How We Make It

This is a process which involves intensive cold storage. Lager yeast reacts differently in comparison to the ale one. This is because of the different conditions employed during fermentation process as well as various yeast types. At cold temperatures, lager yeast ferments while ale yeast goes dormant. At times, low temperatures flocculate the lager yeast particles to the bottom of the fermenter. In the process, lager yeast is offered more fermenting period. Despite lagers dominating the market, brewing them is not that simple.
Fermentation of lager yeast is a complicated process which required detailed attention in comparison to the ale one. Yeast starters are a must when making the brew. In your brewing style, adding oxygen is essential to speed up the process. Even though they may look tedious, they are worth your time. The lager making process involves some steps.

A starter is made up of a dry malt extract which is then put in boiling water for some time. It is then cooled either in a small fermenter or a lab flask. A mini beer is set to get the yeast populated as well as keep it healthy. This is to ensure that it ferments large batches of beer. The starters are prepared either for a day or two to ferment the lager. Yeast starters need to be kept at moderate temperatures of between 60F to 80F to avoid denaturing it.

Brew time
All the ingredients are put into a big pot and boil it at high temperatures. To the traditional lager styles like marzens, maibocks, and barley, we add yeast and boil them at moderate temperatures. For tremendous results, we maintain the enzyme at temperatures between 60F to 80F. As the fermentation process begins, drop the yeast temperatures to as low as 45F.

This is the most crucial process and takes up to two weeks. After the fermentation process begins, increase the temperature to about 65F. This is known as dactyl rest. Raising the temperature helps in achieving several things. First, it assures that the process completes. Next, it eliminates out any Carbon IV Oxide that might be remaining. Presence of CO2 causes “off flavor.” Finally, it enables the yeast to absorb the diacetyl produced during the entire process thoroughly.

After 72 to 96 hours, you will be required to deter further fermentation. Furthermore, you will be supposed to siphon the beer from the dregs into a carboy. Lagering starts at this time. Slowly lower the temperature by 5F daily until you reach 35F. The lager process can take up to five weeks or more.
Lagering helps in cleaning the beer and gives it an elegant appearance. The cold temperatures that are kept throughout the entire process aid in dropping any remaining yeast sediment and therefore ensuring the beer look good.
It is no secret that the lager process is essential before getting the final product. The ingredients are fetched from quality products, the beer produced is the tastiest.