Lagering: Difference between revisions
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Storing bottom-fermented beer in cold cellars at near-zero temperatures for periods of time ranging from a few weeks to several months following primary fermentation, during which time the yeast cells and proteins settle out and the beer improves in taste. | Storing bottom-fermented beer in cold cellars at near-zero temperatures for periods of time ranging from a few weeks to several months following primary fermentation, during which time the yeast cells and proteins settle out and the beer improves in taste. | ||
[[Category:Glossary]] | |||
Latest revision as of 18:22, 20 January 2007
Storing bottom-fermented beer in cold cellars at near-zero temperatures for periods of time ranging from a few weeks to several months following primary fermentation, during which time the yeast cells and proteins settle out and the beer improves in taste.