traditional lagers that elevate hops, like the Czech-style Pilsner whose late additions of Saaz hops yield a pleasant, spicy aroma.
Hoppy Lager is a cherished recipe in our archive. You might be surprised. Yes, lots of lagers out there have a low ABV, which makes them great session beers. But move up the scale and substantial lagers await, including our Pale Bock 6.
An explosive, hoppy ale. A delicate, crisp lager. Something in between. Find Beer Near You. How they look, how they taste, how they're made.
Give me a one word answer on how lagers and ales are different. What about alcohol content? I've heard lagers are way lighter. Then at least they should taste different? Are there any exceptions to this rule? So what are some popular examples of each type? This seems so basic. Why is it so hard to understand? Follow him: zmack. Make Fun. Thrillist Serves. Enter your email address Subscribe.
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