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Alcoholic drinks from worldwide
Lager is beer fermented cold with a bottom-fermenting hybrid yeast, Saccharomyces pastorianus, and then matured cold, close to 0 °C. The Czech PGI recipe uses pale Pilsner malt, a decoction mash, a long hop boil, a ferment of 14 °C at most and a separate cold second stage. Made in 9 steps over 27 days – 30 days. The longest step, diacetyl rest, then lager near 0 °C, takes 12 days (Thesseling F.A 2019) and runs at 0–4 °C (Publication of the application for the PGI 'Č…). Saccharomyces pastorianus does most of the fermenting.
| Main step | 12 daysSet[thesseling2019] | Diacetyl rest, then lager near 0 °C |
|---|---|---|
| Temperature | 0–4 °CSet[ceske-pivo][thesseling2019] | Diacetyl rest, then lager near 0 °C |
| Acidity | pH 4.1–4.8Set[ceske-pivo] | Diacetyl rest, then lager near 0 °C |
| Pilsner malt from spring two-row barley · At least 80 % of the grist from approved barley varieties in the Czech PGI[ceske-pivo] | |
| Hops · At least 30 % Czech hops for a Czech pale lager; added in up to three stages[ceske-pivo] | |
| Water · Local water, soft to medium-hard[ceske-pivo] | |
| 1.5 × 10⁶ cells per mL per °P | Lager yeast (Saccharomyces pastorianus) · Twice the ale rate; 216 billion cells for 12 L of 12 °P wort[thesseling2019] |
| Starter | defined-culture (bottom-fermenting lager yeast, Saccharomyces pastorianus) |
Total time across the recorded steps: 27 days – 30 days
What changes: Water soaks into the barley until the grain holds 40–45 % moisture
Output: wet grain ready to sprout.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lager uses the same malt, mash and boil as ale but a different yeast and much colder conditions. Its hybrid yeast ferments at 14 °C or less, sinks rather than rises, and the beer then matures separately close to 0 °C. The cold gives fewer esters, so malt and hops lead the flavour.
Boiling sanitises the wort, and alcohol, hops, low pH and CO₂ keep finished beer stable. Fusarium mould on barley can carry mycotoxins such as deoxynivalenol into beer, so malting barley is tested for it. WHO says no level of alcohol use is safe for health.
Hazards the sources name: Fusarium on barley, whose mycotoxins such as deoxynivalenol survive brewing; Enterobacteria in cooled wort before the yeast takes over.
Every number is labelled with how it is known. How this atlas is made
Lager was first brewed in the 15th century. Golden pale lager spread around the world after the Burghers' Brewery in Plzeň was founded in 1842.
