What Makes a Beer a Lager? A Brewer’s Guide to Brewing, Styles, and History
When most people think of a lager, they probably picture a pale, fizzy, and straightforward beer. And while they are not entirely wrong that describes a huge portion of the world’s beer, they are only seeing the tip of the iceberg. For me, Jeff Coyle, co-founder of Silver Bluff Brewing, the world of lager is one of immense depth, technical challenge, and profound reward. It represents a brewer’s commitment to patience, precision, and the pursuit of subtle perfection.
A great lager is a transparent beer. It has nowhere for flaws to hide. Unlike a heavily hopped IPA or a rich, complex stout that can mask minor imperfections, a lager lays the brewer’s process bare. Every choice, from the specific grain bill to the multi-week fermentation schedule, is present in the final glass. That is what makes brewing them so demanding, and drinking them so satisfying.
At Silver Bluff, we have dedicated a significant part of our craft to mastering this style. It is a journey that has taught us more about the fundamentals of brewing than anything else. In this guide, I want to pull back the curtain and share what I have learned what truly makes a beer a lager, from the microscopic level of yeast all the way to the pint glass in your hand.
It’s All About the Yeast: Lager vs. Ale
This is the absolute, non negotiable heart of the matter. If you take one thing away from this guide, let it be this: the fundamental difference between a lager and an ale is the species of yeast used for fermentation. It is not the color, not the alcohol content, and not the hops. It is all about the yeast.