Why is Lager Called Lager
Depending on where you are in the world, when someone asks if you want a beer, they are often referring to a lager. Lager has become one of the most widely consumed styles of beer globally, and if you’re a fan of lager, you may have wondered why lager is called lager in the first place.
The word lager comes from the German word “lagern,” meaning “to store.” Lager beers are called lagers because they were traditionally stored and fermented at cold temperatures for extended periods during brewing. This cold storage process, known as lagering, allows the beer to mature slowly, producing the clean and crisp character that lagers are known for today.
In this guide, we’ll explain where the name lager comes from, how the lagering process works, and why it became one of the most important developments in brewing.
What Does the Word “Lager” Mean?
The term lager comes from the German verb “lagern,” which means to store or to keep in storage. In brewing, the term refers to beer that is stored at cold temperatures for an extended period of time after fermentation.
This practice developed in Central Europe, particularly in Germany and Bavaria, where brewers discovered that storing beer in cool caves or cellars helped it mature more slowly. The cold temperatures allowed the beer to clarify naturally and develop a smoother, cleaner flavour.
Because these beers were stored — or lagered — for weeks or even months before being served, the name “lager” eventually became associated with this style of beer and the brewing method used to produce it.
How the Lagering Process Works
The lagering process refers to the period of cold storage that takes place after the initial fermentation of a lager beer. Unlike many other beers, lagers are brewed using a type of yeast that ferments best at lower temperatures.
During fermentation, lager yeast works slowly at temperatures typically between 7°C and 13°C (45°F–55°F). Once fermentation is complete, the beer is then stored at even colder temperatures for several weeks or sometimes months.
This cold storage period allows the beer to gradually mature. Proteins and yeast particles settle out of the liquid, which helps the beer become clearer. At the same time, flavours continue to develop and unwanted compounds are reduced.
The result is the clean, crisp and smooth character that lager beers are known for. This slower brewing and storage process is one of the main reasons lagers often take longer to produce than many other types of beer.
Different Types of Lager
Although many people think of lager as a single type of beer, the term actually refers to a broad category that includes a wide range of styles. When someone orders a lager in a bar or pub, they are often expecting a pale lager such as Heineken, Stella Artois, or Budweiser. However, lager beers can vary widely in colour, strength, and flavour depending on the brewing tradition and ingredients used.
Some of the most well-known types of lager include:
- Pilsner – A light, crisp and hop-forward pale lager that originated in the Czech Republic.
- Helles – A smooth, malt-forward German pale lager with a balanced flavour.
- Dunkel – A darker Munich lager known for its rich malt character.
- Bock – A stronger lager style with a fuller body and higher alcohol content.
- Märzen – A malty amber lager traditionally associated with Oktoberfest.
These styles all use the lager brewing method, but they differ in their ingredients, strength, and flavour profiles. If you want to learn more about how lager is brewed and the full range of lager styles, you can read our complete guide to what lager is and how it’s made.
