For most consumers the words; beer, ale, and lager all seem interchangeable.
Some may make a connection between British pubs and ales, while others may notice that Germany and lagers are frequently mentioned together.
But what exactly are ales and lagers?
What’s The Difference Between An Ale And A Lager?
The primary difference between an ale and a lager is that ales are top fermented beer, and lager is bottom fermented beer. Ales are fermented using warm temperatures while lagers are fermented and stored at cold temperatures. Because of this temperature difference, ales are more aromatic and complex while lagers are more clean and subdued on the nose.
Which Came First: Ales Or Lagers?
Ales came before lagers. Ales have been around for thousands of years while lagers have been brewed for the last 500 years.
However ancient ales were not called “ales” until the 5 century when England was invaded by the Danes that brought with them their word “Ol” which met the Old English word “ealu” to create “ale”.
A Brief History Of Ales
Ancient ale was brewed with water, malt, and yeast. Yeast wasn’t understood as it is today.
Being microscopic, yeast was known to be involved in the fermentation process, but little was known about what it is or where it comes from.
Brewers and Alewives (female brewers/ entrepreneurs) knew that yeast existed in their orchards and gardens but were not sure exactly where.
A tool resembling a broom would be brushed throughout the garden to move particles around.
Open air fermenters (deep vessels or pots) would allow yeast to settle in the beer’s wort until magic happened and the fermentation process began.
Foreign invaders of Britain brought their brewing know-how from Scandinavia and mainland Europe to the U.K. around the 5th century during Anglo-Saxon times.
Ales had served an important function in everything from weddings to funerals for the Danes, and England was quick to latch on to the brew.
Innovations in the malting process would lead England from the Brown Ale and Porter to the first Pale Ale.
With hops in the 16th century came beer’s new bitter flavor profile.
The definition of an ale would now change to include hops as an ingredient for use.
It’s at this time that a change in laws in Bavaria would usher in the lager.
What Are The Traits Of An Ale?
- Fermented using the yeast strain Saccharomyces Cerevisiae
- Top Fermentation
- Fermentation takes 2-7 days
- The temperature for fermentation is 15-24 C or 60-78 F
- Fruity and complex aromas
A Brief History Of Lager
The exact moment lager was first brewed is unknown but the events that ushered in it’s existence and popularity are.
Bavarian law was set in 1516 that all beer must be made with only barley, hops, water, and yeast. The laws is known as Reinheitsgebot and is the oldest known purity law.
In the mid 16th century Duke Albrecht V of Bavaria issued a ban on all summer brewing to protect citizens from sickness due to spoiled beer.
Beers brewed in March were called “Marzens” and would be stored in a cold place throughout the summer and tapped for consumption after Michael Mass (St. Michael’s Day September 29).
This is the beer served at Octoberfest.
What Does The Word Lager Mean?
Lager means “storehouse” or “to store” in German. Beers that were fermented and stored at cold temperatures became known as lagers.
The yeast strain used for brewing lager is thought to have come from China, Tibet, or Patagonia.
It’s a hybrid ale yeast strain that is bottom fermenting and cold tolerant allowing it to “clean” up the beers unwanted fermentation by-products while in storage.
The formal name of the lager yeast is Saccharomyces Pastorianus and it’s thought to be a hybrid of Saccharomyces Cerevisiae and Saccharomyces Bayanus.
What Are The Traits Of A Lager?
- Bottom Fermentation
- Fermentation takes weeks to months
- Fermented using Saccharomyces Pastorianus yeast strain
- Fermentation temperature 7-12 C or 45-55 F
- Stored at 2 C or 32 F
- Clean in appearance (no haze)
- Subdued aromas from noble hops (grass or floral notes)
With both the purity law and brewing season laws in place Germany solidified the base of the lager culture.
The “clean”, refreshing, golden lagers were just waiting for the right innovation to boost them to the world’s stage.
The innovation that would do this was American Alexander Twining’s concept of refrigeration, and German Carl von Linde’s advanced system that followed.
With refrigeration came the new modern marvel, the Pilsner.
The first Pilsner for large scale distribution was brewed in 1842 in Plzen, what’s now the Czech Republic (formerly with Bavaria as part of the Holy Roman Empire).
This clear, golden lager was to replace the popular Pale ales of England and go on to be served in every country that now worked with refrigeration.
Refrigerated trains would end up taking Pilsners all over the world.
In 1876, German immigrant August Anheuser Busch brewed his first Budweiser, and used trains to sell his famous lagers all over America.
Beer terminology is a funny thing.
Ales originally represented top fermenting beers from England, and lagers have become known as Germany’s beer style.
This doesn’t mean that ales were only brewed in England, and that Germany only brewed lagers. In fact many connect Germany with it’s ancient beers like Hefeweizen which are very much top fermenting, aromatic ales.
Belgium has historically been notorious for brewing the most ancient of styles like Witbier, and wild fermented Lambic. Today we refer to them as Belgian Ales but this only started around 1980.
It looks like the pendulum has swung back to the ales popularity as the IPA is now having a moment in the sun.
This is happening because ales take less time for small breweries to brew and start selling, and because the global palate is now fully embracing bitterness.
We shall see what style takes the crown from the IPA..
Enjoy your exploration! Cheers!
