Along with ale, the lager is one of the two main groups of all beer styles.
Since the beer style Lager belongs to the bottom-fermented beers, all bottom-fermented beers are also to be classified in the lager class ( Bockbier , Export, Märzen, Pils , Schwarzbier, Zwickel, Helles, Kellerbier, etc.). Bottom-fermented beers are fermented at around 4 ° C - 9 ° C using bottom-fermented yeast.
This form of fermentation has its name for the following reason: Since bottom-fermenting yeasts have shorter sprout associations and the yeast particles do not or very poorly bond with one another at low temperatures, the resulting CO 2 does not drive them to the surface (as with top-fermenting yeasts), but cause them the sinking of bottom-fermenting yeasts.
A typical taste for lager beers cannot be determined in advance, however, since an amber-colored Märzen has malty notes and a sunny Pilsner has hoppy aromas.