A slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid. It takes place at a temperature of 4° - 10° C. (39° - 50°F.). It is used in making lager beer and wines of low alcohol content but fine bouquet.
occurs when saccharomyces carlsbergensis ("lager yeast") is used in fermentation. This strain of yeast settles to the bottom of a tank during fermentation. See top fermentation.
One of the two basic methods of fermentation for beer, characterized by the fact that dormant yeast cells sink to the bottom during fermentation. Beers brewed in this fashion are commonly called lagers or bottom-fermented beers.
a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager
This is one of the two basic methods of fermentation. Beers brewed in this fashion, using bottom-fermenting yeast, are commonly called lagers.
We speak of bottom fermentation when this takes place at low temperature (from 6 to 14°C (42,8° to 57,20°F)). When the fermentation is complete, the yeast falls to the bottom of the fermentation vat. "Pils" beers are the bottom fermentation type.
The process used in the production of pils or lager beers, using yeasts which sink to the bottom of the tank at the end of fermentation. The fermentation temperature is lower than for top fermented beers, at 41-50F (5-10C).
One of the two main brewing techniques. A cooler fermentation which runs in the 40 degrees to 50 degrees F range. The yeast after it is spent in this process will coagulate and sink to the bottom, hence the name.